Beef and Bean Burritos

Name: Beef and Bean Burritos
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Ingredients: 2 lb ground beef; 1/2 medium onion (chopped); 7 oz tomato sauce; Salt and pepper to taste; 1 tsp cumin; 1 tsp oregano; 1 tsp chili powder; 2 cloves garlic (minced); 28 oz can refried beans; 3/4 cup cheddar cheese (grated); 12 burrito-sized flour tortillas; Extra cheddar cheese (for sprinkling); Extra tomato sauce (for drizzling); Cilantro leaves (for garnish (optional))

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A few simple ingredients make the perfect burrito for a delicious and well-balanced dinner the whole family will love.

There’s lots of lore around burritos, and while it may not be historically accurate, the stories are charming. The word “burrito” is Spanish for “little donkey”, and there are two common stories about where the name for the North Mexican staple comes from. The first is that burritos are loaded with a lot of stuff, just like a little Mexican donkey carrying supplies. The other story is that their inventor, Juan Mendez, was a food merchant during the Mexican revolution at the start of the last century, and he used to sell food wrapped up in flatbread from his donkey as he rode around feeding the freedom fighters. Neither story is confirmed to be true, which doesn’t alter the fact that (a) burritos are delicious and (b) that they have become a Tex-Mex staple of American tables and fast food restaurants.

Authentic burritos are generally made with some combination of meat, beans, cheese and tomato sauce. This simple burrito is packed with flavor and all the major food groups, and you can consider it the perfect base from which you let your imagination run wild as you make it your own. Additions such as rice, corn, fried peppers & onions, pico de gallo, lettuce and a huge range of spicy condiments are common choices that may or may not make Juan turn in his grave. They’re undoubtedly delicious and fun, and a burrito isn’t anything if it isn’t fun to make and eat. And you don’t even need a little donkey to get it to the table, just a group of happy, hungry muchachos.

On Chili Powder

Chili powder has become a staple of our spice cupboards, and many companies make packaged versions of varying qualities. It’s not uncommon to find sugars, silicon dioxide, flavor enhancers and colors in commercial chili powders, so read the ingredient list carefully next time you grab a jar if it’s a concern to you. Chili powder is also easy to make out of a few simple ingredients, with the added benefit that you can make it as mild or spicy as you wish – mix equal parts of oregano, cumin, onion powder, garlic powder and paprika, and then add cayenne, crushed chilis or more paprika (for the mildest version) to taste. Using smoked paprika imparts a unique smoky flavor to your chili powder. If you eat a lot of Mexican or Tex-Mex food, you might enjoy creating your own “house blend” that’ll have friends and neighbors begging you for your secret. We won’t tell if you don’t.

Fun Fact: Chili powder is said to have been invented by a German who opened a Mexican restaurant in Texas during the 1890s, so it has a good international pedigree!

Ingredients

2 lb ground beef
1/2 medium onion, chopped
7 oz tomato sauce
Salt and pepper to taste
1 tsp cumin
1 tsp oregano
1 tsp chili powder
2 cloves garlic, minced
28 oz can refried beans
3/4 cup cheddar cheese, grated
12 burrito-sized flour tortillas
Extra cheddar cheese, for sprinkling
Extra tomato sauce, for drizzling
Cilantro leaves, for garnish (optional)

Preparation Steps

Step 1: In a large skillet, brown the ground beef over medium heat. Drain excess fat.

Step 2: Add the chopped onion to the skillet and cook until tender, about 3 minutes.

Step 3: Stir in the tomato sauce, salt, pepper, cumin, oregano, chili powder, and minced garlic. Let the mixture simmer for 5 minutes.

Step 4: Warm the refried beans in a microwave or a separate pot until heated through.

Step 5: Lay out the flour tortillas and spread a layer of refried beans on each.

Step 6: Spoon the beef mixture onto the center of each tortilla, followed by a sprinkle of grated cheddar cheese.

Step 7: Fold the sides of the tortilla in, then roll up from the bottom to enclose the filling, creating a burrito.

Step 8: Place the burritos seam-side down on a baking sheet, sprinkle with extra cheese, and drizzle with extra tomato sauce if desired.

Step 9: Bake in a preheated oven at 350°F for about 5 minutes, or until the cheese is melted.

Step 10: Garnish with cilantro leaves if using, and serve hot.

FAQs

How to Make Ahead and Store?

You can make these burritos in advance (without the garnish) and store them in the fridge, wrapped individually for 3-4 days. They also freeze really well – if you freeze them wrapped in foil then can go straight into the oven from frozen for 20-25 minutes at 350F.

Can I make these gluten free?

Gluten-free wraps are widely available in most grocery stores. They taste great, but they can have a tendency to split or break when you wrap your burrito. Try microwaving then under a wet paper towel for a few seconds if that happens to you.

Can I use a different kind of meat?

Ground pork or turkey work great in these burritos, as does plant-based meat substitute.

My burritos are leaking!

Using the right amount of filling is key. Also, make sure you put them folded side down on your baking sheet.

Serving Suggestions

These burritos are delicious on their own or as part of a Tex-Mex feast. Serve them with tortilla chips and ramekins of sour cream, guacamole and pico de gallo for dipping. Corn sautéed in butter, cilantro and chili powder is also a wonderful side. On colder days, we love to serve them with a bowl of https://bakedbree.com/taco-soup.