Main dishes
Homemade Mexican Burrito: Tex-Mex Recipe with Beef and Beans
Homemade Tex-Mex style burritos with ground beef, beans, rice and cheese. Learn how to fill and fold them so they don't fall apart.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Mexican
Ingredients
For the beef filling
To assemble
To serve (optional)
Method
Sauté the onion, garlic and bell pepper
Heat the oil in a skillet over medium heat. Sauté the onion, garlic and bell pepper for 4 to 5 minutes, until soft and fragrant.
Cook the beef
Add the ground beef, cumin, salt, pepper and chili powder. Cook for 8 to 10 minutes, breaking it up with a wooden spoon, until no pink remains and it reaches 160°F (71°C). Drain off the excess fat.
Heat the beans and rice
Heat the beans and rice separately for 3 to 4 minutes, with a tablespoon of water if needed. They should be hot but not too wet, so they don't tear the tortilla.
Heat the tortillas
Heat each tortilla for 20 to 30 seconds per side on a dry griddle or skillet, until pliable with small golden spots. Keep them covered with a cloth.
Add the filling
Lay a tortilla on the counter. Spread a quarter of the rice, beans, beef, salsa and cheese across the lower center, leaving about 4 cm (1.5 in) free at the edges. Don't overfill it.
Fold in the sides
Fold the left and right sides of the tortilla toward the center, over the filling, to form two flaps that seal the ends.
Roll the burrito
Bring the bottom edge over the filling and roll upward with gentle, firm pressure, until closed. Leave the seam facing down.
Brown the burrito
Place the burritos in a dry skillet or griddle, seam side down. Brown them for 2 to 3 minutes per side over medium heat, until the tortilla is toasted and the cheese melts.
Cut and serve
Cut each burrito diagonally and serve right away, with red salsa, guacamole and fresh cilantro.
The step photos are illustrative.
Notes
Tips
- Heat the tortillas before filling them: a cold tortilla tears when folded.
- Fill the lower third without overdoing it; an overstuffed burrito falls apart.
- The ground beef needs to reach 160°F (71°C) inside.
- Browning the seam side first helps it seal with the heat.
Substitutions
- Beef: ground chicken or pork (chicken needs to reach 165°F/74°C).
- Cooked beans: refried beans, without extra broth.
- Gluten-free: use corn taco tortillas; they don't roll the same way.
- Vegetarian version: swap the meat for more beans and corn.
Storage
Let the burritos cool and refrigerate them within 2 hours, wrapped or in a closed container. They keep for 3 to 4 days and reheat until the center reaches 165°F (74°C). You can freeze them for up to 3 months, wrapped individually.
Sources: USDA FSIS, minimum safe temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
1 burrito (1/4 of the recipe, without serving sauces)
- Protein
- 38 g
- Carbohydrates
- 69 g
- Fat
- 33 g
- Saturated fat
- 14 g
- Fiber
- 8 g
Estimated values from USDA FoodData Central, adding up the raw ingredients and dividing by 4 burritos. Some of the fat from the meat is removed when draining it. Does not include salt or guacamole.
Reference source: USDA FoodData Central (SR Legacy)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
The burrito was born in northern Mexico, around Ciudad Juárez, as a flour tortilla rolled around one or two simple fillings. The version with ground beef, beans, rice and cheese is Tex-Mex style, and it's the one that has become popular in many countries.
This recipe makes it at home, with a filling seasoned with cumin and a well-heated flour tortilla. The key is not to overfill it and to fold in the sides before rolling, so it stays closed. Browning it on the griddle toasts the tortilla and melts the cheese.
Frequently asked questions
Where does the burrito come from?
From northern Mexico, associated with Ciudad Juárez. The original burrito is smaller, with one or two fillings. The ground beef, rice and beans version is Tex-Mex style.
How do I keep the burrito from falling apart?
Heat the tortilla so it's pliable, don't overfill it, fold in the sides first and roll with firm pressure. Brown it seam side down.
Can they be frozen?
Yes, wrapped individually for up to 3 months. Reheat until the center reaches 165°F (74°C).
What cheese should I use?
Cheddar or Chihuahua-style cheese, which melts well. Mozzarella or any melting cheese also works.
