Beef and Bean Burritos

Name: Beef and Bean Burritos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1¼ lb (570 g) ground beef (85% lean), at room temperature for 15 minutes; 1 tbsp (15 ml) vegetable oil; 1 medium (150 g) yellow onion, finely chopped; 3 cloves (9 g) garlic, minced; 2 tbsp (16 g) chili powder; 2 tsp (4 g) ground cumin; 1 tsp (2 g) smoked paprika; ½ tsp (½ g) dried oregano; 1 tsp (5 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; ½ cup (120 ml) tomato sauce; ¼ cup (60 ml) water; 1½ cups (400 g) refried beans, from one 15-ounce (425 g) can, warmed until spreadable; 3 cups (500 g) cooked long-grain white rice, warm or at room temperature; 2 cups (200 g) sharp cheddar cheese, freshly shredded; 6 whole (330 g) burrito-size flour tortillas, 10-inch (25 cm), at room temperature; ¼ cup (10 g) fresh cilantro, chopped (optional); 1 whole (50 g) lime, cut into wedges, for serving (optional)

From the MyKitchenBank Kitchen

Seasoned ground beef, creamy refried beans, fluffy rice and melty cheddar are rolled into big flour tortillas and seared until golden. A freezer-friendly Tex-Mex weeknight classic.

Prep: 20 min
Cook: 30 min
Wait: 7 min
Total: 57 min
Makes: 6 large burritos

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Ingredients

6 servings

For the filling
1¼ lb (570 g) ground beef (85% lean), at room temperature for 15 minutes
1 tbsp (15 ml) vegetable oil
1 medium (150 g) yellow onion, finely chopped
3 cloves (9 g) garlic, minced
2 tbsp (16 g) chili powder
2 tsp (4 g) ground cumin
1 tsp (2 g) smoked paprika
½ tsp (0.5 g) dried oregano
1 tsp (5 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
½ cup (120 ml) tomato sauce
¼ cup (60 ml) water
For the burritos
1½ cups (400 g) refried beans, from one 15-ounce (425 g) can, warmed until spreadable
3 cups (500 g) cooked long-grain white rice, warm or at room temperature
2 cups (200 g) sharp cheddar cheese, freshly shredded
6 whole (330 g) burrito-size flour tortillas, 10-inch (25 cm), at room temperature
¼ cup (10 g) fresh cilantro, chopped (optional)
1 whole (50 g) lime, cut into wedges, for serving (optional)

Equipment (6)

12-inch (30 cm) large skillet
10-inch (25 cm) nonstick or cast-iron skillet or griddle
Wooden spoon
Box grater
Small saucepan or microwave-safe bowl
Spatula and tongs

Steps

Before you start

Use 10-inch (25 cm) burrito-size flour tortillas; smaller ones tear when rolled.
Shred the cheese from a block if you can; it melts more smoothly than pre-shredded.
Have cooked rice ready. Day-old rice works well; or cook 1 cup (185 g) uncooked long-grain rice to get about 3 cups (500 g) cooked.
Grate the cheese and chop the onion and cilantro before you turn on the stove.

