Ingredients
Scale
- 1 tbsp Olive Oil: A quality extra virgin olive oil is used to sauté the aromatics and brown the beef, creating a rich flavor base for the entire dish.
- 1 lb Lean Ground Beef: Using a lean ground beef, such as 90/10 or 93/7, ensures a hearty, meaty flavor with minimal excess grease to drain off.
- 1 small Yellow Onion, finely diced: This aromatic vegetable provides a sweet and savory foundation that deepens the overall flavor profile of the filling.
- 2 cloves Garlic, minced: Freshly minced garlic adds a pungent, savory kick that is essential in Mexican-inspired cuisine.
- 1 packet (1 oz) Taco Seasoning: A convenient packet of your favorite taco seasoning brings all the classic chili powder, cumin, and paprika notes together in a perfectly balanced blend.
- 1 can (8 oz) Tomato Sauce: This adds moisture and a subtle, tangy tomato base that helps bind the filling ingredients together into a cohesive, savory mixture.
- 1 can (15 oz) Black Beans, rinsed and drained: Rinsing and draining canned black beans removes excess sodium and starchy liquid, allowing their creamy texture and earthy flavor to shine through.
- 1/2 cup Water: Just a bit of water helps create the perfect saucy consistency for the filling, ensuring it’s moist but not watery.
- 2 packages (12 count total) Mini Stand & Stuff Tortilla Boats: These brilliant little flour tortilla boats are the star of the show, providing a sturdy, edible vessel that gets delightfully crispy in the oven.
- 2 cups Shredded Mexican Cheese Blend: A pre-shredded blend of cheeses like Cheddar, Monterey Jack, and Asadero melts beautifully, creating that irresistible, cheesy pull.
- Optional Toppings: Sour cream, guacamole, diced tomatoes, shredded lettuce, sliced jalapeños, cilantro, and salsa for serving.
Instructions
- Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Arrange the 12 mini tortilla boats standing up in a single layer on a large, ungreased baking sheet. Spacing them out slightly will allow hot air to circulate, ensuring each boat becomes perfectly crispy. Set the baking sheet aside while you prepare the delicious filling.
- Sauté the Aromatics: Place a large skillet or Dutch oven over medium-high heat and add the olive oil. Once the oil is shimmering, add the finely diced yellow onion. Sauté for 3-4 minutes, stirring occasionally with a wooden spoon or spatula, until the onion becomes soft and translucent. This step builds the first layer of flavor. Add the minced garlic and cook for another minute until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Brown the Beef: Add the lean ground beef to the skillet with the sautéed onions and garlic. Use your spatula to break the beef apart into small crumbles. Cook for 6-8 minutes, stirring frequently, until the beef is fully browned and no pink remains. If you used a higher-fat beef, this is the time to carefully drain off any excess grease from the skillet.
- Season the Filling: Sprinkle the entire packet of taco seasoning over the browned beef. Stir well to ensure every crumble of beef is evenly coated with the spices. Continue to cook for another minute to toast the spices, which awakens their flavors and deepens their aromatic qualities.
- Simmer the Sauce: Pour the tomato sauce and the water into the skillet. Add the rinsed and drained black beans. Stir everything together until well combined. Bring the mixture to a gentle simmer. Once it’s bubbling, reduce the heat to medium-low, cover the skillet, and let it simmer for 5-7 minutes. This simmering time is crucial; it allows the filling to thicken slightly and gives the flavors a chance to meld into a rich, cohesive sauce.
- Fill the Burrito Boats: After simmering, remove the filling from the heat. Carefully spoon the beef and bean mixture evenly into each of the 12 mini tortilla boats you prepared earlier. Be generous with the filling, but take care not to overfill them, as this can cause them to become soggy or spill over during baking. A small cookie scoop can be a helpful tool for this step to ensure neat and uniform filling.
- Add the Cheese and Bake: Generously sprinkle the shredded Mexican cheese blend over the top of the filling in each boat. Don’t be shy with the cheese! Place the baking sheet in the preheated oven. Bake for 10-12 minutes, or until the tortilla boats are golden brown and crispy around the edges and the cheese is completely melted, bubbly, and slightly browned.
- Rest and Serve: Carefully remove the baking sheet from the oven. Let the Beef and Bean Mini Burrito Boats cool for a minute or two before serving. This allows the filling to set slightly, making them easier to handle. Serve immediately with your favorite array of toppings.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Sodium: 950mg
- Saturated Fat: 9g
- Fiber: 8g
- Protein: 25g