- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 3 cloves
- 2 tsp
- 1 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- 2 tbsp
- 120 ml
- 300 g
- 400 g
- 200 g
- 2 tbsp
- 20 g
Process
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Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, for 5–6 minutes until no pink remains. Drain excess fat, leaving about 1 tbsp in the pan.
Add the diced yellow onion and minced garlic cloves to the beef. Cook for 3–4 minutes, stirring, until the onion is soft and translucent.
Stir in the ground cumin, chili powder, dried oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
Add the tomato paste and beef broth. Stir well, bring to a simmer, and cook for 3–4 minutes until the mixture is thick and glossy, not watery. Remove from heat.
Warm the refried beans in a small saucepan over low heat, stirring occasionally, until spreadable. Warm the cooked white rice separately if needed.
Warm the flour tortillas: stack them on a microwave-safe plate, cover with a damp paper towel, and microwave for 30–45 seconds until pliable. Keep covered.
Assemble each burrito: lay a tortilla flat. Spread 2 tbsp refried beans on the lower third, leaving a 2-inch border. Top with 1/2 cup beef mixture, 1/4 cup rice, and a handful of shredded cheddar cheese. Add a few cilantro leaves if using.
Fold the sides of the tortilla inward, then roll from the bottom up tightly, tucking the filling as you go. Place seam-side down on a plate. Repeat with remaining tortillas.
Heat 1 tbsp vegetable oil in a clean skillet over medium heat. Place 2–3 burritos seam-side down and cook for 2–3 minutes per side until golden and crisp. Repeat with remaining oil and burritos.
Serve hot with lime wedges and extra cilantro if desired.
Kitchen notes
Kitchen notes
- The most common mistake is overfilling the tortillas, which makes them burst during rolling. Stick to the measured amounts and leave a border.
- Cool the beef filling slightly before assembling; hot filling steams the tortilla and makes it soggy.
- Sear the burritos seam-side down first to seal them; this keeps them closed and adds a crisp texture.
- If your tortillas crack when rolling, they are not warm enough. Microwave them a bit longer or heat them one by one in a dry skillet.
Substitutions
- ground beef→ground turkey or plant-based ground
- beef broth→vegetable broth
- shredded cheddar cheese→Monterey Jack or a dairy-free cheese shred
- refried beans→black beans, mashed
- white rice→brown rice or quinoa
Storage & reheating
Wrap cooled burritos individually in foil or plastic wrap and refrigerate for up to 4 days. To freeze, wrap tightly and freeze for up to 3 months; thaw overnight in the fridge. Reheat in a 180°C oven for 10-15 minutes (or microwave 1-2 minutes) until hot throughout. For a crisp exterior, reheat in a skillet over medium heat for 2-3 minutes per side after thawing.
Gallery
FAQ
The questions we get asked most
Why did my burritos fall apart when rolling?
The tortillas were likely too cold or dry, making them crack. Warm them until pliable (microwave 30-45 seconds covered with a damp paper towel) and avoid overfilling. Roll tightly but not so tight that the tortilla tears.
Can I make the beef filling ahead of time?
Yes. Cook the beef mixture, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave before assembling. This actually improves the flavor as the spices meld.
How do I keep the burritos from getting soggy?
Let the beef filling cool slightly and drain excess liquid before assembling. Also, warm the tortillas just until pliable, not wet. Searing the rolled burritos seam-side down creates a barrier that helps prevent sogginess.
Can I freeze assembled burritos?
Yes. Roll them, wrap each tightly in foil or plastic wrap, and freeze for up to 3 months. Reheat from frozen in a 180°C oven for 25-30 minutes, or thaw overnight and reheat as usual. Do not freeze with fresh cilantro or lime wedges.
What can I use instead of refried beans?
Mashed black beans or pinto beans work well. You can also use whole beans, but mash them slightly so they hold the burrito together. Season with a pinch of cumin and salt.
How do I know when the beef is fully cooked?
The beef should no longer be pink and should reach an internal temperature of 71°C. Break up any large chunks as it cooks. After adding the broth, the mixture should be thick, not runny.
Can I make these burritos vegetarian?
Yes. Replace the ground beef with plant-based ground or extra beans, and use vegetable broth. Skip the cheese or use a dairy-free alternative to make them vegan.
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