Beef Burrito Beans Rice

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Delicious beef burrito filled with beans and rice, perfect for a satisfying meal.
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I love a meal that fills the kitchen with warm smells and feeds a crowd. Beef Burrito Beans Rice is one of those dishes that does both. I write this recipe so you can make it on a busy night and still get big flavor.

My dad James loved a wrap he could hold in one hand. Mom Eva taught me to fold edges neat. Sister Jennifer always asked for extra salsa.

Gathering Your Ingredients

  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup tomato sauce
  • 1/4 cup beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 1 cup long-grain white rice
  • 2 tbsp vegetable oil
  • 1 clove garlic, minced
  • 1/2 cup diced onion
  • 1/2 cup tomato sauce
  • 1 3/4 cups chicken broth
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 4 large flour tortillas (10-inch)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • 1/2 cup sour cream
  • Fresh cilantro, chopped (optional)

The Tools That Help

I keep the tools small and simple. You need a medium saucepan with a lid for the rice. Use a large skillet for the beef and a small pan for the beans. A dry skillet or griddle works well to warm and toast the tortillas. Have a spatula, a wooden spoon, a fork to fluff rice, and a can opener close by. I also like a small bowl to hold shredded lettuce and tomatoes while I assemble.

If you want to add a side or switch rice ideas, I sometimes link to recipes that pair well with burritos like Louisiana red beans and rice to give you more choices for a simple meal.

The Step-by-Step Process

  • Heat vegetable oil in a saucepan over medium heat.
  • Add rice and sauté until the grains look lightly golden.
  • Stir in minced garlic and diced onion and cook until soft.
  • Add tomato sauce, chicken broth, cumin, and salt.
  • Bring the pot to a boil, then cover and lower the heat to simmer.
  • Cook the rice until tender, then fluff with a fork and set aside.
  • In a large skillet, heat olive oil over medium heat.
  • Add chopped onion and cook until translucent.
  • Stir in minced garlic and cook for one minute.
  • Add ground beef and break it up with your spoon.
  • Cook the beef until it is fully browned.
  • Drain excess fat if needed.
  • Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper.
  • Add tomato sauce and beef broth and simmer until the sauce reduces and thickens.
  • In a small saucepan, combine drained black beans with cumin, chili powder, and salt.
  • Heat the beans until warm and lightly mash if you want a smoother texture.
  • Warm tortillas in a dry skillet or in the microwave until soft and pliable.
  • On each tortilla, layer beef, beans, rice, cheese, lettuce, and diced tomato.
  • Fold the sides of each tortilla in and roll from the bottom to close.
  • Place the burritos seam-side down on a hot skillet and toast each side until golden.
  • Cut each burrito in half and top with a scoop of sour cream and some chopped cilantro.

Beef Burrito Beans Rice

Lighter, Healthier Touches

I like to shrink calories while keeping the charm. Use lean ground beef or try ground turkey for a lighter fill. Swap white rice for brown rice or a cauliflower rice mix to lower the carbs. Use low-sodium broth and reduced-fat cheese. Add more lettuce, diced bell pepper, or fresh corn to boost the veg. For a fresh twist and fast side dish, I often borrow ideas from my quick bowl recipes, such as the 30-minute street corn chicken rice bowl, to keep meals bright and fast.

Perfect Pairings

Beef Burrito Beans Rice stands up to many sides. Try simple chips and salsa or a crisp green salad with lime dressing. A bowl of roasted corn or a side of pickled onions works well to cut the richness. If you want a heartier side, serve it with a pot of seasoned beans or a small cup of tomato soup for a cozy feel. For a full southern vibe, pair with the smoky, stewed comfort of Louisiana red beans and rice on the side for guests who want more rice and bold spices.

