Beef Burrito Recipe

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.

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°F.

Prepare rice, see note 3 to make my favorite cilantro-lime rice.

To assemble burritos, lay out tortillas and toppings. Evenly distribute among the tortillas, then roll them up tightly.

Spray the burritos with 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°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 pan instead.