Beef and Bean Burritos
Jump to RecipeBeef and Bean Burritos are a comforting, budget-friendly option for busy weeknights. This classic burrito recipe brings together ground beef, black beans, and a simple mix of taco seasoning for bold flavor. You’ll love how the ingredients come together quickly in a skillet, then are wrapped in warm tortillas with melty cheese, creamy sour cream, and bright salsa. The result is hearty, customizable, and freezer-friendly—perfect for meal prepping or feeding a crowd. Start by browning the ground beef in olive oil, stir in the taco seasoning and beans, and let the flavors mingle. Warm the tortillas to make them pliable, assemble, roll, and enjoy. If you’re short on time, this recipe adapts to what you have on hand: swap in different beans, add corn or peppers, or skip the cheese for a lighter version. Whether you’re cooking for a family dinner, meal prepping, or packing lunch, these beef and bean burritos deliver satisfying taste with minimal effort.
Ingredients
ground beef
Choose 85/15 or 80/20 for juiciness. After browning, drain excess fat to prevent greasy burritos. Break beef into small crumbles for even cooking and season as it browns; a quick stir with minced onion/garlic during browning adds depth. For a leaner or lighter option, substitute ground turkey or chicken, or use crumbled mushrooms/lentils for a vegetarian version. Flavor boost: deglaze the pan with a splash of beef broth or water before adding beans.
black beans
Rinse canned beans to remove excess sodium and drain well. For creamier texture, mash about half of the beans and mix with the rest whole. If using dried beans, soak overnight and simmer until tender, seasoning with garlic and a bay leaf for aroma. Flavor boosters: a squeeze of lime juice, a pinch of cumin, or a touch of chili powder. Substitutions: pinto or kidney beans can work in the same way.
taco seasoning
Store-bought packets can be high in salt; consider making your own: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne (adjust for heat). Mix with a little water or broth to form a light sauce for the filling. If using a packet, taste and adjust salt after mixing with the beef and beans. Freeze leftovers in an airtight container for future batches.
tortillas
Flour tortillas work best for burritos; keep them soft by warming just before filling. To make pliable, microwave in a damp towel 20–30 seconds or heat briefly in a dry skillet. If using corn tortillas, warm them gently in a skillet with a small amount of oil or steam to soften. Store tortillas in a cool place; if one is a bit dry, wrap in a damp paper towel and microwave briefly. For gluten-free or low-carb options, look for certified gluten-free or alternatives.
shredded cheese
Choose a good-melt variety like cheddar, Monterey Jack, or a Mexican blend; shredding fresh yields better melt than pre-shredded (anti-caking agents can affect texture). Use enough cheese to melt into the filling, but not so much that it overpowers the other components—start with 1 cup and adjust. For dairy-free or lactose-free options, try a melting vegan cheese; after assembly, a crumble of queso fresco on top adds brightness.
sour cream
Dollop on the burrito after assembly for tang and creaminess; if you’re heating the filling, add sour cream after it’s off the heat to avoid curdling. For lighter options, substitute Greek yogurt or lactose-free sour cream, or use dairy-free alternatives (coconut or cashew-based). If you want more tang, mix a little lime juice into sour cream before serving.
salsa
Fresh salsa adds brightness and moisture; if it’s very watery, drain some liquid before using to avoid soggy burritos. Choose pico de gallo for texture or a smoother salsa for easier spreading. For extra heat, add minced jalapeño or chipotle; for a milder profile, use mild salsa. Finish with a squeeze of lime and extra cilantro if you like.
olive oil
Use olive oil to brown the beef; 1 tablespoon is usually enough. You can substitute canola, vegetable, or avocado oil if you prefer a higher smoke point. Heat oil over medium, just until shimmering, then add the meat. If you’re avoiding oil, you can brown the beef in a nonstick pan with a touch of water; you can also sauté aromatics (garlic, onions) in the oil for extra aroma.
Cooking Steps
Step 1: Step 1: Heat olive oil
In a large skillet, heat the olive oil over medium heat until shimmering.Tips:Use a skillet that distributes heat evenly and swirl the oil to coat the bottom for uniform cooking. A light coating helps prevent sticking.Notes:Keep the heat at medium; if the oil starts to smoke, lower the heat slightly.Step 2: Step 2: Brown the beef
Add the ground beef to the pan and cook, breaking it up with a spatula, until browned and no pink remains, about 5–7 minutes.Tips:Use a wooden spatula or spoon to crumble the meat finely for even browning.Notes:If there is excess fat, tilt the pan and spoon off the fat for a leaner filling.Step 3: Step 3: Season and beans
Stir in the taco seasoning and black beans; cook for an additional 5 minutes until heated through and flavors meld.Tips:Stir frequently to prevent scorching; if the mixture is too thick, add a splash of water or broth.Notes:If using dried beans, ensure they’re fully cooked and soft before assembling burritos.Step 4: Step 4: Warm tortillas
Warm the tortillas in the microwave for about 30 seconds to make them pliable. You can also warm them in a dry skillet for 15–20 seconds per side.Tips:Stack several tortillas and cover with a damp paper towel to keep them soft.Notes:Do not overheat; overly soft tortillas can tear when rolling.Step 5: Step 5: Assemble filling
Spread a spoonful of the beef and bean mixture onto each tortilla, using about 1/3 cup per burrito and leaving a margin for folding.Tips:Use a measuring cup or spoon to keep portions consistent.Notes:If filling seems dry, rewarm briefly or mix in a little sauce from the filling.Step 6: Step 6: Add toppings
Top with shredded cheese, a dollop of sour cream, and salsa.Tips:Even toppings help every bite be flavorful; avoid piling too high to prevent leakage.Notes:For a lighter option, substitute Greek yogurt for sour cream or use salsa verde for extra brightness.Step 7: Step 7: Roll the burritos
Roll up each tortilla, folding in the sides, to form a burrito. Then roll tightly from bottom to top and place seam-side down.Tips:Fold the sides in first, then roll for a snug burrito.Notes:If a burrito seems loose, tuck a little more filling or re-roll with a firmer grip.Step 8: Step 8: Storage or serving
Wrap each burrito in foil or plastic wrap and freeze if not eating immediately. If serving right away, place seam-side down on a plate.Tips:Freeze burritos individually on a tray first, then transfer to bags for easier storage.Notes:Label with date and use within 1–2 months for best quality; to reheat, microwave covered or bake until heated through.