Common Stumbles to Avoid

I see a few common slips in this dish. Do not overcook the rice on high heat. A rapid boil will dry grains or scorch the bottom. Keep the heat low after you bring the rice to a simmer and resist peeking too often. When browning the meat, break it up well so the spices coat every bit. If the beef mix looks watery, simmer a little longer to let excess liquid reduce. Warm the tortillas just enough to make them pliable. Cold tortillas will crack when you fold them.

Storing Your Creation

Leftovers keep well and taste good the next day. Cool the burritos before wrapping them in foil or plastic wrap. Store in the fridge for up to four days. To freeze, wrap each burrito tightly and place in a freezer bag. Freeze for up to three months. Reheat frozen burritos in the oven at 350 F until hot inside, or thaw overnight and reheat in a hot skillet for a crisp shell. The rice and beans keep texture best if you reheat slowly and add a splash of broth if things look dry.

A Final Warm Word

I love this Beef Burrito Beans Rice for how easy it is to feed people I care about. Make it your own with toppings you love. Serve it warm with a side you enjoy and watch smiles spread at the table.

Answering Your Questions

How long can I keep Beef Burrito Beans Rice in the fridge?

You can store wrapped burritos in the fridge for up to four days. Keep them in an airtight container or wrapped tightly so they do not dry out. Reheat in a skillet or oven for best texture.

Can I use a different meat for Beef Burrito Beans Rice?

Yes. I often swap ground beef for ground turkey, chicken, or a plant-based ground meat. Adjust cooking time as needed and taste for salt and spice before assembling.

Will Beef Burrito Beans Rice freeze well?

It freezes very well. Wrap each burrito firmly in foil and place in a freezer bag. Freeze for up to three months. Reheat from frozen in the oven or thaw overnight for a quicker reheat on the stove.

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beef burrito beans rice 2026 03 17 034121 1 Beef Burrito Beans Rice

Beef Burrito Beans Rice

  • Author: sarah
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
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Description

A delicious and hearty meal that combines beef, beans, and rice, perfect for feeding a crowd and filled with warm flavors.

Ingredients

Scale
  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup tomato sauce
  • 1/4 cup beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup long-grain white rice
  • 2 tbsp vegetable oil
  • 1 clove garlic, minced
  • 1/2 cup diced onion
  • 1/2 cup tomato sauce
  • 1 3/4 cups chicken broth
  • 4 large flour tortillas (10-inch)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • 1/2 cup sour cream
  • Fresh cilantro, chopped (optional)

Instructions

  1. Heat vegetable oil in a saucepan over medium heat.
  2. Add rice and sauté until the grains look lightly golden.
  3. Stir in minced garlic and diced onion and cook until soft.
  4. Add tomato sauce, chicken broth, cumin, and salt.
  5. Bring the pot to a boil, then cover and lower the heat to simmer.
  6. Cook the rice until tender, then fluff with a fork and set aside.
  7. In a large skillet, heat olive oil over medium heat.
  8. Add chopped onion and cook until translucent.
  9. Stir in minced garlic and cook for one minute.
  10. Add ground beef and break it up with your spoon.
  11. Cook the beef until it is fully browned.
  12. Drain excess fat if needed.
  13. Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper.
  14. Add tomato sauce and beef broth and simmer until the sauce reduces and thickens.
  15. In a small saucepan, combine drained black beans with cumin, chili powder, and salt.
  16. Heat the beans until warm and lightly mash if you want a smoother texture.
  17. Warm tortillas in a dry skillet or in the microwave until soft and pliable.
  18. On each tortilla, layer beef, beans, rice, cheese, lettuce, and diced tomato.
  19. Fold the sides of each tortilla in and roll from the bottom to close.
  20. Place the burritos seam-side down on a hot skillet and toast each side until golden.
  21. Cut each burrito in half and top with a scoop of sour cream and some chopped cilantro.

Notes

Use lean ground beef or try ground turkey for a lighter option. Store leftovers in the fridge for up to four days or freeze for up to three months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 burrito
  • Calories: 450
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 26g
  • Cholesterol: 70mg

Keywords: burrito, beef, rice, beans, easy meal

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