Easy Beef and Bean Burritos

By RawSpiceBar

Simple, super tasty everyday beef burritos made with a homemade beef mince filling (ground beef), rice and your choice of fillings. One of the best freezer meals ever!!

EASY BEEF AND BEAN BURRITOS

We’ve sourced and freshly ground the spices to make our authentic Easy Beef and Bean Burritos . Simply follow our recipe, adding locally sourced, fresh ingredients, to cook this delicious Easy Beef and Bean Burritos in just 35 minutes.

How Our Recipes Kits Work

We provide spices:

  • Taco Seasoning - Salt Free

Your shopping list:

For Burrito Seasoning
1
tsp each onion powder , dried oregano, RawSpiceBar's Taco Seasoning
 
 tsp each dried cumin powder , paprika
 
1/4
tsp black pepper 
 
1/4
tsp cayenne pepper , or to taste (optional)
 
Beef:
1/2
tbsp olive oil
 
2
garlic cloves
 
1/2
onion , finely chopped
 
500g
1 lb beef mince (ground beef), I use lean
 
2
tbsp tomato paste
 
3
tbsp water
 
For Burritos:
6-8
large soft flour tortillas or round wraps
 
3
cups cooked rice
 
3
cups iceberg lettuce or cabbage
 
1
cup corn kernels (I use canned, drained)
 
1
cup black beans (I use canned, drained)
 
1/2
red onion 
 
1
cup black beans (I use canned, drained)
 
Finely chopped coriander / cilantro
 
1 1/2 cups / 150g
shredded cheese of choice (melting kind)
 

DIRECTIONS

 
  • 1. Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add beef and cook, breaking it up as you go, until it turns from red to brown.
  • 2. Add Taco Seasoning (or use 1 packet store bought) and cook for 1 minute. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out. Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
  • 3. Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
  • 4. Place a burrito on a work surface. Place 1/4 - 1/3 cup of rice just below the centre. Top with 1/4 - 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.
  • 5. Fold up the bottom to cover the filling then fold the edges in (video helpful to see how to do this). Roll up tightly, then wrap in foil. Serve as is or heat per below.
  • 6. HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium low heat if you want to melt the cheese. Or they can be baked at 180C/350F for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. If they are straight from the fridge, they will take around 30 minutes to warm through.
  • 7. Burritos are best served with something to dollop/dip - sour cream (or yoghurt) and some sort of chilli sauce are my usual because it's easy. When I'm making more of an effort, I use Restaurant Style Salsa or Guacamole.

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