Beef Burritos {With Meal Prep Steps}

Rinse the rice under cold water 4-5 times until the water runs clear. Strain and cook using your preferred method.

Instant Pot: Add 1 cup of rice, 1 cup of water, and ½ teaspoon of salt. Set to "Rice." Once the pressure cooking is finished, release the pressure immediately and ensure "Keep Warm" is switched off. Open the lid and stir the rice.

Stovetop: Add 1 cup of rice, 1.5 cups of water, and ½ teaspoon of salt. Bring to a boil, then reduce the heat to low, cover with a lid, and cook until most of the water is absorbed. Turn off the heat and leave the rice covered to absorb any remaining liquid.

Rice Cooker: Follow the manufacturer's instructions.

Heat 1 tablespoon of olive oil in a large, deep frying pan over medium-high heat. Add the ground beef and cook for 2-3 minutes, breaking it apart with a spatula. Once the meat's color changes from red/pink to brown, add the garlic, salt, and all the spices. Stir and cook for another 1-2 minutes.

Add the drained black beans, salsa, and BBQ sauce. Stir through and cook for 1 more minute.

Finally, stir in the cooked rice until everything is well mixed. Set aside to cool slightly.

Grate the cheese and prepare plastic wrap (Gladwrap), foil, and tortillas, ready for rolling.

Place a tortilla on a flat surface. Add about 1 cup of the beef and rice mixture slightly below the center of the tortilla. Sprinkle 1 oz (28-30 grams) of grated cheese (about 2-3 tablespoons) on top. Fold in the sides of the tortilla, then roll tightly from the bottom up, keeping everything compact. Repeat until all burritos are rolled. You should yield about 12-13 burritos.

Tip: Don’t overstuff the burritos, or they will be difficult to wrap and more likely to burst.

At this stage, you can eat them as is or make them extra delicious by crisping them up for that golden-brown, cheesy goodness.

You can cook the wrapped burritos using one of these methods:

Pan-frying: Heat a little oil in a pan and cook the burritos for 2-3 minutes on each side until golden brown.

Baking: Preheat the oven to 400°F (200°C) and bake for 10-12 minutes.

Air-frying: Air fry at 400°F (200°C) for 6-7 minutes until crispy.

Wrap each burrito tightly in plastic wrap and then in foil. Yes, it’s not the most eco-friendly, but double-wrapping helps prevent freezer burn. If you prefer, you can use beeswax wraps instead. I recommend reusing the foil—just be careful when unwrapping so you can fold it up for next time (that’s what I do!).

Once wrapped, place the burritos in a large plastic bag or container before freezing. This provides extra protection. I usually make half with regular wheat tortillas and half with low-carb, high-protein tortillas. I store them separately by reusing the plastic bags the wraps came in—regular burritos in one, low-carb in another.

For the best results, partially thaw the burritos before crisping them up. You can do this in three ways:

Microwave: Heat on high for 2.5-3 minutes, flipping halfway. Fridge thawing: Leave in the fridge overnight. Countertop thawing: Let sit at room temperature for 2-3 hours.

Then, crisp them up: Pan-fry in a little oil for 2-3 minutes per side until golden. Air-fry at 400°F (200°C) for 8-10 minutes, flipping halfway. Bake at 400°F (200°C) for 12-15 minutes, flipping halfway.