Beef Burrito with Beans (Printable)
Tender beef, creamy beans, and seasoned Mexican rice wrapped in warm tortillas for a filling dish.
# What You'll Need:
→ Beef Filling
01 - 14 oz ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 2 teaspoons 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 - 2 tablespoons tomato paste
12 - 1/3 cup plus 1 tablespoon beef broth
→ Beans
13 - 1 can (14 oz) black beans, drained and rinsed
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon chili powder
16 - 1/4 teaspoon salt
→ Mexican Rice
17 - 3/4 cup long-grain white rice
18 - 2 teaspoons vegetable oil
19 - 1 small onion, finely chopped
20 - 1 clove garlic, minced
21 - 1/2 cup canned diced tomatoes
22 - 1 1/2 cups chicken or vegetable broth
23 - 1/2 teaspoon ground cumin
24 - 1/2 teaspoon smoked paprika
25 - Salt and pepper to taste
→ Assembly
26 - 4 large flour tortillas (10 inch)
27 - 1 cup shredded cheddar or Monterey Jack cheese
28 - 1 ripe avocado, sliced
29 - 1/2 cup sour cream
30 - Fresh cilantro, chopped
31 - Lime wedges
# Directions:
01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - Serve immediately with fresh cilantro and lime wedges.
# Expert Hints:
01 -
- Everything cooks in one pan and one pot, making cleanup surprisingly manageable
- The beef filling freezes beautifully, so double it and you're halfway to dinner next week
- Customizable enough that everyone at the table can build their perfect version
02 -
- Warm your tortillas or they will split when you try to fold them
- Let the beef filling cool slightly before assembling or steam will make the tortilla soggy
- Do not overfill the burritos or rolling becomes impossible
03 -
- The beef filling freezes for up to three months so make extra
- If rice is too wet spread it on a baking sheet to cool while you finish the beef
- For restaurant-style crispiness pan fry assembled burritos in a dry skillet