- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 560 kcal
Quick summary
“The traditional burrito is a complete meal wrapped in large warmed flour tortillas, filled with ground beef, drained black beans, shredded lettuce, and grated cheese. The sauté of the meat with garlic, onion, cumin, and chili powder gives striking and dry notes to the filling. The malleability of the heated wheat dough allows you to fold the sides and roll the cylinder tightly without leaking the contents. With the freshness of the lettuce contrasting with the hot meat, it is a functional dish for four people.”
What you need to know
- Brown the ground beef completely before adding the beans to avoid excess liquid in the filling.
- Heat the flour tortilla for 30 seconds on each side on the griddle to soften the dough before folding.
- Fold the side flaps of the tortilla over the filling first and roll from the base to seal the cylinder.
Ingredients
Main
- 4 large tortillas
- 500g of ground beef
- 1 can of black beans (400g), drained
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped lettuce to taste
- Grated cheese to taste
Instructions
Principal
- Heat a skillet over medium heat and add the onion and garlic, sautéing until golden.
- Add the ground beef and cook until well browned.
- Season with cumin, chili powder, salt, and pepper to taste.
- Incorporate the black beans into the meat mixture and cook for another 5 minutes.
- Heat the tortillas separately in another pan for 30 seconds on each side.
- Assemble the burrito: place a portion of the meat and bean mixture in the center of the tortilla.
- Add chopped lettuce and grated cheese on top of the mixture.
- Fold the sides of the tortilla and roll from the bottom to close well.
- Repeat the process with the remaining tortillas and filling.
- Serve the burritos hot, accompanied by sauces of your choice.
Chef's tips
- Let the meat and bean filling dry well in the skillet; loose liquids soften the tortilla and cause tears.
- Arrange the lettuce and cheese over the hot meat during assembly so the cheese melts in the residual heat.
- Wrap the base of the burrito in aluminum foil or parchment paper to keep the structure firm while eating.
Variations
- Burrito with rice: add two tablespoons of cooked white rice with corn in the center of each tortilla.
- Toasted burrito: after rolling, brown the closed burrito in a skillet greased with olive oil for 2 minutes on each side.
- Burrito with guacamole: add a tablespoon of avocado puree with lemon over the meat before rolling.
Substitutions
- The ground beef can be replaced with shredded cooked chicken breast or shredded desalted dried meat (carne-seca).
- Canned black beans can be replaced with firm cooked pinto beans or well-drained red beans.
- The chopped lettuce can be replaced with finely shredded purple cabbage to add more crunch to the bite.
How to store
Store the components separately in the refrigerator for up to 3 days. If assembled, wrap in aluminum foil for 2 days and reheat in the oven at 180°C for 10 minutes to warm the center.
Can it be frozen?
Burritos assembled only with meat, beans, and cheese (without lettuce) can be frozen wrapped in aluminum foil for up to 60 days at 18°C below zero. Heat in the oven at 180°C for 20 minutes.
What to serve with
Serve accompanied by spicy Mexican salsa made with fresh tomatoes, sour cream, and lemon slices. Rustic baked potatoes or crunchy corn chips complete the service at the table.
Frequently asked questions
Can I use homemade beans instead of canned beans?
Yes. Cook the black beans until the grains are soft but whole, drain the broth completely from the ladle, and add to the sautéed ground meat for the indicated time.
How to fold the tortilla so the burrito doesn't open when biting?
Place the filling in the center, leaving space at the edges. Fold the two side ends inward over the ends of the filling first, and then roll from the base forward, pressing with your fingers.
Does the tortilla necessarily have to be wheat flour?
Yes, for the traditional burrito shape, large wheat flour tortillas are used due to the elasticity of the gluten. Corn tortillas break easily when folded into closed packets.
Should the filling be placed very hot on the tortilla?
The filling should be hot, but not boiling. Excessive heat in contact with the thin dough generates steam that can moisten the tortilla before the roll is completed.
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