Beef Burritos with Rice Beans (Print Version)
A hearty Tex-Mex dish with seasoned beef, rice, beans, cheese, and fresh toppings in a warm tortilla.
# What You'll 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
12 - 2 tbsp water
→ Rice
13 - 1 cup long-grain white rice
14 - 2 cups water
15 - 1/2 tsp salt
→ Beans
16 - 1 can (15 oz) black beans, drained and rinsed
17 - 1/2 tsp ground cumin
18 - 1/2 tsp chili powder
19 - 1/4 tsp salt
→ Assembly
20 - 4 large flour tortillas (10-inch)
21 - 1 cup shredded cheddar cheese
22 - 1 cup shredded lettuce
23 - 1 medium tomato, diced
24 - 1/2 cup sour cream
25 - 1/4 cup fresh cilantro, chopped (optional)
# How-To Steps:
01 - In a medium saucepan, bring water and salt to a boil. Stir in rice, reduce heat to low, cover, and cook for 15 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2-3 minutes until softened. Add ground beef, breaking it up, and cook until browned, about 5-6 minutes. Drain excess fat if needed. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Add tomato sauce and water; simmer for 3-4 minutes until slightly thickened.
03 - Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium heat until warmed through, about 3-4 minutes, stirring occasionally.
04 - Warm tortillas in a dry skillet over medium heat for 20-30 seconds per side or microwave covered with a damp towel for 30 seconds.
05 - Lay each tortilla flat. Spoon approximately 1/4 cup rice, 1/4 cup beans, and 1/4 of the beef mixture down the center. Top with cheese, lettuce, tomato, sour cream, and cilantro if desired.
06 - Fold in the sides and roll the tortilla tightly. Serve immediately.
# Expert Tips:
01 -
- They come together in under 45 minutes, which means dinner can actually happen on a busy weeknight without stress.
- The beef filling is forgiving—you season it to your taste, so it becomes exactly what you want it to be.
- One burrito fills you up completely, and leftovers taste even better the next day when the flavors have had time to meld.
02 -
- Don't skip draining and rinsing the canned beans—the liquid is starchy and will make your filling mushy if you leave it in.
- Overstuffed burritos tear and fall apart; a careful hand with portion control means successful rolling and eating every time.
- Warming the tortillas is the difference between them staying pliable and cracking apart—this step is worth the 30 seconds it takes.
03 -
- Keep the filled burritos warm in a foil-lined baking dish if you're making them all at once, so they stay pliable and don't dry out while you finish rolling.
- If your tortillas are too thick or stiff to roll easily, stack them and wrap in a damp towel for a few minutes to steam them into submission.