# 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.

**Mexican Cuisine · 40 min · 4 servings · 580 kcal per serving**

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.

## Ingredients


### The meat
- 500 — Minced beef
- 1 — Onion, chopped
- 3 — Garlic, crushed

### The marinade
- 1 — Cumin
- 1 — Smoked paprika
- 0.5 — Oregano
- 1 — Salt
- 2 — Tomato purée

### The filling
- 1.5 — Cooked rice
- 1.5 — Cooked red kidney beans
- 1.5 — Cheddar, grated
- 4 — Large tortillas (25 cm)

### To serve
- 1 — Guacamole or avocado
- 0.5 — Soured cream or yoghurt

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/mexican-cuisine/mexican-beef-bean-burrito
Edited by: Marwa Mohamed
Last updated: 2026-10-30