Beef Burritos Rice Beans Cheese (Printable)
Hearty flour tortillas filled with seasoned beef, fluffy rice, savory beans, and melted cheese.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup tomato sauce
→ Rice
12 - 1 cup cooked white rice
13 - 1 tbsp lime juice
14 - 2 tbsp chopped fresh cilantro
15 - Salt to taste
→ Beans
16 - 1 cup canned black beans, drained and rinsed
17 - 1/2 tsp ground cumin
18 - 1/4 tsp chili powder
19 - Salt and pepper to taste
→ Assembly
20 - 4 large flour tortillas
21 - 1 cup shredded cheddar cheese
22 - 1/2 cup salsa
23 - 1/2 cup sour cream
24 - 1 small avocado, sliced
25 - Shredded lettuce and diced tomatoes
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
02 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5 to 7 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Add tomato sauce and simmer for 3 to 4 minutes until the mixture thickens. Remove from heat.
04 - In a small bowl, combine cooked rice with lime juice, cilantro, and a pinch of salt. Toss well to coat.
05 - In a separate saucepan, warm beans with cumin, chili powder, salt, and pepper over low heat for 2 to 3 minutes.
06 - Heat flour tortillas in a dry skillet or wrapped in foil in a low oven until warm and pliable.
07 - Lay a tortilla flat. Spoon a quarter of the rice, beans, beef mixture, and cheese onto the center. Add salsa, sour cream, avocado, lettuce, or tomatoes if desired.
08 - Fold in the sides of the tortilla and roll up tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.
09 - For a crispier texture, place burritos seam side down in a skillet and toast over medium heat for 2 to 3 minutes per side.
10 - Serve warm with extra toppings on the side.
# Expert Hints:
01 -
- Everything comes together in under 45 minutes, and most of that is just letting flavors meld while you prep the next component.
- You can customize each burrito exactly how you want it, making it perfect for feeding people with different tastes without cooking multiple meals.
- The seasoned beef stays flavorful and never dry, even if you make these ahead and reheat them later.
02 -
- Don't skip warming the tortillas or you'll end up with cracks that let all your filling fall out—cold flour tortillas are rigid and unforgiving.
- Draining the ground beef is crucial because fat pooling in the burrito makes them soggy and overly rich once they cool slightly.
- If you're making these ahead, assemble them but don't toast until you reheat—the freezer can make the tortilla tough if you skip this timing.
03 -
- Toast your spices in the hot oil for 30 seconds before adding anything else—this one small step transforms them from flat powders into something aromatic and alive.
- Don't waste time on a burrito press if you have steady hands; a tight fold followed by a quick toast in the skillet accomplishes the same thing and gives you better control over how crispy the exterior gets.