Description
These Beef Burritos are a delicious and satisfying meal featuring seasoned ground beef, fresh vegetables, and melted cheese wrapped in soft flour tortillas. The recipe provides a flavorful filling with a balance of spices and fresh ingredients, perfect for a quick and easy dinner or meal prep. The burritos can be served fresh or warmed for a crispy finish, accompanied by your favorite dips like sour cream, salsa, or guacamole.
Ingredients
Scale
Spices and Seasonings
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 2 tsp dried cumin powder
- 2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (or to taste, optional)
Beef Filling
- 1/2 tbsp olive oil
- 2 garlic cloves
- 1/2 onion, finely chopped
- 500g / 1 lb lean beef mince (ground beef)
- 2 tbsp tomato paste
- 3 tbsp water
Burrito Assembly
- 6 – 8 large soft flour tortillas or round wraps (~25cm / 10”+)
- 3 cups cooked rice (warm, preferably white long grain)
- 3 cups iceberg lettuce or cabbage, finely sliced (use cabbage if freezing)
- 1 cup corn kernels (canned, drained)
- 1 cup black beans (canned, drained)
- 3 tomatoes, deseeded and diced
- 1/2 red onion, finely chopped
- Finely chopped coriander / cilantro (optional)
- 1 1/2 cups (150g) shredded melting cheese of choice
Instructions
- Prepare the Beef Filling: Heat olive oil in a skillet over high heat. Add minced garlic and finely chopped onion, cooking for 2 minutes until the onion turns lightly browned. Add the ground beef mince, breaking it up with a spoon, cooking until it changes color from red to brown.
- Season and Cook Beef: Sprinkle in the mixed spices or one packet of taco seasoning, cooking for 1 minute to release flavors. Stir in tomato paste and water, cooking for another 3 minutes until the liquid mostly evaporates, ensuring the beef remains juicy but not dry. Remove from heat and allow to cool for 10 minutes to prevent the tortilla from becoming soggy when assembled.
- Warm Tortillas (Optional): If you don’t plan to warm the burritos after assembling, gently warm the tortillas according to package instructions to make them pliable and easier to roll.
- Assemble Burritos: Lay one tortilla flat. Spoon 1/4 to 1/3 cup of warm rice slightly below the center of the tortilla. Add an equal amount of the beef filling on top, then layer on shredded lettuce or cabbage, corn kernels, black beans, diced tomatoes, a sprinkle of red onion, chopped coriander, and shredded cheese.
- Roll Burritos: Fold up the bottom edge of the tortilla to cover the filling, then fold in the sides and roll tightly into a burrito shape. Wrap each burrito in foil to maintain shape and moisture.
- Heat Burritos: To warm burritos, you can pan fry them in the foil over medium-high heat for a few minutes on each side to crisp the outside slightly. For a more melted cheese interior, cook on medium-low heat for 10 or more minutes. Alternatively, bake the foil-wrapped burritos at 180°C (350°F) for 20 minutes; if refrigerated, this will take about 30 minutes to heat completely and yield a crisp tortilla exterior.
- Serve: Burritos are best served with dollops of sour cream or yogurt and accompanied by your favorite chili sauce. For a special touch, serve with restaurant-style salsa or guacamole.
Notes
- The use of cabbage instead of lettuce is recommended if you intend to freeze the burritos, as it freezes better.
- Cooling the beef filling before assembly helps prevent soggy tortillas by reducing steam inside the burrito.
- You can customize the seasoning by using a store-bought taco seasoning packet instead of the homemade spices.
- If you reheat burritos directly from the fridge, increase baking time to ensure they heat through completely.
- Flour tortillas should be large enough (~25cm / 10″) to fully wrap the filling securely.
- Use a melting cheese like cheddar, Monterey Jack, or a Mexican cheese blend for the best texture.