Beefy Bean Burritos

Servings 6 servings


  • 1 pound 95% lean ground beef
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 cloves garlic pressed
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1 tablespoon diced jalapeño
  • 1 1/2 cups tomato sauce
  • 1/4 cup low sodium beef broth
  • 8 ounces dark red kidney beans drained and rinsed or homemade
  • 8 ounces black beans drained and rinsed or homemade
  • 12 whole wheat flour tortillas warmed
  • Optional toppings:
  • shredded Romaine lettuce
  • chopped tomatoes
  • shredded cheddar cheese
  • sour cream
  • diced avocado
  • diced red onion


  • COOKING INSTRUCTIONS: Heat a large, deep skillet over medium heat. Add ground beef, chili powder, cumin and garlic and cook for 5 minutes; drain.
  • Add bell pepper, onion and jalapeno; cook until bell pepper and onion are tender-crisp, about 5 minutes. Add tomato sauce, broth, kidney beans and black beans; stir well.
  • Bring to a boil then reduce heat and simmer until mixture is heated through, 5 to 7 minutes. Serve in warmed tortillas with desired toppings and enjoy!


SERVING SUGGESTION: Buttered corn on the cob and a relish tray of baby carrots, cherry tomatoes, jicama sticks and whole black olives.
VEGETARIAN: Use sliced white button mushrooms instead of beef. Use vegetable broth.
KOSHER: Make sure ground beef is certified kosher and skip dairy garnishes.
GLUTEN FREE: Make sure broth, beans and tomato sauce are gluten free. Use gluten free tortillas.
NUTRITION: Per serving: 564 Calories; 19g Fat; 28g Protein; 72g Carbohydrate; 11g Dietary Fiber; 52mg Cholesterol; 1455mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat. Points: 14
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