Beef and Bean Burritos (Print Version)
A Tex-Mex dish with seasoned beef, black beans, cheese, fresh salsa, and soft flour tortillas.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Beans
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 1/2 cup water
12 - 1/2 tsp ground cumin
13 - 1/2 tsp chili powder
14 - 1/4 tsp salt
→ Assembly
15 - 4 large flour tortillas (10-inch)
16 - 1 cup shredded cheddar cheese
17 - 1 cup shredded lettuce
18 - 1 large tomato, diced
19 - 1/2 cup sour cream
→ Salsa
20 - 2 medium tomatoes, diced
21 - 1/4 red onion, finely chopped
22 - 1 small jalapeño, seeded and minced
23 - 2 tbsp fresh cilantro, chopped
24 - 1 tbsp lime juice
25 - Salt and pepper, to taste
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds.
02 - Add ground beef to the skillet and cook, breaking it up with a spoon, until browned, about 5 to 7 minutes. Drain excess fat if necessary.
03 - Incorporate cumin, chili powder, smoked paprika, salt, and black pepper into the beef. Cook for an additional 2 minutes. Remove from heat.
04 - In a small saucepan over medium heat, combine black beans, water, cumin, chili powder, and salt. Lightly mash beans with a fork and simmer for 5 minutes until thickened.
05 - In a bowl, mix diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper until well combined.
06 - Heat tortillas in a dry skillet or microwave until flexible and warm.
07 - On each tortilla, spread a quarter of the beans, then top with a quarter of the beef mixture, cheddar cheese, lettuce, diced tomato, and a spoonful of salsa. Add a dollop of sour cream.
08 - Fold in the sides and roll up each tortilla tightly. Serve immediately with extra salsa and sour cream as desired.
# Expert Tips:
01 -
- You can have dinner on the table in under 40 minutes, no stress involved.
- The seasoned beef and creamy beans create a flavor combination that tastes indulgent but feels comforting.
- Everything comes together in one skillet, which means fewer dishes to wash at the end of the night.
02 -
- Draining the ground beef properly keeps your burrito from becoming greasy—if there's a pool of fat after browning, pour it off before adding spices.
- Warming your tortillas is non-negotiable; a cold tortilla will tear and ruin the whole rolling experience, so don't skip this step even when you're in a hurry.
- The beans should have some body and creaminess, not be completely liquid—mashing them with a fork as they simmer gets you to that perfect texture.
03 -
- Brown your beef in a skillet with high sides so the fat doesn't splash everywhere and so you have room to break up the meat without it jumping out.
- If your tortillas are prone to tearing, wrap them in a damp paper towel and microwave for 20 seconds—this steams them gently and makes them more pliable than using a skillet.