Beef Burritos with Rice and Beans (Printable)
Flour tortillas filled with seasoned beef, cilantro lime rice, and spiced black beans topped with cheese, salsa, and fresh vegetables.
# What You’ll Need:
→ Beef Filling
01 - 1 lb lean ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tbsp tomato paste
06 - 1 tsp ground cumin
07 - 1 tsp chili powder
08 - 1 tsp smoked paprika
09 - ½ tsp dried oregano
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - ⅓ cup beef broth or water
→ Cilantro Lime Rice
13 - 1 cup long-grain white rice
14 - 2 cups water
15 - ½ tsp salt
16 - 1 tbsp lime juice
17 - 2 tbsp chopped fresh cilantro
→ Seasoned Black Beans
18 - 1 can (15 oz) black beans, drained and rinsed
19 - ½ tsp ground cumin
20 - ¼ tsp chili powder
21 - Salt and pepper to taste
→ Assembly
22 - 4 large flour tortillas (10-inch)
23 - 1 cup shredded cheddar or Monterey Jack cheese
24 - 1 cup salsa
25 - ½ cup sour cream
26 - 1 cup shredded lettuce
27 - 1 large tomato, diced
# How To Make It:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil over high heat, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, then stir in lime juice and chopped cilantro.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add ground beef, breaking apart with a spoon, and cook until browned. Drain excess fat if necessary. Stir in tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to bloom spices. Add beef broth and simmer for 5 minutes until sauce slightly thickens.
03 - Combine drained black beans, cumin, chili powder, salt, and pepper in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until heated through and well combined.
04 - Heat each tortilla in a dry skillet over medium heat for 30 seconds per side until warm and pliable, or microwave wrapped in damp paper towels for 30 seconds.
05 - Place a warm tortilla on a flat surface. Spoon portions of rice down the center, followed by beef mixture and beans. Layer with cheese, salsa, shredded lettuce, diced tomato, and sour cream. Fold in the sides, then roll from bottom to top, tucking ingredients in tightly. Repeat with remaining tortillas.
06 - Serve burritos immediately while warm. Accompany with additional salsa and sour cream on the side if desired.
# Expert Advice:
01 -
- Everything happens in about an hour but tastes like it simmered all day
- The beef filling freezes beautifully so you can double it and have dinner ready for busy nights
- Everyone gets to build their own perfect burrito at the table
02 -
- Warm tortillas are the difference between burritos that roll neatly and ones that explode everywhere
- Do not overfill them or you will never get them closed properly
- Letting the beef mixture cool slightly before assembling prevents soggy tortillas
03 -
- A splash of vinegar in the rice water helps the grains stay separate and fluffy
- Mashing a few beans against the side of the pot helps them stick to the beef better