Beef and Black Bean Burritos

by Erin, The $5 Dinner Mom on October 27, 2009


This meal reminded me of Chipotle.  The jumbo burrito shells. The rice. The meat mixture. The toppings. Wrap it all up. Mmm…

Only difference.  This meal cost $5…and a meal for our family at Chipotle would be well over $20!

Well, that.  And the spices weren’t quite the same. Just experiment and add whatever zippiness your burritos deserve!

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Beef and Black Bean Burritos


1 cup white rice ($.20)
1 pkg. 8 burrito shells ($1.29)
1 lb. ground beef ($1.69) Ground chuck on sale this week!
1 15 oz. can black beans, drained and rinsed (or 2 cups cooked black beans) ($.25)
1 15 oz. can diced tomatoes ($.29) Did you see this week’s amazing deal!
2 pkg. taco seasoning (or substitute 1 Tbsp chili powder, 1 Tbsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp cornstarch) ($,20)
1 cup shredded cheese ($.67) Omit if dairy free
Optional: Lettuce, sour cream, salsa, guacamole
2 heads broccoli ($.49) On sale this week!


1. In a small saucepan, cook the 1 cup of rice as indicated on package instructions. Set aside with lid on to keep warm.
2. Warm burrito shells according to package directions.
3. In large skillet, brown the ground beef. Drain, rinse and return to skillet.
4. In the skillet, combine the beef, black beans, diced tomatoes, and seasoning packages. Simmer over medium heat until hot.
5. Spoon the rice and then the meat mixture into warmed burrito shells.
6. Dress with lettuce, shredded cheese, or sour cream as desired.  Combine leftovers with some cheese and reheat to make a great dip to eat with tortilla chips or doritos the next day for lunch.
7. Steam broccoli in stovetop steamer or in microwavable bowl with 1/2 cup water covered with plastic wrap for 4-5 minutes.
8. Serve Beef and Black Bean Burritos with Steamed Broccoli.

Cost $5.08

{ 15 comments… read them below or add one }

Sarah @ FiddledeedeeMom October 27, 2009 at 7:50 pm

Mmmm, this sounds delicious! Can’t wait to try it :)


Amanda October 27, 2009 at 8:12 pm

Chipotle secrets: Some of the meats are marinated in adobo sauce and the rice has lime and cilantro. Just to try for future meals ;)


Kristi October 27, 2009 at 8:31 pm

Chipotle also uses oregano and bay leaf in the beans. We love to make Chipotle at home.


Crista October 27, 2009 at 10:10 pm

Ugh, now I’m hungry – it’s after 10pm, I already have heartburn, and I want nothing more than to drive 20 miles to pick up some Mexican food – I’m totally making these soon, even if it will be for myself! ;o)


Ellen October 27, 2009 at 10:35 pm

Sounds delish! You could dress up the black beans a bit by adding some caramelized onions without jacking up the price. mmm. Can’t believe you had canned diced tomatoes for so cheap! I think anything less than $1 is a good deal! But since I grow my own in the summer I could still make your price.


Alta October 28, 2009 at 7:14 am

Yum! I love to make Chipotle at home. I wish I could re-create the red hot sauce though! I’m sure it involves rehydrating chipotle peppers, blitzing them along with some vinegar, maybe garlic, but I’ve tried that and came up with a different (albeit yummy) sauce entirely.
Yes, the rice has lime and cilantro. Easy to make – Put a tablespoon of oil and/or butter in your saucepan and heat to medium heat. Add rice, and stir in the oil for a few minutes, until the grains are starting to absorb the oil. Squeeze the juice of a lime in, and then pour in water and salt, and allow to steam until rice is done. Then, fluff rice and stir in cilantro. Ta-da!


Biz October 29, 2009 at 3:36 pm

I could have Mexican every day and never get sick of it – thanks for the recipe! :D


Cassie November 7, 2009 at 1:42 am

Yum! This looks delish and is something I could actually get my picky hubby to eat! Would brown rice be ok to use instead? That’s all we eat at my house anymore!


Erin, The $5 Dinner Mom November 7, 2009 at 9:49 am



Nicole H. November 12, 2009 at 1:00 pm

Just whipped this up for lunch with leftover roast beef instead of ground beef, and a can of Rotel instead of diced tomatoes. Quick, easy and delicious! Thanks!


Ann November 14, 2009 at 1:28 pm

Made these for dinner last night. They were delicious and a hit with the family. I added some onions and used fire roasted diced tomatoes. Definitely a 5-star. Thanks for sharing


Gina December 5, 2009 at 2:48 am

Why not just skip the beef entirely? It’s not like it’s needed for protein since the black beans are there. With all the other good things in the burritos, these would be plenty filling.


MissB February 19, 2010 at 7:33 pm

This is now my go to recipe… MrB LOVES this and asks for it more than once a week. I don’t but it’s so easy. I often have kidney beans so I just use those and I make brown rice as well. there are many ways to make this a different burritto but MrB keeps asking for the same!


Vegan.Mom May 17, 2010 at 12:22 pm

This meal would be cheaper (and healthier) if two cans of beans (i.e., black and pinto, refried…), would be used instead of the meat. At least I think so, as beans, canned or dry, are generally cheaper than beef. (We buy the organic when they go on sale for around $1.39. We buy the organic because we use the sauce in with them and they have less sodium.) I don’t get the rice at Chipolte because it’s white (white rice is okay on occasion when I’m not pregnant, but now when I’m pregnant), and I don’t get the pinto beans at Chipolte because they contain meat. Oh, yeah. Whole wheat tortillas would be better, too.

Actually, with my alterations (brown rice, black and refried beans), this meal, is doable for me.


tracy June 29, 2010 at 9:45 am

We love this one we keep a bag in freezer with rice, beef leftover chicken that 2 bites of left over steak left over tomatoes, beans and corn then we just pull out the bag everything is seasoned and ready to go roll heat and eat dinner in 5 mins


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