Beef Burritos
30-minute beef burritos packed with seasoned ground beef, sautéed veggies and the easiest pickled jalapenos. This recipe is packed with flavor, protein and heat, and is an easy meal prep for the week.
These burritos are so customizable, with countless variations of vegetables and protein that can be used. They’re made with sauteed peppers and onion, ground beef with a homemade spice blend, and the simplest pickled jalapenos made with peach cider vinegar.
An easy meal prep
I love recipes that double as meal prep for the week to make workday lunches that much simpler. This recipe can easily be made ahead and assembled throughout the week. You can use the beef and veggie mixture in wraps to make burritos with lettuce and avocado, or serve it over fluffy rice or potatoes with your favorite dipping sauce for a well-rounded dish.
Ingredients you’ll need to make beef burritos
This recipe truly cannot be easier to make, and can be customized to your liking using your favorite veggies/protein combo. Here’s what you’ll need:
- Flour tortillas– use a medium or large sized tortilla for this recipe
- Ground beef– or sub ground chicken, turkey or tofu for a vegetarian option
- Bell peppers and onion– finely diced
- Spinach– for some added greens
- Tomato paste
- Simple spice blend– paprika, cumin, smoked paprika, salt, pepper and garlic powder
- Olive oil
- Start by preparing the pickled jalapenos. Thinly slice the jalapeno peppers and add them to a jar with the peach cider vinegar, sugar, salt and water. Let them sit for at least 30 minutes, while you prepare the burritos
- Finely dice the peppers and onions and saute them in olive oil until soft, for 8-10 minutes
- Add the ground beef to the pan with your spice mix and tomato paste. Cook together for another 10-12 minutes, until the meat has browned.
- Assemble your burritos with a layer of the meat/veggie mix in a large tortilla with some shredded lettuce, avocado and the pickled jalapenos
Other ways to serve your pickled jalapenos
These jalapenos are delicious in burritos, salads or sandwiches. Here are a few serving suggestions for your leftovers.
Serve them with-
- Branzino with Tomatoes & Jalapenos
- Shawarma Chicken Bowls
- Tofu Burrito Bowls
- Black Bean Breakfast Burritos
I know you guys are going to love this easy recipe. You can tag me on Instagram if you try them!
You can also find the link to my newspaper parchment paper linked here.
Other meal-prep friendly recipes:
Broccoli Egg and Cheese Breakfast Sandwiches
Black Bean Breakfast Burritos
Salmon Rice Bowls
Beef Burritos with Pickled Jalapenos
Ingredients
- 1 lb ground beef
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 yellow onion diced
- 2 tbsp tomato paste
- 1/4 cup olive oil
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp smoked paprika
Pickled Jalapenos
- 2 jalapeno peppers thinly sliced
- 1/4 cup peach cider vinegar
- 1/4 cup boiling water
- 2 tbsp sugar
- 1/2 tsp salt
Burrito Fillings
- 6 large tortillas
- 2 avocado, sliced
- Shredded lettuce
Directions
- Thinly slice the jalapeno peppers and add them to a jar with the peach cider vinegar, boiling water, sugar and salt. Shake to combine and let sit while you prepare your beef, for at least 30 minutes. For more flavor, prepare the jalapenos overnight or a few hours before.
- Heat a large skillet on medium heat with 1/4 cup of olive oil. Add the diced peppers and onion and saute until soft, for 8-10 minutes, stirring every couple of minutes.
- Add in the ground meat, tomato paste and spices. Mix together and cook for another 10-12 minutes, until the meat has browned.
- Once the beef is cooked, assemble your burritos with a layer of the meat and veggie mix, shredded lettuce, avocado and your pickled jalapenos. Fold in the sides and roll the bottom up to wrap tightly.
- Serve as is, or grill on a greased pan to add a crisp.
So glad you enjoyed it, Whitney!