Beef and Bean Burrito

Name: Beef and Bean Burrito
Total time: 30 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Wheat tortillas — 80 g; Ground beef — 120 g; Canned red beans — 80 g; Long-grain rice — 40 g; Tomatoes — 60 g; Hard cheese — 30 g; Onions — 30 g; Sour cream 15% — 25 g; Chili flakes — 0.5 g; Cumin — 0.5 g; Sunflower oil — 8 ml; Salt — 2 g

A hearty, spicy dinner of seasoned ground beef with beans and rice wrapped in a tortilla, topped with tomato, cheese, and sour cream.

Time: 30 min
Serving: 1010 kcal
Ingredients: ≈ $3.80
Protein: 45 g

Spicy Hearty

Ingredients

1 Wheat tortillaspack 240 g ≈ $2.50 80 g
2 Ground beefpack 500 g ≈ $7.45 120 g
3 Canned red beanspack 400 g ≈ $1.10 80 g
4 Long-grain ricepack 800 g ≈ $1.94 40 g
5 Tomatoes≈ $4.67 per kg 60 g
6 Hard cheesepack 200 g ≈ $2.70 30 g
7 Onions≈ $1.60 per kg 30 g
8 Sour cream 15%pack 300 g ≈ $1.60 25 g
9 Chili flakes to taste
10 Cumin to taste
11 Sunflower oil 8 ml
12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Rinse the rice until the water runs clear, then cook in salted water for 15 minutes until tender. Drain and let it steam under a lid for 5 minutes.
Dice the onion⁷ into small cubes, chop the tomato⁵ into 1 cm pieces, and grate the cheese.
Heat the oil over medium heat and sauté the onion⁷ for 3–4 minutes until soft.
Add the ground² beef, breaking it up with a spoon, and cook for 5–7 minutes until no longer⁴ pink.
Stir in the cumin and chili powder, season with salt, and cook for 1 minute. Add the beans and simmer for 2–3 minutes until warmed through.
Warm the tortillas in a dry skillet for 20–30 seconds per side until pliable.
Layer each tortilla with rice, the beef-bean mixture, tomato⁵, cheese, and a dollop of sour⁸ cream. Fold into a burrito.
Sear the burritos in a dry skillet, seam-side down, for 1–2 minutes per side until golden. Serve immediately.

Tips

Why it works: Sauté the onion first to soften it before adding beef. Raw onion releases water and steams the meat instead of browning it. Use medium heat to avoid burning the spices later.
Substitutions: Replace red beans with black beans (same amount) or swap rice for quinoa (40g dry). Use Greek yogurt for sour cream if needed. It’s tangier but works in the same way.
Common mistakes: Overfilling the tortilla makes it tear when folding. Check by pressing lightly: if it splits under pressure, reduce the filling by 20% per burrito.
Storing and reheating: Eats best fresh but keeps 2 days in the fridge. Reheat in a dry skillet 1–2 minutes per side until warm; microwave makes the tortilla soggy.
Serve with: Pair with a simple green salad and lime wedges to cut the richness. Serve at a casual dinner with cold beer or spicy salsa on the side.

Comments 0

No comments yet.

Nutrition

Per serving and share of 2000 kcal

Calories	1010 kcal	50%
Protein	45 g	59%
Fat	51 g	72%
Carbs	91 g	35%
Per 100 g	212 kcal

Cost

≈ $3.80per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is ground beef.

You will need

Stove

Plan a week

The planner adds the other meals to fit your budget and goal and builds the shopping list.

What to cook

What to cook with mince What to cook with rice What to cook with beans What to cook with tomatoes

Similar

All dinners

Cheesy Ghost Quesadilla Dinner25 min798 kcal≈ $3.28

Pumpkin and Bean Quesadilla Dinner25 min635 kcal≈ $2.58

Cheesy Chicken Quesadilla Triangles Dinner25 min431 kcal≈ $1.82

Vegetarian Quesadilla Dinner20 min602 kcal≈ $2.56