Burritos de Carne Molida con Arroz y Frijoles (Beef and Rice Burritos)
Big soft flour tortillas filled with taco-spiced beef, rice, creamy refried beans and melting cheese, rolled up and toasted.
Made with Flour tortillas and Refried beans (frijoles refritos) and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £1.76 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan over a high heat. Cook the onion for 4 minutes until soft, then add the mince and brown it for 6 minutes, breaking it up.
10 min - 2
Stir in the taco seasoning mix, tomato purée and 100 ml water. Simmer for 5 minutes until thick and clinging to the meat. Take off the heat and stir in the lime juice and coriander.
5 min - 3
Warm your ready made refried beans (see the base recipe) in a small pan with a splash of water for 4 minutes until steaming hot all the way through.
4 min - 4
Warm the flour tortillas in a dry pan for 20 seconds each side so they fold without cracking. Spread each with refried beans, then add rice, beef and cheese in a line across the middle.
- 5
Fold in the sides and roll up tightly. Toast the burritos seam side down in a clean dry frying pan for 2 minutes per side until golden and the cheese melts. Serve hot.
4 min
Tips
- Do not overfill. About 4 generous spoonfuls of filling for a large tortilla is plenty for a neat roll.
- Fold the sides in first, then roll from the bottom, tucking as you go, the way burrito shops do it.
- Warm the tortillas before filling. Cold tortillas crack and split when rolled.
- Cool leftover rice quickly and use it within a day. Never reheat rice more than once.
Storing and freezing
Wrap cooled burritos in foil and keep in the fridge for up to 3 days. Freeze for up to 2 months, then reheat from frozen in a {t180} oven for 30 minutes until steaming hot all the way through.
Questions
Can I freeze these burritos?
Yes. Cool them fully, wrap each in baking paper and foil, and freeze for up to 2 months. Reheat in a hot oven until steaming hot all the way through.
Is this recipe gluten free?
Not as written, because the flour tortillas contain wheat. Use gluten free tortillas for a coeliac friendly version and check the other labels.
What can I use instead of beef?
Turkey or chicken mince works well. For vegetarian burritos use 400 g of cooked black or pinto beans and a diced pepper in place of the meat.
More made with flour tortillas
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.