Black Bean and Beef Burritos

I can’t figure out why everyone raves about Chipotle’s burritos. They’re not bad, but they lack the freshness I crave in Mexican-American food. After a recent Chipotle outing I challenged myself to prepare a healthier, tastier burrito. I also attempted to create a flavorful burrito that did not require gallons of water to re-hydrate from all the sodium. Being on summer vacation gave me the time to go all out on these burritos. I made the guacamole, pico de gallo, cilantro lime rice, and seasoned beef and beans from scratch. On a work night this can be modified with store bought ingredients for a quick and hearty meal. I have also included instructions below on how to roll a burrito. Brent was amazed to learn how simple it is to roll a burrito saying, “I knew the people at taco bell weren’t smarter than me.”

Pico de Gallo
2 cups ripe tomatoes seeded and diced (about 4 medium tomatoes)
1 clove of garlic, minced
1/4 cup diced white onion
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
1 lime, juiced
1/2 tablespoon olive oil
Salt to taste

1. Dice and mix all ingredients.
2. Stir, let sit for thirty minutes, and enjoy!

2 avocados
1 jalapeño pepper
1/2 cup diced onion
1/4 cup lime juice
3 cloves of garlic
1 roma tomato
1/2 cup of cilantro
1/2 teaspoon salt

1. Dice and mix all ingredients.
2. Stir and enjoy!

Seasoned Beef and Beans:

1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 can black beans, rinsed and drained
3-4 tablespoons taco seasoning mix

1. In a large skillet cook ground beef, onion, and garlic until beef is no longer pink, stirring to break up meat. 

2. Drain. 
3. Add the beans and taco seasoning mix with a touch of water to distribute the seasoning; simmer for 5 minutes.

Cilantro Lime Rice

1 teaspoon butter
2 tsp. fresh cilantro coarsely chopped
2/3 cup brown basmati rice
1 cup water
1/2 teaspoon salt
1 Lime


1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. 
2. Add rice and lime juice, stir for 1 minute. 
3. Add water and salt, bring to a full rolling boil. 
4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. 
5. Fluff rice with a fork. 
6. Before serving stir in cilantro.

How to Roll a Burrito:
1) Heat your 10-12 inch tortilla for 20-30 seconds in the microwave. (Of course I am going to suggest you use a whole wheat tortilla)
2) Lay the tortilla out on your serving plate, and place your meat, beans, rice, guacamole, pico de gallo and any other ingredients you wish to include in your burritto in the center. Do not overfill!
3) Fold the tortilla in half.
4) Fold over the ends.
5) While holding the ends of the burrito roll the burrito over.

6) If you really want to make it chipotle style, cover with aluminum foil. That also makes for an easier clean up. 

3 thoughts on “Black Bean and Beef Burritos

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