Beef and Bean Burritos

Our lightened-up Mexican Beef and Bean Burrito recipe is inspired by the fast food Mexican recipes that have fans lining up to build their own. Even the cilantro-lime rice is just like you'll find in the Mexican beef burrito recipes at restaurants!

Beef and Bean Burritos
Photo: Karla Conrad
Prep Time:
1 hrs
Cook Time:
2 hrs 15 mins
Total Time:
3 hrs 15 mins
6 burritos


  • 1 pound boneless beef chuck roast, trimmed and cut into 2-inch pieces

  • 2 teaspoon canned chipotle peppers in adobo sauce, chopped*

  • 1 teaspoon chili powder

  • ½ teaspoon garlic salt

  • 1 tablespoon canola oil

  • ¾ cup water

  • 6 8 inch whole wheat low-carb flour tortillas, warmed

  • 1 recipe Cilantro-Lime Rice

  • 1 ½ cup shredded fresh spinach

  • 1 cup refrigerated pico de gallo

  • ¾ cup canned seasoned black beans, drained and warmed

  • ¾ cup reduced-fat shredded Mexican-style four-cheese blend (3 ounces)

  • ¾ cup refrigerated avocado dip (guacamole), or 1 fresh avocado, halved, seeded, peeled, and mashed

Cilantro-Lime Rice

  • cup water

  • cup brown rice

  • 2 tablespoon snipped fresh cilantro

  • 2 tablespoon lime and/or lemon juice


  1. In a bowl combine the first four ingredients (through garlic salt); toss to coat.

  2. In a large saucepan heat oil over medium-high heat. Add the beef mixture, half at a time. Cook about 5 minutes or until beef is browned, stirring occasionally. Return all beef to the pan. Add the water. Bring to boiling; reduce heat. Simmer, covered 2 1/4 to 2 1/2 hours or until beef is fork tender.

  3. Transfer beef to a bowl. Shred beef using two forks. Add some of the cooking liquid if needed, to moisten the meat. Keep warm.

  4. Lay tortillas on a flat work surface. Spoon Cilantro-Lime Rice along the bottom one-third of the tortillas. Top with beef and the remaining ingredients. Fold bottoms of tortillas over filling. Fold in sides. Roll up tortillas tightly. Cut burritos in half.

Cilantro-Lime Rice

  1. In a small saucepan combine the water and rice. Bring to boiling; reduce heat. Cook, covered, 40 to 45 minutes or until rice is tender and liquid is absorbed. Stir in cilantro and lime juice.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts (per serving)

385 Calories
17g Fat
39g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 385
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 20%
Cholesterol 58mg 19%
Sodium 915mg 40%
Total Carbohydrate 39g 14%
Total Sugars 4g
Protein 32g
Vitamin C 14.8mg 74%
Calcium 235mg 18%
Iron 2.9mg 16%
Potassium 455mg 10%
Folate, total 58.2mcg
Vitamin B-12 1.7mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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