Recipe for Beef and Bean Burritos

Craving something hearty, filling, and warm for dinner tonight? Try these beef and bean burritos stuffed with seasoned beef, black beans, corn, rice, and more! Veggies like lettuce, tomatoes, and onion lighten up the burritos, and gooey melted cheese brings these burritos to a whole new level. Wrapped in large and tasty flour tortillas, these beef and bean burritos bring restaurant-quality Mexican food to your kitchen table in under 30 minutes.

Why You'll Love Beef and Bean Burritos

• Easy and delicious. These beef and bean burritos are easy to prep and make in under 30 minutes. To be even more efficient, prep your veggies as you cook the beef. Then, all you deo is assemble the burritos, and heat them up.
• Perfectly seasoned beef. Whenever you cook beef, you run the risk of having bland meat—but not with this recipe. The beef inside these beef and bean burritos is generously seasoned with cumin, chili, paprika, garlic, oregano, salt, and pepper. Plus, tomato paste brings out umami flavors in the beef, creating a delicious filling for your hearty burritos.
• Warm burritos with a crunch. After assembling these beef and bean burritos, you wrap them in foil and pop them in the oven, or heat them up on the stove to toast the tortillas for an added crunch. Unwrap the foil, and enjoy warm, toasty burritos with melted cheese. What's not to love?

Ingredients and Substitutions

• ground beef
• beef seasoning - made with cumin, chili powder, paprika, garlic powder, dried oregano (or dried Italian seasoing), tomato paste, salt and pepper.
• avocado oil - for cooking the beef. You can use any vegetable oil you have on hand.
• flour tortilla wraps - I often make my own homemade flour tortillas — they are easier to make than you think!
• cilantro lime rice - or substitute with any cooked rice you have. You can use white or brown rice.
• lettuce
• corn - you can use canned corn or frozen corn (boiled in water for 5 minutes).
• black beans - I used canned black beans. You can also prepare the beans fresh from dried beans. Allow yourself enough time to cook the dried beans, as they typically need to be soaked overnight.
• tomatoes
• red onion
• fresh cilantro
• Mexican cheese blendcheese - A Mexican blend (Tex-Mex) of cheese is ideal. You can also use any cheese that shreds and melts easily such as cheddar, mozzarella, or Monterey Jack cheese.
• sour cream- optional. You can add this in the burritos before heating, or serve it on the side after heated.
• lime - to squeeze on some lime juice, if desired.

These beef and bean burritos have all the goodies, but if you want to alter the ingredients, you certainly can. You can substitute the beef for any other protein such as chicken or pork, or substitute pinto beans, chickpeas, and tofu for a vegetarian burrito.

To make these burritos spicier, add in some hot sauce or jalapeños.

How to Make the Best Beef and Bean Burritos

1. Cook the beef. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until nicely browned, about 6-8 minutes. Break up the beef into small pieces to help even cooking and browning.
2. Season the beef. Add all seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, and tomato paste. Reduce the heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.

1. Assemble the burritos. On each tortilla wrap, add 2-3 tablespoons beef, ¼ cup cooked rice, lettuce, corn, black beans, tomato, onion, cilantro and cheese in the centre. Drizzle on top with sour cream and lime juice, to taste.
2. Wrap the burritos. Fold up the bottom to cover the filling, fold the edges and roll up tightly to seal. Make sure all corners are tightly sealed. Then, wrap each burrito tightly in aluminum foil.

5. Warm the burritos. You can heat the burritos in a skillet over the stove, or baked in the oven.
   • On the stovetop: Heat the burritos in foil on a skillet or frying pan over medium-high heat for 3-4 minutes on each side.
   • In the oven: Bake the burritos in foil in a preheated 350 F oven for 20-25 minutes until warmed through and the cheese is melted inside.

