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Shredded Beef Burritos

Shredded Beef Burritos

These Shredded Beef Burritos are the perfect blend of tender, slow-cooked beef, melty cheese, fluffy red rice, and hearty beans all wrapped in a warm tortilla. Quick to assemble, freezer-friendly, and packed with bold Mexican-inspired flavors, they're a comfort food favorite for busy weeknights, gatherings, or meal prep.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 burritos
Course: Dinner, LUNCH, Main Course, school lunch
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Burrito Base
  • 8 large flour tortillas (10”/26 cm) Extra-soft; warm before using
  • 1.5 cups shredded Monterey Jack cheese Up to 2 cups, or substitute cheddar/pepper jack
For the Filling
  • 3 cups Mexican shredded beef plus sauce Keep some sauce separate for extra juiciness
  • 2 cups Mexican red rice Fluffy and slightly tomato-rich
  • 400 g canned corn kernels Drained well
  • 400 g canned black beans Drained and rinsed if less salt is desired

Method
 

  1. Warm half the tortillas in the microwave for 15 seconds to keep them pliable. Keep the rest covered.
  2. Lay one tortilla flat. Down the center, layer cheese, shredded beef, corn, beans, and red rice in that order.
  3. Fold the sides in slightly, then roll tightly from the bottom. Wrap each burrito in foil.
  4. If eating immediately, heat a skillet over medium and crisp burritos seam-side down for 4–5 minutes per side until golden brown and heated through.
  5. For freezing, place wrapped burritos in freezer bags. Reheat from frozen at 350°F (180°C) for 40–45 minutes (foil on) or thaw overnight and crisp in a skillet.

Notes

Drain fillings well to avoid sogginess. Add jalapeños, hot sauce, or spicy cheese for heat. Swap in brown rice or quinoa for a healthier twist.