These beef burritos are my go-to for meal prep — seriously, I make them every couple of weeks. Juicy spiced ground beef, smoky BBQ sauce, rice, black beans, and cheese, all wrapped up in a soft tortilla. They freeze beautifully and reheat like a dream for quick, high-protein meals.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Ground Beef Recipes (Also Great For Meal Prep)
These meal prep beef burritos are packed with flavor, easy to freeze, and crisp up beautifully when reheated. The filling is a mix of seasoned ground beef, black beans, tomato salsa, BBQ sauce, and rice — savory, smoky, a little sweet, and totally satisfying.
Each burrito has protein, fiber, and just the right amount of carbs to keep you full. You can use regular tortillas or high-protein/low-carb wraps (I do both). Freeze them individually, then reheat in the air fryer, oven, or pan for a golden, melty, ready-in-no-time meal.
These beef burritos have saved me from so many last-minute “What’s for dinner? or What’s for lunch” dilemmas. Make a batch, freeze them, and thank yourself later. Let me know if you try them—I love hearing how you customize your burritos.
👩🍳 You might also like these Tex Mex recipes: BBQ-flavored ground chicken tacos, healthy baked chicken tacos, Tex mex casserole, ground beef casserole, and shrimp taco cups.
What You’ll Need
Here is what you’ll need for this perfect meal prep beef and bean burrito recipe. Find the full measurements in the recipe card below.
The Filling:
- Ground beef (lean or regular): Savory, protein-packed base. You can swap for chicken or turkey. I personally use lean ground beef (5-7% fat) to keep those calories and protein in check.
- Flavors: garlic (fresh is best) + spices (cumin, paprika, oregano, onion powder, chili powder) = the dream team for bold flavor. Feel free to use store-bought taco seasoning for a time-saving hack.
- Black beans: Adds fiber, texture, and extra protein. Pinto beans work too. Feel free to leave out and uss more rice.
- Cooked rice: Absorbs all the flavors. I use medium-grain white rice, but brown rice, quinoa or cauliflower rice are good alternatives (although cauli rice can make them a little soggy).
- Tomato salsa & BBQ sauce: The secret to deep flavor with minimal effort. Salsa adds tang, BBQ sauce brings smokiness and a hint of sweetness. The salsa is out of a jar, the kind you get from the pantry section, not the fresh salsa.
- Grated cheese: Melty, gooey goodness. Use cheddar, Monterey Jack, mozzarella or a blend.
- Tortilla wraps: Regular flour tortillas for a classic burrito feel or high-protein, low-carb ones if you prefer a lighter option. Get large soft tortilla wraps, not the small ones.
How To Make Beef Burritos
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for these beef burritos.
- Cook the rice using your preferred method.
- Brown the beef with garlic, salt, and spices.
- Stir in black beans, salsa, BBQ sauce, and cooked rice. Let it cool slightly.
- Assemble the burritos: Add filling and cheese to each tortilla (a little below the middle line), wrap tightly.
- Freeze or cook right away. If cooking, pan-fry, bake, or air fry for a crispy, melty finish.
- To keep these burritos fresh and freezer-burn-free, I wrap each one tightly in plastic wrap and then in foil. I know, not the most eco-friendly, but trust me—it makes a difference! If you prefer, beeswax wraps work too. I also reuse the foil when possible—just unwrap carefully and fold it up for next time.
- Once wrapped, I stash the burritos in a large plastic bag or container for extra protection. Since I make both regular wheat tortillas and low-carb, high-protein ones, I keep them separate by reusing the plastic bags the wraps came in—regular burritos in one, low-carb in another. Makes grabbing the right one so much easier! More instructions on freezing and reheating the burritos in the recipe card below.
Watch The Video
Recipe Tips
- Don’t overstuff! Too much filling = burrito blowout.
- Double wrap for freezing: First in plastic wrap, then foil to prevent freezer burn.
- Best reheating method: Microwave for 2-3 minutes to thaw, then air fry or pan-fry for crispy perfection.
- Make it spicy: Add jalapeños or extra chili powder, or use a spicier tomato salsa.
- Customize it: Swap beef for shredded chicken, turkey, or plant-based crumbles.
- Storage tips: Store wrapped burritos in the fridge for up to 2 days if made with rice or for 3 days if made without rice. Store in the freezer for up to 3 months. Reheat directly from frozen, however, I find it quicker if they’ve been thawed out first (overnight in the fridge or in a microwave) before crisping up in a pan, air fryer, or oven.
- Make the beef and rice filling up to 2 days in advance. Store in the fridge, then assemble and freeze burritos when ready.
Serving Suggestions
- With guacamole or sour cream for dipping. Try my guacamole with jalapenos
- With a fresh salad. Try my carrot slaw or my Mexican salad recipe with corn and black beans for crunch.
- With hot sauce or my salsa tatemada for extra kick.
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Ingredients
- 1 cup uncooked white rice medium-grain, or use 3 cups of cooked rice
- 1 tablespoon olive oil
- 2 lb lean ground beef about 900 grams, see notes
- 2 large cloves garlic minced
- 1.5 teaspoons salt
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder optional
- 1 cup canned black beans drained
- 12 oz mild tomato salsa about 320-340 grams or 1.25-1.5 cups
- 3 tablespoons BBQ sauce
- 12 oz grated cheese about 350 grams, such as Cheddar
- 12 large soft tortilla wraps see notes
Instructions
Cook the rice
- Rinse the rice under cold water 4-5 times until the water runs clear. Strain and cook using your preferred method.
