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Beef Burrito with Beans

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By Harper Flynn • February 18th, 2026
Golden-brown flour tortilla stuffed with seasoned ground beef, creamy black beans, and fluffy Mexican rice, with melted cheddar cheese. Save
Golden-brown flour tortilla stuffed with seasoned ground beef, creamy black beans, and fluffy Mexican rice, with melted cheddar cheese. | forkstate.com

This hearty Tex-Mex dish features tender, seasoned ground beef combined with creamy black beans and aromatic Mexican rice. Wrapped in warm flour tortillas and topped with melted cheese, sliced avocado, and a dollop of sour cream, it offers a balanced blend of textures and flavors. The filling is spiced with chili powder, cumin, and smoked paprika for an authentic taste. Perfect for a filling meal any day, with optional jalapeños or plant-based alternatives for variety.

Rainy Sunday afternoons were made for burritos in my college apartment. My roommate would duck out to grab tortillas while I wrestled with a rice recipe I'd copied from my grandmother. The smell of cumin and onions filling up our tiny kitchen became the official signal that homework could wait until Monday.

Last winter my neighbor smelled the spices wafting through our shared wall and knocked on my door with a six-pack of Mexican lager. We ended up rolling burritos at my counter while her toddler danced to music from my phone, turning a regular Tuesday into something unexpectedly warm and wonderful.

Ingredients

  • Ground beef: The fat content matters here, 80 or 85 percent lean keeps the filling juicy without greasy results
  • Tomato paste: This concentrates the beef flavor, dont skip it and dont bother with sauce instead
  • Black beans: Rinse them well to remove the canning liquid, otherwise your beans will be muddy and metallic
  • White rice: Long grain separates better than short, giving you distinct fluffy grains instead of clumps
  • Flour tortillas: Large ones are nonnegotiable, and warming them makes the difference between a burrito that rolls neatly and one that tears

Instructions

Cook the Mexican rice first:
Heat oil in a saucepan over medium, sauté onion until translucent, add garlic for thirty seconds, then toast the rice until it smells nutty and looks slightly golden
Simmer the rice:
Pour in tomatoes, broth, and spices, bring to a bubble, then cover and cook on low for eighteen to twenty minutes until every drop of liquid has disappeared
Brown the beef filling:
Cook onion in oil until soft, add garlic, then crumble in the beef and let it develop a deep brown crust in spots before stirring
Season the meat:
Stir in all the spices and tomato paste, letting the mixture become fragrant and dark red, then add broth and simmer until thickened
Warm the beans:
Combine black beans with cumin, chili powder, and salt in a small pan, heating just enough to wake up the flavors
Assemble everything:
Warm each tortilla until pliable, pile beef, beans, and rice down the center, add cheese and toppings, then fold in the sides and roll tightly
Steaming plate holding a hearty beef burrito with beans and Mexican rice, topped with sour cream and fresh cilantro. Save
Steaming plate holding a hearty beef burrito with beans and Mexican rice, topped with sour cream and fresh cilantro. | forkstate.com

My youngest daughter now requests these for her birthday dinner every year. She stands on a stool at the counter carefully spooning rice while I show her how to fold the tortilla so nothing escapes during that final roll.

Making The Rice Your Own

Adding a handful of frozen peas or corn to the rice during the last five minutes of cooking gives you colorful little surprises in every bite. Sometimes I throw in a diced jalapeño if I am feeling bold.

The Assembly Secret

Place your fillings slightly closer to one edge than the center. This gives you more tortilla to work with on the fold side and prevents that dreaded bottom blowout halfway through eating.

Serving Ideas

A squeeze of fresh lime right before eating cuts through the richness and brightens everything up.

  • Warm your serving plates so the burritos stay hot until the last bite
  • Extra sour cream on the side helps if you went heavy on the spices
  • Crush tortilla chips over the top for that restaurant style crunch
A freshly cut beef burrito with beans and Mexican rice reveals layers of savory fillings and avocado slices inside. Save
A freshly cut beef burrito with beans and Mexican rice reveals layers of savory fillings and avocado slices inside. | forkstate.com

These have fed my family through busy weeknights, lazy weekends, and impromptu gatherings for years. I hope they find their way into your regular rotation too.

Recipe Questions & Answers

Add sliced jalapeños or a dash of hot sauce to the beef filling or beans to enhance heat and flavor.

Yes, ground turkey, chicken, or plant-based mince are great alternatives for a lighter or vegetarian version.

After assembling, cook the burrito seam side down in a hot dry skillet for 1–2 minutes per side until golden and crisp.

Fresh cilantro, lime wedges, Mexican lager, agua fresca, or a zesty margarita pair well with this dish.

Use gluten-free tortillas and omit cheese and sour cream or use dairy-free alternatives to accommodate dietary needs.

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Golden-brown flour tortilla stuffed with seasoned ground beef, creamy black beans, and fluffy Mexican rice, with melted cheddar cheese.
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Beef Burrito with Beans

A satisfying Tex-Mex dish with seasoned beef, black beans, and Mexican rice wrapped in a warm tortilla.

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 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp tomato paste
  • 1/3 cup plus 1 tbsp beef broth

Seasoned Black Beans

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

Mexican Rice

  • 3/4 cup long-grain white rice
  • 2 tsp 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 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Assembly and Garnishes

  • 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 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
Cook Seasoned Beef: 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 Black 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 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 and Garnish: Serve immediately with fresh cilantro and lime wedges on the side.
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 preparation, use gluten-free tortillas
  • For dairy-free preparation, omit cheese and sour cream or use plant-based alternatives
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Harper Flynn

Sharing quick, wholesome recipes and real-life kitchen tips for fellow food lovers.