Beef Burrito Beans Rice (Printable)
Juicy beef filling combined with black beans and flavored Mexican rice wrapped in a warm tortilla.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/2 cup tomato sauce
12 - 1/4 cup beef broth
→ Beans
13 - 1 can (15 oz) black beans, drained and rinsed
14 - 1/2 tsp ground cumin
15 - 1/4 tsp chili powder
16 - 1/4 tsp salt
→ Mexican Rice
17 - 1 cup long-grain white rice
18 - 2 tbsp vegetable oil
19 - 1 clove garlic, minced
20 - 1/2 cup diced onion
21 - 1/2 cup tomato sauce
22 - 1 3/4 cups chicken broth
23 - 1/2 tsp ground cumin
24 - 1/2 tsp salt
→ Assembly
25 - 4 large flour tortillas (10-inch)
26 - 1 cup shredded cheddar or Monterey Jack cheese
27 - 1 cup shredded lettuce
28 - 1 medium tomato, diced
29 - 1/2 cup sour cream
30 - Fresh cilantro, chopped (optional)
# Directions:
01 - Heat vegetable oil in a saucepan over medium heat. Add rice and sauté until lightly golden, about 2-3 minutes. Add garlic and onion; cook until softened, 2 minutes. Stir in tomato sauce, chicken broth, cumin, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender. Fluff with a fork and set aside.
02 - While rice cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 2-3 minutes. Add garlic, cook 1 minute, then add ground beef. Cook, breaking up meat, until browned, about 5-7 minutes. Drain excess fat if needed. Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add tomato sauce and beef broth. Simmer until thickened, 4-5 minutes. Remove from heat.
03 - In a small saucepan, combine black beans, cumin, chili powder, and salt. Heat over medium until warmed through, about 3-4 minutes. Lightly mash with a fork if desired.
04 - Warm tortillas in a dry skillet or microwave until pliable. On each tortilla, layer beef mixture, beans, Mexican rice, cheese, lettuce, and tomatoes. Fold sides in, then roll up tightly from the bottom. Place seam-side down.
05 - Toast burritos in a skillet over medium heat for 1-2 minutes per side for a crispy exterior.
06 - Cut burritos in half, garnish with sour cream and fresh cilantro.
# Expert Hints:
01 -
- Everything happens in one pan except the rice, meaning less cleanup and more flavor development
- The beef filling gets that perfectly seasoned, slightly thickened consistency that makes restaurant burritos so addictive
- You can customize the heat level and fillings based on whats in your fridge
02 -
- Cold tortillas will crack and split when you try to roll them, so take the extra minute to warm them properly
- Let the beef mixture cool slightly before assembling, or hot filling will make your tortillas soggy and weak
- Dont skip toasting the rice before adding liquid, it creates that authentic flavor and prevents mushy texture
03 -
- A splash of lime juice over the finished burrito brightens all the rich flavors and cuts through the heaviness
- If your rice turns out too sticky, spread it on a baking sheet and let it steam cool for a few minutes before using