Description
This Easy Beef Burritos recipe is a quick and flavorful meal perfect for busy weeknights. Ground beef is cooked with aromatic spices and simmered in a rich tomato sauce before being combined with rice, salsa, black beans, and cheese. Wrapped in large tortillas, these burritos can be served immediately or crisped up in the oven or a pan for a deliciously golden finish. Ready in just 30 minutes, this recipe serves four and offers a comforting, satisfying take on a classic Mexican-inspired dish.
Ingredients
Meat Mixture
- 2 tsp Sunflower oil
- 500 g Beef mince
- 1 Onion, peeled and chopped
- 1 tsp Mild chilli powder
- 1 tsp Sweet smoked paprika
- 2 tsp Ground cumin
- 1 tbsp Dark brown sugar
- 3 tbsp Tomato puree
- 1 Beef stock cube, undiluted and crumbled
- 100 ml Boiling water
- Salt and freshly ground black pepper, to taste
Assembling the Burritos
- 4 Large tortillas
- 250 g Microwave rice pouch (Mexican-flavoured if possible)
- 200 g Fresh salsa (from the fridge section)
- 400 g Black beans, drained and rinsed
- 125 g Grated mozzarella
Instructions
- Brown the beef: Heat the sunflower oil in a sauté pan over medium heat. Add the beef mince and cook for about 5 minutes, stirring occasionally and breaking it up with a spoon, until browned all over.
- Add onions and spices: Stir in the chopped onion, mild chili powder, sweet smoked paprika, ground cumin, and dark brown sugar. Cook for another 5 minutes until the onion begins to soften and the spices become aromatic.
- Simmer the meat mixture: Add the tomato puree, crumbled beef stock cube, boiling water, salt, and freshly ground black pepper. Stir well to combine, reduce heat to low, cover with a lid, and let it cook for 15 minutes until the mixture thickens. Check occasionally and add a splash more water if it appears too dry.
- Prepare tortillas and rice: When the meat mixture is almost cooked, heat the tortillas and microwave rice pouch according to their package instructions until warm.
- Assemble the burritos: Lay the warm tortillas flat and evenly distribute the cooked rice, beef mixture, fresh salsa, drained black beans, and grated mozzarella cheese. Roll each tortilla up tightly to encase the fillings.
- Optional - Serve as is: Serve the burritos immediately after assembly for a softer texture.
- Optional - Oven crisp: Wrap each burrito in foil and bake in a preheated oven at 200°C fan / 220°C conventional / Gas Mark 7 / 400°F for 10 minutes, until the outside starts to crisp up.
- Optional - Pan-fry: Heat 2 tsp sunflower oil in a non-stick pan over medium heat. Fry the burritos on all sides until golden and crispy for an even more flavorful finish.
Notes
- You can substitute the beef mince with ground turkey or chicken for a lighter option.
- Adjust the chili powder to your preferred spice level or omit if you want it milder.
- For a vegetarian version, replace beef with plant-based mince and use vegetable stock cube.
- Make sure not to overfill the tortillas to avoid tearing when rolling.
- Leftover burritos can be refrigerated and reheated either in a microwave or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
