Beef And Bean Burrito Recipe
Seasoned beef, with lots of cheese with refried beans, in a warm flour tortilla Served with salsa and sour cream
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Ingredients
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Beef filling
Beans
Assembly & toppings
Method
Beef filling
Cook aromatics
Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. When shimmering, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Brown the beef
Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes.
Season and simmer
Stir in ground cumin, chili powder, smoked paprika, salt and black pepper. Add tomato paste and mix thoroughly to coat the meat. Pour in 1/4 cup broth (or water), scrape up any browned bits from the pan, reduce heat to medium-low, and simmer gently until most liquid has evaporated and the mixture is slightly saucy, about 3–4 minutes. Taste and adjust seasoning if needed. Remove from heat and set aside.
Beans
Warm the refried beans in a small saucepan over low heat, stirring often. If the beans are too thick, stir in 1–2 tablespoons water or milk to reach spreadable consistency. Season with 1/4 tsp salt, taste and adjust. Keep warm on very low heat or transfer to a small bowl.
Assembly & finishing
Warm tortillas
Warm a dry skillet over medium heat or use a griddle. Lightly brush or spray each flour tortilla with a little oil (or just warm dry) and heat for about 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean kitchen towel to stay warm and soft.
Assemble burritos
Lay one warm tortilla flat. Spread about 1/4 cup refried beans down the center of the tortilla, leaving space at the edges. Top beans with roughly 1/4 of the seasoned beef (about 1/4–1/3 cup). Sprinkle generously with about 1/2 cup shredded cheese. Add a spoonful of salsa if desired and a small dollop (about 1 tablespoon) of sour cream if you like inside the burrito. Sprinkle with chopped cilantro and a squeeze of lime if using.
Fold and crisp (optional)
Fold the sides of the tortilla over the filling, then roll from the bottom to form a burrito. To seal and lightly crisp, place seam-side down on the hot skillet over medium heat and cook 1–2 minutes per side until golden and cheese inside begins to melt. Repeat with remaining tortillas and fillings.
Serve
Serve each burrito hot with extra salsa and sour cream on the side and lime wedges. Garnish with additional cilantro if desired.