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Chipotle Beef Burritos

Chipotle beef burritos with smoky adobo-seasoned ground beef, simmered with cumin, then tucked into warm flour tortillas with black beans, rice, and melty Monterey Jack. Tightly wrapped for a handheld bite with saucy filling and easy cross-section appeal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Filling and seasoning
  • 1 lb ground beef or diced steak
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic, minced
  • 2 chipotle peppers in adobo, minced Use 2 for mild, 3 for hotter burritos.
  • 2 tbsp adobo sauce
  • 1 tsp cumin
  • 1 cup cooked black beans
  • 1 cup cooked rice
  • 1 cup shredded Monterey Jack cheese
  • 1 cup salsa roja
  • 0.25 sour cream For serving; optional.
  • 0.25 jalapeños For serving; optional.
  • 0.25 cilantro For serving; optional.
  • 0.25 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the chipotle beef filling
  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes, until glossy and translucent.
  2. Add minced garlic and cook 1 minute more, stirring constantly so it smells fragrant without browning.
  3. Add the ground beef (or diced steak) and cook until browned, breaking apart as it cooks, about 8–10 minutes, until no pink remains.
  4. Stir in minced chipotle peppers in adobo, adobo sauce, and cumin. Simmer for 5 minutes to blend flavors, bubbling gently and turning the sauce darker.
  5. Add cooked black beans and cooked rice and stir to combine. Cook 2–3 minutes, until hot and evenly coated, then season with salt and pepper to taste.
Warm tortillas and assemble burritos
  1. Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, until flexible and lightly toasted with steam.
  2. Fill each tortilla with about 1 cup of the beef mixture and top with shredded Monterey Jack cheese, letting the cheese mound in the center.
  3. Roll tightly by tucking in the sides as you fold, creating a snug burrito seam, then set seam-side down.
  4. Serve with additional salsa roja, sour cream, jalapeños, and cilantro so sauce drips and the filling stays warm.

Notes

Pro tip: Keep the burritos tightly rolled—warm tortillas stay pliable, so they won’t crack. Store assembled burritos in the refrigerator up to 3 days; reheat in a skillet over medium until hot. Freeze the beef-and-beans filling for up to 2 months; thaw and rewarm, then assemble fresh. For a lighter option, swap some of the beef for extra beans or use lean ground beef.