- Instant Pot: Add 1 cup of rice, 1 cup of water, and ½ teaspoon of salt. Set to "Rice." Once the pressure cooking is finished, release the pressure immediately and ensure "Keep Warm" is switched off. Open the lid and stir the rice.
- Stovetop: Add 1 cup of rice, 1.5 cups of water, and ½ teaspoon of salt. Bring to a boil, then reduce the heat to low, cover with a lid, and cook until most of the water is absorbed. Turn off the heat and leave the rice covered to absorb any remaining liquid.
- Rice Cooker: Follow the manufacturer's instructions.
Make the beef filling
- Heat 1 tablespoon of olive oil in a large, deep frying pan over medium-high heat. Add the ground beef and cook for 2-3 minutes, breaking it apart with a spatula. Once the meat's color changes from red/pink to brown, add the garlic, salt, and all the spices. Stir and cook for another 1-2 minutes.
- Add the drained black beans, salsa, and BBQ sauce. Stir through and cook for 1 more minute.
- Finally, stir in the cooked rice until everything is well mixed. Set aside to cool slightly.
Assemble burritos
- Grate the cheese and prepare plastic wrap (Gladwrap), foil, and tortillas, ready for rolling.
- Place a tortilla on a flat surface. Add about 1 cup of the beef and rice mixture slightly below the center of the tortilla. Sprinkle 1 oz (28-30 grams) of grated cheese (about 2-3 tablespoons) on top. Fold in the sides of the tortilla, then roll tightly from the bottom up, keeping everything compact. Repeat until all burritos are rolled. You should yield about 12-13 burritos.
- Tip: Don’t overstuff the burritos, or they will be difficult to wrap and more likely to burst.
- At this stage, you can eat them as is or make them extra delicious by crisping them up for that golden-brown, cheesy goodness.
Cooking the Burritos
- You can cook the wrapped burritos using one of these methods:
- Pan-frying: Heat a little oil in a pan and cook the burritos for 2-3 minutes on each side until golden brown.
- Baking: Preheat the oven to 400°F (200°C) and bake for 10-12 minutes.
- Air-frying: Air fry at 400°F (200°C) for 6-7 minutes until crispy.
Freezing the Burritos
- Wrap each burrito tightly in plastic wrap and then in foil. Yes, it’s not the most eco-friendly, but double-wrapping helps prevent freezer burn. If you prefer, you can use beeswax wraps instead. I recommend reusing the foil—just be careful when unwrapping so you can fold it up for next time (that’s what I do!).
- Once wrapped, place the burritos in a large plastic bag or container before freezing. This provides extra protection. I usually make half with regular wheat tortillas and half with low-carb, high-protein tortillas. I store them separately by reusing the plastic bags the wraps came in—regular burritos in one, low-carb in another.
Reheating from Frozen
- For the best results, partially thaw the burritos before crisping them up. You can do this in three ways:
- Microwave: Heat on high for 2.5-3 minutes, flipping halfway. Fridge thawing: Leave in the fridge overnight. Countertop thawing: Let sit at room temperature for 2-3 hours.
- Then, crisp them up: Pan-fry in a little oil for 2-3 minutes per side until golden. Air-fry at 400°F (200°C) for 8-10 minutes, flipping halfway. Bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
Video
Notes
- Tortilla wraps: Large, soft tortillas work best. Corn and gluten-free wraps tend to be more fragile and prone to tearing, so be gentle when wrapping and avoid overstuffing. I found that low-carb, high-protein tortillas (e.g., Simon’s Pantry in Australia) hold up well and crisp nicely when pan-fried or air-fried.
- Ground beef: I prefer lean ground beef (5-7% fat) to keep the macros balanced, but you can use slightly fattier beef for extra juiciness. Ground chicken or turkey also work well.
- Nutrition Info: Based on using lean ground beef. The calories are between 450-500 depending on the wraps you’re using, also beef and cheese. Protein is about 27-28 grams if using regular flour tortilla but if using low-carb/high-protein wraps, you’ll looking at about 35 grams of protein (still under 500 calories and fewer carbs).
- Don’t overstuff! Too much filling = burrito blowout.
- Double wrap for freezing: First in plastic wrap, then foil to prevent freezer burn.
- Best reheating method: Microwave for 2-3 minutes to thaw, then air fry or pan-fry for crispy perfection.
- Make it spicy: Add jalapeños or extra chili powder, or use a spicier tomato salsa.
- Customize it: Swap beef for shredded chicken, turkey, or plant-based crumbles.
- Storage tips: Store wrapped burritos in the fridge for up to 2 days if made with rice or for 3 days if made without rice. Store in the freezer for up to 3 months. Reheat directly from frozen, however, I find it quicker if they’ve been thawed out first (overnight in the fridge or in a microwave) before crisping up in a pan, air fryer, or oven.
- Make the beef and rice filling up to 2 days in advance. Store in the fridge, then assemble and freeze burritos when ready.
Nutrition
FAQs
Absolutely! Wrap each burrito tightly in plastic wrap and foil to prevent freezer burn.
Microwave for 2-3 minutes to partially thaw, then pan-fry or air-fry to get them crispy.
Yes! Brown rice works great for extra fiber, and cauliflower rice is a good low-carb option but can be a little soggy.
Regular flour tortillas hold up best. Low-carb, high-protein wraps also work well but can be a little more fragile.
Yes! Swap the beef for sautéed mushrooms, lentils, or plant-based crumbles.
These are delicious!!! Made a batch yesterday after seeing this on your site. We had 2 for dinner (pan-fried after wrapping) and the rest are in the freezer and I am already looking forward to when I have the next burrito. Love the macros for this recipe as well, I can even add guacamole and sour cream and not blow out my calories! Thanks so much for sharing, Irena