Beef, bean and rice burrito Recipe
This hearty burrito with beef, beans and rice is a bit like a Mexican version of our stuffed cabbage roll – everything is inside and nothing falls out. In northern Mexico and along the US border, such rolled flatbreads are a popular takeaway meal for workers. The combination of meat, beans, rice and cheese makes a complete one-dish meal that’s easy to take to work or on a trip.
This burrito is a complete meal wrapped in a flatbread: juicy beef, creamy beans, fluffy rice and melted cheese create a hearty, multi-layered bite every time. Inspired by the cuisine of northern Mexico and the US borderlands, it combines street-food character with a solid, home-style meal. Because everything is tucked inside, it holds together really well – nothing falls out and you can eat it even on the go.
Chef's tips
Cook the rice al dente and let it steam off well – if it’s too wet, the burrito will soften and start to fall apart. When wrapping, don’t overfill: it’s better to make one extra burrito than struggle with a splitting tortilla; always fold the shorter sides in first, then roll tightly. After wrapping, be sure to toast the burrito on a dry pan – the tortilla will seal, the cheese will melt slightly and the whole thing will be easier to eat.
How to serve
Serve the burrito cut on the diagonal, with a spoonful of sour cream and, if you like, a simple tomato salsa or guacamole. To drink, serve lightly sparkling water with lime or a pale beer if you’re having a tex-mex style evening with friends. It’s a great option for a long car journey or a full-day mountain hike – wrapped in aluminium foil, a burrito easily survives several hours in a backpack.
Ingredients
- wheat tortilla large, about 25 cm in diameter - 4 piece
- ground beef - 400 g
- red kidney beans, canned drained weight - 240 g
- white rice dry, to cook - 120 g
- onion diced finely - 1 piece
- garlic chopped - 2 cloves
- red bell pepper diced - 1 piece
- canned tomatoes chopped - 200 g
- yellow cheese grated, good melting - 100 g
- ground cumin - 1 teaspoon
- sweet paprika, ground - 1 teaspoon
- hot paprika, ground - 0.5 teaspoons
- vegetable oil for frying - 3 tablespoons
- salt to taste
- black pepper, ground to taste
- sour cream for serving, optional - 4 tablespoons
Preparation
- Cook the rice in salted water according to the package instructions until tender but not mushy. Drain and set aside to cool slightly.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the onion and fry for 4–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and bell pepper and fry for another 3–4 minutes, until the pepper softens slightly.
- Add the ground beef, break it up with a spatula and fry for 6–8 minutes, until it turns completely brown and there are no raw pink pieces left. If necessary, pour off any excess fat.
- Add the cumin, sweet paprika and hot paprika, stir and fry for 1 more minute until the spices become very fragrant.
- Add the canned tomatoes and drained beans. Stir, reduce the heat to medium and cook for 10 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
- On a large dry pan, warm each tortilla for 20–30 seconds on each side, until soft and pliable.
- Place a portion of rice (about 2–3 tablespoons) in the centre of each tortilla, then 3–4 tablespoons of the meat and bean filling on top, and sprinkle with grated cheese.
- Fold the burrito: first fold the shorter sides towards the centre, then roll it up tightly starting from the side with the filling. If you like, you can toast the wrapped burrito on a dry pan for 1–2 minutes on each side, until lightly browned.
- Serve the burrito cut in half, with a spoonful of sour cream on top or on the side.
Storage
Store assembled, cooled burritos wrapped tightly in foil in the fridge for up to 1 day. Reheat in a dry pan, in a sandwich press or in the oven until hot through. Alternatively, keep the filling, rice and tortillas separately in the fridge for up to 2 days and assemble fresh before reheating.
