Ground Beef, Black Bean, and Corn Burritos

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These ground beef, black bean and corn burritos are a quick and easy weeknight meal the whole family will love!

Crowd-pleasing ground beef, black bean and corn burritos

Taco night is a regular thing at our house, but I often get so carried away with fillings and toppings that our little taco tortillas can barely handle it all. What can I say, I like a lot of options? Then last week I had an epiphany— burrito night! I upgraded the size of the tortilla, and it was a total game-changer. All the fixings we want bundled up into an (almost) mess-free package.

The burritos here are the current fave, mostly because they’re so easy! The base is a combination of ground beef, black beans, corn and taco meat. Add to that leftover rice, cheese, pico de gallo and cilantro— or whatever you’d like!

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Making ground beef, black bean, and corn burritos

Assembling ground beef, black bean and corn burritos

How to build your own burrito!

If you’d like to try something other than this combination, here’s a few other options. The possibilities are endless! Aim for about 5-6 cups of meats, grains, beans or vegetables and about 2 cups of cheese and extras for 8 total burritos.

  • Meats— cooked sausage; sliced or shredded beef, chicken or pork; bacon; scrambled eggs.
  • Grains— cooked white or brown rice, cooked quinoa
  • Beans— cooked or canned (and drained) black or pinto beans, refried beans
  • Vegetables— Sauteed onions and/or peppers, sliced avocado, corn, tomatoes, roasted butternut squash or sweet potatoes
  • Cheese— cheddar, monterey jack, Mexican-style cheese blend, crumbled cotija or queso fresco
  • Extras— pico de gallo, salsa, cilantro

Crowd-pleasing ground beef, black bean and corn burritos

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Ground Beef, Black Bean, and Corn Burritos

These burritos stuffed with ground beef, black beans, corn, rice and cheddar cheese are a quick and easy weeknight meal the whole family will love!

Ingredients:

  • 1 tablespoon olive oil
  • 1 lb ground beef
  • 1 15-oz can black beans, rinsed
  • 1 cup corn (canned or frozen)
  • 1 packet taco seasoning
  • 8 large tortillas
  • 2 cups cooked rice
  • 1 1/2 cups cheddar cheese
  • 1 cup salsa or pico de gallo
  • 1/4 cup chopped cilantro

Directions:

  1. Preheat a skillet over medium high heat. Add olive oil and ground beef. Cook until browned and completely cooked through, about 7-10 minutes.
  2. Stir in beans, corn, and taco seasoning. Continue to cook for 1-2 minutes more. Remove from heat.
  3. To assemble burritos, heat tortillas in microwave or in a dry skillet until warm. This will make them easier to work with.
  4. Place some ground beef mixture and rice in the bottom third of a tortilla and top with cheese, salsa, and cilantro.
  5. Fold sides of tortilla up and then tightly roll it all together.
  6. Serve immediately, or "set" burrito in a 350 degrees oven for 5 minutes, or gently brown seam side-down in a dry skillet for a few minutes.
Notes:
  • This tutorial came in handy for me: the right way to wrap a burrito.
  • Burritos can be stored in the freezer (well-wrapped) for up to a month. Reheat in a microwave for 4 minutes or in a 400°F oven for 30 minutes.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.