Burritos are a staple of Mexican and Tex-Mex cuisine, featuring a flour tortilla wrapped around a hearty filling. They are loved worldwide for their versatility, allowing endless combinations of meats, beans, vegetables, and sauces. Whether served fresh or grilled to crispy perfection, burritos are a go-to comfort food that satisfies every craving.
Origin of the Recipe
The burrito originated in Mexico, particularly in the northern regions where wheat flour tortillas are more common than corn. The word “burrito” means “little donkey” in Spanish, possibly referring to its shape or the way it carries a variety of fillings, much like a donkey carrying goods. Over time, the dish has evolved, with Tex-Mex variations becoming especially popular in the United States.
What I Love About This Recipe
I love how this burrito combines savory, spiced beef, creamy beans, and melted cheese, all wrapped in a warm, soft tortilla. It’s a one-hand meal that’s filling, delicious, and easy to customize. Plus, it’s perfect for meal prep and can be frozen for later, making it a quick and satisfying meal anytime.
Classic Beef & Bean Burrito
6
servings30
minutes40
minutes350
kcalIngredients
1 lb (450g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup canned black beans (drained and rinsed)
½ cup canned corn (optional)
½ cup diced tomatoes (or salsa)
½ cup shredded cheddar or Monterey Jack cheese
Directions
- Heat olive oil in a large pan over medium heat.
- Add chopped onions and sauté for 2 minutes until soft.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in the ground beef and cook until browned, breaking it apart with a spatula.
- Drain excess fat and season with cumin, chili powder, paprika, salt, and black pepper.
- Stir in black beans, corn (if using), and diced tomatoes. Let it simmer for 5 minutes, allowing the flavors to blend.
- Heat tortillas on a dry skillet over medium heat for 30 seconds per side or until soft and pliable.
- Spread a layer of sour cream and guacamole on each tortilla.
- Add a scoop of the beef mixture in the center.
- Sprinkle shredded cheese, chopped cilantro, and lettuce on top.
- Fold the sides of the tortilla inward, then roll it up tightly from the bottom.
- For a crispy burrito, heat a pan over medium heat and toast the burrito seam-side down for 2 minutes, then flip and toast the other side.
- Slice in half and serve with extra salsa, guacamole, or a squeeze of lime juice.
Notes
- Storage & Meal Prep: Wrap burritos in foil and store in the fridge for 3 days or freeze for up to 3 months. Reheat in a pan or oven.
- Make It Spicier: Add chopped jalapeños or a dash of hot sauce.
