Mexican Braised Beef Burrito
These burritos are a whole meal wrapped up in a tortilla. We’re talking smoky braised beef, herby cilantro rice, seasoned beans, sweet corn, and a zesty Pico to brighten it all up. They’re hearty, messy (in the best way), and totally customizable! Pile on guac, sour cream, cheese, or hot sauce to make it yours. This is the kind of dinner that makes everyone at the table happy.
Ingredients
Cilantro Rice
- 2 cups jasmine or long-grain rice cooked
- 1 tbsp fresh lime juice
- 2 tbsp finely chopped cilantro
- Salt to taste
- splash of olive oil and a little garlic optional
Black Beans
- 1 can black beans drained
- 1 tbsp olive oil
- ½ tsp cumin
- Pinch of salt
- Splash of lime juice
Corn
- Grilled or charred corn kernels or thawed frozen corn
- Salt to taste
- Squeeze of lime juice
- Cilantro chopped (optional)
Pico de Gallo
- 2 tomatoes finely diced
- ½ red onion finely diced
- 1 jalapeño minced (optional)
- Handful of cilantro chopped
- Juice of 1 lime
- Salt to taste
Instructions
Cilantro
- Fluff the rice while still warm.
- Toss with lime juice, cilantro, and seasoning.
Black Beans
- Heat olive oil in a skillet.
- Add beans, cumin, and salt. Stir to combine.
- Finish with a splash of lime juice.
Corn
- Toss corn with salt, lime juice, and cilantro.
- Serve warm or at room temperature.
Pico De Gallo
- Combine all ingredients in a bowl.
- Stir well and let rest 10 minutes for flavors to meld.
Assembly
- Warm large tortillas in a dry skillet until soft and flexible.
- Layer fillings in this order: Cilantro rice, Black beans, Corn, Shredded braised beef and Pico de Gallo
- You can add extras like hot sauce, guacamole, or crema if you want more richness.
- Finish with Monterey Jack cheese
- Fold the sides inwards, the starting at the bottom, fold upwards over the filling and tightly roll & wrap it up tightly!- Optional step: You can lightly toast the Burrito in a pan on 2-4 sides. This helps give a nice sealed, crisp finish.
- Slice in half, serve with a side of sour cream, guac, hot sauce, or anything else your heart desires and enjoy!
Notes
- Warm tortillas before wrapping to prevent cracks.
- Store-bought shortcuts (pico, beans, corn) can save time.
- Add extras like sautéed peppers, onions, or different grains for variety.
- Light skillet toasting gives a nice sealed, crisp finish.
- Burritos store well wrapped tightly in plastic wrap in the fridge for up to 3-4 days.
- Fridge: Wrap each burrito tightly in plastic wrap (or foil). Store up to 3 days.
- Freezer: For best results, wrap in plastic wrap first, then foil, and place in a freezer bag or airtight container. Keeps up to 2 months.
- Reheating:
- Oven: Keep wrapped in foil and bake at 350°F (175°C) for 15–20 minutes until warmed through.
- Microwave: Remove foil or plastic, cover with a damp paper towel, and heat for 1–2 minutes (the tortilla may soften).
- Skillet: Toast on low heat, covered, flipping occasionally, until hot inside and crisp outside.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife