Hearty Beef Burritos (Printable Version)
Flavorful beef, smoky BBQ sauce, beans, and cheese wrapped in soft tortillas – perfect for meal prep and freezer-friendly dinners.
# Ingredients:
→ Main Ingredients
01 -
1 cup uncooked medium-grain white rice (or about 3 cups cooked rice)
02 -
1 tablespoon olive oil
03 -
900 g lean ground beef
04 -
2 large garlic cloves, minced
05 -
1½ teaspoons salt
→ Spices & Seasonings
06 -
2 teaspoons smoked paprika
07 -
2 teaspoons ground cumin
08 -
1 teaspoon onion powder
09 -
1 teaspoon dried oregano
10 -
¼ teaspoon black pepper
11 -
¼ teaspoon chili powder (optional)
→ Additional Components
12 -
1 cup canned black beans, drained
13 -
340 g mild tomato salsa (about 1½ cups)
14 -
3 tablespoons BBQ sauce
15 -
340 g grated cheddar cheese
16 -
12 large soft flour tortillas
# Steps:
01 -
Rinse the rice under cold water until the water runs mostly clear. Cook using your preferred method (stovetop, rice cooker, or Instant Pot). Once cooked, fluff with a fork and set aside.
02 -
Heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook for 2–3 minutes, breaking it up with a spatula.
03 -
Once the beef starts to brown, stir in the garlic, salt, smoked paprika, cumin, onion powder, oregano, black pepper, and chili powder (if using). Cook for another 1–2 minutes until fragrant.
04 -
Add the drained black beans, salsa, and BBQ sauce. Stir well and cook for about 1 minute.
05 -
Stir in the cooked rice until everything is evenly combined. Remove from heat and let the filling cool slightly before assembling.
06 -
Lay a tortilla flat. Spoon about 1 cup of filling slightly below the center. Sprinkle with about 30 g grated cheese. Fold in the sides, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas.
07 -
For improved texture, choose one method: Pan-fry for 2–3 minutes per side in a lightly oiled skillet; Bake at 200°C for 10–12 minutes; or Air fry at 200°C for 6–7 minutes.
# Notes:
01 -
Don't overfill the tortillas — it makes them harder to roll and more likely to burst.
02 -
Regular flour tortillas hold up best for freezing and reheating.
03 -
Store wrapped burritos in the refrigerator for up to 2 days.
04 -
Freeze assembled burritos up to 3 months by wrapping each tightly in plastic wrap, then foil, and storing in a freezer bag.
05 -
To reheat from frozen, microwave 2–3 minutes to thaw slightly, then pan-fry, air fry, or bake until hot and crisp.
06 -
The beef filling can be prepared up to 2 days in advance and stored in the refrigerator.