This Beef Burrito Recipe is hearty, cheesy, and packed with seasoned ground beef, black beans, and salsa. Ready in just 25 minutes, these burritos are a fast, satisfying dinner that’s also perfect for meal prep!
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Homemade beef burritos will ruin you for the fast food version!
Fast food burritos are totally a guilty pleasure of mine. But as I worked on developing this beef burrito recipe, I came to the sad realization that I could never go back to the fast food version again.
Okay, I’m not really sad. I’m actually kind of thrilled!
My version still keeps things simple, but delivers BIG flavor. The beef is browned with seasonings, then simmered with beans and salsa so every bite is well-seasoned and satisfying—especially when you fold it all together with melty cheese in a soft flour tortilla.
- Fast and Weeknight-Friendly. These homemade burritos take just 25 minutes from start to finish.
- Hearty and Satisfying. Beef and beans make these filling enough to stand on their own. No sides needed!
- Customizable. Add your favorite toppings, layer in some cooked brown rice, or go to town with the guacamole. (When you make burritos at home, there’s no upcharge!)
- Freezer-Friendly. Make a batch now and your future self will thank you.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Lean Ground Beef. 90% or 93% lean keeps things flavorful without excess grease.
- Chili Powder, Cumin, Oregano, Garlic Powder and Smoked Paprika. A classic blend that gives the filling its Tex-Mex flavor. If you’re in a time-crunch, you can use an equal amount of taco seasoning.
- Onion. Cooks right into the beef for extra flavor and texture.
- Black Beans. For a fiber boost, which makes the burritos more filling.
- Salsa. Brings moisture and flavor all in one ingredient—use your favorite.
- Flour Tortillas. Burrito-size (about 10 inches) work best for wrapping.
- Cheese. Monterey Jack, cheddar, or a Mexican blend all melt well and add good flavor.
Recipe Variations
- Make It Spicy. Use a hot salsa or add diced jalapeños when you add the onion.
- Swap the Protein. Try ground turkey for a lighter option.
- Add Rice. Add Cilantro Lime Rice to the burritos; you’ll be able to make more burritos if you’re adding rice too.
What to Serve with Beef Burritos
This beef burrito recipe wraps ground beef, beans, and cheese into soft tortillas for a hearty, satisfying dinner perfect for meal prep!
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- 1 tablespoon canola oil or neutral cooking oil of choice
- 1 pound lean ground beef
- 1 ½ teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 small yellow or white onion ¼-inch diced
- 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
- 1 cup prepared salsa
- 6 burrito-size flour tortillas about 10 inches
- 2 cups (8 ounces) shredded Monterey Jack, sharp cheddar, or Mexican blend cheese
TOPPINGS
- Sour cream
- Avocado
- Hot sauce
- Chopped fresh cilantro
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In a large skillet, heat the oil over medium-high heat. Swirl to coat the pan, then add the beef. With the back of a spoon, press it out into a 1/2-inch thickness (it will look like one large patty). Let sizzle in the pan for 3 to 4 minutes, until it starts to form a crust.
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Sprinkle with the chili powder, oregano, cumin, salt, garlic powder, and smoked paprika. Scatter the onion over the top. With a sturdy wooden spoon or spatula, break the meat up into small pieces. Continue to cook, stirring occasionally, until the meat is cooked through, about 4 minutes more.
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Stir in the beans and salsa. Cook, scraping up any stuck-on bits, until the liquid has mostly cooked off and the beans are warmed through, about 1 minute. Taste and adjust the seasoning as desired.
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Assemble the burritos: place a tortilla on your work surface and sprinkle a scant 3 tablespoons of cheese down the center in a line. Top with one-sixth of the beef/bean mixture (about 2/3 cup). Add another scant 3 tablespoons cheese on top.
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Fold the two opposite sides of the tortilla that are near the short ends of the filling up and in, towards the center. Lift one of the two remaining tortilla sides up and over the filling, rolling it to secure. Repeat with remaining tortillas.
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When ready to eat, warm a nonstick skillet over medium heat. Once the skillet is hot, lay a burrito in the skillet, seam side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side. Let cool a few minutes, then serve hot with any desired toppings.
- TO STORE: Refrigerate wrapped beef burritos in an airtight container for up to 4 days.
- TO REHEAT: Warm in a skillet or microwave until heated through.
- TO FREEZE: Wrap burritos tightly after assembling (but before toasting) and freeze for up to 3 months. Thaw overnight and reheat before serving.
Serving: 1(of 6)Calories: 446kcalCarbohydrates: 32gProtein: 33gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 80mgSodium: 1354mgPotassium: 713mgFiber: 7gSugar: 4gVitamin A: 741IUVitamin C: 4mgCalcium: 384mgIron: 5mg
