Beef Burrito Recipe

Prep

Measure and prepare all beef filling ingredients: dice the onion, mince the garlic, and have spices measured and broth ready.

Heat a large skillet over medium-high heat and add the vegetable oil. When shimmering, add the diced onion and cook until softened and translucent, about 3–4 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly so it doesn't burn.

Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 6–8 minutes.

Drain excess fat if there's more than 1 tablespoon in the pan. Return skillet to medium heat.

Stir in the tomato paste and cook 1 minute to deepen the flavor.

Add the chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Stir to evenly coat the beef and toast the spices briefly, about 30 seconds.

Pour in the beef broth, scrape up any browned bits from the bottom of the pan, and simmer until the liquid reduces and the mixture is slightly thickened, about 3–4 minutes.

Turn off the heat and stir in the lime juice. Taste and adjust seasoning with additional salt or pepper if needed. Keep warm while assembling.

If using rice and beans, combine the cooked rice and rinsed black beans in a small saucepan or bowl. Warm gently over low heat or in the microwave until heated through (2–3 minutes).

Season with 1/4 tsp cumin and 1/4 tsp salt, stir to combine. Keep warm.

Warm the tortillas: stack them and wrap in a damp paper towel, microwave for 20–30 seconds until pliable. Alternatively, warm each tortilla one at a time in a dry skillet over medium heat for 15–20 seconds per side.

Lay a warm tortilla on a flat surface. Spoon about 1/4 cup of the beef filling down the center of the tortilla. If using rice and beans, add about 2–3 tablespoons on top of the beef.

Sprinkle about 1/4 cup shredded cheese over the filling, then add a spoonful of salsa or pico de gallo, a tablespoon of sour cream (or to taste), and a small handful of shredded lettuce. Garnish with chopped cilantro and a few drops of hot sauce if desired.

Fold the burrito: fold the sides in toward the center, then fold the bottom up over the filling and roll tightly toward the top to enclose. Repeat with remaining tortillas and fillings.

Optional - toast/grill the burritos: heat a skillet over medium heat and add 1/2 tablespoon butter or oil. Place seam-side down and cook 1–2 minutes per side, pressing gently, until golden and crisp. This seals the burrito and melts the cheese.

Serve immediately with lime wedges on the side for squeezing over the burrito.