2-3 pound boneless beef roast
1 envelop dry onion soup mix
1 cup uncooked long grain white rice
1 can (14 oz) enchilada sauce (green or red)
1 teaspoon salt
6 flour tortillas (10 inch)
3 cups shredded mozzarella cheese
1 can (15 oz) black or pinto beans, heated
1 bottle (16 oz) salsa verde
Heat oven to 425 F.
Place roast in metal roasting pan. Sprinkle with 1/2 the package dry onion soup mix (keep soup mix on top of roast, rather than allow it to fall to bottom of pan). Place roast uncovered in oven; cook 20-30 minutes. Reduce heat to 275 F, sprinkle with remaining soup mix, add 1/4-cup water, cover tightly and roast 3 hours. Check periodically to ensure roast has not burned dry; add a little water as needed.
Remove roast and shred using 2 forks. Measure out 1-cup broth from roast pan. If needed, add enough water to roasting pan to make 1 cup broth. Bring broth in pan to a boil to dissolve juices from bottom of roast pan. Add 1/2-cup enchilada sauce to broth. Pour broth/ sauce mixture over shredded beef and keep hot until ready to use.
Combine 1 1/4 cups enchilada sauce with 1 1/2 cups water and salt. Bring to a boil. Add rice, reduce heat to simmer, cover tightly and simmer for 20 minutes. Turn off heat and allow rice to stand 10 minutes longer.
To assemble burritos: place shredded beef on one side flour tortilla, add approximately 1/3-1/2 cup seasoned rice, 1/4 cup beans, 1/4 cup shredded cheese and approximately 1 tablespoon salsa verde. Roll filling inside burrito and place in 9×13 pan. Continue with remaining burritos. Pour remaining salsa verde over burritos, sprinkle with remaining cheese. Place uncovered in 350 F and heat until hot throughout and cheese is melted. Serve with shredded lettuce and additional salsa.
* NOTE: May substitute green or red salsa and enchilada sauce to suit personal taste preferences.