1
Brown the beef
- Heat the oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the ground beef and break it into small crumbles with a wooden spoon.
- Cook, stirring occasionally, for 6–8 minutes.
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Ready when: No pink remains and the edges of the crumbles are browned; liquid in the pan has mostly cooked off.
Tip: Don't stir constantly; letting the beef sit for 1–2 minutes at a time gives better browning.
2
Cook the aromatics
- Tilt the pan and spoon off all but about 1 tablespoon of fat.
- Add the chopped onion and cook, stirring, for 4 minutes.
- Add the garlic and cook for 30 seconds.
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Ready when: Onion is soft and translucent and the garlic smells fragrant, not browned.
Tip: Lower the heat if the garlic starts to darken; burnt garlic turns bitter.
3
Season and simmer
- Stir in the chili powder, cumin, smoked paprika, oregano, salt and pepper and cook for 1 minute.
- Pour in the tomato sauce and water, scraping up browned bits.
- Simmer for 5 minutes, stirring occasionally.
- Taste and add more salt if needed.
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Ready when: The mixture is thick and moist, not soupy; a spoon dragged across the pan leaves a trail that closes slowly.
Tip: Toasting the spices in the fat for a minute deepens their flavor.
4
Warm the beans
- Warm the refried beans in a small saucepan over low heat, stirring often, for 3–4 minutes, or microwave in a bowl for 1 minute.
- Stir in a splash of water if they are stiff.
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Ready when: Beans are hot and spread easily like thick frosting.
5
Soften the tortillas
- Warm each tortilla in a dry skillet over medium heat for about 15 seconds per side, or wrap the stack in a damp paper towel and microwave for 30 seconds.
- Keep them wrapped in a clean towel.
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Ready when: Tortillas are soft, pliable and bend without cracking.
Tip: Cold tortillas crack when rolled, so don't skip this step.
6
Assemble the burritos
- Lay a tortilla flat.
- Spread about ¼ cup (65 g) refried beans in a strip just below the center, leaving a 2-inch (5 cm) border on each side.
- Top with about ½ cup (85 g) rice, about ⅓ cup (roughly 65 g) of the beef mixture, and ⅓ cup (33 g) cheddar.
- Sprinkle with cilantro if using.
- Repeat for all 6 tortillas.
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Ready when: Each filling strip is compact and about 5 inches (13 cm) long, with room at the sides.
Tip: Don't overfill; a burrito that's too full will split when rolled.
7
Fold and roll
- Fold the left and right sides of a tortilla over the filling, then pull the bottom edge up and over the filling, tucking it snugly under.
- Roll away from you into a tight cylinder.
- Place seam-side down.
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Ready when: Burrito is a tight, closed packet with no filling peeking out.
Tip: Tuck as you roll, pressing the filling back toward you so the roll stays tight.
8
Sear until golden
- Heat a 10-inch (25 cm) nonstick or cast-iron skillet over medium heat.
- Place 2–3 burritos seam-side down and cook for 2–3 minutes until the seam is sealed and golden, then turn and cook 2 minutes more, turning once or twice for even color.
- Repeat with the remaining burritos.
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Ready when: Tortilla is golden with brown spots, crisp at the edges, and the cheese inside is melted.
Tip: Searing seam-side down first glues the burrito shut so it won't unroll.
9
Rest and serve
- Rest the burritos on a rack or plate for 3 minutes so the filling sets.
- Cut in half on a diagonal if desired and serve with lime wedges.
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Ready when: Burritos are hot but hold together when cut.

Good to know

Tips

Make sure the beef mixture is not wet; excess liquid makes tortillas soggy and tear-prone.
Let hot filling cool for 5 minutes before assembling so it doesn't steam through the tortillas.
Serve with salsa, sour cream and guacamole for dipping.
For freezing, skip the searing step, wrap, freeze, and sear or bake when reheating for the best texture.

Make ahead

Cook the beef mixture up to 3 days ahead and refrigerate in an airtight container. Burritos can be assembled (unseared) up to 1 day ahead; wrap individually and refrigerate, then sear before serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: wrapped tightly in foil or in an airtight container, up to 4 days. Freezer: wrap each cooled burrito in parchment then foil, in a zip-top bag, up to 3 months. Reheat from fridge in a 350°F (175°C) oven for 15–20 minutes, or from frozen thawed overnight or baked 35–40 minutes until hot in the center (165°F/74°C).

Substitutions

ground beef (85% lean) → ground turkey or ground chicken. Add 1 extra tablespoon of oil since these are leaner; cook to 165°F (74°C).
sharp cheddar cheese → Monterey Jack or Mexican blend cheese. Melts a bit milder and creamier.
refried beans → black beans, drained and lightly mashed. Add a tablespoon of water or salsa for creaminess.
cooked long-grain white rice → cooked cauliflower rice or quinoa. Squeeze out any extra moisture so burritos don't get soggy.