Description
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).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Wrapped
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 620
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 95 mg
