Go Back

Chipotle Beef Burritos

Chipotle beef burritos with tightly wrapped flour tortillas bursting with seasoned beef, black beans, rice, and melted Monterey Jack. Smother with salsa roja and finish with jalapeños, cilantro, and sour cream for a handheld Mexican meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Burrito filling
  • 1 lb ground beef or diced steak
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 garlic minced
  • 2 chipotle peppers in adobo minced; use 2-3 depending on heat
  • 2 tbsp adobo sauce
  • 1 tsp cumin
  • 1 cup cooked black beans
  • 1 cup cooked rice
  • 1 cup shredded Monterey Jack cheese
  • 1 cup salsa roja
  • 1 salt and pepper to taste
To assemble
  • 4 flour tortillas large
  • 0.5 sour cream for serving
  • 0.25 jalapeños for serving
  • 0.25 cilantro for serving

Equipment

  • 1 large skillet

Method
 

Cook the chipotle beef mixture
  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes, until it looks glossy and translucent.
  2. Add the minced garlic and cook for 1 minute. Stir constantly so it becomes fragrant without browning.
  3. Add the ground beef (or diced steak) and cook until browned, breaking apart as it cooks. Keep the pieces separated so you get an even, crumbly texture.
  4. Stir in the minced chipotle peppers, adobo sauce, and cumin. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and clings to the meat.
  5. Add the cooked black beans and cooked rice, stirring to combine. Cook 1-2 minutes so everything is hot and evenly coated, then season with salt and pepper to taste.
Warm tortillas and assemble burritos
  1. Warm the flour tortillas in a dry skillet. Heat about 15-30 seconds per side until pliable with light golden spots.
  2. Fill each tortilla with about 1 cup of the beef mixture and top with shredded Monterey Jack cheese. Roll tightly, tucking in the sides so the burrito stays compact.
  3. Serve immediately with additional salsa roja, sour cream, jalapeños, and cilantro. Let the cheese set for a minute so it melts into the filling.

Notes

Pro tip: keep the skillet hot when browning the beef so you develop flavor, then simmer briefly so the chipotle sauce coats the beans and rice. Store assembled burritos in the refrigerator up to 3 days; rewarm in a skillet or oven until hot. Freezing works best for the filling only—freeze up to 3 months and assemble fresh. For a lighter option, swap Monterey Jack for reduced-fat cheese and choose leaner ground beef.