Beef Burritos

Big, warm flour tortillas stuffed with seasoned ground beef, fluffy rice, tender black beans, and melty cheese — then toasted golden for the perfect bite. These beef burritos are filling, flavorful, and endlessly customizable with your favorite toppings.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

620

Ingredients

• 500 g ground beef
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning (or 1 tsp each cumin, paprika, chili powder)
• 0.5 teaspoon salt and 0.25 teaspoon black pepper
• 2 tablespoons tomato paste mixed with 1/3 cup water
• 4 large flour tortillas (25 cm)
• 2 cups cooked rice
• 1 can (400 g) black beans, drained and rinsed
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded lettuce
• 1 tomato, diced
• 1/2 cup sour cream

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook 3-4 minutes until soft, then add the garlic and cook 30 seconds more.
2. Add the ground beef, breaking it up with a spoon, and cook 6-8 minutes until browned with no pink remaining. Drain off excess fat.
3. Stir in the taco seasoning, salt, pepper, tomato paste, and water. Simmer 4-5 minutes until the sauce thickens and coats the beef. Remove from heat.
4. Warm the flour tortillas in a dry skillet for 20 seconds per side so they fold easily without tearing.
5. Lay a tortilla flat and layer rice, black beans, the beef mixture, cheese, lettuce, tomato, and a spoonful of sour cream down the center, leaving a 5 cm border.
6. Fold the sides in over the filling, then roll the tortilla up tightly from the bottom, tucking in the filling as you go.
7. Toast the burritos seam-side down in a hot dry skillet for 2-3 minutes per side until golden and the cheese begins to melt inside.
8. Serve warm with extra sour cream, salsa, and guacamole on the side.

Pro tips

• Don't overfill — too much filling makes burritos burst when rolling. About 3/4 cup of filling per large tortilla is ideal.
• Warm tortillas are pliable tortillas; cold ones crack. A quick toast in the skillet makes rolling effortless.
• To meal-prep, wrap rolled burritos tightly in foil and refrigerate up to 3 days, then reheat in the oven at 190°C for 15 minutes.
• Swap the rice for cilantro-lime rice: toss hot cooked rice with lime juice, zest, and chopped cilantro.

Frequently asked questions