Beef Bean Rice Guacamole Cheese Burrito
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A giant bulking burrito packed with seasoned beef, beans, rice, guacamole and melted cheese in one hearty wrap.
One wrap, and the day's macros are handled. Seasoned beef, beans, rice, guacamole, and melted cheese fold into a giant burrito that's part training fuel, part comfort food — and fully worth two hands.
🥄 Ingredients
- 🫗 2 large flour tortillas (12 inch)
- 🫗 1 lb (450g) ground beef
- 🫗 1/2 cup (90g) cooked black beans, drained
- 🫗 1 cup (150g) cooked white or brown rice
- 🫗 1 cup (120g) shredded cheddar or Monterey Jack cheese
- 🫗 2 avocados, mashed
- 🫗 1 small red onion, half diced, half minced
- 🫗 1 jalapeno, seeded and minced
- 🫗 2 garlic cloves, minced
- 🫗 1 teaspoon chili powder
- 🫗 1 teaspoon ground cumin
- 🫗 1 lime, juiced
- 🫗 1/2 cup salsa
- 🫗 1/4 cup (60g) sour cream or Greek yogurt
- 🫗 Salt and pepper to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Heat a skillet over medium-high heat and cook the ground beef until browned, about 6 minutes. Break it up as it cooks.
Add half the diced onion, the garlic, chili powder, cumin, salt and pepper. Cook for 2 minutes, then stir in the black beans and rice and heat through. Set aside.
Make the guacamole: mash the avocados with the minced onion, jalapeno, lime juice and salt.
Warm the tortillas for 20 seconds in a dry skillet so they fold without tearing.
Divide the beef-rice mixture between the tortillas. Top with the shredded cheese, guacamole, salsa and a dollop of sour cream.
Fold in the sides, roll tightly into burritos, and toast them seam-side down in the hot skillet for 1 minute per side until golden and crispy.
⚠️ Common Mistakes
- ✕
Using cold tortillas, which crack and spill the filling when you roll.
- ✕
Overstuffing the wrap, making an impossible roll that bursts open.
- ✕
Adding the guacamole too early while the beef is boiling hot, which turns it oily.
🔄 Variations
Swap beef for shredded chicken or barbacoa-style pork.
Use whole-wheat tortillas for extra fiber.
Skip the rice and double the beans for a lower-carb version.
🧊 Storage
- 📦
Wrap leftovers tightly in foil and keep in the fridge for up to 3 days.
- 📦
Reheat in a skillet or oven for 10 minutes; skip the microwave which makes the wrap soggy.
💡 Chef Tips
Tip 1: Warm the tortillas before filling them, they become pliable and fold without cracking.
Tip 2: Do not overfill; a giant burrito is easier to roll if you leave a clean edge on all sides.
Tip 3: Toast the rolled burrito seam-side down so it seals shut and stays intact.
Tip 4: Make the guacamole last so it stays bright green instead of oxidizing.
❓ FAQ
How many calories are in one burrito? Each giant burrito delivers about 980 calories with 51g of protein, ideal for a bulk.
Can I freeze these burritos? Yes, wrap them in foil and freeze for up to 3 months; reheat from frozen in the oven.
What if I do not have guacamole? Smash an avocado with lime and salt, or use sliced avocado instead.
How do I keep the burrito from bursting? Do not overfill and always warm the tortilla before rolling.
🔗 Related Recipes
.webp)
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →