Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
The creation of burritos is attributed to Juan Mendez, a food stand merchant from the Bella Vista neighborhood of Ciudad Juarez in the state of Chihuahua.
Course: Main Course
Cuisine: Latin American, Mexican
Servings: 4 people
Author: Mike Benayoun
  • 8 flour tortillas (recipe in the notes)
  • lb minced beef
  • 30 oz. cooked red beans , or 2 (15 oz) cans
  • 3 onions , finely chopped
  • 4 garlic cloves , crushed
  • 4 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • Salt
  • Pepper
  • Sunflower oil
  • Lettuce leaves , shredded
  • 2 tomatoes , finely diced
  • 1 onion , finely chopped
  • Grated cheese
  1. In a hot pan with two tablespoons of oil, brown the ground beef with two chopped onions.
  2. When the meat is almost cooked, add the garlic, cumin, oregano, salt and pepper.
  3. Stir for a few minutes over low/medium and set aside.
  4. Cook the beans in water for 45 minutes and keep the cooking water.
  5. In a hot pan with four tablespoons of oil, fry the remaining chopped onion over medium heat until it becomes translucent but not brown.
  6. Then add the cooked beans, drained and 8 tablespoons of cooking water from the beans and salt.
  7. Mash beans while cooking to get a rather coarse puree. Continue to stir.
  8. Add a little cooking water if necessary so the mashed beans are fairly thick but not too compact.
  9. Keep on low heat for about 5 minutes, stirring constantly.
  10. Warm tortillas by steaming or baking them wrapped in aluminum foil to prevent them from drying.
  11. Top tortillas with ground meat,
  12. frijoles refritos
  13. and any of the optional toppings.
  14. To fold burritos, start by closing the top and bottom edges for about 2 inches so food is enclosed properly when folding is completed.
  15. Finish by wrapping the burrito on itself.
Recipe Notes
  • The recipe for flour tortillas can be found here.