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Veggie-Loaded Beef and Bean Burritos Recipe

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4 from 82 reviews

Veggie-Loaded Beef and Bean Burritos are a flavorful and nutritious meal prep-friendly dish that combines lean ground beef with a medley of healthy vegetables, black beans, and spices. Wrapped in warm tortillas and topped with melted Mexican blend cheese, these burritos are perfect for a hearty lunch or dinner. They can be cooked on the stovetop for a crispy finish or stored for later enjoyment, making them ideal for busy weekdays.

  • Total Time: 25 minutes
  • Yield: 6 burritos

Ingredients

Main Ingredients

  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 2 cups baby spinach, roughly chopped
  • 1 cup frozen corn
  • 1 cup frozen riced cauliflower
  • 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
  • 15.5 ounce can low-sodium black beans, drained and rinsed
  • 1 cup finely shredded Mexican blend cheese, divided
  • 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 it is browned and crumbled, about 6 minutes. Drain any excess fat from the skillet to keep the dish lean.
  2. Add vegetables: Stir in the frozen corn, roughly chopped baby spinach, and frozen riced cauliflower into the skillet. Cook the mixture for 3 to 4 minutes until the vegetables soften and blend well with the beef.
  3. Season the mixture: Sprinkle in kosher salt, garlic powder, onion powder, chili powder, and ground cumin. Stir and cook for about a minute to help develop the flavors fully.
  4. Add salsa and beans: Lower the heat to medium and stir in the jarred tomato salsa and drained black beans. Continue cooking, stirring occasionally, until the pan is mostly dry and the ingredients have combined well, 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 they are warm and pliable for easy rolling.
  6. Assemble the burritos: Lay the warmed tortillas on a clean surface. Divide the beef and bean mixture evenly among them, about 1 cup or 185g per burrito, placing the filling in the center. Top each filling with about 2 tablespoons of Mexican blend cheese.
  7. Roll the burritos: Fold the bottom edge of each tortilla up over the filling and pull it snugly toward the center. Then tuck in the sides and continue rolling to form a tight burrito. Place each burrito seam-side down on a baking sheet.
  8. Crisp the burritos: Wipe out the skillet and return it to medium-high heat. Spray with oil to prevent sticking. Cook the burritos for about 2 minutes per side until golden brown and crispy.
  9. Store or serve: Enjoy the burritos immediately or allow them to cool completely before wrapping individually in foil. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
  10. Reheating instructions: To reheat from the refrigerator, use an air fryer or oven preheated to 350°F for 15 to 18 minutes for best results, or microwave as a quicker option. For frozen burritos, defrost in the microwave or refrigerate overnight, then reheat in the air fryer or oven at 350°F for 15 to 18 minutes.

Notes

  • Use lean ground beef to reduce fat content.
  • Frozen vegetables like corn and riced cauliflower help keep the recipe quick and easy.
  • Warming the tortillas before assembling prevents tearing and makes rolling easier.
  • For a crispy finish, pan-frying the burritos is essential, but you can skip this step for a softer burrito.
  • Burritos freeze well and are convenient for meal prep and busy days.
  • Adjust seasonings according to your taste preferences.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican

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