Kitchen notes · a little help before you start
Barbacoa Burrito
A generously filled burrito is a good lunch to wrap your hands around. Warm beef and rice sit against cool, creamy toppings, with a little lettuce in the middle. Roll one up, find a seat and enjoy the combination in each big bite.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Beef · Beans & lentils
- Cuisine
- Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Season the cooked rice
Prepare rice according to its package, then mix in lime juice and chopped cilantro before setting it aside.
2. Warm tortillas until pliable
Use the damp-towel microwave option or the brief skillet heat before filling, so the tortillas are soft enough to roll.
3. Fold ends before rolling
Fold the two end edges over the filling, roll tightly and set the finished burrito seam side down.
Get to know the ingredients
Prepared barbacoa
Warm the beef barbacoa in the skillet, first without stirring and then tossed, until heated through before filling.
Drained black beans
Rinse and drain the canned black beans before dividing them among the tortillas with rice and other fillings.
Shredded romaine
The romaine is shredded for layering in the burrito after the cheese, among the other prepared toppings.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Barbacoa Burrito
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Roll and serve
Place the rolled burritos seam side down, then cut in half or wrap in foil for serving as directed.
A little more help as you go
Divide toppings among the tortillas
Lay the warmed tortillas flat and give each its share of rice, beans and the other filling components before rolling.
Have the cool toppings ready
Sour cream, guacamole and pico de gallo go into the tortillas during assembly, after the hot rice and filling are prepared.
A few questions you might have
Does the rice cook in the meat skillet?
Cook it separately according to its package, then add lime and cilantro. Warm the barbacoa in its own skillet stage.
Can I warm the tortillas without a microwave?
Yes. The directions offer heating each tortilla briefly in a hot skillet as an alternative to the damp-towel microwave method.
When does the lime go in?
Juice the lime into the cooked rice with the chopped cilantro before that rice is divided among the tortillas.
Do I toast the wrapped burritos?
The written finish rolls them tightly and sets them seam side down, then cuts or foil-wraps them for serving.
Should I stir the barbacoa as soon as it heats?
Give it the initial undisturbed skillet cook first, then toss and continue until the beef is heated through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
