Beef Burritos with Rice Cheese (Printable)
Savory ground beef combined with rice, beans, and melted cheese inside a warm tortilla.
# What you'll need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon chili powder
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 1/2 cup beef or chicken broth
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 teaspoon salt
→ Beans
15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1/2 teaspoon ground cumin
17 - 1/4 teaspoon salt
18 - 1 tablespoon olive oil
→ Assembly
19 - 4 large flour tortillas (10 inch)
20 - 1 1/2 cups shredded cheddar or Monterey Jack cheese
21 - 1/2 cup salsa (optional)
22 - 1/4 cup sour cream (optional)
23 - Fresh cilantro, chopped, for garnish (optional)
# Directions:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
02 - Warm olive oil in a small skillet over medium heat. Add black beans, cumin, and salt. Stir and cook for 3 to 4 minutes until heated through. Set aside.
03 - Cook ground beef and onion in a large skillet over medium-high heat, breaking up meat, until browned and onions are softened, about 6 to 8 minutes. Drain excess fat if necessary. Add garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper and stir for 1 minute until fragrant. Stir in tomato paste and broth and simmer for 3 to 4 minutes until thickened. Remove from heat.
04 - Warm tortillas until pliable. Place each tortilla flat and layer with rice, beans, then beef filling. Top with cheese, salsa, and sour cream if using.
05 - Fold in sides and roll tightly. Place seam side down. For a crispier texture, toast in skillet for 1 to 2 minutes per side.
06 - Slice burritos and garnish with fresh cilantro if desired. Serve immediately.
# Expert Suggestions:
01 -
- It comes together faster than delivery arrives, but tastes like you've been cooking all day.
- Every component can be prepped while something else cooks, so you're never just standing around.
- The cheese melts into warm tortillas in a way that makes everything feel restaurant-quality but totally achievable at home.
02 -
- Draining your canned beans and rinsing them isn't optional—the starchy liquid is why people think canned beans are mushy when they're actually perfectly fine if you rinse first.
- The difference between a filling that tastes flat and one that tastes restaurant-quality is taking the time to let spices bloom in oil before adding liquid—that one-minute wait after adding the spices changes everything.
- Overfilled burritos don't roll cleanly and fall apart when you eat them; less filling rolled tight is always better than more filling forced into a burrito.
03 -
- Freshly shredded cheese melts faster and more evenly than pre-shredded—the anti-caking agents in bagged cheese interfere with melting, so spend thirty seconds with a box grater and notice the difference.
- If you're making these ahead, assemble everything but don't roll them until just before eating; once assembled, they're best warm and fresh rather than sitting around getting soggy.