Beef Burritos
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 - 8 burritos
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Calories
511 kcal
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Course
Main Course
Beef Burritos
Description
Beef Burritos combine seasoned ground beef cooked with onion, garlic, and a spice mix with firm rice and fresh vegetables such as lettuce, tomato, corn, black beans, and red onion. This filling is layered inside large flour tortillas before folding and optionally heating. Cooking the beef with tomato paste and a small amount of water allows the mixture to remain juicy without drying out. Cooling the meat before assembly is key to keeping wraps firm and avoid sogginess.
The burritos can be eaten fresh or wrapped in foil for storage and reheating. The recipe suggests warming the tortillas if not rolling immediately. These burritos offer a hearty, balance of protein, grains, and vegetables, with melted cheese binding the filling together. Spices like cumin, paprika, and cayenne add warmth and subtle heat, adjustable to taste.
They freeze and reheat well, especially if watery vegetables are swapped for cabbage instead of lettuce. Multiple reheating methods include oven, microwave with finishing in a pan, or stovetop in foil. The recipe encourages adding extra vegetables to the beef filling for variation or reducing carbs by omitting rice. This makes the burritos practical for meal prep or feeding a group.
Ingredients
Burrito Seasoning:
- 1 tsp onion powder dried oregano, salt, each
- 2 tsp cumin powder paprika, each dried
- 1/4 tsp black pepper
- ¼ tsp cayenne pepper , or to taste (optional)
Beef:
- 1/2 tbsp olive oil
- 2 garlic cloves
- ½ onion , finely chopped
- 500g / 1 lb ground beef lean
- 2 tbsp tomato paste
- 3 tbsp water
Burritos:
- 6 - 8 flour tortilla ~25cm/10”+) (Note 1, large soft or round wraps
- 3 cups rice warm not piping hot (I use white long grain, cooked
- 3 cups iceberg lettuce finely sliced (use cabbage if freezing, or cabbage
- 1 cup corn kernels canned, drained
- 1 cup black beans canned, drained
- 3 tomato deseeded and diced
- 1/2 red onion , finely chopped
- Coriander optional, finely chopped, or cilantro
- 1 1/2 cups / 150g cheese shredded, melting kind, of choice
Instructions
- Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add beef and cook, breaking it up as you go, until it turns from red to brown.
- Add Taco Seasoning (or use 1 packet store bought) and cook for 1 minute. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out. Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
- Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
- Place a burrito on a work surface. Place 1/4 - 1/3 cup of rice just below the centre. Top with 1/4 - 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.
- Fold up the bottom to cover the filling then fold the edges in (video helpful to see how to do this). Roll up tightly, then wrap in foil. Serve as is or heat per below.
- HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium low heat if you want to melt the cheese. Or they can be baked at 180C/350F for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. If they are straight from the fridge, they will take around 30 minutes to warm through.
- Burritos are best served with something to dollop/dip - sour cream (or yoghurt) and some sort of chilli sauce are my usual because it's easy. When I'm making more of an effort, I use Restaurant Style Salsa or Guacamole.
Notes
- Use large, soft flour tortillas to prevent breaking and enable easy rolling.
- Chill the beef filling before assembling to avoid soggy tortillas.
- Burritos freeze and reheat well if watery vegetables like lettuce are replaced with cabbage.
- Reheat frozen burritos in foil in the oven at 180°C (350°F) for 30-40 minutes to crisp the outside.
- For microwaving, unwrap burritos first then crisp in a pan over medium heat after reheating.
- Add extra diced vegetables to the beef filling by increasing seasoning and tomato paste by 50% before adding veggies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 burritos
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Serving | 308g | |
| Calories | 511cal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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