Crispy Beef and Bean Burritos Recipe with Creamy Jalapeno-Cilantro Sauce
Some dinners are just meant to be eaten with your hands. These crispy beef and bean burritos are packed with seasoned ground beef, creamy refried beans and melty cheese, then pan-fried until the tortillas turn golden and crunchy. The real star, though, is the creamy jalapeño-cilantro sauce, which is fresh, tangy and just spicy enough to wake everything up. It’s an easy weeknight meal that tastes like your favourite Tex-Mex takeout.
Ingredients
Makes: 6 burritos
Prep time: 15 minutes
Cook time: 20 minutes
For the Burritos
- 450 g (1 lb) lean ground beef
- 1 tbsp oil, plus more for crisping
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp chilli powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper, to taste
- 3 tbsp tomato paste or salsa
- ¼ cup (60 ml) water
- 1 can (about 450 g) refried beans, or 1½ cups mashed pinto beans
- 1½ cups (150 g) shredded cheddar or Mexican-blend cheese
- 6 large flour tortillas (25–30 cm / 10–12 inch)
For the Creamy Jalapeño-Cilantro Sauce
- ½ cup (120 g) sour cream or thick Greek yogurt
- ¼ cup (60 g) mayonnaise
- 1 jalapeño, roughly chopped (remove seeds for less heat)
- 1 packed cup fresh cilantro (coriander), stems included
- 1 small garlic clove
- Juice of 1 lime
- ¼ tsp salt
- 1–2 tbsp water, to thin if needed
How to Make the Jalapeño-Cilantro Sauce
Add the sour cream, mayonnaise, jalapeño, cilantro, garlic, lime juice and salt to a blender or food processor. Blend until smooth and bright green, adding a splash of water if it’s too thick to drizzle. Taste and adjust the salt or lime, then refrigerate the sauce while you make the burritos. It tastes even better after the flavours have had a few minutes to come together.
How to Make the Crispy Beef and Bean Burritos
- Cook the beef. Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes until soft, then add the garlic and beef. Break the beef apart and cook until browned and no longer pink, about 6–7 minutes. Drain any excess fat.
- Season the filling. Stir in the chilli powder, cumin, paprika, oregano, salt and pepper. Add the tomato paste or salsa and water, and simmer for 2–3 minutes until thick and saucy.
- Warm the tortillas. Heat the tortillas briefly in a dry pan or microwave for a few seconds so they’re soft and easy to fold without tearing.
- Assemble. Spread a layer of refried beans down the centre of each tortilla. Top with the beef mixture and a generous handful of cheese. Fold in the sides, then roll up tightly from the bottom.
- Crisp them up. Wipe out the skillet and heat a thin layer of oil over medium heat. Place the burritos seam side down and cook for 2–3 minutes per side, until golden and crispy all over. Work in batches if needed.
- Serve. Slice the burritos in half and serve hot with the jalapeño-cilantro sauce for drizzling or dipping.
Other Ways to Get Them Crispy
If you’d rather not pan-fry, you can bake the burritos instead. Brush them lightly with oil, place them seam side down on a baking tray and bake at 220°C (425°F) for 15 to 20 minutes, until golden. In an air fryer, cook them at 200°C (400°F) for 6 to 8 minutes, turning halfway through.
How to Store and Freeze
Store leftover burritos wrapped in foil in the fridge for up to 3 days, and keep the sauce in a separate airtight container for up to 4 days. To freeze, wrap the uncooked or cooked burritos individually in foil or plastic wrap and freeze for up to 3 months. Reheat from frozen in the oven at 190°C (375°F) for 25 to 30 minutes, or thaw overnight and crisp them in a pan.
The Bottom Line
Crispy on the outside, cheesy on the inside and finished with a cool, zesty sauce, these beef and bean burritos are a guaranteed family favourite. Make a batch tonight, and don’t be surprised if the jalapeño-cilantro sauce ends up on everything else in your fridge too.
