Beef & Bean Burrito Recipe

Cook rice

Rinse 1/2 cup rice under cold water until water runs clear. Combine rice, 1 cup water, and 1/4 tsp salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and set aside.

Prepare ingredients

Drain and rinse the canned beans. Finely dice onion and bell pepper, mince garlic, and dice tomato (if using fresh). If using steak instead of ground beef, slice into 1/2-inch strips and season lightly with 1/4 tsp salt and 1/8 tsp pepper.

Brown the beef or sear steak

Heat 1 tbsp oil in a large skillet over medium-high heat. For ground beef: add the ground beef and cook, breaking up with a spoon, until browned and no pink remains, about 6–8 minutes. For steak: add the steak strips and sear until browned on all sides and cooked to desired doneness, about 3–4 minutes for medium. Transfer any excess fat out of the pan, leaving a thin coating for flavor.

Sauté vegetables

Push the beef to one side of the pan (or remove steak briefly if the pan is crowded). Add the diced onion and bell pepper to the pan and sauté 3–4 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.

Combine beans and season

Stir in the drained beans and diced tomato. Sprinkle chili powder, cumin, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over the mixture. Mix thoroughly and cook 2–3 minutes to allow flavors to meld and beans to heat through. If the mixture seems dry, add 1–2 tbsp water or reserved pan juices.

Finish filling

Add lime juice and chopped cilantro (reserve a little for garnish). Taste and adjust seasoning — add more salt, pepper, or chili powder as desired. Remove from heat.

Warm tortillas

Warm the flour tortillas to make them pliable: wrap in a slightly damp paper towel and microwave 20–30 seconds, or heat individually in a dry skillet over medium for 15–20 seconds per side.

Assemble burritos

Lay a warmed tortilla flat. Spoon about 1/4 of the cooked rice (if using) down the center, followed by 1/4 of the beef-and-bean mixture (about 3/4 to 1 cup), 1/4 cup shredded cheese, 2 tbsp sour cream, 2 tbsp salsa, and a small handful of shredded lettuce. Sprinkle with cilantro and add a squeeze of lime if desired. Fold the sides of the tortilla in, then roll from the bottom to form a tight burrito. Repeat for remaining tortillas and fillings.

Optional crisping

For a lightly crisp exterior, heat 1 tsp oil in a skillet over medium and place each burrito seam-side down to seal and brown for 1–2 minutes per side until golden. Alternatively, place assembled burritos seam-side down on a preheated grill pan for 1–2 minutes.

Serve

Slice in half if desired and serve immediately with extra salsa, sour cream, lime wedges, and hot sauce on the side. Each burrito yields a generous portion.