Beef Burritos

Generously filled beef burritos — spiced mince, rice, beans and all the toppings wrapped in a warm tortilla. A brilliant, customisable crowd-pleaser that everyone can build to their own taste.

Why this works

• Spicing the beef properly — cumin, paprika and chilli — is what lifts it above a plain mince.
• Rice and beans in the wrap make it substantial and satisfying.
• Warming the tortillas makes them pliable so they roll without tearing.

Ingredient notes and swaps

• Beef mince — browned well and simmered with spices.
• Cumin, paprika, oregano and chilli — the Tex-Mex spice base.
• Rice and black or kidney beans — for bulk and texture.
• Large tortillas — warmed so they fold cleanly.
• Cheese, soured cream, salsa and guacamole — the toppings that make it.

Beef Burritos

Favourite Favourited

Slow-braised shredded beef wrapped in soft flour tortillas with black beans, rice and melted cheese — a relaxed, generous Mexican-inspired supper that feeds a crowd without much fuss. The beef does most of the work for you, simmering quietly for an hour and a half until it falls apart at the touch of a fork. Build them at the table with bowls of lime, salsa, sour cream and avocado so everyone wraps their own.

Print Recipe Pin Recipe Start Cooking

Prep Time 20 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Mexican

Calories: 760

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 600g beef chuck or braising steak, cut into large chunks
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp chilli powder (or to taste)
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 250ml beef stock
• 1 tin (400g) black beans, drained and rinsed
• 200g long-grain rice, cooked
• 4 large flour tortillas (warmed)
• 150g mature cheddar or Monterey Jack, grated
• Small bunch fresh coriander, chopped
• 1 lime, cut into wedges
• Sea salt and freshly ground black pepper

Method

 

1. Season the beef chunks generously with salt and pepper.
2. Heat the olive oil in a heavy casserole over a medium-high heat and brown the beef on all sides in batches.
3. Set aside.
4. Reduce the heat to medium, add the onion and cook for 5–6 minutes until softened.
5. Add the garlic, cumin, smoked paprika, oregano and chilli powder and cook for 1 minute until fragrant.
6. Stir in the tomato purée, chopped tomatoes and beef stock.
7. Return the beef to the pan, bring to a gentle simmer, then cover and cook on a low heat for 1.5 hours, or until the beef is tender enough to shred with two forks.
8. Lift the beef out and shred with two forks, then return it to the pan along with the black beans.
9. Simmer uncovered for 5–10 minutes to thicken and check the seasoning.
10. Warm the tortillas in a dry pan or wrapped in foil in a low oven.
11. Spoon a line of rice down the centre of each, top with the shredded beef and beans, a scattering of cheese and a little coriander.
12. Fold in the sides and roll up tightly.
13. Serve immediately with lime wedges, salsa, sour cream and avocado.

Nutrition

Calories: 760kcalCarbohydrates: 145gProtein: 18gFat: 18gSaturated Fat: 8gSodium: 460mgFiber: 8gSugar: 95g

Notes

For a deeper flavour, cook the beef the day before — it improves overnight. Swap the black beans for refried beans if you prefer a creamier filling, and use corn tortillas for a gluten-free version (warm them gently to stop them cracking).

Tried this recipe?

Let us know how it was!

The same spiced beef, baked under sauce and cheese instead of rolled cold — my beef enchiladas.

Tips for success

• Brown the beef well before adding the spices and liquid.
• Do not overfill — leave room to fold and roll.
• Warm the tortillas so they do not crack when you wrap them.
• Tuck in the ends as you roll to keep everything inside.

Make ahead, storage and reheating

• Make ahead — the spiced beef is better the next day.
• Storage — the filling keeps three days.
• Freezing — freeze the beef filling for up to three months; assemble fresh.

What to serve it with

• With extra salsa, guacamole and soured cream on the side.
• A squeeze of lime and some tortilla chips.

FAQ

Burrito or enchilada — what is the difference? A burrito is wrapped and eaten by hand; an enchilada is rolled, sauced and baked.

Can I make it vegetarian? Yes — swap the beef for extra beans, roasted vegetables or a meat substitute.

Can I prep them ahead? Make the filling ahead; assemble and wrap just before eating so they do not go soggy.

Try these next

Build layered flavour — a guide to spices and how to use them

Beef EnchiladasServes 4 · Prep 25m · Cook 75mOur Beef BurgerServes 4 · Prep 23m · Cook 42m