Beef Burrito with Beans (Printable)
A satisfying Tex-Mex dish with seasoned beef, black beans, and Mexican rice wrapped in a warm tortilla.
# What You Need:
→ Beef Filling
01 - 14 oz ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp tomato paste
12 - 1/3 cup plus 1 tbsp beef broth
→ Seasoned Black Beans
13 - 1 can (14 oz) black beans, drained and rinsed
14 - 1/2 tsp ground cumin
15 - 1/2 tsp chili powder
16 - 1/4 tsp salt
→ Mexican Rice
17 - 3/4 cup long-grain white rice
18 - 2 tsp 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 tsp ground cumin
24 - 1/2 tsp smoked paprika
25 - Salt and pepper to taste
→ Assembly and Garnishes
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
# Steps:
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 on the side.
# Expert Advice:
01 -
- Everything cooks in one hour but tastes like you spent all day simmering
- The Mexican rice alone will become your go-to side for everything
- These burritos reheat beautifully for tomorrow lunch
02 -
- Rice needs the full simmer time with the lid on, lifting it too early releases steam and leaves you with crunchy grains
- Let the beef mixture thicken properly or your burritos will leak everywhere when you take that first bite
03 -
- Get your tortillas hot enough to steam, cold tortillas crack and split
- For restaurant style burritos, give the finished roll a quick toast in a dry skillet until the tortilla gets golden and crispy