Go Back

Chipotle Beef Burritos

Chipotle beef burritos with seasoned ground beef, black beans, and rice, wrapped tight in warm flour tortillas. Simmered chipotle peppers in adobo create a smoky filling that’s bursting with melty Monterey Jack and salsa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Beef filling base
  • 1 lb ground beef or diced steak
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo, minced Use 2 for mild, 3 for spicier.
  • 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
Burrito assembly
  • 4 large flour tortillas
  • 0.25 cup Sour cream For serving.
  • 0.25 cup jalapeños For serving.
  • 0.25 cup cilantro For serving.
  • 0.25 tsp Salt and pepper to taste Adjust to your preference.

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 it looks translucent at the edges.
  2. Add minced garlic to the skillet and cook 1 minute more. Stir so the garlic becomes fragrant without browning.
  3. Add ground beef or diced steak and cook until browned, breaking apart as it cooks. Keep stirring until no pink remains.
  4. Stir in minced chipotle peppers in adobo, adobo sauce, and cumin. Cook and stir until the mixture looks evenly coated.
  5. Simmer for 5 minutes to blend flavors. The sauce should reduce slightly and cling to the beef.
  6. Add cooked black beans and cooked rice, stirring to combine. Cook 1–2 minutes until everything is hot and cohesive, then season with salt and pepper.
Warm tortillas and assemble burritos
  1. Warm the flour tortillas in a dry skillet. Heat until pliable, about 30–45 seconds per side, with light browning spots.
  2. Fill each tortilla with about 1 cup of the beef mixture. Distribute the filling in the center so it’s easy to roll tightly.
  3. Top the filling with shredded Monterey Jack cheese. Add enough to create melty pockets when the burrito rests briefly.
  4. Roll each tortilla tightly, tucking in the sides. Press gently with your hands to form a snug, seam-down shape.
  5. Serve with additional salsa roja, sour cream, jalapeños, and cilantro. Let the sauce drip for that cross-section look.

Notes

Pro tip: Warm tortillas right before assembling so they roll without cracking. Store assembled burritos covered in the refrigerator up to 3 days; reheat in a skillet until hot throughout. Freezing works for the beef mixture (up to 3 months), but tortillas may soften—assemble fresh for best texture. For a lower-fat option, use 90% lean ground beef and reduce the cheese slightly while keeping the chipotle sauce the same.