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Ground Beef Burritos with Mexican Rice and Roasted Corn

Prep time: ~20 min | Cook time: ~30 min

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**This will update grocery list and recipe quantities**

Ingredients

  • 1 lb lean ground beef
  • 1 whole yellow onion
  • 3 clove garlic
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 15 oz can black bean
  • 4 large flour tortilla
  • 1 1/2 cup shredded mexican cheese blend
  • 1/2 cup cilantro
  • 1 whole lime
  • 1 1/2 cup long grain white rice (Side: Mexican Rice)
  • 3 cup chicken broth (Side: Mexican Rice)
  • 1/2 cup tomato sauce (Side: Mexican Rice)
  • 1 tbsp olive oil (Side: Mexican Rice)
  • 3 ear ear corn (Side: Roasted Corn)
  • 1 tbsp olive oil (Side: Roasted Corn)

Tips & Substitutions

  • Warm tortillas before filling to prevent cracking when rolling.
  • Squeeze fresh lime over the beef filling just before serving for brighter flavor.

Instructions

  1. Preheat oven to 425°F.
  2. Prep: Dice 1 whole yellow onion, mince 3 cloves garlic, drain and rinse 1 can 15 oz black bean, chop 1/2 cup cilantro, cut 1 lime into wedges, and husk 3 ear corn (if present).
  3. Side: Mexican Rice – Heat 1 tbsp olive oil (Side: Mexican Rice) in a saucepan over medium heat. Add 1 1/2 cups long grain white rice and toast 2–3 minutes until lightly golden.
  4. Stir in 1/2 cup tomato sauce and 3 cups chicken broth. Bring to a boil, reduce to low, cover, and simmer 18–20 minutes until rice is tender. Add salt to taste and fluff with a fork.
  5. Side: Roasted Corn – Brush 3 ear corn with 1 tbsp olive oil (Side: Roasted Corn), season with salt and pepper, and roast at 425°F for 18–20 minutes, turning halfway. Serve whole or cut kernels off the cob before serving.
  6. Heat a large skillet over medium heat. Add 1 lb lean ground beef and cook 6–8 minutes until browned, breaking it apart.
  7. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic, 2 tsp chili powder, and 1 tsp ground cumin; cook 1 minute until fragrant.
  8. Stir in drained black beans and cook 2–3 minutes until heated through. Season with salt and pepper.
  9. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side.
  10. Divide beef and bean mixture evenly among tortillas. Top with 1 1/2 cups shredded mexican cheese blend, chopped cilantro, and a squeeze of fresh lime juice.
  11. Roll tortillas tightly into burritos and serve with Mexican rice and roasted corn.