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Beef and Bean Burritos Recipe


If you enjoy Mexican food as much as I do making burritos is a must. There are so many different ways you can make a good burrito filling. Some of these ways include chicken, bean, and beef. The type of filling that I have presented for you in this recipe includes bean and beef as well as brown rice. The cooking method is simple, the ground beef is cooked with onion and garlic, various seasonings are added and brown rice is mixed in. Tomato sauce is added to the mixture just before the simmering is finished. You can adjust the seasonings to your taste; add more chili powder, cumin, salt and pepper as desired. You can add different types of cheese to the burritos if you want, or even melt cheese on top when they are finished. What I like to do is put a little enchilada sauce on top of the wrapped burritos, add cheese, and place into the oven until the cheese has melted. You can also add additional toppings such as lettuce, tomato, and sour cream. This recipe can easily be split in half. Enjoy.


(Makes 12 Burritos)

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Beef and Bean Burritos Recipe


  • Author: Bobby
  • Total Time: 30 minutes

Ingredients

Scale
  • 2 teaspoons oil
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 2lbs ground beef
  • 1 cup brown rice (cooked)
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • Salt and pepper
  • 1 (8 ounces) can tomato sauce
  • 2 (16 ounces) can refried beans
  • 2 cups shredded cheddar cheese
  • 12 large flour tortillas

Instructions

  1. In a large skillet over medium-high heat add oil. Add onion and sauté until tender. Add ground beef and garlic and cook until beef is no longer pink. Drain excess fat. Add chili powder, cumin, salt, and pepper. Stir in brown rice. Stir in tomato sauce and simmer for 5 minutes. Add refried beans and stir in until well blended. Cook until heated through.
  2. Soften tortillas according to package directions. Lay out each tortilla and place an equal portion of the meat mixture onto each, top with cheddar cheese. Roll up into burritos.

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