Grammy's Kitchen · Burritos · Beef Burrito
One of 111 burritos recipes we measured
from www.wellplated.com
8 cooks on www.wellplated.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 1% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 14% | 1% |
| vegetables and beans | 0% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon canola oil or neutral cooking oil of choice |
| 454 g | 1 pound lean ground beef |
| 4 g | 1 1/2 teaspoons chili powder |
| 1 g | 1 teaspoon dried oregano |
| 2 g | 1 teaspoon ground cumin |
| 4 g | 3/4 teaspoon kosher salt |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/2 teaspoon smoked paprika |
| 150 g | 1 small yellow or white onion (1/4-inch diced) |
| 425 g | 1 (15-ounce) can reduced-sodium black beans, (rinsed and drained) |
| 1 cup prepared salsa | |
| 6 burrito-size flour tortillas (about 10 inches) | |
| 227 g | 2 cups (8 ounces) shredded Monterey Jack, sharp cheddar, or Mexican blend cheese |
| Sour cream | |
| Avocado | |
| Hot sauce | |
| Chopped fresh cilantro |
Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a new family favorite! My freezer is full of delicious burritos, and the kids want more already. We did choose to add cilantro-lime rice to fill out the volume (about 3 uncooked rice cooker cups/4.5 cups cooked to a DOUBLED recipe). We made half with p” — a cook, 5.0★
“Made these for a small get-together with friends and they were a hit. Everyone built their own burrito and choosing their toppings which made it fun. The beef filling was the star, its really well seasoned and not dry at all. I’ll probably double the recipe ne” — a cook, 5.0★