🌯 Beef burrito

Name: Beef burrito
Total time: 40 min
Yield: 4
Cuisine: Mexico · Northern Mexico
Ingredients: 4 large flour tortillas; 200 g long-grain rice; 400 g minced or finely diced beef; 1 onion and 2 garlic cloves, chopped; 1 tsp ground cumin; 400 g cooked black beans; 100 g grated cheese; 150 g tomato salsa; 4 tbsp sour cream; 1 tbsp vegetable oil, salt and pepper

Origin: Mexico · Northern Mexico

840kcal

per serving · 300 g

280kcal

per 100 g

36 gProtein12 g / 100 g

33 gFat11 g / 100 g

96 gCarbs32 g / 100 g

A burrito is a large flour tortilla wrapped around a filling of rice, black beans, seasoned beef, cheese and salsa, then toasted until lightly crisp. Each bite mixes soft rice and beans with savoury meat, melted cheese and a fresh, tangy salsa, often with a spoonful of sour cream. It is a filling, hand-held meal.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: beef

Not veganbecause of: beef, cheese, sour cream

Contains glutenbecause of: tortilla

Contains dairybecause of: cheese, sour cream

Not keto32 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

tortillariceblack beansbeefcheesesour creamsalsa

Recipe

4 servings40 min

Ingredients

4 large flour tortillas
200 g long-grain rice
400 g minced or finely diced beef
1 onion and 2 garlic cloves, chopped
1 tsp ground cumin
400 g cooked black beans
100 g grated cheese
150 g tomato salsa
4 tbsp sour cream
1 tbsp vegetable oil, salt and pepper

Method

Cook the rice. Brown the beef with onion, garlic, cumin, salt and pepper for 8–10 minutes.
Warm the beans with a splash of water and lightly mash some of them.
Warm the tortillas in a dry pan so they fold without tearing.
Lay out each tortilla and fill the centre with rice, beans, beef, cheese, salsa and a spoonful of sour cream.
Fold in the sides, roll up tightly and toast seam-side down in the pan for 1–2 minutes per side.

How to make it lighter

Use lean beef and cut the cheese and sour cream by half; the salsa keeps it juicy.
Make it a burrito bowl over lettuce without the tortilla to drop a large share of the carbohydrates.
Fill with more beans and peppers and less rice for extra fibre and fullness.

History

Burritos are associated with northern Mexico, especially Chihuahua and Sonora, where wheat flour tortillas are common. The large, rice-filled version is usually credited to Mexican-American cooks in California, especially San Francisco's Mission District in the 1960s. Today it is a staple of Mexican and Tex-Mex restaurants worldwide.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →