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Chipotle Beef Burritos

Chipotle beef burritos with seasoned ground beef, black beans, and rice, wrapped tightly in flour tortillas and finished with melty Monterey Jack. The filling is simmered with minced chipotle peppers in adobo for smoky heat, then assembled so each burrito slices with a hearty, flavorful cross-section.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chipotle beef burrito filling
  • 1 lb ground beef or diced steak
  • 2 tbsp olive oil
  • 1 onion
  • 3 cloves garlic
  • 2 tsp chipotle peppers in adobo minced; use 2–3 peppers to control heat
  • 2 tbsp adobo sauce
  • 1 tsp cumin
  • 1 cup cooked black beans
  • 1 cup cooked rice
  • 1 cup shredded Monterey Jack cheese
Burrito assembly and serving
  • 1 cup salsa roja
  • 4 flour tortillas large
  • 0.25 sour cream for serving; optional
  • 0.25 jalapeños for serving; optional
  • 0.25 cilantro for serving; optional
  • salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the chipotle beef
  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes, stirring occasionally so it doesn’t brown.
  2. Add the minced garlic and cook for 1 minute more. Keep it moving so it turns fragrant without burning.
  3. Add the ground beef (or diced steak) and cook until browned, breaking apart as it cooks. Continue until no large pink pieces remain.
  4. Stir in the minced chipotle peppers, adobo sauce, and cumin. Cook for 5 minutes, simmering gently to blend the smoky, spicy flavors.
  5. Add the cooked black beans and cooked rice, then stir to combine. Season with salt and pepper to taste and cook until heated through, about 2–3 minutes.
Warm tortillas and assemble burritos
  1. Warm the flour tortillas in a dry skillet. Heat until pliable, about 30–45 seconds per side.
  2. Fill each tortilla with about 1 cup of the beef mixture. Spoon it into the center so it stays compact for tight rolling.
  3. Top each filled tortilla with shredded Monterey Jack cheese. Let the cheese sit on top so it starts melting from the hot filling.
  4. Roll the burritos tightly, tucking in the sides. Place seam-side down to hold their shape.
  5. Serve with additional salsa roja, sour cream, jalapeños, and cilantro. Add these at the table for easy control of heat and creaminess.

Notes

For the tightest wraps, keep tortillas warm and flexible—heat them in short bursts right before assembling. Store assembled burritos covered in the fridge up to 3 days; reheat in a skillet until hot throughout. Freezing is yes for the filling (up to 2 months); assemble after thawing for best tortilla texture. For a lighter option, swap half the beef for finely diced lean steak or use a 93% lean ground beef.