Description
Hearty and flavorful Tex-Mex beef burritos stuffed with seasoned beef, rice, beans, salsa, BBQ sauce, and melty cheese, wrapped in tortillas. Perfect for meal prep, freezing, and quick reheating.
Ingredients
2 cups cooked white rice
1 tbsp olive oil
1 lb lean ground beef
2 cloves garlic, minced
1 tsp salt
1 tsp smoked paprika
1 tsp cumin
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp black pepper
1/2 tsp chili powder (optional)
1 can (15 oz) black beans, drained and rinsed
1 cup mild tomato salsa
1/4 cup BBQ sauce
2 cups grated cheese (Cheddar or similar)
13 large soft tortilla wraps
Instructions
- Cook the white rice using your preferred method (stovetop, rice cooker, or Instant Pot).
- In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned.
- Stir in minced garlic, salt, smoked paprika, cumin, onion powder, oregano, black pepper, and chili powder (if using).
- Add black beans, salsa, and BBQ sauce. Stir to combine.
- Mix in the cooked rice until evenly combined with the beef mixture.
- Lay a tortilla flat and spoon about 1 cup of the beef mixture into the center. Sprinkle with grated cheese.
- Fold the sides inward, then roll tightly to form a burrito. Repeat with remaining tortillas and filling.
- (Optional) Crisp burritos: pan-fry in a little oil until golden, bake at 400°F (200°C) for 10–12 minutes, or air-fry at 400°F (200°C) for 6–7 minutes.
Notes
Don’t overstuff tortillas to prevent them from tearing.
Can substitute ground beef with chicken, turkey, or plant-based protein.
For extra spice, use hot salsa or add jalapeños.
Freeze burritos individually wrapped for up to 3 months.
Crisp reheated burritos in the oven, pan, or air fryer to avoid sogginess.
Nutrition
- Serving Size: 1 burrito
- Calories: 435
- Sugar: 3g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 50mg
