How should I portion the filling?

Divide the warm filling into four equal portions if you want to match the stated yield. That approach keeps the beef, beans, rice, and vegetables distributed evenly from burrito to burrito. Add only as much filling as your tortilla can fold around without splitting. Keep the toppings on the side, since they are listed as desired rather than mixed into the filling.

How do I reheat leftover filling?

Reheat leftover filling gently in a covered skillet, adding a small splash of water only if it looks dry. The rice and beans should warm through while the cooked peppers remain soft rather than crisp. Stir occasionally so the beef mixture does not catch on the pan. Warm tortillas separately, then add fresh toppings after the filling is hot.

Can I double this burrito recipe?

Yes, the ingredient quantities can be doubled to make eight servings instead of the stated four. Use a pan large enough to brown the beef with the peppers and onion rather than steaming a crowded mixture. Combine the spices in a separate bowl before dividing them between the meat and simmering liquid. Taste near the end, because the recipe specifically directs adjustment of seasoning.

Can I make the filling ahead?

Yes, prepare the cooked beef, vegetable, bean, and rice mixture in advance and wait to assemble. Its flavors hold together because the peppers and onions are simmered until cooked down. Keep lime wedges, cilantro, lettuce, tomatoes, sour cream, salsa, avocado, and pico de gallo for serving. For quicker meals, portion the filling before storing so only tortillas and toppings need attention.

Why is the burrito filling sticking?

The filling sticks when the pan becomes dry during the long simmer, which the source anticipates. Add more water if it begins sticking again, then stir to loosen the browned bits into the mixture. Peppers and onions should become totally cooked down before beans and rice go in. Do not leave the squeezed lime wedges in for serving, because the instructions say to remove them after seasoning is adjusted.

Basic Beef Burritos with Black Beans, Rice, and Peppers

By Lucas MorganSep 23, 2026

Prep a four-serving batch of the beef, pepper, bean, and rice filling in advance, then keep tortillas and toppings for assembly later. These basic burritos pair browned ground beef and cooked-down peppers with cumin, paprika, and a bright squeeze of lime.

The filling starts with oil-sautéed onion, bell peppers, garlic, and jalapeño, then ground beef browned with a portion of the cumin, paprika, chili powder, garlic powder, ginger, pepper, and salt. Water, lime juice, and the squeezed wedges support the simmer; black beans and cooked jasmine rice are folded in only after the vegetables cook down.

Watch for peppers and onions that are totally cooked down and beef that has begun sticking before the water and remaining spice blend go in; that browned stage is part of the method. The common problem is letting the pan dry during the simmer. Add more water when it starts sticking again, then remove the lime wedges before beans and rice are heated through.

Serve the filling in flour tortillas with cilantro, lime, tomatoes, cheese, sour cream, salsa, lettuce, avocado or guacamole, and pico de gallo. The source notes that leftovers can reappear as nachos, making the filling useful beyond the first burrito dinner.

Why you'll love this recipe

The four-serving yield makes a practical batch because the beef, bean, rice, and vegetable filling can be divided into individual burritos for later meals.
Built around one cooked filling, the recipe lets you portion burritos individually while keeping tortillas and cold toppings separate until each meal is assembled.
Cooked rice and rinsed black beans are stirred in after the vegetables soften, so the finished filling can be divided without needing extra side dishes.
Fresh toppings are added at serving, which helps prepared portions avoid wilted lettuce or watery tomatoes during make-ahead storage and assembly.
The long simmer cooks peppers and onions down into the beef, creating a cohesive filling that is easier to warm again than loosely layered ingredients.
Leftover filling can become Friday-night nachos, as noted by the source, giving a second use for a batch not served as burritos.

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Cook 45 minTotal 45 min4 servings

Instructions

Sauté the bell peppers, onion, garlic, and jalapeño over medium-high heat until slightly browned.

Combine all the spices together and season the ground beef with about 1 tablespoon of the combined spices.

Brown the ground beef in the pan with the peppers.

Once the meat is browned and begins sticking to the pan, add about 1 cup of water and the remaining spices.

Cut the lime into wedges, squeeze the juice into the meat, and stir the squeezed lime wedges into the meat mixture to simmer.

Continue simmering until the peppers and onions are totally cooked down, maybe about 30 minutes. Add more water if the mixture begins sticking again.

