Beef Burrito with Beans (Printable)
A flavorful burrito packed with seasoned beef, creamy beans, and fluffy rice in a warm tortilla.
# What You'll Need:
→ Beef Filling
01 - 1 pound ground beef (85% lean)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 cup tomato sauce
12 - 1/4 cup beef broth or water
→ Rice
13 - 1 cup long-grain white rice
14 - 2 cups water
15 - 1/2 teaspoon salt
16 - 1 tablespoon chopped fresh cilantro (optional)
17 - Juice of 1/2 lime (optional)
→ Beans
18 - 1 can (15 ounces) black beans, drained and rinsed
19 - 1/2 teaspoon ground cumin
20 - 1/2 teaspoon chili powder
21 - 1/4 teaspoon salt
22 - 1/4 cup water
→ Assembly
23 - 4 large (10-inch) flour tortillas
24 - 1 cup shredded cheddar cheese
25 - 1 cup salsa
26 - 1 cup shredded lettuce
27 - 1/2 cup sour cream
# Directions:
01 - Combine rice, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in cilantro and lime juice if desired.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add ground beef, breaking apart with a spoon, and cook until browned, approximately 5-6 minutes. Drain excess fat if necessary.
03 - Add chili powder, cumin, smoked paprika, oregano, salt, and pepper to the browned beef. Stir in tomato sauce and beef broth. Reduce heat to low and simmer for 5 minutes until sauce slightly thickens, stirring occasionally.
04 - Combine drained black beans, cumin, chili powder, salt, and 1/4 cup water in a small saucepan over medium heat. Cook for 3-4 minutes, stirring occasionally, until heated through and slightly thickened.
05 - Wrap tortillas in aluminum foil and warm in a 350°F oven for 5 minutes. Alternatively, microwave stacked tortillas wrapped in a damp paper towel for 30 seconds until pliable.
06 - Place a warmed tortilla on a flat surface. Spoon portions of rice, seasoned beans, and beef mixture in the center. Top with shredded cheese, salsa, lettuce, and sour cream. Fold both sides inward toward the center, then roll from bottom to top, tucking ingredients tightly as you roll.
# Expert Hints:
01 -
- Everything comes together in under an hour, but tastes like it simmered all day
- The beef filling freezes beautifully, so you can double it and have burrito nights for weeks
- Customizable enough that everyone at the table can build exactly what theyre craving
02 -
- Draining excess beef fat prevents soggy burritos that fall apart as you eat them
- Let the rice rest covered for 5 minutes off the heat, or it will be gummy
- Overfilling seems generous but makes rolling impossible, so restraint pays off
03 -
- Make the beef filling a day ahead so the flavors deepen even more
- Have all your toppings prepped and ready before you start assembling