Beef Burritos: A Beginner’s Guide to Making a Flavorful, Easy Meal

Ingredients

• 454 g (1 lb)lean minced beef (85/15)
• 1 mediumonion, finely chopped
• 283 g (10 oz) canRotel tomatoes with green chillies, including the juice
• 5 ml (1 tsp)ground cumin
• 2.5 ml (1/2 tsp)smoked paprika
• 1.25–2.5 ml (1/4–1/2 tsp)chilli powder, adjusted to taste
• 2.5 ml (1/2 tsp)fine sea salt, to taste
• 1.25 ml (1/4 tsp)freshly cracked black pepper, to taste
• 425 g (15 oz) canblack beans, including the juice, or a three-bean blend
• 610-inch flour tortillas
• 227 g (8 oz; 2 cups)shredded Mexican cheese blend

Instructions

1. 1

   Brown the beef

   Cook the minced beef in a large frying pan over a medium-high heat, breaking it up as it browns. Add the finely chopped onion and cook until softened.

2. 2

   Season the mixture

   Stir in the Rotel tomatoes with their juice, cumin, smoked paprika, chilli powder, salt and black pepper.

3. 3

   Add the beans

   Tip in the black beans with their juice and stir to combine. Simmer until the mixture is hot and slightly thickened.

4. 4

   Fill the tortillas

   Divide the beef and bean mixture between the 6 flour tortillas, then add the shredded Mexican cheese blend.

5. 5

   Fold and serve

   Fold in the sides of each tortilla and roll it up around the filling. Serve straight away.

What are beef burritos?

A burrito is a Mexican-inspired dish made by wrapping a filling in a large flour tortilla. This version combines minced beef, beans, tomatoes and cheese for a hearty, easy-to-assemble meal.

Spiced beef and beans: cumin, smoked paprika and chilli powder give the filling warmth, while the tomato and its juice help bring the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 35g protein, 48g carbs, 30g fat.

The tortillas and beans provide much of the carbohydrate, while the beef and cheese contribute most of the protein and fat. Add salad or extra vegetables alongside, or serve with a smaller burrito, to balance the plate.

Choosing the filling ingredients

Minced beef: an 85/15 blend brings flavour and enough fat to brown well. Break it up as it cooks so it mixes evenly with the beans.

Beans and tomatoes: the recipe keeps the liquid from both cans, which helps make a juicy filling. Let it simmer until it is moist but not so loose that it spills from the tortilla.

Getting the filling right

Brown first: give the beef time to develop colour before adding the wet ingredients. If the pan is crowded, cook the beef in batches so it browns rather than steams.

Check the seasoning: chilli powder varies in heat, so start with the smaller amount and taste the cooked filling before adding more. The canned ingredients may also affect how much salt it needs.

Rolling without spills

Warm tortillas: a briefly warmed tortilla is more pliable and less likely to crack as you fold it. Keep the filling in a central strip and leave space at the edges.

Fold and roll: bring the sides in over the filling, then roll from the bottom upwards, keeping the parcel snug without squeezing out the filling.

Texture and doneness cues

Beef: cook it until browned throughout, with no raw-looking pieces remaining. Stir regularly so the mince cooks evenly.

Filling: after the tomatoes and beans are added, simmer until hot and thick enough to spoon. If it seems too wet, continue simmering briefly; if it becomes dry, retain some of the can liquid when mixing.

Serving and toppings

Cheese: add it while the filling is hot so it softens inside the burrito. For a more melted finish, briefly warm the filled burritos in a dry pan.

To serve: salsa, guacamole or sour cream make easy additions, as do fresh chopped herbs or sliced chillies. A crisp salad or extra vegetables alongside can round out the plate.

Recipe notes & tips

• Warm tortillas briefly before filling to make them easier to roll.
• Taste the filling before adding extra salt, as canned ingredients can already be salty.
• Keep the filling in the centre of each tortilla and leave the edges clear for folding.
• Use a large pan so the beef has room to brown.
• Set out toppings separately so everyone can customise their burrito.

Variations

• Wholemeal tortillas: use wholemeal wraps in place of the flour tortillas.
• Gluten-free option: choose gluten-free flour tortillas and check the other packaged ingredients.
• Bean blend: swap the black beans for a three-bean blend as suggested in the ingredient list.
• Extra heat: increase the chilli powder to taste or serve with sliced chillies.
• Fresh toppings: add salsa, guacamole or sour cream when serving.

Common mistakes to avoid

• Crowded pan: the beef can steam rather than brown, so use a wide pan or cook it in batches.
• Wet filling: excess liquid can make rolling difficult, so simmer until the mixture thickens.
• Cold tortillas: they can split when folded, so warm them briefly before filling.
• Overfilling: too much filling makes the burritos hard to close, so divide it evenly and leave space at the edges.
• Over-seasoning: chilli and salt levels vary, so taste the filling before adding more.

How to store

Refrigerate leftover filling in a covered container and use within 3 days. Reheat it until piping hot, then fill fresh tortillas; assembled burritos can also be reheated, though the tortillas may soften.

Frequently asked questions