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
