These Beef Burritos Always Hit #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook, stirring now and then, until fully cooked, about 5 minutes. Spoon off and discard most of the excess fat, leaving about 2-3 tablespoons in the pan.
2. Add the onion, cumin, smoked paprika and chili powder. Keep cooking, stirring now and then, until the onion softens and the beef is nicely browned, 3-4 more minutes.
3. Stir in the Rotel tomatoes and the black beans with their juices. Reduce the heat to medium-low and simmer, stirring now and then, until the tomatoes break down and the liquid has evaporated, about 8-10 minutes. Turn off the heat and season with salt and pepper to taste.
4. Lay a tortilla on a clean surface. Sprinkle half the cheese over the centre, leaving a 1-inch border. Spoon about 2/3 cup of the filling over the cheese, then top with the remaining cheese.
5. Fold in the short sides, then fold up the bottom edge tightly over the filling. Fold in the corners and roll tightly away from you to seal. Repeat with the remaining tortillas.
6. Heat a little oil in a skillet over medium heat. Place the burritos seam-side down and cook, turning now and then, until golden brown on all sides, about 3-5 minutes.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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OnionCheeseGround beefTortillaBlack bean