Simple Beef & Bean Burritos

Our Story

These are one of Gab's favorite recipes to make ahead because they are simple, filling, and make busy days so much easier. She makes a batch, we have a few for dinner, then the rest get wrapped and tucked in the freezer for the weeks when practice, travel, and life stack up. The cauliflower rice stretches the filling and sneaks in vegetables without anyone noticing, and a quick sear at the end gives them that crispy burrito-shop exterior.

Quick Stats

• Makes: 6 to 8 burritos

• Prep: 10 min

• Cook: 20 min

• Total: 30 min

• Difficulty: 1 / 5

• Cost: $$

Ingredients

For the filling

• 1 lb grass-fed or ancestral beef blend

• 1 can black beans, drained and rinsed

• 1 can diced tomatoes with green chiles, drained

• 1 bag cauliflower rice

• Taco seasoning, to taste

• Hot sauce, to taste

For the burritos

• 10-inch flour tortillas

• Freshly shredded cheddar cheese

• Salsa

• Sour cream

Instructions

1. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease if needed.

2. Stir in the taco seasoning, black beans, diced tomatoes with green chiles, cauliflower rice, and a few dashes of hot sauce. Cook until everything is heated through and the cauliflower rice is tender.

3. Warm the tortillas for a few seconds so they are easier to roll.

4. Fill each tortilla with the beef mixture, a handful of shredded cheddar, a spoonful of salsa, and a dollop of sour cream.

5. Fold in the sides and roll tightly into burritos. Place them seam side down.

6. For a crispy exterior, heat a lightly greased skillet over medium heat and cook each burrito for 2 to 3 minutes per side until golden brown.

Brands We Used and Love

• Siete Spicy Taco Seasoning

• Eden Foods Organic Black Beans

• Chosen Foods Organic Avocado Oil Spray for the crispy sear

• Stasher Reusable Half-Gallon Silicone Bags for the freezer stash

Shop the full kit here: https://shopmy.us/shop/collections/6262231

Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking

The Dillon Scorecard

• AJ: 4 / 5

• Gab: 5 / 5

• Trey: Didn't try

What We'd Change Next Time

Freshly shredded cheese gives these the best melt, and you can swap the beef for ground turkey or chicken. Add extra hot sauce or diced jalapenos for more heat. Freezer tips: wrap each burrito tightly in foil and freeze up to 2 to 3 months. Reheat from thawed at 350F for 15 to 20 minutes (or air fry at 350F for 6 to 8 minutes), or bake from frozen at 375F for 35 to 40 minutes. Thawing overnight first gives the best texture.

Estimated Nutrition

Per burrito (1 of 8): roughly 550 to 600 calories, 28g protein, 45g carbohydrate, 28g fat. This is an estimate based on standard ingredient values and will shift with your tortilla size and how generous the cheese and sour cream get.

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