Adjust the seasonings to taste and remove the lime wedges.

Add the black beans and rice, mix well, and continue cooking until heated through.

Serve on flour tortillas with desired toppings.

FAQ

Yes, burritos can be frozen after assembly if you leave out the cold toppings. The beef, beans, rice, and cooked vegetables form the sturdy part, while lettuce, tomatoes, sour cream, avocado, and cilantro are better added afterward. Expect the tortilla to soften somewhat after thawing and warming. Wrap each burrito individually so a single portion can be taken out without disturbing the rest.

Basic Beef Burritos with Black Beans, Rice, and Peppers

1 / 8

Dinner Beef Mexican

Basic Beef Burritos with Black Beans, Rice, and Peppers

Name: Basic Beef Burritos with Black Beans, Rice, and Peppers
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: tbsp oil (a few tablespoons); 1 large yellow onion (chopped well); 3 bell peppers (chopped well); 4 cloves garlic (minced); 1 jalapeño (chopped very small); 2 tbsp cumin; 2 tbsp paprika; 1 tbsp chili powder; hot chili powder (to taste, optional); 1 tsp garlic powder; 0.5 tsp ground ginger; 0.5 tsp black pepper; 1.5 tsp salt; 1 lb ground beef; 1 lime; 1 can black beans (15 oz., drained and rinsed); 1 cup cooked rice (jasmine rice used); 1 cup water (about, plus more if needed); flour tortillas (for serving); cilantro (for topping); lime wedges (for topping); tomatoes (for topping); cheese (for topping); sour cream (for topping); salsa (for topping); lettuce (for topping); avocado or guacamole (for topping); pico de gallo (for topping)

By Lucas MorganSep 23, 2026

Why you'll love this recipe

The four-serving yield makes a practical batch because the beef, bean, rice, and vegetable filling can be divided into individual burritos for later meals.
Built around one cooked filling, the recipe lets you portion burritos individually while keeping tortillas and cold toppings separate until each meal is assembled.
Cooked rice and rinsed black beans are stirred in after the vegetables soften, so the finished filling can be divided without needing extra side dishes.
Fresh toppings are added at serving, which helps prepared portions avoid wilted lettuce or watery tomatoes during make-ahead storage and assembly.
The long simmer cooks peppers and onions down into the beef, creating a cohesive filling that is easier to warm again than loosely layered ingredients.
Leftover filling can become Friday-night nachos, as noted by the source, giving a second use for a batch not served as burritos.

0(0)

Cook 45 minTotal 45 min4 servings

Ingredients

Servings4

•tbsp oil (a few tablespoons)
•1 large yellow onion (chopped well)
•3 bell peppers (chopped well)
•4 cloves garlic (minced)
•1 jalapeño (chopped very small)
•2 tbsp cumin
•2 tbsp paprika
•1 tbsp chili powder
•hot chili powder (to taste, optional)
•1 tsp garlic powder
•0.5 tsp ground ginger
•0.5 tsp black pepper
•1.5 tsp salt
•1 lb ground beef
•1 lime
•1 can black beans (15 oz., drained and rinsed)
•1 cup cooked rice (jasmine rice used)
•1 cup water (about, plus more if needed)
•flour tortillas (for serving)
•cilantro (for topping)
•lime wedges (for topping)
•tomatoes (for topping)
•cheese (for topping)
•sour cream (for topping)
•salsa (for topping)
•lettuce (for topping)
•avocado or guacamole (for topping)
•pico de gallo (for topping)

Instructions

1
Sauté the bell peppers, onion, garlic, and jalapeño over medium-high heat until slightly browned.
2
Combine all the spices together and season the ground beef with about 1 tablespoon of the combined spices.
3
Brown the ground beef in the pan with the peppers.
4
Once the meat is browned and begins sticking to the pan, add about 1 cup of water and the remaining spices.
5
Cut the lime into wedges, squeeze the juice into the meat, and stir the squeezed lime wedges into the meat mixture to simmer.
6
Continue simmering until the peppers and onions are totally cooked down, maybe about 30 minutes. Add more water if the mixture begins sticking again.
7
Adjust the seasonings to taste and remove the lime wedges.
8
Add the black beans and rice, mix well, and continue cooking until heated through.
9
Serve on flour tortillas with desired toppings.