Description
These flavorful Beef Burritos combine tender ground beef, aromatic spices, black beans, salsa, and cheese wrapped in soft tortillas. Perfect for a hearty meal, they can be quickly pan-fried, baked, or air-fried to achieve a crispy, cheesy finish. Great for making ahead and freezing for easy reheating.
Ingredients
Rice
- 1 cup uncooked white rice (medium-grain, or use 3 cups of cooked rice)
Beef Filling
- 1 tablespoon olive oil
- 2 lb lean ground beef (about 900 grams)
- 2 large cloves garlic (minced)
- 1.5 teaspoons salt
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder (optional)
- 1 cup canned black beans (drained)
- 12 oz mild tomato salsa (320-340 grams or 1.25-1.5 cups)
- 3 tablespoons BBQ sauce
Assembly
- 12 oz grated cheese (about 350 grams, such as Cheddar)
- 12 large soft tortilla wraps
Instructions
- Rinse and cook the rice: Rinse the rice under cold water 4-5 times until the water runs clear to remove excess starch. Then cook the rice by your preferred method: instant pot, stovetop, or rice cooker, ensuring it is fluffy and fully cooked.
- Prepare the beef filling: Heat 1 tablespoon of olive oil in a large, deep frying pan over medium-high heat. Add the ground beef and cook for 2-3 minutes, breaking it apart, until it turns brown.
- Add seasonings: Stir in minced garlic, salt, smoked paprika, cumin, onion powder, dried oregano, black pepper, and optional chili powder. Cook for another 1-2 minutes to release the spice aromas.
- Incorporate beans and sauces: Add drained black beans, mild tomato salsa, and BBQ sauce. Stir well and cook for 1 minute to combine flavors.
- Mix in cooked rice: Stir the cooked rice into the beef mixture until everything is well incorporated. Remove from heat and let it cool slightly.
- Grate cheese and prep tortillas: Grate the cheese and prepare your workspace with plastic wrap, foil, and tortillas for assembling burritos.
- Assemble burritos: Lay a tortilla flat. Spoon about 1 cup of the beef and rice mixture slightly below the center. Sprinkle approximately 1 oz (28-30 grams) of grated cheese on top. Fold in the sides and roll tightly from the bottom up to encase the filling. Repeat for each tortilla to make 12-13 burritos.
- Wrap burritos for freezing (optional): Wrap each burrito tightly in plastic wrap and then aluminum foil to prevent freezer burn. Place wrapped burritos in plastic bags or containers before freezing.
- Cook burritos (optional): To crisp burritos, choose one: pan-fry in a little oil for 2-3 minutes per side until golden brown; bake in a preheated oven at 400°F (200°C) for 10-12 minutes; or air-fry at 400°F (200°C) for 6-7 minutes until crispy.
- Reheat frozen burritos: Partially thaw burritos by microwaving on high for 2.5-3 minutes, refrigerating overnight, or letting them sit at room temperature for 2-3 hours. Then crisp by pan-frying, baking, or air-frying as in step 9.
Notes
- Use lean ground beef to reduce excess fat and keep burritos from being greasy.
- You can use medium-grain rice or substitute with 3 cups pre-cooked rice.
- Don’t overfill burritos to prevent them from bursting during cooking or handling.
- For freezing, double-wrap burritos in plastic wrap and foil or use beeswax wraps as an eco-friendly alternative.
- Reheating after partial thaw ensures the best texture when crisping the burritos.
- Substitute tortillas with low-carb or high-protein wraps if preferred.
