Taco Bell Beef and Bean Burrito Recipe
If you love bold flavors, cheesy goodness, and the perfect blend of spices, this Taco Bell-inspired Beef and Bean Burrito recipe is sure to hit the spot! Loaded with seasoned beef, black beans, fresh pico de gallo, and plenty of cheese, this recipe is a must-try. Let’s dive in!
Ingredients
- 500 g ground beef
- 1 small brown onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 2 fresh tomatoes diced (seeds removed)
- ½ cup vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder adjust to taste
- ½ teaspoon black pepper
- Salt to taste
- 1 can 400g black beans, rinsed and drained
- 2 tablespoons chopped fresh cilantro
- 4 large tortillas
- 1 cup shredded lettuce
- 1 cup shredded sharp cheese cheddar or a Mexican blend works well
- ½ cup sour cream
- Optional extras: refried beans Mexican rice, corn
Instructions
- Combine diced tomatoes, red onion, jalapeños, and cilantro in a bowl. Add lime juice, season with salt and pepper, and mix well. Set aside.
- Sauté diced onion in a skillet with olive oil until softened, then add minced garlic and cook for another minute. Add ground beef, breaking it up as it browns. Stir in spices (cumin, smoked paprika, chili powder, and black pepper), followed by red bell pepper, tomatoes, tomato paste, and vegetable stock. Simmer for 10 minutes, then mix in black beans and cilantro.
- Place shredded lettuce on a tortilla, add a scoop of the beef filling, sprinkle shredded cheese, and top with sour cream and pico de gallo.
- Fold the tortilla tightly into a burrito and grill on a dry skillet over medium heat until golden and crispy on both sides.
- Serve the burritos warm, with any additional toppings like refried beans, Mexican rice, or extra pico de gallo. Enjoy!
Video
Notes
To store, wrap burritos tightly in foil or plastic wrap and refrigerate for up to 3 days. For longer storage, freeze them in airtight containers for up to 3 months.