I love this recipe because it delivers big flavor with very little effort. Everything cooks in under 30 minutes, and I can easily adapt it to suit what I have on hand. The beef filling is rich, smoky, and perfectly seasoned, and when it’s paired with the rice and cheese, it makes every bite satisfying. It’s one of those dishes that feels indulgent but is simple enough for a busy weeknight.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the beef sauce: 2 tsp Sunflower oil 500 g (1.1 lb) Beef mince 1 Onion, Peeled and chopped 1 tsp Mild chilli powder 1 tsp Sweet smoked paprika 2 tsp Ground cumin 1 tbsp Dark brown sugar 3 tbsp Tomato puree 1 Beef stock cube, Undiluted and crumbled 100 ml (0.5 cups) Boiling water Salt and freshly ground black pepper
For the burrito filling: 4 Large tortillas 250 g (8.8 oz) Microwave rice pouch, Mexican-flavoured if possible 200 g (7 oz) Fresh salsa, From the fridge section 400 g (15 oz) Black beans, Drained and rinsed 125 g (4 oz) Grated mozzarella
Directions
I heat the oil in a large sauté pan over medium heat, then add the beef mince and cook for about 5 minutes, breaking it up as it browns.
I add the onion, chilli powder, paprika, cumin, and brown sugar, stirring well, and cook for another 5 minutes until the onion softens.
I stir in the tomato puree, crumbled stock cube, boiling water, and a little salt and pepper. Then I turn the heat down to low, cover the pan, and let it simmer for about 15 minutes until the sauce thickens. If it looks too dry, I add a splash more water.
While the beef finishes cooking, I heat the tortillas and rice pouches according to their packet instructions.
I lay out the warm tortillas and layer on the rice, beef mixture, salsa, black beans, and cheese evenly between them.
I roll the burritos up tightly.
Optional finishing touches:
I sometimes serve them as they are for a soft, wrap-style burrito.
Or I wrap them in foil and bake at 200℃ fan / 220℃ / Gas 7 / 400F for 10 minutes until the outsides crisp slightly.
For an even crispier version, I fry the burritos in a little oil on all sides until golden.
Servings and Timing
This recipe serves 4 people and takes about 30 minutes total — 5 minutes of prep time and 25 minutes of cooking. It’s ideal for a quick dinner that still feels special, and it’s just as good reheated the next day.
Variations
I love switching things up by using chicken or turkey mince instead of beef. Sometimes I add sautéed peppers or corn for extra color and sweetness. For a spicier version, I throw in some chopped jalapeños or a dash of hot sauce. If I want it cheesier, I mix a bit of the cheese into the beef filling before rolling. For a vegetarian take, I replace the mince with lentils or plant-based meat.
Storage/Reheating
If I have leftovers, I wrap the burritos tightly in foil and keep them in the fridge for up to 3 days. They can also be frozen for up to 2 months. To reheat, I bake them in the oven at 180C for about 15–20 minutes until heated through, or I microwave them for a quick option. I always remove any foil before microwaving.
FAQs
Can I make the beef filling ahead of time?
Yes, I often prepare the beef a day or two in advance and assemble the burritos when I’m ready to serve.
Can I freeze these burritos?
Definitely. I wrap each one in foil or cling film and freeze them. They reheat beautifully in the oven.
What kind of tortillas work best?
I like using large flour tortillas because they’re flexible and easy to wrap.
Can I make them spicier?
Yes, I add extra chilli powder or a splash of hot sauce for more heat.
What can I serve with beef burritos?
I love serving them with guacamole, sour cream, and a simple salad or nachos on the side.
Can I use a different type of cheese?
Of course. Cheddar, Monterey Jack, or a Mexican cheese blend all melt beautifully.
How do I stop burritos from falling apart?
I warm the tortillas first — it makes them more pliable and easier to fold tightly.
Can I make these vegetarian?
Yes, I use a mix of beans, lentils, or plant-based mince instead of beef.
What’s the best way to crisp up burritos?
I either bake them in foil or pan-fry them in a little oil for a few minutes on each side.
Can I make mini burritos for parties?
Yes, I use smaller tortillas and halve the filling amounts — they make great finger food.
Conclusion
I love how these easy beef burritos pack so much flavor and texture into one simple wrap. The smoky, spiced beef paired with rice, beans, and melty cheese makes every bite comforting and satisfying. Whether I serve them hot from the oven or straight from the pan, they’re always a hit — a quick, delicious meal that never disappoints.
These easy beef burritos are a quick and hearty 30-minute meal filled with smoky spiced beef, rice, beans, salsa, and melty cheese — all wrapped in a soft tortilla. They’re perfect for a weeknight dinner, meal prep, or a satisfying grab-and-go lunch.
Ingredients
For the beef sauce:
2 tsp sunflower oil
500 g (1.1 lb) beef mince
1 onion, peeled and chopped
1 tsp mild chilli powder
1 tsp sweet smoked paprika
2 tsp ground cumin
1 tbsp dark brown sugar
3 tbsp tomato puree
1 beef stock cube, crumbled (undiluted)
100 ml (0.5 cups) boiling water
Salt and freshly ground black pepper, to taste
For the burrito filling:
4 large flour tortillas
250 g (8.8 oz) microwave rice pouch (Mexican-flavoured if possible)
200 g (7 oz) fresh salsa
400 g (15 oz) black beans, drained and rinsed
125 g (4 oz) grated mozzarella
Instructions
Heat the oil in a large sauté pan over medium heat. Add the beef mince and cook for about 5 minutes, breaking it up as it browns.
Add the onion, chilli powder, paprika, cumin, and brown sugar. Cook for another 5 minutes until the onion softens and the spices are fragrant.
Stir in the tomato puree, crumbled stock cube, boiling water, and a pinch of salt and pepper. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the sauce thickens. Add a splash more water if needed.
Meanwhile, heat the tortillas and rice according to the packet instructions.
Lay out the warm tortillas and layer on the rice, beef mixture, salsa, black beans, and cheese evenly.
Roll up the burritos tightly, tucking in the sides as you go.
Optional finishing touches: Serve as is for soft burritos, wrap in foil and bake at 200°C fan (220°C/400°F) for 10 minutes for a lightly crisp texture, or pan-fry in a little oil on all sides until golden and crispy.
Notes
Use chicken or turkey mince for a lighter version.
Add sautéed peppers or sweetcorn for extra flavor and color.
For a vegetarian version, use lentils or plant-based mince instead of beef.
Make them spicier by adding jalapeños, hot sauce, or extra chilli powder.
Store wrapped burritos in the fridge for up to 3 days or freeze for up to 2 months.
Reheat in the oven at 180°C for 15–20 minutes or microwave until hot (remove foil first).
