Cowboy Burritos
Saddle up your taste buds for these bold and hearty Cowboy Burritos! Packed with smoky, spiced ground beef, black beans, and tangy diced tomatoes with green chilies, this recipe is a flavor fiesta wrapped in a soft flour tortilla. Each burrito is layered with fluffy white rice, melty cheddar cheese, zesty lime juice, and a dollop of sour cream, all complemented by a sprinkle of fresh cilantro. Perfect for weeknight dinners or meal prep, these burritos come together in just 40 minutes and are sure to satisfy even the hungriest appetites. Customize them with your favorite salsa for an extra kick, and serve them warm for a Tex-Mex feast that's as effortless as it is delicious! Keywords: Cowboy Burritos, Tex-Mex burrito recipe, spiced ground beef burrito, easy family dinner, burrito meal prep.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 can black beans
- 1 can diced tomatoes with green chilies
- 1 small yellow onion
- 2 garlic cloves
- 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- 2 cups cooked white rice
- 0.25 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 0.5 cup sour cream
- 0.5 cup salsa (optional)
Instructions
Dice the onion and mince the garlic cloves. Drain and rinse the black beans.
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 more minute, stirring frequently.
Increase the heat to medium-high and add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to coat the beef with the seasonings.
Add the rinsed black beans and the can of diced tomatoes with green chilies (including the liquid). Stir to combine and let the mixture simmer for 5-7 minutes until most of the liquid has evaporated.
While the beef mixture is simmering, warm the tortillas in a dry skillet or in the microwave to make them pliable.
To assemble the burritos, lay a warm tortilla on a flat surface. Spread 1/3 cup of cooked rice in the center of the tortilla.
Top the rice with 1/4 cup of the beef mixture, a sprinkle of shredded cheddar cheese, a spoonful of sour cream, a drizzle of lime juice, and a pinch of fresh cilantro. Add salsa if desired.
Fold in the sides of the tortilla, then roll it up tightly to seal. Repeat with the remaining tortillas and fillings.
Serve the Cowboy Burritos warm with additional salsa or sour cream on the side if desired.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.8 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 295 mg | 23% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
