# Ground Beef Burritos

Beef burritos are a full meal wrapped in a tortilla: seasoned beef, beans, rice and melted cheese. This version is hearty, easy to build and made to freeze.

The filling is cooked until thick so it stays inside the burrito instead of soaking through. A quick toast in a dry skillet seals the seam and gives a golden, slightly crisp exterior.

- Total time: 35 min (prep 15 min, cook 20 min)
- Serves: 6
- Per serving (estimated): 620 kcal, 30 g protein
- Cuisine: Mexican. Category: Main course. Diet: high-protein.

## Ingredients

- 500 g ground beef (80% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 tbsp chili powder
- 1 tsp ground cumin
- 3/4 tsp salt
- 1/2 cup salsa, plus more to serve
- 1 can (400 g) black beans, drained and rinsed
- 1 1/2 cups cooked rice
- 150 g shredded cheddar or Monterey Jack
- 6 large (10-inch, 25 cm) flour tortillas
- 1/2 cup sour cream, to serve

## Method

1. Heat a 12-inch (30 cm) skillet over medium-high heat. Add the beef and cook 6 to 8 minutes, breaking it up, until browned and no pink remains.
2. Spoon off all but 1 tablespoon of fat. Add the onion and cook 3 minutes until soft. Add the garlic, chili powder, cumin and salt and stir 1 minute until fragrant.
3. Stir in the salsa and black beans and simmer 3 to 4 minutes, until thick and not runny. The beef should read at least 160°F (71°C). Take the pan off the heat and stir in the rice.
4. Warm the tortillas for 15 seconds each in the microwave, wrapped in a damp paper towel, so they fold without cracking.
5. Lay a tortilla flat. Spoon about 3/4 cup filling just below the center, add a handful of cheese, and fold the bottom edge up over the filling.
6. Fold in both sides, then roll tightly away from you, tucking as you go.
7. Heat a clean dry skillet over medium heat and place the burritos seam side down. Toast 1 to 2 minutes per side until golden and crisp in spots. Serve with sour cream and salsa.

## Why it works

- Browning the beef and cooking the spices in the fat creates savory depth in the filling.
- Simmering the beef with salsa and beans until thick keeps the filling from making the tortilla soggy.
- Adding cooked rice off the heat soaks up the excess liquid without turning mushy.
- Warming the tortillas makes them pliable so they roll tightly without tearing.
- Toasting the burrito seam side down seals it and crisps the outside.

## The science

- **Why tortillas crack.** Cold flour tortillas are dry and stiff because their starch and gluten are firm. A few seconds of steam or heat relaxes the gluten and softens the starch, letting the tortilla bend. This is why a warmed tortilla rolls tightly and a cold one splits.
- **Thick filling, no soggy wrap.** Free liquid in a filling migrates into the tortilla and breaks down its structure. Simmering the beef and salsa until thick, then folding in cooked rice, keeps the water bound up in starch so the burrito stays crisp outside and tender inside.

## Tips

- Cool the filling for 10 minutes before rolling; hot filling steams the tortilla and makes it tear.
- Do not overfill; about 3/4 cup per 10-inch (25 cm) tortilla is the limit.
- Roll tight and toast seam side down first so the burrito stays closed.

## Mistakes to avoid

- Rolling cold tortillas, which crack at the folds; warm them first.
- Using a wet filling, which turns the tortilla soggy; simmer until thick.
- Overstuffing, which makes the burrito burst; keep to about 3/4 cup of filling.

## Variations and swaps

- Add a layer of refried beans and a spoon of guacamole before rolling.
- Turn them into smothered burritos with enchilada sauce and cheese baked at 400°F (200°C) for 10 minutes.
- Use ground chicken or turkey, cooked to 165°F (74°C).
- Swap black beans for pinto or refried beans.
- Swap white rice for cauliflower rice to cut carbs.
- Swap cheddar for pepper jack for a spicy kick.

## Storage

Refrigerate within 2 hours and eat within 3 to 4 days. To freeze, wrap each burrito in foil, freeze up to 3 months, and reheat from frozen at 375°F (190°C) for 30 minutes until 165°F (74°C) in the center.

## FAQ

**How do you fold a burrito so it does not fall apart?**

Fold the bottom edge over the filling, fold in both sides, then roll up tightly while tucking. Place it seam side down in a hot pan for a minute to seal.

**Can you freeze beef burritos?**

Yes. Cool the filling first, roll, wrap each in foil and freeze up to 3 months. Reheat from frozen in a 375°F (190°C) oven for about 30 minutes.

**How do I keep my burrito from getting soggy?**

Cook the filling until thick, cool it slightly, and do not add watery toppings inside. Add salsa and sour cream on the side or on top.

**What temperature should the beef reach?**

Ground beef must reach 160°F (71°C). When you reheat leftovers, bring them to 165°F (74°C).

**What size tortillas do I need for burritos?**

Use large 10-inch (25 cm) flour tortillas. Smaller ones are hard to roll without tearing, and corn tortillas are too brittle for burritos.

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Source: https://cookingscientist.com/recipes/beef-burritos (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846