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Today: June 12, 2026
Today: June 12, 2026

Easy Burritos

Easy Burritos
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 burritos
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 6)

Energy575.5 kcal
Total lipid (fat)31 g
Fatty acids, total saturated13.5 g
Fatty acids, total trans1 g
Carbohydrate, by difference42 g
Fiber, total dietary6 g
Sugars, total including NLEA3.5 g
Protein31.5 g
Cholesterol87.5 mg
Sodium, Na813 mg
Calcium, Ca434.5 mg
Iron, Fe5 mg
Potassium, K602 mg
Vitamin D (D2 + D3)0.5 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Hearty and vibrant, these burritos are an ode to a classic, simplistic Los Angeles staple—packed with spiced beef, beans, and cheese. Ideal for busy days, this recipe offers a portable feast.

Ingredients

  • 1 pound - ground beef
  • 1 - medium yellow or white onion, finely chopped
  • 1 1/2 teaspoons - ground cumin
  • 1/2 teaspoon - smoked paprika, or chipotle or ancho chile powder
  • 1/2 teaspoon - dried oregano
  • 1 (15-ounce) can - black or pinto beans
  • 1 - large tomato, coarsely chopped
  • 2 teaspoons - lime juice, or apple cider vinegar
  • - Hot sauce, for drizzling (optional)
  • 6 - burrito-size (about 10-inch) flour tortillas
  • 2 cups (8 ounces) - shredded Monterey Jack or Mexican blend cheese
  1. Step 1 In a large skillet, press the ground beef into an even layer to fill the skillet. Scatter the onions over the top. Cook over medium-high heat, without stirring, until the meat has developed a deep brown crust on the underside, about 6 to 8 minutes.
  2. Step 2 Scatter the cumin, smoked paprika, and oregano over the beef, seasoning with salt and pepper to taste. Break the meat into small pieces and continue cooking while stirring occasionally, until the onions are softened and the aromatic spices are fragrant, about 2 to 4 minutes.
  3. Step 3 Add the canned beans along with their liquid and the chopped tomato to the skillet. Bring to a simmer, stirring and scraping up the browned bits from the skillet's bottom, until the liquid has reduced and the mixture begins to sizzle, about 8 to 10 minutes. Turn off the heat and stir in the lime juice, adjusting seasoning as needed.
  4. Step 4 Lay the tortillas out on a clean work surface. Evenly distribute half of the cheese across the center of each tortilla, leaving a 1-inch border free along the edges. Spoon 2/3 cup of the beef and bean mixture over the cheese, topping with the remaining cheese. Drizzle hot sauce, if desired.
  5. Step 5 Fold the short sides of each tortilla over the filling, then fold the bottom edge over the filling. Roll tightly away from you to enclose the contents completely and seal the burrito. Repeat with remaining tortillas.
  6. Step 6 To heat, place the burritos seam-side down in a nonstick skillet over medium heat. Cook, rotating occasionally, until each burrito achieves a golden hue on all sides, approximately 3 to 5 minutes. Serve with preferred toppings.

Ingredients

  • 1 pound - ground beef
  • 1 - medium yellow or white onion, finely chopped
  • 1 1/2 teaspoons - ground cumin
  • 1/2 teaspoon - smoked paprika, or chipotle or ancho chile powder
  • 1/2 teaspoon - dried oregano
  • 1 (15-ounce) can - black or pinto beans
  • 1 - large tomato, coarsely chopped
  • 2 teaspoons - lime juice, or apple cider vinegar
  • - Hot sauce, for drizzling (optional)
  • 6 - burrito-size (about 10-inch) flour tortillas
  • 2 cups (8 ounces) - shredded Monterey Jack or Mexican blend cheese

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