This Beef Burrito Recipe combines seasoned ground beef, cilantro-lime rice, refried beans, and Cheddar cheese in customizable, delicious wraps. Easy to make, they're ready in 30 minutes and freezer-friendly for quick, convenient meals.
BEEF: Heat olive oil in a large skillet over high heat. Sauté diced onion until golden, about 3 minutes, then push to the pan's edges. Add ground beef to the center, sear until brown, then crumble and cook through, about 3-5 minutes. Drain excess grease if necessary.
FINISH BEEF: Reduce heat to medium, add taco seasoning, and stir until the beef is cooked and fragrant, about 1-3 minutes. Add enchilada sauce and simmer until thickened. Remove from heat, stir in drained and rinsed black beans if using, and let cool slightly. Preheat oven to 375 degrees F.
RICE: Meanwhile, prepare rice. (Note 3 if you'd like to make our favorite cilantro-lime rice.)
ASSEMBLE: To assemble burritos, lay out tortillas and toppings. Evenly distribute the mixtures among the tortillas, then roll them up tightly.
BAKE BURRITOS: Spray the burritos with olive oil cooking spray and rub it in. Coat a large, dark-colored sheet pan with spray and space the burritos apart on it. Bake at 375 degrees F for 8 minutes, flip, and bake another 5 minutes until crisped. Let cool for 5 minutes before serving with your favorite toppings and dips. Optionally, crisp in a skillet instead.
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Notes
Note 1: Homemade taco seasoning: Mix 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and 1/2 teaspoon each of onion powder, garlic powder, dried oregano, salt, and pepper. Use as a substitute for packaged seasoning.Note 2: Enchilada sauce:Enchilada sauce flavors and heat vary by brand. I recommend Old El Paso® mild red enchilada sauce. If unavailable, taste the sauce first to ensure it's not too spicy and suits your preference. Alternatively, try our fave homemade Enchilada Sauce.Note 3: Cilantro-lime rice: Prepare 1 cup rice as per package directions or make cilantro-lime rice: In a pot, mix 1 cup long-grain or basmati rice with 1.5 cups water and 0.5 tsp salt. Heat until boiling, then cover, reduce heat to low, and simmer for 12-14 minutes until tender. Off heat, stir in 1 tbsp butter, cover, and let stand for 10 minutes. Fluff with a fork, then add 2 tbsp lime juice, 1 tsp lime zest, and 0.5 cup cilantro. Season to taste.Note 4: Storage and Re-Heating: To store fresh burritos, keep them in an airtight container in the fridge for up to five days. For freezing, wrap each burrito in plastic wrap or parchment, place in a freezer bag, label, and freeze for up to three months.
Re-heating leftovers:
To reheat a burrito from the fridge, cook in a skillet or on a grill pan over medium-low heat until crispy and the cheese melts. In an air fryer, unwrap, spray with cooking oil, and cook at 360 degrees F for 6-10 minutes, flipping halfway. If reheating multiple burritos, space them out and increase the cooking time as needed.
To reheat a frozen burrito, wrap it in foil and air fry for 18-20 minutes at 360 degrees F, flipping halfway. Alternatively, microwave on defrost for 7-9 minutes or by weight (1 pound), then crisp in a skillet if desired. For oven reheating, bake wrapped in foil at 350 degrees F for 35-40 minutes, and optionally crisp in a skillet afterward.
Please note that microwaves, ovens, and air fryers can vary greatly, so it's important to watch the burritos carefully and adjust the cooking time as needed.