Beef Burritos with Cheese (Printable Version)
A delicious combination of spiced beef, rice, beans, and cheese in a warm tortilla, perfect for any meal.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp chili powder
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 tbsp tomato paste
11 - 1/2 cup beef or chicken broth
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 tsp salt
→ Beans
15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1/2 tsp ground cumin
17 - 1/4 tsp salt
18 - 1 tbsp olive oil
→ Assembly
19 - 4 large flour tortillas (10-inch)
20 - 1 1/2 cups shredded cheddar or Monterey Jack cheese
21 - 1/2 cup salsa (optional)
22 - 1/4 cup sour cream (optional)
23 - Fresh cilantro, chopped (optional)
# How to Make It:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
02 - Heat olive oil in a small skillet over medium heat. Add black beans, cumin, and salt. Stir and cook for 3 to 4 minutes until heated through. Set aside.
03 - In a large skillet over medium-high heat, cook ground beef and onions until browned and onions are soft, about 6 to 8 minutes. Drain excess fat if necessary. Add garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper; stir for 1 minute. Mix in tomato paste and broth; simmer 3 to 4 minutes until thickened. Remove from heat.
04 - Warm tortillas until pliable. Layer rice, beans, and beef filling in the center of each tortilla. Top with cheese, salsa, and sour cream if desired.
05 - Fold in sides and roll burritos tightly with seam down. For crispier texture, toast in a skillet for 1 to 2 minutes per side. Garnish with chopped cilantro if desired and serve immediately.
# Expert Advice:
01 -
- Everything comes together in under an hour, so it works for weeknight dinner even when you're tired.
- You control every layer of flavor, which means no more disappointing store-bought versions.
- The beef filling freezes beautifully, so you can make a double batch and thank yourself later.
02 -
- Don't skip draining and rinsing the canned beans; you'll remove the starchy liquid that makes them gummy and thick.
- The beef filling tastes better the next day after the spices have had time to marry, so make it ahead if you can.
- Warm tortillas are essential; cold tortillas will crack and ruin everything you've worked for.
03 -
- Rolling burritos is a skill, not a talent; your first few might be messy, but by the third or fourth, your hands will remember the motion and the motion will feel natural.
- If a tortilla tears while you're rolling, lay another tortilla down first and use it as a reinforcement layer underneath—no one has to know, and the burrito still works perfectly.