There’s something undeniably comforting about a well-made burrito—warm, hearty, and packed with bold flavors that hit every note. These Beef and Black Bean Burritos are no exception. Imagine tender ground beef mingling with earthy black beans, all wrapped up in a soft tortilla with just the right amount of melty cheese and fresh toppings. It’s the kind of meal that satisfies whether you’re feeding a hungry family, meal prepping for the week, or just craving something delicious without a ton of effort.
Nothing beats a great Beef and Black Bean Burritos. Whether you're a fan of Ground Beef or want to try something from our Chicken selection, keep scrolling!
Why This Recipe Works
- Bold, balanced flavors – The combination of seasoned beef, smoky spices, and creamy black beans creates a filling that’s rich but never overwhelming.
- Meal prep magic – These burritos freeze like a dream, making them the ultimate grab-and-go lunch or quick dinner solution.
- Endlessly adaptable – Swap ingredients to fit your diet, spice tolerance, or whatever’s in your pantry.
- Nutrient-dense – Packed with protein, fiber, and fresh ingredients, it’s a meal that keeps you full and energized.
- Crowd-pleaser – Kids, adults, picky eaters—everyone comes back for seconds.
The Story Behind the Sauce
Burritos have humble beginnings—originally a portable meal for Mexican laborers, they evolved into the hearty, flavor-packed wraps we know today. The addition of black beans is a nod to Tex-Mex cuisine, blending traditional Mexican flavors with pantry staples that make this dish both familiar and exciting.
Essential Ingredients & Tools
Ingredients for the Filling
- 1 lb lean ground beef (90/10) – The slight fat content keeps it juicy without being greasy. For a richer taste, use 80/20 but drain excess fat thoroughly.
- 1 (15 oz) can black beans, drained and rinsed – Rinsing removes excess sodium and prevents mushiness. Pinto beans work too—just mash slightly for a thicker texture.
- 1 small yellow onion, diced – Sweet when sautéed; red onion adds a sharper bite if preferred.
- 2 cloves garlic, minced – Fresh garlic delivers depth; substitute with 1/2 tsp garlic powder in a pinch.
- 1 tbsp chili powder – Use ancho chili powder for smokiness or regular for mild heat.
- 1 tsp ground cumin – Toasting whole cumin seeds and grinding them fresh intensifies flavor.
- 1/2 tsp smoked paprika – Adds a subtle charred note; sweet paprika works for less smoke.
- Salt and pepper to taste – Season in layers—add a pinch early and adjust at the end.
- 1/2 cup beef broth (or water) – Broth enhances richness; low-sodium versions prevent over-salting.
- 1 tbsp lime juice – Added for brightness in the filling.
Ingredients for Assembly
- 6 large flour tortillas (10-inch) – Mission-brand or homemade work best; warm them to prevent cracking. For gluten-free, use corn tortillas (double-layered for strength).
- 1 cup shredded cheddar or Monterey Jack cheese – Pre-shredded melts faster, but block cheese offers better texture. Vegan cheese? Try Daiya with a sprinkle of nutritional yeast.
- 1/2 cup diced tomatoes – Roma tomatoes are less watery, or use drained canned tomatoes in winter.
- 1/4 cup chopped cilantro – Skip if you dislike cilantro; parsley or green onions are mild substitutes.
- 1/2 cup sour cream (optional) – Greek yogurt adds tang with fewer calories.
- 1 avocado, sliced (optional) – Brush slices with lime juice to prevent browning.
Tools You’ll Need
- Large skillet (12-inch) – Cast-iron or stainless steel ensures even cooking. No skillet? A Dutch oven works too.
- Wooden spoon – Ideal for breaking up beef without scratching pans.
- Mixing bowls – Use one for filling and another for toppings to streamline assembly.
- Grater – A microplane creates fluffy cheese shreds that melt evenly.
Serves: 6 | Prep: 15 min | Cook: 20 min | Total: 35 min
How to Make Beef and Black Bean Burritos
- Brown the Beef – Heat a dry skillet over medium-high. Add 1 lb ground beef, breaking it into pea-sized crumbles with a wooden spoon. Cook for 5–7 minutes until no pink remains. Drain excess fat but leave 1 tsp to sauté aromatics—this residual fat carries flavor.
- Build Flavor Layers – Return skillet to heat. Add 1 small diced onion and 2 cloves minced garlic, stirring until onions turn translucent (3 mins). Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and toast for 30 seconds to unlock their oils. Chef’s Secret: Add a pinch of salt now to draw moisture from onions, deepening their sweetness.
- Simmer for Depth – Pour in 1/2 cup beef broth and add 1 can black beans. Reduce heat to low and simmer for 5 minutes, stirring occasionally. The liquid should reduce slightly, creating a glossy, cohesive filling. Stir in 1 tbsp lime juice for brightness.
