The burrito is a wonderfully versatile and convenient meal, perfect for a weeknight dinner or a casual get-together. This recipe provides a straightforward guide to making a delicious beef and bean burrito that is both filling and packed with flavor. The key is in the seasoning of the meat and the art of rolling it tightly to hold all the delicious ingredients together. Feel free to get creative with your fillings and toppings to make it your own perfect burrito.
In a large skillet, heat the vegetable oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add the minced garlic, chili powder, cumin, and salt. Stir and cook for another minute until fragrant. Stir in the rinsed and drained black beans and cook for 2-3 minutes to heat through. Set the filling aside.
To make the tortillas pliable, warm them one at a time. You can do this in a dry skillet for 30 seconds per side, in a microwave for 15 seconds, or by wrapping them in foil and placing them in a warm oven for a few minutes.
Lay a warm tortilla on a clean surface. Spoon about a quarter of the cooked rice in a line down the center of the tortilla, leaving space at the top and bottom. Top the rice with a quarter of the beef and bean mixture.
Sprinkle a generous amount of shredded cheese over the filling. If you like, add a dollop of sour cream or salsa at this stage as well.
To roll the burrito, fold in the sides of the tortilla over the filling. Then, starting from the bottom, roll the burrito up tightly, tucking the filling as you go. Repeat with the remaining tortillas and filling.
For a warm finish, you can place the rolled burritos back in the dry skillet for 1-2 minutes per side until lightly toasted. Serve immediately with extra salsa, guacamole, and sour cream.