Easy Ground Beef Burrito with Beans and Rice

Name: Easy Beef Burrito with Beans and Rice
Prep time: 8 min
Cook time: 4 min
Total time: 35 min
Ingredients: 1 pound lean ground beef; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon dried Mexican oregano; 1/2 teaspoon black pepper; 1 teaspoon granulated beef bouillon; 1 tablespoon vegetable oil; 1 cup reduced-sodium beef broth; 1 can black beans ((15 oz) rinsed and drained); 1/2 cup long-grain white rice; 1 can diced green chiles ((4 oz)); Juice of 1 lime; 2 tablespoons chopped fresh cilantro leaves (plus more for garnish); Burrito-size flour tortillas (10-12 inches each); Optional toppings: Shredded cheese, salsa, fresh tomatoes, diced avocado or guacamole, sour cream, lime, fresh lettuce, salsa or hot sauce

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Jump to Recipe

This easy to make beef burrito recipe is loaded with fluffy rice, black beans, and your favorite Mexican spices—all cooked together at the same time in your Instant Pot.

An overhead picture of an Instant Pot beef and bean burrito topped with cilantro, fresh salsa, sour cream, and shredded cheese, on a plate with a lime wedge, a small dipping bowl of salsa, and purple tortilla chips.

This easy beef burrito recipe stretches a pound of ground beef into a much larger meal by adding rice and beans.

Plus, it freezes well, so you can meal prep for busy nights.

Serve with all your favorite toppings to make a family favorite!

A side view of Instant Pot beef and been burritos, sliced in half and stacked on a plate next to fresh shredded lettuce.

How to fold a burrito

To make the burritos, warm a tortilla in the microwave on 50% power for 5-10 seconds so it is soft and easy to fold. Place a tortilla on the tray and add approximately 1/2 cup of the beef mixture to the center of the tortilla. Sprinkle cheese on top, if desired.

Fold in the top and bottom edges about an inch, then tightly roll the sides of the burrito around the filling. Place the burrito seam side down on individual plates or on a baking tray.

If needed, use a toothpick to help the burritos hold their shape.

More Instant Pot Beef Tacos

Looking for a saucy beef burrito served enchilada style? Try our Chili Colorado Smothered Burritos, made with cubed rump roast and your favorite enchilada sauce.

Want a homemade sauce and shredded beef? These Shredded Beef Burritos have exactly what you need.

In the mood for flavorful ground beef in a hard shell? Our Taco Bell Copycat Ground Beef Tacos are better than the original.

Want more in-depth information about making this recipe? You can now find it below the recipe card.

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A close up picture of an Instant Pot beef and bean burrito topped with cilantro, fresh salsa, sour cream, and shredded cheese, on a plate with a lime wedge, a small dipping bowl of salsa, and purple tortilla chips.

Easy Beef Burrito with Beans and Rice

Servings: -8

Prep Time: 8

Cook Time: 4

Total Time: 35

Course: Beef

Cuisine: Mexican

This easy beef burrito combines savory seasoned meat with hearty beans and fluffy rice, wrapped in a warm tortilla for a quick, satisfying meal perfect any day of the week.

5 from 1 vote

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Ingredients

1 pound lean ground beef
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon dried Mexican oregano
1/2 teaspoon black pepper
1 teaspoon granulated beef bouillon
1 tablespoon vegetable oil
1 cup reduced-sodium beef broth
1 can black beans (15 oz) rinsed and drained
1/2 cup long-grain white rice
1 can diced green chiles (4 oz)
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves plus more for garnish
Burrito-size flour tortillas 10-12 inches each
Optional toppings: Shredded cheese, salsa, fresh tomatoes, diced avocado or guacamole, sour cream, lime, fresh lettuce, salsa or hot sauce

Instructions

Optional step for extra tender beef: In a large bowl, combine beef, 2 tablespoons water, salt, and baking soda. Mix until well combined, then let sit for 20 minutes.
In a small bowl, combine the onion powder, garlic powder, chili powder, cumin, oregano, black pepper, and beef bouillon.
Select Sauté to preheat the pressure cooking pot. When hot, add the oil and beef and cook until the beef is browned and broken into small pieces, about 5 minutes. Drain the beef.
Once the beef is drained, add the spice mixture and saute for 30 seconds, stirring constantly until the spice mixture is evenly distributed. Add the beef broth, rice, and green chiles. Lock the lid in place. Select High Pressure and set the cook time for 4 minutes.
When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
When the valve drops, carefully remove the lid. Stir in the lime juice and cilantro. Gently add the black beans.
Serve as desired, wrapped in flour tortillas or crisp taco shells, with all your favorite toppings.

Nutrition

More Ideas for Taco Tuesday

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An overhead picture of ingredients for making pressure cooker beef and bean burritos, including, ground beef, beef broth, black beans, green chilis, oil, spices, and rice.

Frequently Asked Questions

✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.

An overhead picture of an Instant Pot with beef and bean burrito filling, with fresh cilantro in the background.

Can I make a beef burrito with brown rice?

First, let me say that I’ve never tested this recipe with brown rice. However, if you use 85% lean ground beef, I believe you could substitute brown rice with the following changes:

Brown rice needs to cook much longer, so you’ll need to increase the cook time to 22 minutes with a 10 minute natural release. You will also need to increase the beef broth. I would start with 1/2 cup extra broth.

If you make it this way, let us know how it turns out!

What size of tortillas should I use for a beef burrito?

We like 10-inch tortillas for burritos. These are large enough to fold well, but they’re small enough my kids can eat the whole burrito.

If you prefer larger flour tortillas, you can use 12- or 14-inch tortillas; you’ll just need to add more filling to each burrito.

Like melty cheese burritos?

If desired, you can broil cheese on top of the burrito for extra flavor. Preheat the broiler while you fold the burritos. Line a baking sheet with aluminum foil.

On a clean work surface, fold the burrito and place seam-side down on the sheet. Repeat with the next burrito and place right next to it, so that they’re touching on the pan. Top with shredded cheese—we like cheddar, Oaxaca, or Monterey Jack cheese—a little bit of cheese if you prefer golden brown cheese and a lot of cheese if you’re going for melty goodness.

Broil until the cheese is melted and bubbly, about 2 to 4 minutes.

A beef and bean burrito sliced in half and topped with sour cream, fresh salsa, cilantro, and shredded cheese, next to a small bowl of salsa, and placed on a plate in front of an Instant Pot.

Can I freeze beef burritos?

To store: If I’m making leftovers for lunch or dinner the next day, I like to store the filling in an airtight container, then reheat the filling and make the burritos just like I did the first time.

However, you can also freeze pre-made burritos that are perfect for meal prep! The beans will be a little softer when you reheat them, but other than that it works well.

To freeze: After folding, wrap each burrito tightly in a generous amount of plastic wrap. To ensure they freeze flat, place the burritos on a tray to freeze. Once solid, transfer to a freezer-safe ziplock bag and freeze for up to 3 months.

To reheat: For best results, I prefer to defrost the burritos in the fridge overnight. I find that the filling reheats the most evenly this way.

You can use your microwave, oven, or air fryer to heat your burritos.

I generally do a combination—I’ll pop the burrito in my microwave on 50% power for a minute or two to help the insides warm up, then I’ll transfer my burrito to a baking sheet, top with cheese, and finish them at in a 400F toaster until the cheese has melted and the burrito is hot.

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