Beef Burritos with Cheese (Print Version)
Fluffy rice, savory beans, and melted cheese complete these hearty beef burritos wrapped in soft tortillas.
# Recipe Ingredients:
→ Beef Filling
01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 2 teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 cup tomato sauce
→ Rice
12 - 1 cup cooked white rice
13 - 1 tablespoon lime juice (optional)
14 - 2 tablespoons chopped fresh cilantro (optional)
15 - Salt to taste
→ Beans
16 - 1 cup canned black beans or pinto beans, drained and rinsed
17 - 1/2 teaspoon ground cumin
18 - 1/4 teaspoon chili powder
19 - Salt and pepper to taste
→ Assembly
20 - 4 large flour tortillas (10 inch)
21 - 1 cup shredded cheddar cheese
22 - 1/2 cup salsa (optional)
23 - 1/2 cup sour cream (optional)
24 - 1 small avocado, sliced (optional)
25 - Shredded lettuce and diced tomatoes (optional)
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3 minutes. Add minced garlic and cook for 1 minute.
02 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 5 to 7 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Add tomato sauce and simmer for 3 to 4 minutes until thickened. Remove from heat.
04 - In a small bowl, combine cooked rice with lime juice, chopped cilantro, and a pinch of salt if desired. Toss gently to combine.
05 - In a separate pan over low heat, warm drained beans with cumin, chili powder, salt, and pepper for 2 to 3 minutes.
06 - Warm flour tortillas in a dry skillet or wrapped in foil in a low oven until soft and pliable.
07 - Lay one tortilla flat. Place a quarter of the rice, beans, beef mixture, and shredded cheese in the center. Add optional toppings such as salsa, sour cream, avocado, lettuce, or tomatoes as desired.
08 - Fold in the sides and roll the tortilla tightly from the bottom to enclose the filling. 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 as preferred.
# Expert Advice:
01 -
- You can have dinner on the table in under an hour without feeling like you're rushing.
- Everyone gets to customize their own burrito, which somehow makes people more excited about eating.
- The seasoning is bold enough to taste homemade but balanced enough that even picky eaters don't complain.
02 -
- Don't overstuff your burritos or they'll tear when you roll them—I learned this the hard way and ended up with a lap full of beef and dignity issues.
- Warming your tortillas isn't just nice to have; it actually makes them flexible and way less likely to crack, plus they taste better.
- The spices need a couple minutes to fully bloom in the tomato sauce; rushing this step means you get spice flavor instead of spice-melded-into-sauce flavor, which is different.
03 -
- If you want more heat, add fresh chopped jalapeños to the beef filling or serve hot sauce on the side for people to customize their spice level.
- Substitute ground turkey or chicken if you want something lighter, using the exact same seasoning ratio for a totally different but equally satisfying burrito.