Beef and Black Bean Burritos with Cilantro Lime Rice
Hearty flour tortillas filled with seasoned ground beef, black beans, sautéed peppers and onions, topped with Monterey Jack cheese, smoky red pepper crema, fresh pico de gallo, and guacamole. Served alongside fragrant cilantro lime rice, these restaurant-style burritos bring bold Southwest flavors to your dinner table. The combination of tender beef, creamy beans, and vibrant toppings creates a satisfying meal that's perfect for family dinners or casual entertaining.
Ingredients
- ½ cup jasmine rice
- 1 unit onion
- 1 unit long green pepper
- 1 unit tomato
- ¼ ounce cilantro
- 1 unit lime
- 1 unit black beans
- 1 unit veggie stock concentrate
- 1 tablespoon Southwest spice blend
- 2 unit flour tortillas
- ¼ cup Monterey Jack cheese
- 4 tablespoon smoky red pepper crema
- 4 tablespoon guacamole
- salt
- pepper
- 1 teaspoon cooking oil
- 10 ounce ground beef
Instructions
- 1
Wash and dry all produce
- 2
Combine rice with water and salt in small pot, bring to boil, cover and reduce heat to low, cook until tender
- 3
Keep rice covered off heat until ready to use
- 4
Halve, peel and thinly slice onion, mince some slices, dice tomato, roughly chop cilantro, zest and quarter lime
- 5
Halve, core and thinly slice green pepper crosswise into strips
- 6
Combine minced onion, tomato, half the cilantro and lime juice in small bowl, season with salt and pepper
- 7
Heat oil in large pan over medium-high heat, add sliced onion, green pepper and salt, cook until browned and softened
- 8
Add ground beef to pan, season with salt and pepper, cook breaking up meat until browned and cooked through
- 9
Stir in beans with liquid, stock concentrate, Southwest spice blend, salt and pepper, bring to simmer and cook until liquid reduces
- 10
Remove from heat
- 11
Fluff rice with fork, stir in lime zest and remaining cilantro, season with salt and pepper
- 12
Wrap tortillas in damp paper towels and microwave until warm and pliable
- 13
Place tortillas on work surface, add rice in line to bottom third of each tortilla
- 14
Top rice with filling and sprinkle with Monterey Jack cheese
- 15
Add dollops of smoky red pepper crema, pico de gallo and guacamole
- 16
Fold bottom side of tortilla over filling, fold left and right sides toward filling, roll up to form burritos
- 17
Halve burritos on diagonal and serve with remaining accompaniments and lime wedges
Tips
If pan seems dry while cooking the beef and vegetables, add another drizzle of oil to prevent sticking.
For less messy eating, place each tortilla on aluminum foil or parchment paper before rolling and wrap the burrito with the paper.
Save extra filling to serve on the side since you'll have leftovers from the recipe.
Good to Know
Assembled burritos keep in refrigerator for up to 2 days wrapped in foil. Rice and filling components keep separately for up to 3 days.
Cook rice and prepare filling up to 1 day ahead. Assemble burritos just before serving for best texture.
Serve immediately while warm. Provide extra lime wedges, hot sauce, and remaining toppings on the side.
Common Mistakes
Don't overfill tortillas to avoid tearing during rolling
Ensure beef reaches 160°F internal temperature to avoid food safety issues
Warm tortillas properly to prevent cracking when folding
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these burritos ahead of time?
Yes, you can assemble burritos up to 2 days ahead and store wrapped in refrigerator. Reheat in microwave or oven before serving.
What if I don't have Southwest spice blend?
Make your own with equal parts chili powder, cumin, paprika, and a pinch of cayenne pepper and garlic powder.
How long will leftover filling keep?
Store leftover beef and bean filling in refrigerator for up to 3 days. Reheat thoroughly before using in new burritos or as taco filling.