Beef Burrito with Rice and Beans (Printable Version)
Seasoned ground beef, fluffy rice, creamy beans, and melted cheese wrapped in a warm flour tortilla. A classic Tex-Mex favorite.
# What You Need:
→ Beef Filling
01 - 1 tablespoon olive oil
02 - 1 pound ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon dried oregano
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 2 tablespoons tomato paste
12 - ⅓ cup beef broth or water
→ Rice
13 - ¾ cup long grain rice
14 - 1¼ cups water
15 - ½ teaspoon salt
→ Beans
16 - 1 can (14 ounces) black beans, drained and rinsed
17 - ½ teaspoon ground cumin
18 - ½ teaspoon chili powder
19 - Pinch of salt
→ Assembly
20 - 4 large flour tortillas (10 inches diameter)
21 - 1½ cups shredded cheddar cheese
22 - 1 cup shredded iceberg lettuce (optional)
23 - 1 medium tomato, diced (optional)
24 - ¼ cup sour cream (optional)
25 - Salsa, to serve (optional)
# How to Make It:
01 - In a saucepan, bring 1¼ cups water and ½ teaspoon salt to a boil. Add ¾ cup long grain rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds. Add 1 pound ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat if necessary.
03 - Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1 minute. Add 2 tablespoons tomato paste and ⅓ cup beef broth, then simmer for 5 minutes until slightly thickened.
04 - In a small saucepan, combine drained black beans with ½ teaspoon ground cumin, ½ teaspoon chili powder, and a pinch of salt. Heat gently for 3-4 minutes, mashing some beans with the back of a spoon to achieve a creamy consistency.
05 - Warm the flour tortillas in a dry skillet over medium heat or microwave for a few seconds until pliable and warm.
06 - Place each warm tortilla on a work surface. Divide the rice, beans, seasoned beef mixture, and shredded cheddar cheese equally among the four tortillas, placing components in the center of each. Add optional lettuce, tomato, and sour cream if desired.
07 - Fold in the sides of each tortilla and roll up tightly, tucking the filling in as you roll. Serve immediately with salsa on the side.
# Expert Tips:
01 -
- The beef simmers in its own juices with those smoky spices, creating layers of flavor that store-bought seasoning packets can never match.
- You can prep all the components ahead of time, making this your secret weapon for those chaotic weeknights when cooking feels impossible.
02 -
- Warming your tortillas is non-negotiable, I once served stiff, room temperature tortillas that cracked immediately, turning our dinner into burrito bowls by default.
- If your beef mixture looks too dry after cooking, add a splash more broth, as the moisture will be partially absorbed by the rice inside the burrito.
03 -
- After rolling each burrito, wrap it tightly in foil and let it rest for 2-3 minutes, allowing the tortilla to slightly steam and the ingredients to settle together.
- If you have leftover filling components, store them separately rather than as assembled burritos, then reheat and roll fresh for the best texture next day.