Beef and Bean Burritos with Jumbo Pico de Gallo

We love Mexican food, and I was inspired to make these easy burritos from the “Pioneer Woman.” While I personally find most of her recipes to be full of fat-laden ingredients, I liked this one!

Let’s start with the burritos; you can use white or whole-wheat tortillas.  I also swapped black beans for refried beans.  You can switch it up with ground beef, grilled chicken, sautéed beef strips, shrimp or fish.  If you want a vegetable burrito, omit the meat and add Mexican rice, lettuce, tomatoes and avocado.

Pico de Gallo is Spanish for salsa, and it’s a real favorite of ours! The ingredients are so simple: tomatoes, onion, jalapeno pepper and fresh lime juice. It’s normally chopped into smaller pieces, but I find cutting the tomatoes and onions in larger chunks is so much easier.

Beef and Bean Burritos with Jumbo Pico de Gallo

Adapted from

Serves 4


  • 1 lb lean ground beef
  • 1/2 onion, diced
  • 3-4 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tsp paprika

  • ½ tsp ground cumin
  • ½ tsp oregano
  • 2-3 tsp chili powder
  • 1 can (7-10 ounce) Mexican Tomato Sauce or Enchilada Sauce (reserve some for serving)
  • 1 can (28 ounce) Refried Beans (I used black beans)
  • 1 cup grated Cheddar cheese (reserve some to sprinkle on top)
  • 4 large whole wheat flour tortillas
  • Chopped coriander (optional)
  1. In a skillet over medium-high heat, brown ground beef with onions and garlic. Continue to cook until the beef is no longer pink.  Drain as much grease as you can
  2. Season with salt and pepper to taste, add seasonings and sauce, simmer over low heat for a few minutes
  3. Heat refried beans in a separate saucepan (if using). Add cheese and stir until melted. Keep warm
  4. Heat tortillas in microwave for one minute
  5. Spread a small amount of beans (or refried beans/cheese mixture) on each tortilla. Add meat.  Sprinkle with cheese
  6. Fold into a burrito and place on a foil-lined heat proof dish
  7. Drizzle remaining sauce over the top and sprinkle with additional grated cheddar
  8. Bake at 350° until cheese is melted
  9. Garnish as desired
  10. Serve immediately

Kitchen notes:

  • Additional toppings: sour cream, avocado, green chillies …

Jumbo Pico de Gallo

Adapted from

Serves 6-8


  • 5 whole Plum or Roma tomatoes, cut into large chunks
  • 1/2 onion, chopped into fairly large chunks
  • 1 whole Jalapeno pepper, finely minced (remove seeds for a milder salsa)
  • Chopped coriander
  • 1 fresh lime
  • Salt and pepper to taste

In a large bowl, add first 4 ingredients, sprinkle with juice of 1 fresh lime, mix to combine and season with salt and pepper.


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