I love this recipe because it is quick, comforting, and easy to make with everyday ingredients. The beef filling is rich and lightly smoky, while the salsa and black beans make the burritos taste fresh and complete.
I also like that I can serve them soft, bake them until slightly crisp, or fry them in a pan for a golden finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tsp sunflower oil 500 g beef mince 1 onion, peeled and chopped 1 tsp mild chilli powder 1 tsp sweet smoked paprika 2 tsp ground cumin 1 tbsp dark brown sugar 3 tbsp tomato puree 1 beef stock cube, undiluted and crumbled 100 ml boiling water Salt and freshly ground black pepper 4 large tortillas 250 g microwave rice pouch, Mexican-flavoured if possible 200 g fresh salsa 400 g black beans, drained and rinsed 125 g grated mozzarella
Directions
I heat the oil in a sauté pan over medium heat, then add the beef mince and brown it for about 5 minutes, breaking it up with a spoon.
I add the onion, chilli powder, smoked paprika, cumin, and brown sugar, then cook everything for another 5 minutes until the onion starts to soften.
I stir in the tomato puree, crumbled stock cube, boiling water, salt, and pepper. I turn the heat to low, cover the pan, and cook for 15 minutes until the mixture becomes thick. I check it during cooking and add a splash of water if it looks too dry.
When the beef is almost ready, I warm the tortillas and heat the rice according to the packet instructions.
I lay out the warm tortillas, then divide the rice, beef mixture, salsa, black beans, and mozzarella between them. I roll each burrito tightly.
I serve them as they are, or I wrap them in foil and bake them at 200℃ fan/220℃/Gas Mark 7/400F for 10 minutes until the outside starts to crisp.
I can also heat 2 teaspoons of sunflower oil in a non-stick pan and fry the burritos on all sides until golden.
I sometimes swap the mozzarella for cheddar if I want a stronger cheese flavour. I can also use plain rice, lime rice, or leftover cooked rice instead of a microwave pouch.
For extra heat, I add sliced jalapeños, hot sauce, or a pinch of cayenne. For a milder version, I keep the chilli powder gentle and use extra cheese or sour cream when serving.
storage/reheating
I store leftover burritos wrapped tightly in foil or in an airtight container in the fridge for up to 3 days.
To reheat, I warm them in the oven until hot throughout, or I heat them in a dry pan to bring back some crispness. I can also microwave them, but the tortilla will stay softer.
FAQs
Can I make these burritos ahead of time?
Yes, I can assemble them ahead and keep them wrapped in the fridge until I am ready to heat or serve them.
Can I freeze beef burritos?
Yes, I can freeze them tightly wrapped. I prefer freezing them without fresh salsa inside, then adding salsa after reheating for the best texture.
What can I serve with beef burritos?
I like serving them with salad, guacamole, sour cream, tortilla chips, or extra salsa.
Can I use a different meat?
Yes, I can use turkey mince, chicken mince, or pork mince instead of beef.
How do I stop burritos from falling apart?
I warm the tortillas first, avoid overfilling them, and roll them tightly with the sides tucked in.
Conclusion
These easy beef burritos are a quick 30-minute meal that I can make on busy nights without sacrificing flavour. I like the mix of spiced beef, rice, beans, salsa, and cheese because it makes every bite filling, warm, and delicious.
These homemade beef burritos are packed with juicy beef, smoky spices, black beans, salsa, and gooey mozzarella wrapped in warm tortillas.
Author:Emma
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop / Baking
Cuisine:Mexican-Inspired
Ingredients
2 teaspoons sunflower oil
500 g beef mince
1 onion, peeled and chopped
1 teaspoon mild chili powder
1 teaspoon sweet smoked paprika
2 teaspoons ground cumin
1 tablespoon dark brown sugar
3 tablespoons tomato puree
1 beef stock cube, crumbled
100 ml boiling water
Salt and freshly ground black pepper, to taste
4 large tortillas
250 g microwave rice pouch
200 g fresh salsa
400 g black beans, drained and rinsed
125 g grated mozzarella cheese
Instructions
Heat sunflower oil in a large sauté pan over medium heat. Add beef mince and cook for about 5 minutes, breaking it apart with a spoon until browned.
Add chopped onion, chili powder, smoked paprika, cumin, and brown sugar. Cook for another 5 minutes until the onion softens.
Stir in tomato puree, crumbled stock cube, boiling water, salt, and black pepper.
Reduce heat to low, cover with a lid, and simmer for 15 minutes until thickened. Stir occasionally and add a splash of water if needed.
Heat tortillas and microwave rice according to package instructions.
Lay tortillas flat and evenly divide the rice, beef mixture, salsa, black beans, and mozzarella cheese among them.
Roll burritos tightly by folding in the sides and rolling from the bottom upward.
Optional Crispy Finish
Serve immediately as soft burritos, OR wrap in foil and bake at 200°C fan (400°F) for 10 minutes until lightly crisp.
Alternatively, pan-fry burritos in a lightly oiled skillet over medium heat until golden on all sides.
Notes
Mexican-flavored rice adds extra flavor, but plain rice works too. Add jalapeños, sour cream, avocado, or hot sauce for extra toppings and spice.
