You’ll want to make these Beef Burritos in bulk so you can grab them to go any time you want!
It’s often difficult to pinpoint where a particular dish came from. The most common tale heard about burritos, for instance, is that Juan Mendez, a street vendor in Chihuahua, Mexico, created them in the early 1900s during the Mexican Revolution. No matter how the burrito came to be, it has since become popular worldwide. Designed to be a way to eat handheld food on the go, these burritos can be filled with anything. Then you just have to wrap it up and have a nutritious and filling meal anywhere, any time. The most popular filling in burritos in America is any type of meat, such as chicken, beef, or pork, with ingredients like rice, beans, and salsa also being common.
My favorite part is making a bunch ahead of time so the family can grab them for lunch or on the run. I’m all for finding ways to avoid junk food or the drive-thru. Burritos filled with nutritious and delicious ingredients prevent that from happening. You can even make breakfast burritos (or breakfast tacos) that offer a protein-packed morning and a great start to the day. The following recipe is my go-to for lunch and dinner, and some of my other favorites are the machaca burrito, the beef and bean burrito, and the vegetarian burrito, filled with black beans, Spanish rice, and all kinds of yummy veggies.
The Secret to Burritos that Don’t Tear
Is there anything more frustrating than preparing all of your burrito ingredients, then wrapping up the burrito and having the tortilla tear? Thankfully, there is a secret to help prevent the tearing of the tortilla. It’s the step where you heat the tortilla before filling it with all of the yummy stuff. Heating the tortilla softens it, which helps it to roll up better and remain pliable. To warm tortillas, wrap them in a damp paper towel before microwaving them for 20 seconds. The dampness helps soften the tortilla as it warms and keeps it from drying out. You can also warm tortillas in a skillet, as mentioned in the recipe; however, I find the microwave does a great job of keeping them soft.
How do I store these burritos?
Once the burritos are completely cooled, wrap each one separately in foil. If they are individually wrapped, you can put them together in one container with a lid or into Ziploc bags. Keep them this way in the refrigerator for up to 4 days, or freeze them for 1 month. However, leave out any guacamole, sour cream, and salsa if freezing. The sour cream and guacamole won’t freeze well, and the salsa will make the burrito watery and soggy. You can add those ingredients once you defrost the burritos and reheat them.
Why is my burrito soggy?
If your burrito is soggy, you may need to drain the salsa and chilies next time. Drain both and soak up some of the extra liquid with a paper towel before adding them to the mix. You may also be overloading the burrito, which can cause sogginess. If you take these steps and still have soggy burritos, you may want to consider the final step of browning the burritos in a skillet. Creating the crispy outer layer of the burrito can help prevent it from getting too soggy.
Serving Suggestions
These beef burritos are a complete meal wrapped in a tortilla. Still, a little side never hurts. If you’re anything like me, your mind immediately goes to chips and salsa, and for good reason. It’s the perfect side to many Mexican dishes. Try this homemade salsa with tortilla chips for a fresh and light dish to have with your beef burrito. Another great option is vegan baked taco dip or one of my absolute favorites, Mexican street corn salad. And don’t forget pico de gallo. It’s great on the side or right on top of your beef burrito.
With meat, beans, rice, guacamole, and more, you will get plenty thirsty as you indulge in the fabulous beef burrito that you made for yourself! So, it only makes sense to enjoy a mango margarita with it. Sweet, chilled, and the best way to wash down a spicy burrito.
Beef Burrito
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 4 cloves garlic minced
- 1/4 cup tomato salsa
- 1 can 4 ounces diced green chilies
- 6 large flour tortillas
- 2 cups cooked rice seasoned with lime juice, salt, and pepper
- 2 cups black beans rinsed and drained
- 1 cup sour cream or Greek yogurt
- 1 cup guacamole
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 3 minutes.
- Add ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
- Stir in chili powder, cumin, smoked paprika, onion powder, dried oregano, salt, pepper, and cayenne pepper (if using). Cook for another 2 minutes.
- Add minced garlic, salsa, and diced green chilies to the beef mixture. Cook for an additional 3 minutes, stirring occasionally.
- Warm tortillas in the microwave or on a skillet to make them pliable.
- Lay out a tortilla and spread a layer of rice, followed by black beans, the beef mixture, sour cream or Greek yogurt, guacamole, and shredded cheese.
- Fold in the sides of the tortilla and roll it up tightly to form a burrito. Repeat with the remaining tortillas.
- For a crispy exterior, heat a skillet over medium heat and toast the burritos until golden brown on each side, or bake in a preheated 400°F oven for 10 minutes.
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