Quick and Easy Beef Burritos

easy beef burritos

Quick. Easy. Simple. Delicious. All music to a mom’s ears on busy nights. And there is almost no busier season than May and the last weeks of school. We moms need all the help we can get! Our particular offer of help comes in the form of this recipe for Easy Beef Burritos.

easy beef burritos stacked on a platter

The Method

This recipe is as straightforward as can be. Start by cooking ground beef and diced onion to golden perfection, then add tomatoes with spices, beans, and spinach. Wrap it all up in flour tortillas with some shredded cheddar cheese before toasting the burritos in a dry pan.

Need help wrapping up your burritos? Yep, us too. Check out this great tutorial from The Kitchn.

It’s foolproof and so amazing! Make up a batch this week, and double the recipe so you have plenty to freeze. That way, you can pull them out on a moment’s notice to serve extra people or to avoid cooking. Either way, these are a wonderful option for your family dinner!

easy beef burrito cut in half

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easy beef burritos

Easy Beef Burritos

Full of spiced ground beef, veggies, and cheese, our easy beef burritos is the simple dinner-saving recipe you need!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine American, Mexican
Servings 6 burritos


  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1/4 cup finely diced yellow onion about 1/2 of a medium onion
  • 2 tablespoons finely diced jalapeno about 1 medium jalapeno, ribs and seeds removed
  • 2 cloves garlic minced
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons smoked paprika
  • 2 teaspoons coarse kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 14-1/2 ounce can fire-roasted tomatoes
  • 1 14-1/2 ounce can black beans drained and rinsed
  • 2 cups fresh spinach roughly chopped
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons lime juice from 1 small lime
  • 2 cups shredded cheddar cheese
  • 6 10- inch flour tortillas


  • Cook the Beef and Veggies: Heat the oil in a large nonstick skillet over medium heat. When hot, add the ground beef and crumble with a fork or wooden spoon until it is broken up into small pieces. Add the onion and jalapeno, then cook altogether until the beef is no longer pink and the veggies are soft. Continue to break up the meat as necessary.
  • Add Spices and Tomatoes: When the meat is fully cooked, Add the garlic and cook for one minute. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir until the meat is coated with the spices, then add the tomatoes (with their juices), beans and spinach. Continue cooking until the mixture is warmed through. Remove from the heat and stir in the cilantro and lime juice. Taste and adjust the seasonings as needed.
  • Fill and Shape the Burritos: Lay the tortillas on a clean work surface and evenly distribute the cheese, laying it in a line down the center of the tortilla. Be sure to leave at least an inch on either end of the line of cheese. Next, distribute the beef mixture evenly on top of the cheese (about 1 cup filling per burrito).
    Roll each burrito up by first folding the sides over the filling, then taking the side closest to you and folding it up and over the filling so that the filling is fully enclosed. Continue rolling away from you to fully wrap the burrito, then rest it seam-side down until all the burritos are rolled.
  • Toast the Burritos: Wipe out your non-stick pan and return it to medium-low heat. When it is hot, gently place three of the burritos seam-side down in the pan. Toast gently, turning down the heat if necessary, until the first side is golden brown, 3-5 minutes. Turn over and toast the second side. Continue with the remaining burritos.


  • These burritos can be wrapped in aluminum foil and frozen for up to 3 months. Simply prepare them through rolling, then tightly wrap with foil and freeze. To enjoy, bring them to room temperature before unwrapping and toasting the burritos in a non-stick pan over low heat.
  • For a spicier burrito, don’t remove the ribs and seeds from the jalapeno.
  • This recipe was inspired by “Easy Burritos” by Ali Slagle for the NY Times.
Keyword burritos, ground beef
Tag @mealtimejoy on instagram if you made this recipe

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