Mexican Burrito with Beef and Beans
A burrito is a large tortilla rolled around rice, meat, beans and cheese. Two things stop it opening: warming the tortilla before rolling so it becomes pliable, and placing the filling in the lower third rather than the centre — and the roll starts by folding the sides in first.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Calories
- 580
The burrito comes from northern Mexico and has become the best-known Mexican dish in the world. The original is far simpler than the American versions — meat and beans, and that is it. Everything else was added outside Mexico.
Method
-
1
Cook the beef
Soften the onion, add the garlic and beef and break it up over high heat until it browns and loses all its red colour.
⏱ 10 min -
2
Season
Add the cumin, paprika, oregano, salt and tomato paste and stir for five minutes until the mixture is dry with no excess liquid left.
⏱ 6 min -
3
Warm the tortillas
Warm each tortilla in a dry pan for twenty seconds a side. Cold tortillas crack when rolled; warm ones roll without breaking.
⏱ 4 min -
4
Layer the filling
Put the rice in the lower third of the tortilla, then the beef, beans and cheese. Leave four centimetres clear at each side.
⏱ 5 min -
5
Roll
Fold the two sides in first, then roll from the bottom upwards with steady pressure, pulling the filling towards you. That order is what closes it.
⏱ 5 min -
6
Sear to seal
Put the burrito in a hot dry pan seam-side down for two minutes a side. The heat welds the seam and adds a light crispness.
⏱ 5 min -
7
Serve
Cut it in half on the diagonal and serve immediately with guacamole and sour cream on the side for dipping.
⏱ 3 min
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Tips that actually matter
- Sides first, then roll from the bottom up — the other order pushes the filling out of the ends.
- The filling must be relatively dry. Any excess liquid soaks the tortilla and opens it.
- Searing seam-side down welds the edge — a small step that makes a large difference.
- Wrapped in foil they keep two days in the fridge and reheat in a pan.
People also ask
Why does my burrito open?
The tortilla was cold, the filling was too much, or you did not fold the sides first. All three matter.
How much filling per tortilla?
A cup and a half in total at most. Overfilling is the commonest cause of failure — a stuffed burrito will not close.
Can I make them ahead and freeze them?
Yes — wrap in foil and freeze for a month. Bake for twenty-five minutes straight from frozen.
What is the difference between a burrito and a taco?
A burrito is a large tortilla rolled and closed on all sides. A taco is small, folded in half, and open at the top.
Cook mode
Mexican Burrito with Beef and Beans
-
1
Cook the beef
Soften the onion, add the garlic and beef and break it up over high heat until it browns and loses all its red colour.
-
2
Season
Add the cumin, paprika, oregano, salt and tomato paste and stir for five minutes until the mixture is dry with no excess liquid left.
-
3
Warm the tortillas
Warm each tortilla in a dry pan for twenty seconds a side. Cold tortillas crack when rolled; warm ones roll without breaking.
-
4
Layer the filling
Put the rice in the lower third of the tortilla, then the beef, beans and cheese. Leave four centimetres clear at each side.
-
5
Roll
Fold the two sides in first, then roll from the bottom upwards with steady pressure, pulling the filling towards you. That order is what closes it.
-
6
Sear to seal
Put the burrito in a hot dry pan seam-side down for two minutes a side. The heat welds the seam and adds a light crispness.
-
7
Serve
Cut it in half on the diagonal and serve immediately with guacamole and sour cream on the side for dipping.
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