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Beef Burrito with Beans

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By Kayla Morton • February 18th, 2026
A close-up of a warm flour tortilla wrapped Beef Burrito with Beans and Mexican Rice, filled with seasoned ground beef and melted cheese. Save to everydaypinmeals
A close-up of a warm flour tortilla wrapped Beef Burrito with Beans and Mexican Rice, filled with seasoned ground beef and melted cheese. | everydaypinmeals.com

This dish combines seasoned ground beef gently simmered with aromatic spices and tomato paste, paired with creamy black beans seasoned with cumin and chili powder. The Mexican rice is cooked with garlic, onion, and diced tomatoes, absorbing a blend of broth and smoky spices for depth of flavor. All elements are wrapped in warm flour tortillas, layered with melty cheddar or Monterey Jack cheese, with optional avocado and sour cream for added creaminess. A perfect Tex-Mex meal that balances rich, spicy, and fresh elements for a filling and satisfying experience.

Last Tuesday found me standing in my kitchen at 9 PM, absolutely starving after a marathon workday. I threw together what was in my fridge and ended up with something so satisfying it's now in regular rotation. The best recipes often come from desperation rather than careful planning.

My friend Carlos came over for dinner that same week and took one bite before demanding the recipe. His mom apparently makes something similar, and he said this actually reminded him of Sunday evenings at her house. There's something about that combination of spiced beef and rice that just feels like home, no matter where you're from.

Ingredients

  • Ground beef: The fat content matters here so dont go extra lean or you will lose flavor and moisture
  • Onion and garlic: The aromatic foundation that makes your whole kitchen smell incredible
  • Chili powder and cumin: These two spices are the backbone of authentic Tex-Mex flavor
  • Tomato paste: Concentrated umami that deepens the beef filling without making it watery
  • Black beans: Rinse them thoroughly to remove the canned taste and excess sodium
  • Long-grain rice: Short grain turns to mush while long grain stays perfectly fluffy
  • Diced tomatoes: Canned work better than fresh here for consistent rice texture
  • Flour tortillas: Warm them first or they will crack when you try to roll
  • Cheddar or Monterey Jack: Melts beautifully and adds the creamy element that ties everything together

Instructions

Get the rice going first:
Heat oil in a saucepan and sauté onion until translucent then add garlic for thirty seconds before tossing in the rice. Toast it briefly until it smells nutty and starts turning golden.
Simmer the rice:
Add tomatoes broth and spices then bring to a boil before covering and reducing to low. Let it cook undisturbed for eighteen to twenty minutes until the liquid is absorbed then fluff with a fork.
Brown the beef:
Heat olive oil in a large skillet and cook the onion for two minutes before adding garlic and the ground beef. Break it up with a spoon and brown for five to six minutes.
Season the filling:
Stir in all the spices and tomato paste mixing thoroughly so the beef gets evenly coated. Pour in the beef broth and let it simmer until thickened and the flavors have melded together.
Warm the beans:
Combine the black beans with cumin chili powder and salt in a small saucepan. Heat them for just a few minutes until hot and fragrant.
Roll it all up:
Warm your tortillas in a dry skillet so they are pliable then pile beef beans and rice down the center. Add cheese and any toppings you like then fold in the sides and roll tight.
A cut-open Beef Burrito with Beans and Mexican Rice shows fluffy rice, creamy black beans, and tender beef on a rustic plate. Save to everydaypinmeals
A cut-open Beef Burrito with Beans and Mexican Rice shows fluffy rice, creamy black beans, and tender beef on a rustic plate. | everydaypinmeals.com

I learned that rolling trick the hard way when my first attempt burst open in the pan. Now I fold the sides in first then roll from the bottom tucking everything in tightly. The restaurant-style wrap comes with practice but the messy ones taste just as good.

Making Ahead

The beef filling and rice actually taste better the next day after the spices have had time to mingle. I often make a double batch on Sunday and portion it out for lunches throughout the week. Just reheat gently so it does not dry out.

