The Lunch Lady
Beef and bean burritos
Golden, skillet-seared burritos filled with seasoned ground beef, a small amount of mashed pinto beans and melted Monterey Jack. Mash the beans on their own first for a filling that holds together.
Published · Updated
- Servings
- 6 large burritos
- Total time
- About 50 minutes
Times are approximate and include searing the burritos in batches.
Mash the beans first
These were still very much beef burritos. Plenty of seasoned beef, melted cheese and a golden tortilla. We worked a little mashed pinto bean into the filling to get more fiber into a lunch the kids wanted to eat.
Michigan State's beef-and-bean report got me interested. It describes beef patties with less than 25 percent beans that were not immediately distinguishable from all-beef patties in taste or appearance. We tried that idea in burritos.
The big lesson came in the first batch. I tried mashing the beans with the beef already in the pot. Some bigger pieces stayed intact, and a few kids started dissecting their burritos to pick them out. The next batches were much better. Mash the beans really well in their own bowl, then fold them into the beef.
I cooked our beans in the Instant Pot. At home, I'd open a can. You only need about a cup of drained beans for this batch.
The kids loved the burritos. Fiber helps keep digestion moving, and beans give us a practical way to add some to a familiar meal.
In the kitchen
Recipe video
Home recipe
Beef and bean burritos
The Lunch Lady · Jared Veldheer
- Servings
- 6 large burritos
- Prep time
- About 20 minutes
- Cook time
- About 30 minutes
- Total time
- About 50 minutes
Times are approximate and include searing the burritos in batches.
Equipment: Large skillet, mixing bowl, potato masher or fork, clean skillet or griddle, spatula and instant-read thermometer
Ingredients
Check off ingredients as you go.
Beef and bean filling
Roll and sear
Instructions
Make the filling
- Mash the drained beans thoroughly in a separate bowl. Use a potato masher, a sturdy fork or a small food processor. Work out the big pieces before they go anywhere near the beef. Add a spoonful of the measured broth if needed to make a thick, smooth mash.
- Brown the beef in a large skillet over medium-high heat, breaking it into small crumbles. Let the released liquid cook away so the meat can brown. Work in two batches if your skillet is crowded. Cook the ground beef to 160°F.
- Stir in the chili powder, paprika, cumin, garlic, onion powder, oregano, pepper, coriander, sugar and salt. Cook for 1 to 2 minutes, stirring, so the spices bloom in the beef fat.
- Whisk the optional miso into the remaining broth. Add it to the skillet and scrape up the browned bits. Fold in the smooth bean mash until evenly mixed.
- Simmer over low heat for about 5 minutes, stirring, until the filling holds together on a spoon. Tilt the skillet and spoon off any excess pooled fat. Taste and adjust the salt. If the filling is dry, add broth a tablespoon at a time; it should be moist without running out of the burrito.
Roll and sear
- Warm each tortilla briefly in a dry skillet until pliable. Divide the filling evenly among the six tortillas, keeping it in a line across the lower third. Add 1 ounce of cheese to each.
- Fold the sides inward and roll firmly away from you. Set each burrito seam-side down.
- Heat a clean skillet or griddle over medium heat with a thin film of oil. Sear seam-side down for about 1 1/2 to 2 minutes, until golden and sealed. Flip and cook the second side for another 1 1/2 to 2 minutes. Work in batches and lower the heat if the tortilla browns too quickly.
- Slice and serve with salsa if you like.
Recipe notes
- Measure the beans after draining. A whole 15-ounce can supplies more than this recipe needs.
- Mild chili powder here means a seasoning blend, not straight cayenne.
- Miso adds savory flavor and salt. Check its label if soy or wheat matters for your table.
- Regular 80/20 ground beef works well. Drain excess fat after the beans are mixed in, then make the final salt adjustment.