Description
Hearty and filling beef and bean burritos are easy to make ahead, freezer-friendly, and take just 30 minutes for restaurant-quality Mexican food at home.
Ingredients
For the beef filling:
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
For assembling the burritos:
- 6 large flour tortillas
- 3 cups cilantro lime rice, cooked
- 2 cups lettuce, thinly sliced
- 1 cup corn, canned or frozen, thawed and drained
- 1 cup black beans, rinsed and drained
- 2 medium tomatoes, diced
- 1/2 medium red onion, diced
- 1/4 cup fresh cilantro, finely chopped
- 1 cup Mexican cheese blend (Mozzarella and Monterey Jack cheese), shredded
- 1/4 cup sour cream (optional)
- 1 lime, wedged (optional, for serving)
Instructions
- Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until nicely browned, about 6-8 minutes. Break up the beef into small pieces to help even cooking and browning.
- Add all seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, and tomato paste. Reduce the heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.
- On each tortilla wrap, add 2-3 tablespoons beef, 1/4 cup cooked rice, lettuce, corn, black beans, tomato, onion, cilantro and cheese in the centre. Drizzle on top with sour cream and lime juice, to taste.
- Fold up the bottom to cover the filling, fold the edges and roll up tightly to seal. Make sure all corners are tightly sealed. Then, wrap each burrito tightly in aluminum foil.
- Heat the burritos in a skillet over the stove, or bake in the oven.
- On the stovetop: Heat the burritos in foil on a skillet or frying pan over medium-high heat for 3-4 minutes on each side.
- In the oven: Bake the burritos in foil in a preheated 350 F oven for 20-25 minutes until warmed through and the cheese is melted inside.
Notes
Make ahead instructions: These burritos are great for meal prep as they store and freeze really well. Prepare them all the way until you reach the step where you warm them up. Once you have wrapped them in foil, you can store them in the refrigerator for up to 3-4 days and heat it up when ready to serve.
How to store: Store leftover beef and bean burritos in their aluminum foil wrapper. If the wrap is not tight, put it in an airtight container. Store the burritos in the refrigerator for up to 3-4 days.
How to freeze: If freezing, don't include the tomato or lettuce as they won't freeze well. Then store the burritos tightly wrapped in foil in the freezer for up to 3 months. I often make a big batch of these burritos because they store easily for an easy dinner or lunch on a busy day. To reheat, first allow the burritos to thaw overnight in the refrigerator.
How to reheat: Reheat beef and bean burritos the same way you would when cooking. Place foil-wrapped burritos in a 350F oven for 25 minutes or until heated all the way through.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Beef
- Method: Bake
- Cuisine: Mexican