Beef Burritos
A satisfying and quick meal featuring seasoned ground beef, cheese, and bold ingredients wrapped in warm tortillas.
Ingredients
- 1 lb ground beef (lean, 85/15 recommended)
- 1 medium onion (finely chopped)
- 10 oz can Rotel Tomatoes with Green Chilis (with juice)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon chili powder (to taste)
- 1/2 teaspoon fine sea salt (adjust as needed)
- 1/4 teaspoon freshly cracked black pepper
- 15 oz can black beans (with juice; tri-bean blend also works)
- 6 large flour tortillas (10-inch size)
- 2 cups shredded Mexican cheese blend (or half mozzarella, half cheddar)
Instructions
- In a large non-stick skillet over medium-high heat, cook the ground beef, breaking it apart as it browns, for about 5 minutes. Remove excess fat, leaving about 2-3 tablespoons.
- Add the chopped onion, cumin, smoked paprika, and chili powder. Stir and cook for another 3-4 minutes until the onion softens.
- Pour in the Rotel tomatoes (with juice) and black beans (with juice). Stir and reduce heat to medium-low, simmering for 8-10 minutes until thickened.
- Taste and adjust seasoning with salt and pepper as needed.
- Lay out tortillas on a clean surface. Sprinkle cheese in the center of each tortilla, add about 2/3 cup of the beef mixture, and top with more cheese.
- Fold the short sides inward, then roll tightly from the bottom to seal. Repeat for all tortillas.
- In a skillet, heat a bit of oil and place burritos seam-side down. Cook on medium heat, turning until golden brown on all sides (about 3-5 minutes).
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Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or skillet.