- Prep Tortillas Like a Pro – Warm 6 large flour tortillas in a dry skillet (15 sec/side) or microwave under a damp towel (10 sec). Heat relaxes the gluten, preventing cracks.
- Assemble with Precision – Spoon 3/4 cup filling onto the lower third of each tortilla. Top with 1 cup shredded cheese (it acts as a moisture barrier), then 1/2 cup diced tomatoes and 1/4 cup chopped cilantro. Fold sides inward first, then roll from the bottom upward, tucking tightly. Rest seam-side down to seal—the heat softens the tortilla’s edge, acting like glue.
- Optional Crisp Finish – For texture, heat 1 tsp oil in a skillet. Grill burritos seam-side down for 2–3 minutes until golden. The direct heat caramelizes the tortilla, adding crunch.
Pro Technique
- The Tight Roll Method – Use no more than 3/4 cup filling, leaving a 1-inch border. Fold sides inward, then lift the bottom edge over the filling, tucking snugly. Roll upward while applying gentle pressure—think of rolling a yoga mat.
- Avoiding Sogginess – Blot cooked beef with a paper towel, drain beans thoroughly, and avoid wet toppings inside. Serve salsa or sour cream on the side.
- Freezing for Later – Wrap burritos in parchment paper first, then foil—this wicks away steam during reheating.
Perfect Pairings
Complementary Dishes
- Cilantro-Lime Rice: The citrus cuts through the beef’s richness, while the fluffy texture contrasts the burrito’s density. Cook rice with 1 tbsp lime zest and 2 tbsp chopped cilantro.
- Mexican Street Corn (Elote): Grilled Corn slathered with mayo, cotija cheese, and chili powder offers sweetness and tang, balancing the burrito’s smokiness.
Drinks
- Jalapeño Margarita: Muddled jalapeño slices in tequila, lime juice, and agave echo the filling’s spice while cooling the palate.
- Horchata: The cinnamon-infused rice milk’s sweetness contrasts the savory notes, and its creaminess complements the beans.
Something Sweet
- Churros with Chocolate Dip: Crispy cinnamon-sugar churros dipped in dark chocolate provide a warm, crunchy finale.
- Mango Sorbet: A scoop of bright, fruity sorbet cleanses the palate with its acidity and chill.
FAQs
- Can I make these ahead for a party?
Absolutely! Assemble unbaked burritos and refrigerate for up to 24 hours. Bake at 375°F for 15–20 mins before serving. - How do I prevent tortillas from cracking during rolling?
Warming is key. Steam tortillas for 10 seconds or microwave with a damp towel for 20 seconds. - What’s the best way to reheat without drying out the filling?
For frozen burritos, wrap in a damp paper towel and microwave for 2 mins, then finish in a toaster oven. - Can I use dried black beans instead of canned?
Yes! Soak 1/2 cup dried beans overnight, then simmer for 1–1.5 hours until tender. - How can I make this spicier or milder?
Add diced jalapeño or cayenne for heat; skip chili powder and use bell peppers for mild. - Low-carb alternatives to tortillas?
Try butter lettuce leaves or almond flour tortillas.
Beef and Black Bean Burritos: A Flavor-Packed Tex-Mex Classic
Make these Beef and Black Bean Burritos for a quick, protein-packed meal that's freezer-friendly and full of bold Tex-Mex flavors. Get the recipe now!
Ingredients
For the Filling
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1 lb lean ground beef (90/10)
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1 can black beans (15 oz, drained and rinsed)
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1 small yellow onion (diced)
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2 cloves garlic (minced)
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1 tbsp chili powder
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1 tsp ground cumin
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1/2 tsp smoked paprika
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Salt and pepper (to taste)
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1/2 cup beef broth (or water)
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1 tbsp lime juice
For Assembly
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6 large flour tortillas (10-inch)
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1 cup shredded cheddar or Monterey Jack cheese
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1/2 cup diced tomatoes
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1/4 cup chopped cilantro
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1/2 cup sour cream (optional)
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1 avocado (sliced, optional)
Instructions
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Brown 1 lb ground beef in a dry skillet over medium-high heat, breaking into crumbles. Drain excess fat.01
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Add 1 small diced onion and 2 cloves minced garlic; cook until soft. Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and toast for 30 seconds.02
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Pour in 1/2 cup beef broth and add 1 can black beans. Simmer for 5 minutes until thickened. Stir in 1 tbsp lime juice.03
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Warm 6 large flour tortillas in a skillet or microwave.04
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Assemble burritos with filling, 1 cup shredded cheese, 1/2 cup diced tomatoes, and 1/4 cup chopped cilantro. Fold sides in, then roll tightly.05
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Optional: Grill seam-side down in 1 tsp oil for 2–3 minutes until golden.06
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