Easy Burritos
Updated Dec. 2, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound ground beef
- 1medium yellow or white onion, finely chopped
- 1½teaspoons ground cumin
- ½teaspoon smoked paprika, or chipotle or ancho chile powder
- ½teaspoon dried oregano
- 1(15-ounce) can black or pinto beans
- 1large tomato, coarsely chopped
- 2teaspoons lime juice, or apple cider vinegar
- Hot sauce, for drizzling (optional)
- 6burrito-size (about 10-inch) flour tortillas
- 2cups (8 ounces) shredded Monterey Jack or Mexican blend cheese
Nutritional analysis per serving (6 servings)
575 calories; 31 grams fat; 14 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 32 grams protein; 813 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, press the beef into an even layer to fill the skillet. Sprinkle with the onion. Cook over medium-high, undisturbed, until the meat is deeply browned underneath, 6 to 8 minutes.
- Step 2
Sprinkle with the cumin, smoked paprika and oregano, and season with salt and pepper. Break up the beef into small pieces, then cook, stirring occasionally, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
- Step 3
Add the beans, including the liquid, and the tomato and simmer, stirring and scraping up browned bits, until the liquid has evaporated and the mixture starts to sizzle, 8 to 10 minutes. Turn off the heat, stir in the lime juice and season with salt and pepper.
- Step 4
Arrange the tortillas on a clean work surface. Sprinkle half the cheese across the center of the tortillas, left to right, leaving a 1-inch border. Top each with ⅔ cup of the beef-bean mixture, followed by the remaining cheese. Drizzle on hot sauce, if using.
- Step 5
Fold the tortilla’s short sides over the filling, then fold the bottom of the tortilla snugly over the filling. Tightly roll away from you until the burrito is sealed. Repeat with the other tortillas.
- Step 6
When ready to eat, in a nonstick skillet over medium, place the burritos seam side down. Cook, turning occasionally, until golden all over, 3 to 5 minutes. Serve with desired toppings.
- To make ahead, prepare through Step 5. Let cool slightly, then wrap in aluminum foil. Refrigerate for up to 24 hours or freeze for up to 3 months. To reheat, remove the foil and wrap the burrito in a damp paper towel. Microwave, seam side down, until warm, 1 to 4 minutes. Remove the towel and continue to Step 6.
Private Notes
Comments
I'm originally from San Antonio, as well, and frying before filling was a common step with many tortilla recipes. It's humorous to read some comments saying how this wasn't done "that way" where they had their experience or where their friend/family member came from in Mexico. You've got to realize and hopefully embrace, celebrate, and accept just how diverse and colorful and flavorful Mexican culture is - it is anything but homogeneous.
You have a round tortilla. Sprinkle cheese and meat left to right across the center of the tortilla (middle vertical third), leaving a 1" border at the left & right. This 1" border on the left & right sides are the "short" sides: the left and right sides of the round tortilla as you face it. Fold those in. The "bottom" of the tortilla is now closest to you. Fold that up, over the filling, and continue rolling. Video: https://www.google.com/search?q=how+to+wrap+a+burrito&sca_esv=599926585&sx
Wrap it well in tinfoil and find a nice warm spot near the radiator of the equipment you are running (the engine block will burn it) and at lunch you got a nice, gooey, hot burrito.
Loved the instructions for filling and frying. Made several times now with a variety of ingredients.
I made this for my 4 year old's lunch after seeing it on an email for school lunches. I used smaller tortillas and called them baby burritos. She said "I love baby burritos" and requested to eat them exclusively for all lunches and dinner. :)
Super firm tofu (not extra firm) is a great sub for any ground meat. You can grate it using a box grater but I’ve found that crumbling it by hand is easier and provides a better texture. Treat it as you would ground beef - season appropriately and give it a quick browning in a bit of oil.