Beef Burritos
This Beef Burrito recipe is unapologetically flavorful, supremely crunchy, customizable, portable, easy to make, make-ahead friendly and freezer friendly - or in other words, the perfect recipe! Juicy chili spiced meat, fluffy cilantro lime rice, hearty black beans, gooey cheese, guacamole and either sour cream or chipotle sauce are cocooned in a crispy tortilla that can be toasted in the air fryer, skillet or oven. Add these Beef Burritos to your 30-minute weeknight arsenal along with a side of pina colada fruit salad for a simple yet satisfying meal the whole family will love.
Ingredients
Instructions
If baking: Preheat oven to 400 degrees F. Add a baking rack on top of a baking sheet and spray with cooking spray; set aside
Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add the onions and saute for 2 minutes. Add the beef and cook while crumbling. When the beef is almost browned, drain off some of the excess grease
Add the seasonings, garlic, salsa and green chilies and continue to cook until beef is completely cooked through. Taste and season with additional cayenne pepper if desired; set aside to slightly cool
Warm tortillas (cold tortillas are more likely to tear): Wrap the tortillas in damp paper towels and microwave for 20-30 seconds or until warm or toss each tortilla in a hot skillet for about 15 seconds each. Keep the tortillas warm before layering
For 10-inch tortillas: Layer each tortilla with: 1/4 cup rice, 1/4 cup black beans, 1 1/2 tablespoons chipotle sauce or sour cream, 1 1/2 tablespoons guacamole, 1/3 cup ground beef, and 2 tablespoons cheese down the center of the tortilla (feel free to increase sauce, guac and cheese). (You do NOT need to cook uncooked tortillas first if using.)
For 12-inch tortillas: Layer each tortilla with: 1/3 cup rice, 1/3 cup black beans, 2 tablespoons chipotle sauce or sour cream, 2 tablespoons guacamole, 1/2 cup ground beef, and 3 tablespoons cheese down the center of the tortilla (feel free to increase sauce, guac and cheese). (You do NOT need to cook uncooked tortillas first if using.)
Roll up tortillas burrito style by folding in the edges next to the filling, folding up the bottom over the filling, then tightly rolling from the bottom, squeezing in any escaping filling as you roll. Place seam side down
If meal prepping, tightly wrap burritos in foil at this time before toasting and either refrigerate or freeze (see Notes)
To toast in the skillet: Heat cast iron skillet or nonstick skillet over medium heat, medium-low if your skillet runs hot so the cheese has time to melt. Working in batches, add burritos and toast, rotating as each sides turns golden
To bake: Place burritos on prepared baking rack and lightly brush tops and sides with olive oil (or spray with nonstick cooking spray). Bake at 400 degrees for 18-20 minutes or until lightly golden. Broil each side if desired for extra crispiness
To air fry: Working in batches, line burritos in the air fryer basket without touching. Air fry at 400 degrees F for 7-9 minutes, flipping halfway through
Serve burritos with extra chipotle sauce, sour cream, guacamole, salsa and hot sauce
