About this recipe

Hearty, crowd-pleasing burritos packed with seasoned ground beef, fluffy cilantro-lime rice, creamy refried beans, melted cheese, and all the classic fixings — all wrapped up in a warm flour tortilla. These freeze beautifully, making them a go-to for meal prep and busy weeknights alike.

Instructions

1. 1

   Combine the rinsed long-grain white rice and water in a saucepan. Bring to a boil ^[over high heat], then reduce to ^[a low simmer], cover, and cook for 15 minutes until the water is absorbed. Remove from heat, let steam for 5 minutes, then fluff with a fork and stir in the lime juice and chopped cilantro. Season with a pinch of salt.

2. 2

   While the long-grain white rice cooks, heat a large skillet ^[over medium-high heat]. Add the lean ground beef and diced yellow onion. Cook, breaking up the meat with a wooden spoon, for 6–8 minutes until the lean ground beef is browned and the yellow onion is softened. Drain any excess fat.

3. 3

   Add the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir and cook for 1 minute until fragrant. Pour in the tomato sauce and stir to combine. Reduce heat to ^[medium-low] and simmer for 3–4 minutes until the mixture is slightly thickened and saucy. Taste and adjust seasoning.

4. 4

   Warm the large flour tortillas one at a time in a dry skillet ^[over medium heat] for about 20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. Spread a generous spoonful of warmed refried beans down the center of each large flour tortillas, leaving a 2-inch border on each side.

5. 5

   Layer on a scoop of cilantro-lime long-grain white rice, a portion of the seasoned lean ground beef, and a handful of shredded Mexican cheese blend. Add sour cream, salsa, and avocado if using. Fold in the sides of the large flour tortillas, then roll tightly from the bottom up, tucking the filling in as you go. Serve immediately, or wrap in foil to keep warm.