Easy Burritos

By Ali Slagle

Updated Dec. 2, 2024

Easy Burritos
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(2,504)
Comments
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Saucy and savory with just ground beef, beans and cheese, this easy recipe is inspired by Los Angeles-style burritos, which restaurant critic Jonathan Gold once summarized as “the rough equivalent of a hardhat’s lunch pail, a method of constructing a filling, portable meal from a tortilla, last night’s beans and a spoonful of stew if there was one.” This burrito’s filling eschews guacamole, sour cream, rice and raw vegetables which means it freezes well for up to 3 months. The seared ground beef is simply spiced, but feel free to swap in a stewed meat like birria or tinga de pollo or make it vegetarian with just beans and cheese.

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Ingredients

Yield:6 burritos
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Tip
  • 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.

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Ratings

5 out of 5
2,504 user ratings
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Comments

Richard X

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

David

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.

Bob

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.

Gwen

Made exactly as directed. Terrible. How does this recipe make it out of the test kitchen?

Nancy

Made these for dinner tonight. Turned out delicious. Instructions were just fine. Will be freezing the leftovers. Thank you!

ATL_Gerard

Used a plant based chorizo (viva la V, Chorisoy), added chopped jalapeno and green bell to the onions, added a teaspoon of adobo sauce for kick, and a pinch of coriander with the smoked paprika and cumin… used queso quesadilla cheese… recipe worked.

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