Beef Burritos: The Ultimate Guide to Making Delicious Homemade Burritos

Heat about a tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned all over. Drain off any excess grease.

Add the chopped onion, garlic, and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Stir in the black beans, kidney beans, corn, and Rotel diced tomatoes and green chilies. Make sure everything is well combined.

Sprinkle the taco seasoning (either store-bought or your homemade blend) over the beef and vegetable mixture. Add the water and stir well to combine. Bring the mixture to a simmer.

Reduce the heat to low, cover the skillet, and let the mixture simmer for about 15-20 minutes, stirring occasionally.

After simmering, taste the beef filling and adjust the seasoning as needed.

Warm the tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or until they are pliable. You can also warm them in the microwave by wrapping them in a damp paper towel and microwaving for 15-30 seconds.

Lay a warm tortilla flat on a clean surface. Spoon about 1/2 to 3/4 cup of the beef filling into the center of the tortilla.

Top the beef filling with a couple of tablespoons of cooked rice and a generous sprinkle of shredded cheddar cheese.

If desired, add a dollop of sour cream and a sprinkle of chopped cilantro.

Fold in the sides of the tortilla towards the center, covering the filling.

Starting from the bottom edge closest to you, tightly roll the burrito away from you, keeping the sides tucked in.

Repeat steps 2-6 with the remaining tortillas and filling.