This Beef Burrito recipe is the ultimate handheld comfort food. Packed with seasoned ground beef, black beans, zesty tomatoes, and melty cheese, these burritos are pan-seared to golden perfection for a satisfying bite every time. Whether you’re whipping up a quick weeknight dinner or planning a festive Mexican-inspired meal, these burritos check every box for flavor and convenience.
Why You’ll Love This Recipe
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Fast and easy: Ready in just 30 minutes with simple ingredients.
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Flavor-packed: Smoky spices, juicy tomatoes, and seasoned beef make every bite delicious.
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Family favorite: Kid-friendly and customizable for every palate.
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Great for meal prep: Burritos reheat well, making them perfect for leftovers or freezer meals.
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Pan-seared perfection: A quick turn in the skillet gives them that irresistible golden crust.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb ground beef (85/15 lean)
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1 medium onion, finely chopped
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1 (10 oz) can Rotel tomatoes with green chilies, with juice
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1 tsp ground cumin
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½ tsp smoked paprika
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¼ to ½ tsp chili powder (adjust to taste)
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½ tsp fine sea salt (or to taste)
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¼ tsp freshly cracked black pepper (or to taste)
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1 (15 oz) can black beans, with juice (or tri-bean blend)
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6 (10-inch) flour tortillas
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2 cups (8 oz) shredded Mexican cheese blend (or half mozzarella, half medium cheddar)
Directions
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Cook the beef:
Heat a large non-stick skillet over medium-high. Add the ground beef and cook for about 5 minutes, breaking it apart with a spoon until fully cooked. Skim off most of the fat, leaving 2–3 tablespoons in the pan. -
Season the beef:
Add chopped onion, cumin, paprika, and chili powder. Stir and cook for another 3–4 minutes, until the onion softens and the beef browns slightly. -
Add tomatoes and beans:
Stir in the Rotel tomatoes and black beans, including their juices. Reduce the heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the mixture thickens and the liquid reduces. Turn off heat and season with salt and pepper to taste. -
Assemble the burritos:
Lay tortillas on a flat surface. Sprinkle half the cheese in the center of each tortilla. Spoon about ⅔ cup of the beef and bean mixture over the cheese, then top with the remaining cheese. -
Roll the burritos:
Fold the short ends in first, then the bottom edge tightly over the filling. Continue rolling until sealed. Repeat for all burritos. -
Pan-sear the burritos:
Heat a little oil in a skillet over medium. Place the burritos seam-side down and cook for 3–5 minutes, turning occasionally until golden on all sides. -
Serve:
Slice and enjoy with your favorite toppings like sour cream, guacamole, salsa, or hot sauce.
Servings and timing
Servings: 6 burritos
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Variations
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Vegetarian version: Replace beef with crumbled tofu, lentils, or plant-based meat alternatives.
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Spicy twist: Add chopped jalapeños, hot sauce, or more chili powder to the filling.
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Cheesy delight: Add a layer of queso or melt cheese on top before serving.
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Breakfast burrito: Add scrambled eggs, hash browns, or sausage.
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Taco-style: Use taco shells instead of tortillas and serve open-faced.
Storage/Reheating
Refrigerator: Store assembled burritos in an airtight container for up to 3 days.
Freezer: Wrap individual burritos tightly in foil and place in a freezer-safe bag. Freeze for up to 2 months.
Reheating:
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Microwave: Heat for 1–2 minutes (thawed) or 3–4 minutes (frozen), flipping halfway.
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Oven: Bake at 375°F for 15–20 minutes (thawed) or 30–35 minutes (frozen).
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Skillet: Reheat in a lightly oiled skillet over medium heat until heated through and crispy.
FAQs
Can I make these burritos ahead of time?
Yes, you can fully assemble and store them in the fridge for up to 3 days, or freeze for longer storage.
How do I keep burritos from getting soggy?
Allow the beef mixture to simmer until most of the liquid evaporates before assembling.
Can I bake instead of pan-frying the burritos?
Yes. Place them on a baking sheet and bake at 400°F for 10–12 minutes or until golden.
What’s the best cheese for these burritos?
Mexican blend is ideal, but cheddar, Monterey Jack, or mozzarella also work well.
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are excellent leaner alternatives.
Are these spicy?
They’re mildly spicy. Adjust the chili powder or use a mild Rotel version if you want less heat.
What toppings go well with these burritos?
Try sour cream, salsa, avocado, cilantro, jalapeños, or a drizzle of lime juice.
Can I use corn tortillas instead of flour?
Flour tortillas hold up better for burritos, but corn can be used for smaller versions like tacos.
What if I don’t have Rotel tomatoes?
Substitute with canned diced tomatoes and a small can of green chilies.
How do I meal prep these for lunches?
Wrap each burrito in foil or plastic wrap and store in the fridge or freezer. Reheat as needed.
Conclusion
These Beef Burritos are everything you love about Tex-Mex in a tidy, crispy wrap. Hearty, flavorful, and easy to make, they’re the perfect go-to for busy nights, casual gatherings, or weekly meal prep. With endless ways to customize and simple storage options, this recipe is a keeper you’ll come back to again and again.
Print
Beef Burritos
- Total Time: 30 minutes
- Yield: 6 burritos
Description
These Beef Burritos are stuffed with juicy seasoned ground beef, black beans, and melty cheese, all wrapped in a golden toasted flour tortilla. Perfect for a quick lunch or a hearty Mexican-inspired dinner, they’re easy to make and loaded with flavor.
Ingredients
- 1 lb lean ground beef (85/15)
- 1 medium onion, finely chopped
- 1 (10 oz) can Rotel Tomatoes with Green Chilis (with juice)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ to ½ tsp chili powder (to taste)
- ½ tsp fine sea salt (or to taste)
- ¼ tsp freshly cracked black pepper (or to taste)
- 1 (15 oz) can black beans (with juice)
- 6 (10-inch) flour tortillas
- 2 cups (8 oz) shredded Mexican cheese blend (or equal parts mozzarella and cheddar)
Instructions
- Cook the Beef: Heat a large non-stick skillet over medium-high heat. Add ground beef and cook for about 5 minutes, stirring occasionally, until fully cooked. Drain excess fat, leaving 2–3 tablespoons in the pan.
- Add Seasonings: Add chopped onion, cumin, smoked paprika, and chili powder. Continue to cook for 3–4 minutes until onion softens and beef is browned.
- Simmer: Stir in Rotel tomatoes and black beans with their juices. Reduce heat to medium-low and simmer for 8–10 minutes, until liquid reduces and the mixture thickens. Season with salt and pepper to taste, then turn off heat.
- Assemble Burritos: Lay tortillas on a flat surface. Sprinkle half of the cheese in the center of each tortilla. Add about ⅔ cup of beef mixture, then sprinkle remaining cheese on top.
- Fold Burritos: Fold in the short sides of the tortilla. Then roll up tightly from the bottom, tucking in the filling as you go. Repeat for all burritos.
- Toast Burritos: Heat a bit of oil in a skillet over medium heat. Place burritos seam-side down and cook for 3–5 minutes, turning occasionally, until golden and crisp on all sides.
- Serve hot with your favorite toppings such as sour cream, salsa, guacamole, or hot sauce.
Notes
- Adjust chili powder to control heat level.
- Use tri-bean blend or pinto beans for variation.
- Leftover filling can be refrigerated for up to 3 days.
- Burritos can be frozen before toasting — wrap in foil and store in freezer for up to 2 months. Reheat in skillet or oven.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 460
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
