Gluten-Free Smothered Burrito
Satisfy your Tex-Mex cravings with this irresistible Gluten-Free Smothered Burrito recipe, perfect for a hearty weeknight dinner or a flavorful family feast. Made with warm, gluten-free tortillas stuffed with a savory mix of seasoned ground beef, black beans, and melted cheddar cheese, these burritos are then topped with a rich and tangy gluten-free enchilada sauce for that signature "smothered" finish. A quick 15-minute prep and 30-minute cook time make this dish both convenient and delicious, while toppings like fresh cilantro and a creamy dollop of sour cream add vibrant flavor and texture. Packed with bold spices like cumin and chili powder, and naturally gluten-free ingredients, this comforting Mexican-inspired recipe is as easy to prepare as it is to enjoy. Whether you're avoiding gluten or just looking for a crowd-pleasing classic, these smothered burritos are sure to hit the spot.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 1 cup Black beans, drained and rinsed
- 1 cup Shredded cheddar cheese
- 1 cup Salsa
- 15 ounces Enchilada sauce, gluten-free
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
Add ground beef to the skillet. Cook until browned, about 7-10 minutes, breaking up the meat with a spatula.
Stir in cumin powder, chili powder, and salt. Mix well to combine.
Add black beans to the skillet with the beef mixture. Stir and continue to cook for another 3-4 minutes. Remove from heat.
Warm the gluten-free tortillas slightly in the microwave, about 20 seconds, to make them pliable.
In the center of each tortilla, place 1/4 cup of the beef and bean mixture, a couple of tablespoons of salsa, and a sprinkle of cheese.
Roll up each tortilla tightly and place it seam-side down in a 9x13 inch baking dish.
Pour the gluten-free enchilada sauce evenly over the top of the burritos.
Sprinkle the remaining shredded cheese over the top of the burritos.
Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes.
Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Serve each smothered burrito topped with a dollop of sour cream and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.3 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 341 mg | 26% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 847 mg | 18% | |
*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.
