Here’s a hearty, flavorful recipe for Beef and Bean Burritos—perfect for a quick weeknight dinner 🌯
🌯 Beef and Bean Burritos
Serves
4–6 (makes 6–8 burritos)
Ingredients
For the Filling
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1 lb (450 g) ground beef
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1 tbsp olive oil (if needed)
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1 small onion, diced
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2 cloves garlic, minced
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1 tsp chili powder
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1 tsp cumin
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½ tsp smoked paprika (optional)
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Salt & pepper, to taste
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1 (15 oz / 425 g) can black beans or pinto beans, drained and rinsed
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½ cup salsa or diced tomatoes
Burritos
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6–8 large flour tortillas
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1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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Optional toppings: sour cream, avocado, lettuce, diced tomatoes, jalapeños, cilantro
Instructions
1️⃣ Cook the Filling
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Heat olive oil in a skillet over medium heat.
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Sauté onions until soft (3–4 minutes), then add garlic and cook 30 seconds.
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Add ground beef; cook until browned. Drain excess fat if needed.
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Stir in chili powder, cumin, smoked paprika, salt, and pepper.
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Add beans and salsa; cook 5 minutes until heated through. Adjust seasoning.
2️⃣ Assemble the Burritos
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Warm tortillas slightly to make them pliable.
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Spoon filling onto the center of each tortilla.
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Sprinkle with cheese and any other desired toppings.
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Fold sides in, then roll tightly from bottom to top.
3️⃣ Optional: Heat Burritos
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For a crispy exterior: place burritos seam-side down in a skillet over medium heat for 1–2 minutes per side.
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Or bake in a 375°F (190°C) oven for 10–15 minutes until heated through.
Tips for Best Burritos
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Use room-temperature tortillas to avoid cracking.
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Add beans after beef is cooked to keep them intact.
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For meal prep, wrap in foil and refrigerate or freeze individually.
Variations
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Tex-Mex Style: Add corn, bell peppers, and a splash of lime.
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Spicy: Mix in chopped jalapeños or hot sauce.
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Cheesy Melt: Top with enchilada sauce and bake with extra cheese for “baked burritos.”
If you like, I can give you a 5-ingredient quick version or a slow-cooker beef and bean burrito filling for easier prep 🌯.