Beef Burritos

Yield: 6 large burritos
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-inspired
Intensity: Easy

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Nutrition Information (per 1 burrito, estimated):

• Calories: 685 kcal

• Carbohydrates: 68g

• Protein: 35g

• Fat: 30g

• Saturated Fat: 12g

• Cholesterol: 95mg

• Sodium: 1350mg

• Fiber: 7g

• Sugar: 6g

Note: Nutrition is an estimate and can vary based on specific ingredients and portion sizes used.

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Ingredients

For the Cilantro-Lime Rice:

• 1 cup long-grain white rice

• 2 cups water

• 1/2 teaspoon salt

• 2 tablespoons fresh lime juice (about 1 lime)

• 1/4 cup finely chopped fresh cilantro

For the Seasoned Beef:

• 1 tablespoon olive oil

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 1 lb lean ground beef (90/10 or 93/7)

• 2 tablespoons tomato paste

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper

• 1/4 teaspoon cayenne pepper (optional, for heat)

• 3/4 cup beef broth or water

For Assembling the Burritos:

• 6 large (10-inch) flour tortillas

• 1 (15 oz) can black beans or pinto beans, rinsed and drained

• 1 cup corn kernels (canned, drained, or thawed from frozen)

• 1 1/2 cups shredded cheese (such as cheddar, Monterey Jack, or a blend)

• 2 cups shredded lettuce (like romaine or iceberg)

• 1 large tomato, diced

• 1/2 cup sour cream or Mexican crema

• 1 avocado, sliced or diced

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Instructions

1. Cook the Cilantro-Lime Rice:

In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork, then gently stir in the fresh lime juice and chopped cilantro. Set aside.

2. Prepare the Seasoned Beef Filling:

While the rice is cooking, heat the olive oil in a large skillet or cast-iron pan over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, until it is browned and no longer pink, about 5-7 minutes. Drain off any excess fat if necessary.

Push the beef to one side of the skillet. On the empty side, add the tomato paste and the spices (chili powder, cumin, paprika, oregano, salt, pepper, and cayenne). Let the tomato paste and spices toast for 30 seconds, then mix everything together with the beef.

Pour in the beef broth (or water), scraping up any browned bits from the bottom of the pan. Reduce the heat to low and let the mixture simmer for 5-7 minutes, stirring occasionally, until the liquid has mostly reduced. You should be left with a thick, flavorful beef mixture. Remove from heat.

3. Warm the Tortillas:

This is a crucial step for a pliable, non-ripping burrito! You can do this one of three ways:

• Skillet Method: Heat a clean, dry skillet over medium heat. Warm each tortilla for about 20-30 seconds per side until soft and pliable.

• Microwave Method: Stack the tortillas on a microwave-safe plate, cover them with a damp paper towel, and microwave for 30-45 seconds.

• Oven Method: Wrap the stack of tortillas in foil and warm in a 350°F (175°C) oven for 10-15 minutes.

4. Assemble the Burritos:

Lay a warm tortilla flat on a work surface. In the lower third of the tortilla (closer to you), create a horizontal line of your fillings. Don’t overfill!

Start with a generous scoop of cilantro-lime rice, followed by the seasoned beef, a spoonful of black beans, some corn, and a sprinkle of cheese. Leave a 1-2 inch border on the sides and bottom.

Pro-Tip: Add any “wet” ingredients like sour cream, diced tomato, and avocado on top of the cheese, so it’s in the center and less likely to make the tortilla soggy.

5. Fold and Roll the Burrito:

This technique is key to a tight, secure burrito.

1. Fold the Sides: Fold the left and right sides of the tortilla inward over the filling.

2. Fold the Bottom: Lift the bottom edge of the tortilla (the part closest to you) and fold it up and over the filling, tucking it in tightly.

3. Roll it Up: Keeping a firm tuck with your fingers, continue rolling the burrito away from you until it is completely sealed. The weight of the burrito should hold it together. For an extra secure hold, you can wrap it in foil or parchment paper.

6. Serve and Enjoy!

Serve your burritos immediately while they are warm and the cheese is melty. You can also slice them in half on a diagonal for a beautiful presentation. Serve with extra salsa, hot sauce, or guacamole on the side.

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Notes & Storage

• Make Ahead: All components can be made ahead of time. Store the cooked rice, beef filling, beans, and corn in separate airtight containers in the refrigerator for up to 3 days. Assemble when ready to eat.

• Customize It: This recipe is highly adaptable! Swap the protein for ground chicken, turkey, or shredded chicken. Add sautéed bell peppers or jalapeños for more veggie power.

• Vegetarian Option: Use plant-based ground “beef” or an extra can of beans in place of the ground beef. Use vegetable broth.

• Freezing Instructions: Assemble the burritos but leave out fresh ingredients like lettuce, tomato, avocado, and sour cream. Wrap each burrito tightly in plastic wrap and then in foil. Freeze for up to 3 months. To reheat from frozen, remove the plastic wrap, re-wrap in foil, and bake at 375°F (190°C) for 40-50 minutes, or until hot all the way through. Alternatively, microwave from frozen for 3-5 minutes, flipping halfway.

• Tortilla Tip: Using high-quality, fresh, large tortillas is essential for easy rolling without tearing.