Description
These hearty beef burritos are a delicious and satisfying meal perfect for any weeknight dinner. Ground beef is simmered with flavorful spices, tomatoes, onions, and black beans to create a rich filling that's wrapped in warm flour tortillas and melted cheese. Quick to prepare in about 30 minutes, these burritos are pan-seared to crispy golden perfection and ready to be enjoyed with your favorite toppings.
Ingredients
Beef Mixture
- 1 lb ground beef (lean 85/15)
- 1 medium onion (finely chopped)
- 10 oz can Rotel Tomatoes with Green Chilis (with their juice)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp to 1/2 tsp chili powder (or added to taste)
- 1/2 tsp fine sea salt (or added to taste)
- 1/4 tsp freshly cracked black pepper (or added to taste)
- 15 oz can black beans (with their juice or tri-bean blend with juice)
Burritos and Cheese
- 6, 10-inch flour tortillas
- 2 cups (8oz) shredded Mexican cheese blend (or equal parts mozzarella and medium cheddar)
Instructions
- Cook the Beef: Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it’s fully cooked, about 5 minutes. Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 tablespoons in the pan.
- Add Seasonings: Add the finely chopped onion, ground cumin, smoked paprika, and chili powder to the skillet with the beef. Continue cooking, stirring occasionally, until the onion softens and the beef is nicely browned, approximately 3-4 more minutes.
- Simmer with Tomatoes and Beans: Stir in the Rotel tomatoes with green chilis and black beans, including their juices. Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, until the tomatoes break down and the liquid mostly evaporates, about 8-10 minutes. Turn off the heat and season with fine sea salt and freshly cracked black pepper to taste.
- Assemble the Burritos: Place the tortillas on a clean work surface. Sprinkle half of the shredded cheese over the center of each tortilla, leaving about a 1-inch border around the edges. Spoon approximately 2/3 cup of the beef and bean mixture evenly over the cheese, then sprinkle the remaining cheese on top. Fold the short sides of the tortilla over the filling, then fold up the bottom edge tightly over the filling, tucking it in as you go. Fold in the corners and roll tightly away from you until the burrito is fully sealed. Repeat for all tortillas.
- Heat the Burritos: When ready to serve, heat a small amount of oil in a skillet over medium heat. Place each burrito seam-side down in the skillet and cook, turning occasionally, until they are golden brown on all sides, about 3-5 minutes total. Serve hot with your favorite toppings and sauces.
Notes
- You can adjust chili powder to make it milder or spicier according to your taste.
- Using lean ground beef helps reduce excess grease, but leaving a little fat in the pan enhances flavor.
- For a healthier option, consider whole wheat tortillas.
- Serve with fresh salsa, guacamole, sour cream, or chopped cilantro for extra flavor.
- Leftover filling can be refrigerated for up to 3 days or frozen for longer storage.