Beef and Bean Burritos Recipe (Makes 12)
This beef and bean burritos recipe comes together fast: sauté onion and garlic, brown the beef with warm spices, then simmer with tomato sauce and beans before rolling into flour tortillas. Follow the how-to steps to keep the filling saucy but not watery, so wrapping is easy and neat.
Ingredients
Ingredients
Step-by-Step Method
Sauté the aromatics
Heat a large skillet over medium heat. Add the oil and cook the onion for 3–4 minutes until softened. Stir in the garlic for about 30 seconds, just until fragrant.
Brown the beef
Add the ground beef and break it up with a spoon. Cook for 5–7 minutes until no longer pink; spoon off excess fat if needed.
Bloom the spices
Sprinkle in the chili powder and cumin. Stir for 30–45 seconds so the spices toast lightly and smell warm.
Simmer with sauce and beans
Pour in the tomato sauce and add the beans. Simmer for 5–6 minutes, stirring now and then. If it looks too loose, keep it uncovered for a minute or two to thicken.
Warm the tortillas
Warm the tortillas briefly in a dry pan or microwave. Warm tortillas flex better and are less likely to tear while rolling.
Fill and roll
Spoon the filling down the center of each tortilla. Fold in the sides, then roll up snugly. For a light crust, sear seam-side down in a dry skillet for 1–2 minutes.
Serve
Serve hot. Store leftover filling in an airtight container in the fridge for up to 2 days and reheat before assembling more burritos.