Frequently Asked Questions
What prep should I do before cooking these burritos?
Open and drain the black beans (rinse if you want them less salty). Gather the ground beef, olive oil, taco seasoning, tortillas, cheese, sour cream, and salsa. Have toppings ready so you can assemble smoothly once the filling is done.
How long does the beef and bean filling take to cook?
Brown the ground beef in olive oil for about 5–7 minutes until no pink remains. Stir in taco seasoning and black beans, and cook for another 5 minutes until everything is heated through and flavors meld.
What internal temperature should the beef reach?
Cook the ground beef to 160°F (71°C). Use a meat thermometer to check the thickest part to ensure it’s safely cooked.
How do I warm tortillas so they don’t crack or tear?
Warm tortillas in the microwave for about 20–30 seconds or heat them in a dry skillet for 1 minute per side. Keeping them covered or wrapped in a clean towel helps them stay pliable.
How do I roll a burrito without it falling apart?
Don’t overfill. Place the filling in a strip along the center, fold in the sides, then roll from the bottom tightly toward the top. A little cheese inside the wrap can help seal it.
How should I add toppings without making a mess?
Pat a light layer of filling on the tortilla, then add cheese, a small dollop of sour cream, and salsa. Keeping toppings toward the center helps prevent leaks and makes rolling easier.
Can I freeze these burritos for later? How should I store and reheat them?
Yes. Let them cool, then wrap each burrito tightly in foil or plastic wrap and freeze. Reheat from frozen in the microwave (2–4 minutes per burrito, turning halfway) or bake at 350°F (175°C) for 15–25 minutes until hot.
Any easy variations for different diets or tastes?
For dairy-free, skip sour cream and cheese or use dairy-free alternatives. Add sautéed onions, bell peppers, or jalapeños for extra flavor. For a veggie boost, add more beans or corn to the filling.
What safety tips should I follow in the kitchen?
Keep raw beef separate from other ingredients. Wash hands, utensils, and surfaces after handling raw meat. Store leftovers in the fridge promptly and reheat until steaming hot (at least 165°F / 74°C) before eating.
Additional Information
Dietary Considerations
Dietary considerations: - Vegetarian/vegan: replace beef with sautéed mushrooms or plant-based crumbles; use vegan cheese and dairy-free sour cream or crema; - Dairy-free: use dairy-free cheese and sour cream or crema; - Gluten-free: ensure tortillas are gluten-free corn tortillas; check taco seasoning labels for gluten; - Low-sodium: use low-sodium taco seasoning or make your own spice mix; - Spiciness control: offer jalapeños, hot sauce, or chipotle peppers on the side to adjust heat; - Kid-friendly: milder seasoning with extra cheese; - Allergen awareness: verify labels of sauces and seasonings for dairy, gluten, and soy ingredients.
Pairings
Recommended pairings for Beef and Bean Burritos: - Fresh toppings: pico de gallo, guacamole, chopped cilantro, shredded lettuce, diced onions; - Cheeses: cotija, queso fresco, Monterey Jack, or cheddar; - Salsas: red salsa, salsa verde (green), or a smoky chipotle salsa; - Sides: Mexican rice or cilantro-lime rice, black beans, elote (grilled corn) or a simple corn salad; - Alternative proteins: grilled chicken, flank steak, shrimp, or plant-based crumbles for a vegetarian option; - Beverages: light Mexican lagers (Modelo, Corona, Pacifico), margarita or Paloma, horchata or agua fresca; - Flavor boosters: lime wedges, avocado slices, sour cream or Mexican crema, hot sauce, pickled jalapeños. Occasions: weeknight dinner with a toppings bar, game night with a build-your-own burrito bar, potluck, or Cinco de Mayo fiesta.
Serving Suggestions
Serving suggestions: - Keep burritos warm in a low oven (200°F/95°C) or wrap in foil to retain heat; - Warm tortillas before filling to improve pliability; - Set up a toppings bar at the table with cilantro, lime wedges, salsa, sour cream, cheese, and guacamole; - Pair with sides like cilantro-lime rice and black beans or elote for a complete plate; - For a lighter option, serve as burrito bowls with the fillings over rice or greens and fresh toppings on top; - Storage and reheating: burritos can be wrapped and frozen for later. Reheat: microwave 2–3 minutes per burrito (adjust for wattage) or bake at 350°F (175°C) until heated through; add fresh toppings after heating. If freezing, thaw in the fridge overnight before reheating to preserve texture.
Beef and Bean Burritos
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Description
Savory beef and black bean burritos wrapped in a soft tortilla, perfect for a quick meal any day!
Ingredients
- ground beef: 1 pound
- black beans: 1 can
- taco seasoning: 1 packet
- tortillas: 6 pieces
- shredded cheese: 1 cup
- sour cream: 1 cup
- salsa: 1 cup
- olive oil: 1 tablespoon
Date Created:
11/30/2025