Make Ahead and Storing Instructions

• Make ahead instructions: These burritos are great for meal prep as they store and freeze really well. Prepare them all the way until you reach the step where you warm them up. Once you have wrapped them in foil, you can store them in the refrigerator for up to 3-4 days and heat it up when ready to serve.
• How to store: Store leftover beef and bean burritos in their aluminum foil wrapper. If the wrap is not tight, put it in an airtight container. Store the burritos in the refrigerator for up to 3-4 days.
• How to freeze: If freezing, don't include the tomato or lettuce as they won't freeze well. Then store the burritos tightly wrapped in foil in the freezer for up to 3 months. I often make a big batch of these burritos because they store easily for an easy dinner or lunch on a busy day. To reheat, first allow the burritos to thaw overnight in the refrigerator.
• How to reheat: Reheat beef and bean burritos the same way you would when cooking. Place foil-wrapped burritos in a 350F oven for 25 minutes or until heated all the way through.

More Mexican Recipes

• 30 Best Mexican Recipes
• Mexican Ground Beef Tacos
• Skillet Chicken Fajitas
• Beef Taco Salad
• Mexican Tuna Cakes (Tortitas de Atun)
• Cilantro Lime Rice
• Shrimp Avocado Tostadas

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Description

Hearty and filling beef and bean burritos are easy to make ahead, freezer-friendly, and take just 30 minutes for restaurant-quality Mexican food at home.

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For the beef filling:

• 1 tablespoon avocado oil
• 1 pound groundbeef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano or Italian seasoning
• ½ teaspoon salt(or to taste)
• ¼ teaspoon ground black pepper
• 2 tablespoons tomato paste

For assembling the burritos :

• 6  largeflour tortillas
• 3 cups cilantro lime rice, cooked
• 2 cups lettuce,thinly sliced
• 1 cup corn,canned or frozen,thawedand drained
• 1 cup black beans,rinsed and drained
• 2  mediumtomatoes,diced
• ½  mediumredonion,diced
• ¼ cup fresh cilantro,finely chopped
• 1 cup Mexican cheese blend (Mozzarella and Monterey Jack cheese),shredded
• ¼ cup  sour cream (optional)
• 1 lime,wedged (optional, for serving)

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1. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until nicely browned, about 6-8 minutes. Break up the beef into small pieces to help even cooking and browning.
2. Add all seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, and tomato paste. Reduce the heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.
3. On each tortilla wrap, add 2-3 tablespoons beef, ¼ cup cooked rice, lettuce, corn, black beans, tomato, onion, cilantro and cheese in the centre. Drizzle on top with sour cream and lime juice, to taste.
4. Fold up the bottom to cover the filling, fold the edges and roll up tightly to seal. Make sure all corners are tightly sealed. Then, wrap each burrito tightly in aluminum foil.
5. Heat the burritos in a skillet over the stove, or bake in the oven.
   • On the stovetop: Heat the burritos in foil on a skillet or frying pan over medium-high heat for 3-4 minutes on each side.
   • In the oven: Bake the burritos in foil in a preheated 350 F oven for 20-25 minutes until warmed through and the cheese is melted inside.

Notes

Make ahead instructions: These burritos are great for meal prep as they store and freeze really well. Prepare them all the way until you reach the step where you warm them up. Once you have wrapped them in foil, you can store them in the refrigerator for up to 3-4 days and heat it up when ready to serve.

How to store: Store leftover beef and bean burritos in their aluminum foil wrapper. If the wrap is not tight, put it in an airtight container. Store the burritos in the refrigerator for up to 3-4 days.

How to freeze: If freezing, don't include the tomato or lettuce as they won't freeze well. Then store the burritos tightly wrapped in foil in the freezer for up to 3 months. I often make a big batch of these burritos because they store easily for an easy dinner or lunch on a busy day. To reheat, first allow the burritos to thaw overnight in the refrigerator.

How to reheat: Reheat beef and bean burritos the same way you would when cooking. Place foil-wrapped burritos in a 350F oven for 25 minutes or until heated all the way through.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Beef
• Method: Bake
• Cuisine: Mexican

Keywords: beef and bean burritos, beef burritos with beans, mexican beef burritos, mexican burritos, burritos with beef and beans, how to make burritos

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