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beef burrito

Hearty Homemade Beef Burrito

This homemade beef burrito is bursting with bold flavor, juicy ground beef, and fresh toppings, all wrapped in a warm tortilla. It's the ultimate comfort food that's perfect for weeknights, meal prep, or feeding a crowd.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 burritos
Course: Dinner, LUNCH, school lunch
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Burrito Seasoning
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper optional, for a kick
Beef Filling
  • 0.5 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 onion finely chopped
  • 1 lb lean ground beef
  • 2 tbsp tomato paste
  • 3 tbsp water
For Assembling the Burritos
  • 6 pieces large flour tortillas 10-inch
  • 3 cups cooked long grain white rice warm
  • 3 cups shredded iceberg lettuce or cabbage
  • 1 cup corn kernels drained canned corn works well
  • 1 cup black beans drained and rinsed
  • 3 tomatoes deseeded and diced
  • 0.5 red onion finely chopped
  • 1 handful chopped cilantro optional
  • 1.5 cups shredded melting cheese cheddar or Monterey Jack

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and chopped onion; sauté for 2 minutes until soft and golden.
  2. Add ground beef. Break it apart with a spatula and cook until no longer pink.
  3. Stir in seasoning mix. Cook for 1 minute, then add tomato paste and water. Simmer 3 minutes until slightly thickened. Let cool for 10 minutes.
  4. Warm tortillas if needed for easier folding.
  5. Place tortilla on surface. Add 1/4–1/3 cup rice, beef, lettuce or cabbage, corn, black beans, tomato, red onion, cilantro (optional), and cheese.
  6. Fold the bottom over filling, fold in sides, and roll tightly. Wrap in foil to keep warm.
  7. To heat: Crisp burritos in dry skillet 2–3 min each side, or bake at 180°C (350°F) for 20–30 min.

Notes

Let filling cool slightly before wrapping to prevent soggy tortillas. Slightly undercook rice for better texture. For a vegan option, use lentils or tofu and dairy-free cheese. Make-ahead friendly: store components separately and assemble before eating.