Customization Ideas

Swap in ground turkey or chicken for a lighter version that still delivers plenty of flavor. Vegetarian friends love this with plant-based crumbles or extra beans and cheese. The spice blend works on pretty much any protein you choose.

Serving Suggestions

A cold Mexican lager or sparkling limeade cuts through the richness perfectly. I like to set out bowls of pickled jalapeños extra cilantro and hot sauce so everyone can doctor their burrito to taste.

  • Squeeze fresh lime over everything just before eating
  • Try grilling the rolled burritos for crispy charred spots
  • Set up a burrito bar and let guests build their own
Served on a wooden board, a hearty Beef Burrito with Beans and Mexican Rice is garnished with fresh cilantro and lime wedges. Save to everydaypinmeals
Served on a wooden board, a hearty Beef Burrito with Beans and Mexican Rice is garnished with fresh cilantro and lime wedges. | everydaypinmeals.com

These burritos have become my go-to for feeding a crowd without spending all day in the kitchen. Hope they find a regular spot in your dinner rotation too.

Recipe FAQs

Brown the ground beef with onions and garlic, then simmer with spices and tomato paste in beef broth to develop rich, tender flavors.

Ground cumin, smoked paprika, garlic, and diced tomatoes combined with broth create an aromatic and flavorful rice base.

Yes, pinto or kidney beans work well and can be seasoned similarly to maintain a balanced taste.

Place rolled burritos seam-side down on a hot dry skillet for 1–2 minutes per side until golden and crisp.

Fresh avocado slices, sour cream, chopped cilantro, and lime wedges add creaminess and bright flavors.

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A close-up of a warm flour tortilla wrapped Beef Burrito with Beans and Mexican Rice, filled with seasoned ground beef and melted cheese.
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Beef Burrito with Beans

Tender beef, creamy beans, and seasoned Mexican rice wrapped in warm tortillas for a filling dish.

Prep 25m
Cook 35m
Total 60m
Servings 4
Difficulty Medium

Ingredients

Beef Filling

  • 14 oz ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1/3 cup plus 1 tablespoon beef broth

Beans

  • 1 can (14 oz) black beans, drained and rinsed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt

Mexican Rice

  • 3/4 cup long-grain white rice
  • 2 teaspoons vegetable oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup canned diced tomatoes
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Assembly

  • 4 large flour tortillas (10 inch)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 ripe avocado, sliced
  • 1/2 cup sour cream
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1
Prepare the Mexican Rice: Heat vegetable oil in a saucepan over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent. Stir in garlic and cook for 30 seconds. Add rice and cook, stirring, for 1-2 minutes until slightly golden. Add diced tomatoes, broth, cumin, paprika, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
2
Prepare the Beef Filling: Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook for 30 seconds, then add ground beef. Brown for 5-6 minutes, breaking up meat with a spoon. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Add tomato paste and mix well. Pour in beef broth, reduce heat, and simmer for 5 minutes until thickened. Remove from heat.
3
Prepare the Beans: In a small saucepan over medium heat, combine black beans with cumin, chili powder, and salt. Heat for 2-3 minutes, stirring occasionally. Set aside.
4
Assemble the Burritos: Warm tortillas in a dry skillet or microwave. Lay each tortilla flat. Spoon a generous line of beef filling, beans, and Mexican rice down the center. Sprinkle with cheese and add avocado slices and a dollop of sour cream if desired. Fold in the sides and roll up tightly. For a crispy burrito, place seam side down in a hot, dry skillet for 1-2 minutes per side until golden.
5
Serve: Serve immediately with fresh cilantro and lime wedges.
Additional Information

Equipment Needed

  • Large skillet
  • Saucepan
  • Cutting board and knife
  • Wooden spoon
  • Measuring cups and spoons

Nutrition (Per Serving)

Calories 720
Protein 32g
Carbs 81g
Fat 29g

Allergy Information

  • Contains gluten (flour tortillas) and dairy (cheese, sour cream)
  • Contains beef
  • For gluten-free: use gluten-free tortillas
  • For dairy-free: omit cheese and sour cream or use alternatives
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Kayla Morton

Easy, flavorful recipes and kitchen tips for home cooks and food lovers.