Hearty Beef and Bean Burritos

This hearty beef and bean burrito recipe has been my family's go-to weeknight dinner for years, delivering restaurant-quality Mexican flavor in just 30 minutes. The combination of seasoned ground beef, beans, and fresh toppings wrapped in a warm tortilla creates the perfect handheld meal that satisfies even the pickiest eaters.

I first created these burritos during a particularly busy week when I needed to batch cook meals ahead of time. My children now request them weekly, especially for packed lunches, and guests always ask for the recipe after trying them.

Ingredients

• Ground beef: Provides the hearty protein base for these burritos. Choose 85/15 lean to fat ratio for the best flavor without excess grease.
• Avocado oil: Has a high smoke point perfect for browning meat without burning.
• Cumin: Adds that distinctive earthy Mexican flavor that makes these burritos taste authentic.
• Chili powder: Brings a mild heat that develops complexity in the beef filling.
• Tomato paste: Concentrates flavor and helps the seasonings adhere to the meat. Look for tubes rather than cans for longer storage.
• Flour tortillas: Should be large and pliable. Warm them slightly before filling for easier rolling.
• Black beans: Provide additional protein and fiber. Rinse canned beans thoroughly to remove excess sodium.
• Mexican cheese blend: Melts beautifully and creates that gooey texture we all love in burritos. Freshly shredded cheese melts better than pre-packaged.
• Cilantro lime rice: Adds a bright zesty base. Make extra for serving on the side.
• Fresh vegetables: Like lettuce, tomato, and onion add crunch, freshness, and color.

Step-by-Step Instructions

Brown the beef:

Heat avocado oil in a large skillet over medium high heat until it shimmers and just begins to smoke. Add the ground beef, breaking it into small pieces with a wooden spoon. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned all over with no pink remaining. Be patient here as proper browning creates flavor compounds that make the filling delicious.

Season the meat:

Add cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, and tomato paste to the browned beef. Stir thoroughly to coat each piece of meat evenly with the seasonings. Reduce heat to medium and allow the mixture to simmer for 3 to 5 minutes, stirring occasionally. The tomato paste will darken slightly and the spices will become fragrant, indicating they're properly bloomed. The mixture should thicken just enough to coat the meat without being saucy.

Assemble the burritos:

Lay a large flour tortilla flat on a clean work surface. Place 2 to 3 tablespoons of the beef mixture slightly below center of the tortilla. Layer ¼ cup cilantro lime rice, followed by portions of lettuce, corn, black beans, diced tomatoes, red onion, fresh cilantro and shredded cheese. Add a dollop of sour cream and a squeeze of lime juice if desired. Avoid overfilling or the burrito will be difficult to close.

Roll the burritos:

Fold the bottom edge of the tortilla up and over the filling, using your fingers to keep the ingredients compact. Fold in both sides, then continue rolling from the bottom until completely closed. The key is to keep the filling tightly packed while rolling to prevent tearing. Wrap each completed burrito tightly in aluminum foil to maintain its shape and seal in heat when cooking.

Heat and serve:

Choose between stovetop or oven methods depending on your preference. For stovetop, place the foil wrapped burritos in a dry skillet over medium high heat for 3 to 4 minutes per side until heated through. For oven method, place foil wrapped burritos in a preheated 350°F oven for 20 to 25 minutes until hot throughout and the cheese inside is melted and gooey.

My absolute favorite ingredient in these burritos is the combination of cumin and chili powder which instantly transports me back to my first trip to Mexico. The aroma filling my kitchen reminds me of the street food vendors I encountered in small coastal towns, where I first fell in love with authentic Mexican cuisine. These burritos have become our traditional Friday night dinner, marking the beginning of family weekend time.

Make Ahead Magic

These burritos were designed with busy schedules in mind. Prepare a double batch on Sunday, wrap them individually in foil, and store in the refrigerator for up to 4 days. For longer storage, freeze them unwrapped on a baking sheet until solid, then transfer to freezer bags where they'll keep for up to 3 months. Label each bag with the date to track freshness. When ready to eat, simply unwrap and heat according to the instructions. This approach has saved countless weeknight dinners at our house when time is short but hunger is high.

Customization Corner

The beauty of this recipe lies in its flexibility. Vegetarians can substitute the ground beef with plant based meat alternatives or simply double the black beans and add sautéed mushrooms for umami flavor. For those avoiding gluten, corn tortillas work beautifully though they require gentler handling. Dairy free households can use plant based cheese and sour cream alternatives without sacrificing the creamy texture. Add diced avocado or guacamole for healthy fats and creaminess. Spice lovers can incorporate diced jalapeños or a dash of hot sauce to amp up the heat level according to personal preference.

Serving Suggestions

Transform these burritos into a complete Mexican feast by serving alongside fresh pico de gallo, guacamole, and tortilla chips. A simple side salad with lime vinaigrette complements the robust flavors perfectly. For casual entertaining, create a burrito bar allowing guests to build their own with the seasoned beef mixture and an array of toppings. This interactive approach is especially popular with families as children enjoy constructing their perfect burrito. Serve with Mexican rice, refried beans, or a bright corn salad to round out the meal for larger gatherings.

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Recipe FAQs

→ Can I make these burritos ahead of time?

Yes, these burritos are excellent for meal prep. Prepare them completely (except for heating), wrap tightly in foil, and store in the refrigerator for 3-4 days. When ready to eat, simply heat them on the stovetop or in the oven.

→ How do I freeze beef and bean burritos?

For freezing, assemble the burritos without tomato and lettuce (which don't freeze well). Wrap each burrito tightly in aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven for about 25 minutes.

→ What's the best way to reheat these burritos?

The best way to reheat is either on the stovetop or in the oven while still wrapped in foil. On the stovetop, heat for 3-4 minutes per side over medium-high heat. In the oven, bake at 350°F for 20-25 minutes until warmed through with melted cheese inside.

→ Can I customize the fillings?

Absolutely! The base recipe is versatile and can be adapted to your preferences. Try adding avocado, different types of beans, various cheeses, or hot sauce. You can also substitute ground turkey or chicken for the beef, or use a plant-based protein for a vegetarian version.

→ How do I prevent my burrito from falling apart?

To keep your burrito intact, don't overfill it, and make sure to fold the bottom up first to cover the filling, then fold in the sides before rolling up tightly. Wrapping it in foil helps maintain its structure and makes it easier to heat without falling apart.

→ Can I make these burritos spicier?

Yes, you can easily adjust the spice level by increasing the chili powder or adding cayenne pepper to the beef seasoning. You could also incorporate diced jalapeños or hot sauce into your filling or serve with salsa on the side.