Beef Burritos

Ingredients

• 1 1/2 lb ground beef
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/3 cup water
• 6 large burrito-size flour tortillas
• 3 cups cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups shredded cheddar or Monterey Jack
• 3/4 cup salsa
• 1 cup shredded lettuce
• 1 large tomato, diced
• 1/2 cup sour cream, optional

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the olive oil in a large skillet over medium-high heat and add the ground beef. Cook until deeply browned, breaking the meat into small crumbles and allowing excess moisture to evaporate before seasoning.
2. Step 2.Add the diced onion and cook for about 4 minutes until softened, then stir in the garlic, chili powder, cumin, smoked paprika, and salt. Cook the spices for 30 to 60 seconds until fragrant.
3. Step 3.Pour in the water and scrape up any browned bits from the skillet, then simmer for 2 to 3 minutes until the liquid is mostly absorbed. Remove the beef from the heat and keep it warm for assembly.
4. Step 4.Warm the cooked rice and black beans separately so the burrito filling is hot throughout. Taste both components for seasoning before assembly, because bland rice or beans can mute the flavor of the entire burrito.
5. Step 5.Warm each flour tortilla for 15 to 20 seconds in a dry skillet or briefly in the microwave under a damp towel. A warm tortilla stretches more easily and is less likely to tear when folded around a generous filling.
6. Step 6.Lay one tortilla on a clean surface and arrange rice, beans, seasoned beef, cheese, and salsa in a compact horizontal line just below the center. Leave a clear border on both sides so the tortilla can close securely.
7. Step 7.Fold the left and right sides inward over the filling, then lift the bottom edge up and over the ingredients. Roll tightly away from you while keeping the sides tucked in to form a neat, sealed burrito.
8. Step 8.If you want a crisp exterior, place the rolled burrito seam-side down in a dry skillet over medium heat. Toast for 1 to 2 minutes per side until lightly golden, taking care not to scorch the tortilla.
9. Step 9.Serve the hot burritos with lettuce, diced tomato, and sour cream either inside or alongside. Keeping watery fresh toppings outside until serving helps prevent the tortillas from becoming soggy during holding.
10. Step 10.For meal prep, cool the beef, rice, and beans before rolling and omit lettuce, tomato, and sour cream. Wrap each burrito tightly and refrigerate or freeze, then add fresh toppings after reheating.