Beef Burritos with Chili-Spiced Beef and Crispy Tortillas
By Ava Mitchell
Prep a batch of chili-spiced beef and cilantro lime rice, then assemble burritos now or hold the components for later toasting. Each burrito layers juicy beef, hearty black beans, gooey cheese, guacamole, and a crisp tortilla for portable dinners.
The beef gets its savory base from sautéed onion and garlic, homemade taco seasoning, salsa, and mild chopped green chiles. Cilantro lime rice adds a zesty layer, while black beans bring an earthy bite. Guacamole and chipotle sauce, sour cream, or Greek yogurt supply creaminess that keeps the filling from seeming dry. Use large burrito-size tortillas so the filling stays contained during rolling.
Brown the ground beef with the onion and garlic before simmering it with salsa, green chiles, and seasonings; the finished meat should look saucy rather than dry. Keep the fillings in distinct layers as you roll, then toast the burritos until the tortillas are crunchy and the cheese has melted. Small or thick tortillas are the common rolling problem because they can split or leave filling exposed.
For meal prep, make the filling ahead or assemble burritos before their final toast. Toast in an air fryer, skillet, or oven when ready to serve. Individually frozen burritos offer a convenient portioned meal, while fresh lettuce and other wet additions are better reserved for burritos eaten right away.
Why you'll love this recipe
- Batch the seasoned beef and cilantro lime rice ahead because both form the sturdy base for several individually assembled burritos later in the week.
- Freezer-friendly assembly makes portioning straightforward, since each burrito can be wrapped separately before its final toast for a convenient single-meal option.
- Toasting happens after assembly, so meal-prepped burritos can wait uncrisped until serving and still develop a crunchy tortilla with melted cheese.
- Separate components offer flexible batching because rice, beans, beef, guacamole, and sauce can be prepared in quantities that suit different eaters.
- The saucy salsa-and-green-chile beef reheats more appealingly than dry crumbled meat because it carries moisture into the finished burrito filling.
- Large burrito tortillas support generous make-ahead portions because their size helps contain rice, beans, beef, cheese, and creamy fillings during rolling.
Ingredients
- •ground beef (85% to 93% lean)
- •cilantro lime rice
- •black beans (pinto beans or refried beans may be used instead)
- •guacamole
- •melting cheese (such as sharp cheddar, Monterey Jack, Pepper Jack, Colby Jack, or Habañero cheese)
- •chipotle sauce (or sour cream or Greek yogurt)
- •burrito-size tortillas (10- or 12-inch)
- •0.5 yellow onion
- •4 cloves garlic (4-6 cloves; garlic powder may be substituted)
- •salsa (mild or medium)
- •mild chopped green chiles (canned)
- •chili powder
- •ground cumin
- •smoked paprika
- •dried oregano
- •0.25 tsp cayenne pepper (adjust to taste)
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Cook the cilantro lime rice.
- 2
Brown the ground beef with the yellow onion and garlic.
- 3
Season the beef with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper.
- 4
Add the salsa and mild chopped green chiles, then simmer until the beef is juicy and saucy.
- 5
Layer the seasoned beef, rice, black beans, cheese, guacamole, and chipotle sauce, sour cream, or Greek yogurt in burrito-size tortillas.
- 6
Roll the tortillas into burritos, keeping the filling enclosed.
- 7
Toast the burritos in an air fryer, skillet, or oven until the tortillas are crunchy and the cheese is melted.
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