Easy Beef Burrito Recipe with Rice, Beans, and Cheese
shared by Nibblore Kitchen
These satisfying burritos wrap warmly spiced ground beef, fluffy lime rice, black beans, and melted cheese in soft flour tortillas. Browning the beef before adding a thick tomato-based seasoning keeps the filling rich but not soggy. They are an easy weeknight dinner and can be assembled ahead for quick lunches. • Keep each filling component warm and relatively dry so the tortillas stay intact rather than turning soggy. • Do not overfill the tortillas; compact, evenly distributed filling makes them much easier to roll. • If a tortilla cracks while folding, warm it for another 10 to 15 seconds to restore flexibility. • Let the finished burritos rest seam-side down for 1 minute before slicing so they hold their shape. • Use ground turkey instead of beef, adding 1 extra teaspoon of oil because turkey is leaner. • Replace black beans with drained pinto beans or seasoned refried beans. • Use cooked brown rice in place of white rice; you will need about 3 cups cooked. • Substitute shredded cheddar, pepper Jack, or Oaxaca-style cheese for the Monterey Jack. Cool leftover burritos completely, then wrap them individually and refrigerate for up to 3 days. Freeze tightly wrapped burritos in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator. Reheat unwrapped in a 350°F oven for 20 to 25 minutes, or microwave until the center reaches 165°F, then crisp in a dry skillet if desired.
- Total time
- 50 min
- Servings
- 6
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 1 cuplong-grain white rice, rinsed and drained
- 1 ½ cupwater
- ¾ tspfine salt, divided
- 1 tbspfresh lime juice
- 2 tbspchopped fresh cilantro
- 1 tbspneutral cooking oil
- 1 smallyellow onion, finely diced
- 1 lb85% lean ground beef
- 2 clovesgarlic, minced
- 2 tspground cumin
- 1 ½ tspmild chili powder
- ½ tspdried oregano
- ¼ tspsmoked paprika
- 2 tbsptomato paste
- ½ cupwater
- 1 tbspfresh lime juice
- 1 can (15 ounces)black beans, drained and rinsed
- 6 large (10-inch)flour tortillas
- 1 ½ cupshredded Monterey Jack or Mexican-blend cheese
- ½ cupprepared chunky tomato salsa, plus more for serving
Instructions
- 1Combine the rice, 1 1/2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork, then fold in 1 tablespoon lime juice and the cilantro.
- 2While the rice cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened and lightly golden.
- 3Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and no pink remains. If more than 1 tablespoon of fat collects in the skillet, carefully spoon off the excess.
- 4Reduce the heat to medium. Stir in the garlic, cumin, chili powder, oregano, smoked paprika, and remaining 1/2 teaspoon salt; cook for 30 seconds. Add the tomato paste and cook for 1 minute, stirring until it darkens slightly.
- 5Pour 1/2 cup water into the beef mixture. Simmer for 3 to 5 minutes, stirring frequently, until the liquid reduces to a thick sauce that coats the meat. Stir in the remaining 1 tablespoon lime juice, remove from the heat, and taste for seasoning.
- 6Place the beans in a small saucepan with 2 tablespoons water. Cover and warm over medium-low heat for 4 to 5 minutes, stirring once, until steaming. Alternatively, microwave them in a covered microwave-safe bowl for 1 to 2 minutes.
- 7Warm the tortillas one at a time in a dry skillet over medium heat for about 15 seconds per side, or stack them between damp paper towels and microwave for 30 to 45 seconds. Keep covered so they remain flexible.
- 8Lay one tortilla on a work surface. Arrange about 1/2 cup rice in a short horizontal strip just below the center, leaving a 2-inch border on each side. Top with one-sixth each of the beans and beef, 1/4 cup cheese, and about 1 tablespoon salsa. Avoid adding excess salsa liquid.
- 9Fold the left and right sides of the tortilla over the filling. Lift the bottom edge up and over the filling, tuck it firmly underneath, and roll away from you into a tight burrito. Repeat with the remaining tortillas and filling.
- 10For a crisp finish, place the burritos seam-side down in a clean, dry skillet over medium heat. Toast in batches for 2 to 3 minutes per side, turning carefully, until golden and the cheese is melted. Serve hot with additional salsa.