Beef Burrito
A hearty Mexican-style burrito stuffed with seasoned ground beef, beans, rice, and cheese wrapped in a warm flour tortilla. Quick, customizable, and endlessly satisfying for weeknight dinners.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- ¾ lb ground beef (80/20)
- ½ onion medium yellow onion
- 2 cloves garlic cloves
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 2 tortillas large flour tortillas (10-inch)
- 1 cup cooked white or Spanish rice
- ¾ cup canned black beans, drained and rinsed
- ¾ cup shredded Monterey Jack or cheddar cheese
- ¼ cup fresh cilantro, roughly chopped
- 1 tablespoon lime juice
- ¼ cup sour cream
- ½ cup salsa (fresh or jarred)
- 1 avocado avocado, ripe
Instructions
- 1
Dice the half medium yellow onion into 1/4-inch pieces. Peel and finely mince the 2 garlic cloves. Have everything prepped and ready to go before you start cooking — ground beef cooks fast and you won't have time to chop once the heat is on.
- 2
In a small bowl, combine 1 tablespoon chili powder, 0.5 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper. Set aside.
- 3
Set a 12-inch skillet over medium-high heat and add 1 tablespoon extra-virgin olive oil. Let it heat for about 1 minute until shimmering — you should see the oil flow freely across the pan.
- 4
Add the diced onion to the hot oil and sauté for 2-3 minutes, stirring occasionally, until the onion becomes translucent and the edges turn golden. You'll smell the sweet, caramelized aroma.
- 5
Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Don't let it burn — you just want to release the aromatics.
- 6
Add the 0.75 lb ground beef, breaking it apart with a wooden spoon as it hits the pan. Cook over medium-high heat, stirring frequently and breaking up any large chunks, for 5-6 minutes until the beef is completely cooked through and no pink remains. You should hear an active sizzle throughout.
- 7
Pour off any excess fat if there's more than a thin film in the pan, then add the spice mixture (the chili powder, cumin, paprika, salt, and pepper). Stir well to coat all the beef, and cook for 1 minute until the spices are fragrant and toasted. The beef should look dark and smell richly seasoned.
- 8
Add the 0.75 cup drained black beans and 1 cup cooked rice to the beef. Stir until everything is combined and heated through, about 1-2 minutes. Taste the filling and adjust salt and spices as needed — it should be boldly seasoned since it's filling a burrito.
- 9
Warm the 2 large flour tortillas by placing them directly over a medium flame on a gas burner for about 15-20 seconds per side until they're pliable and warm, or wrap them in a damp paper towel and microwave for 15 seconds. A warm, flexible tortilla is crucial — it won't tear when you roll.
- 10
Lay one tortilla on a flat surface. Spoon about 1 cup of the beef filling down the center of the tortilla, leaving 2 inches of space at the top and bottom. Sprinkle with 0.375 cup shredded cheese (about 3 tablespoons per burrito) and 2 tablespoons of the fresh cilantro. Squeeze 0.5 tablespoon lime juice over the filling.
- 11
Fold the left and right sides of the tortilla inward about 2 inches, covering some of the filling. Then, starting from the bottom edge closest to you, tightly roll the burrito away from you, keeping tension on the filling as you go. The burrito should be snug and compact when you finish rolling — a loose burrito will fall apart when you bite into it.
- 12
Repeat with the second tortilla and remaining filling.
- 13
Transfer the burritos to a plate, seam-side down. Serve with 2 tablespoons sour cream, 0.25 cup salsa, and 0.5 sliced avocado on the side for each burrito. Encourage the cook to add extras as they go — the beauty of a burrito is that it's endlessly customizable.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- small bowl
- cutting board
- chef's knife
- plate
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