Creamy, melty-cheese-loaded burrito’s filled with zesty Mexican rice and a mildly spicy beef-bean mixture. Inspired by Chipotle. Best homemade Mexican fastfood ever.
Last Wednesday I showed you guys my recipe for cilantro and lime tomato rice. Today, I’ll be showing you how to use it to make an actual AMAZING beef and rice burrito. This recipe was inspired by the burrito from Chipotle. And you guys just have to try this. It’s amazing. You will never want another burrito. This burrito is loaded with a delicious beef and veggies mixture, and is finished with a nice layer of oey-goey-melty melty cheese. It is heaven made at home. Perfect for a good simple dinner with friends (or as a cheat lunch. Yes, burritos can be lunch too 😉 )
For the beef mix, I used ground beef and a few standard Mexican veggies: corn, leek, red bell pepper and cabbage. In addition, I couldn’t leave out the famous kidneybeans. In The Netherlands, premade Mexican mixes with these ingredients are sold in most supermarkets. If I have little time on hands (which I usually do) I go for the premade mixed. And let me tell you: No one is stopping you from using them too. Hey, anything to make life easier, right? 🙂 Also, don’t feel obligated to use the exact same vegetables. If you’re into other vegetables feel free to substitute, add or remove. It’s all up to you 😀
As for the spices: This spice mix tastes mildly spicy if you combine it with the rest of the ingredients for the burrito. However, if you’re not into spicy or making this for kids, omit the chili powder. It’s perfectly fine. And if you want the mix to be extra spicy, add another ½-1 tsp of chili powder. Take care to increase the chili powder little at a time and to keep tasting, because the chili powder can get too spicy quite fast.
Once you’ve got your beef mixture, all there’s left is to assemble the lot. I like to pop the burritos into the oven for a couple of minutes to get that melty cheese deliciousness. I would almost say this last step is mandatory. No wait, you know what? I’m just going to tell you: the oven step is mandatory. Burritos can not go without melty cheese. You know I’m right. It’s a sin. 😛 Once the burritos are out of the oven, add a handful of fresh lettuce and wrap it all up. Serve as is or with a dollop of sour cream. Your choice.
What’s your favorite Mexican food?
- 300 g lean ground beef
- 70 g longbeans, cut, washed and drained
- 3 leaves of cabbage, cut in strips, washed and drained
- 1 small can corn (100 g), washed and drained
- ¼ can kidney beans (50 g), washed and drained
- 1 small red bell pepper, cut, washed and drained
- ½ leek, cut, washed and drained
- 1 Tbsp oil, for cooking
- 2 tsp paprika powder
- 1½ tsp chili powder
- 1½ tsp ground cumin
- 1 tsp garlic powder
- ¼-½ tsp salt (to taste)
- 8 soft flour tortillas
- 1 Mexican Rice
- 150 g grated cheese
- 100 g lettuce, finely cut, washed and drained
- Preheat the oven to 200 C.
- Cook the ground beef until fully cooked through in a nonstick pan on medium-high heat. Transfer the ground beef to a sieve.
- In the same pan, heat 1 Tbsp of cooking oil on medium-high heat.
- Add the longbeans and cook for 2-4 minutes before adding the cabbage, corn, beans, red bell pepper and leek. Continue cooking until all the vegetables are just done.
- Add the ground beef and spices. Adjust salt to taste. Stir until everything is mixed evenly and remove pan from heat. Let the beef mixture cool slightly.
- Assemble the burritos: Spread a layer of rice in the middle of the tortilla. Add the beef mixture and cheese on top.
- Transfer the tortilla to the oven and bake for 3-5 minutes or until cheese is completely melted.
- Remove tortilla from the oven, add lettuce and wrap it up like a burrito. Repeat steps for other tortillas.