Beef Burritos

The formula

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%
aromatics	23%	1%
vegetables and beans	200%	35%
liquid	5%	0%

Where it stands out

• #5 of 111 for heat level

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

3 g	1 tsp each onion powder (, dried oregano, salt)
4 g	2 tsp each dried cumin powder (, paprika)
1 g	1/4 tsp black pepper
1 g	1/4 tsp cayenne pepper (, or to taste (optional))
7 g	1/2 tbsp olive oil
6 g	2 garlic cloves
75 g	1/2 onion (, finely chopped)
500 g	500g / 1 lb beef mince (ground beef), I use lean
33 g	2 tbsp tomato paste
44 g	3 tbsp water
	6 - 8 large soft flour tortillas or round wraps ((~25cm/10”+) (Note 1))
555 g	3 cups cooked rice (, warm not piping hot (I use white long grain))
270 g	3 cups iceberg lettuce or cabbage (, finely sliced (use cabbage if freezing))
154 g	1 cup corn kernels (I use canned, drained)
180 g	1 cup black beans (I use canned, drained)
1233 g	3 tomatoes, deseeded and diced
75 g	1/2 red onion (, finely chopped)
	Finely chopped coriander / cilantro ((optional))
150 g	1 1/2 cups / 150g shredded cheese of choice (melting kind)

Method: 7 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“These burritos are AMAZING! Sooooo tasty. I burned my first couple, dry frying to try & melt the cheese (only did 10 mins med-low heat but they charcoaled sadly). I also cooked WAY too much rice, cooked 3 cups uncooked which turned into a plethora of rice!” — a cook, 5.0★

“These are delicious easy prep for dinners while travelling in our caravan. I have packed them in vacuum seal bags and then freeze and defrost as needed. Side note- wrap in baking paper before foil. They don’t stick then, also easy to unwrap and keep rolled tig” — a cook, 5.0★