Beef Burritos
Juicy beef burritos packed with bold flavor, melted cheese, and a crisp golden tortilla.
Ingredients
Beef Filling
- 1 pound lean ground beef (85/15)
- 1 medium onion, finely chopped
- 10 ounces Rotel tomatoes with green chilis, including juice 1 can
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25-0.5 teaspoon chili powder adjust to taste
- 0.5 teaspoon fine sea salt or to taste
- 0.25 teaspoon black pepper freshly cracked, or to taste
- 15 ounces black beans with liquid 1 can
For Assembling
- 6 large flour tortillas (10 inch)
- 2 cups shredded Mexican cheese blend or equal parts mozzarella and cheddar
Instructions
- Warm the tortillas in a dry skillet for about 20 seconds per side or microwave wrapped in a damp paper towel for 20 to 30 seconds until flexible.
- In a large non stick skillet over medium high heat, cook the ground beef for about 5 minutes, breaking it apart, until no pink remains. Spoon off excess fat, leaving about 2 tablespoons in the pan.
- Add the chopped onion, cumin, smoked paprika, and chili powder. Cook for 3 to 4 minutes until the onion softens and the spices are fragrant.
- Stir in the Rotel tomatoes with juice and the black beans with their liquid. Reduce heat to medium low and simmer for 8 to 10 minutes, stirring occasionally, until the mixture is thick and most liquid has evaporated.
- Turn off heat and let the filling rest for 10 minutes to cool slightly. This prevents soggy tortillas during assembly.
- Lay a tortilla flat. Sprinkle a small handful of cheese in the center, leaving a 1 inch border. Spoon about 2/3 cup of beef mixture over the cheese and top with a little more cheese.
- Fold the short sides inward, then fold the bottom edge tightly over the filling and roll away from you into a compact burrito. Place seam side down.
- Heat a thin layer of oil in a skillet over medium heat. Cook burritos seam side down first for 3 to 5 minutes total, turning every minute, until golden brown and lightly crisp on all sides. Let rest 1 to 2 minutes before serving.
Notes
For meal prep, cool burritos completely before wrapping tightly in parchment or foil and freezing for up to 3 months. Reheat in the microwave at 50 percent power, then finish in a skillet or air fryer at 175°C for 8 to 10 minutes until crisp. Avoid adding fresh toppings like lettuce or sour cream before freezing.
Serving Size: 1 burrito
Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Beef BurritosServing Size: 1 burrito
| Nutrient | Amount | % Daily Value |
| Calories | 622 | — |
| Total Fat | 32 g | 49% |
| Saturated Fat | 14 g | 88% |
| Trans Fat | 1 g | — |
| Polyunsaturated Fat | 2 g | — |
| Monounsaturated Fat | 11 g | — |
| Cholesterol | 89 mg | 30% |
| Sodium | 1329 mg | 58% |
| Potassium | 670 mg | 19% |
| Carbohydrates | 51 g | 17% |
| Fiber | 8 g | 33% |
| Sugar | 5 g | 6% |
| Protein | 32 g | 64% |
| Vitamin A | 416 IU | 8% |
| Vitamin C | 8 mg | 10% |
| Calcium | 410 mg | 41% |
| Iron | 6 mg | 33% |