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Beef and Bean Burritos Recipe

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4.1 from 23 reviews

These Beef and Bean Burritos are a flavorful and meal prep-friendly option, combining lean ground beef, nutritious vegetables, black beans, and Mexican spices wrapped in warm tortillas. Perfectly browned and crisped on the skillet, these burritos are great for quick lunches or dinners and can be stored in the fridge or freezer for convenience.

  • Total Time: 25 minutes
  • Yield: 6 burritos

Ingredients

Meat and Vegetables

  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 2 cups baby spinach, roughly chopped
  • 1 cup frozen corn
  • 1 cup frozen riced cauliflower

Seasonings and Sauces

  • ½ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • 1 cup jarred tomato salsa

Beans and Cheese

  • 15.5 ounce can low-sodium black beans or pinto beans, drained and rinsed
  • 1 cup finely shredded Mexican blend cheese, divided

Wraps

  • 6 burrito-sized tortillas

Instructions

  1. Cook the Beef: Add the olive oil to a large skillet over medium-high heat. Once hot, add the lean ground beef and cook until browned and crumbled, about 6 minutes. Drain any excess fat to keep the dish lean.
  2. Cook Vegetables: Stir in the frozen corn, roughly chopped baby spinach, and frozen riced cauliflower. Cook the mixture until the vegetables have softened, about 3 to 4 minutes.
  3. Season the Mixture: Add kosher salt, garlic powder, onion powder, chili powder, and ground cumin. Cook for about a minute to develop the flavors fully.
  4. Add Salsa and Beans: Lower the heat to medium and stir in the jarred tomato salsa and drained, rinsed beans. Cook while stirring occasionally until the pan is mostly dry and ingredients are well combined, about 2 to 3 minutes. Taste and adjust seasoning if needed.
  5. Warm the Tortillas: Wrap the tortillas in a damp paper towel and microwave for 15 to 20 seconds until warm and pliable, making them easier to roll.
  6. Assemble the Burritos: Lay the tortillas out on a clean surface. Divide the beef and bean mixture evenly between the tortillas (about 1 cup or 185g per burrito), placing the filling in the center. Top each with about 2 tablespoons of shredded Mexican blend cheese.
  7. Roll the Burritos: Fold the bottom edge over the filling snugly, tuck in the sides, then continue rolling up tightly to form burritos. Place each burrito seam-side down on a baking sheet and repeat.
  8. Brown the Burritos: Wipe out the skillet used earlier and place it over medium-high heat. Lightly spray with oil and cook the burritos until golden brown and crispy, about 2 minutes per side.
  9. Store or Serve: Enjoy immediately or let the burritos cool completely. Wrap individually in foil to store in the refrigerator for up to 4 days or freeze for up to 2 months.
  10. Reheat Instructions: To reheat from the fridge, best is to cook in the air fryer or oven at 350°F for 15 to 18 minutes. Alternatively, microwave. For frozen burritos, defrost in the microwave or fridge overnight before reheating in the air fryer or oven at 350°F for 15 to 18 minutes.

Notes

  • Use lean ground beef to reduce fat content and keep the burritos healthier.
  • Freezing burritos allows for convenient meal prep; just defrost before reheating thoroughly.
  • Adjust spices to your preference, adding more chili powder for extra heat if desired.
  • Riced cauliflower adds volume and nutrition without adding many carbs.
  • Microwaving tortillas with a damp towel helps prevent them from tearing when rolling.
  • For a vegetarian option, replace ground beef with extra beans or plant-based protein.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/beef-and-bean-burritos-recipe/