Crispy Southwest Beef & Bean Burritos
with Pico de Gallo, Lime Vinaigrette Salad & Yogurt Drizzle
- Wheat
- Soy
- Milk
Flour tortillas are filled with seasoned ground beef and mashed Southwest-spiced beans, then pan-toasted until golden and crisp on all sides. Fresh pico de gallo and shredded cheddar add brightness and richness to each burrito. Serve with a honey-lime vinaigrette–dressed mixed greens salad and a cool yogurt drizzle for a satisfying, well-rounded meal.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Onion
10 ounce
Ground Beef
4 ounce
Mixed Greens
4 tablespoon
Yogurt
(Contains: Milk)
2 teaspoon
Honey
1 unit
Three-Bean Blend
1 unit
Tomato
1 unit
Lime
½ tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Finely dice tomato. Halve, peel, and finely dice onion. Roughly chop cilantro. Zest and quarter lime. Drain and rinse beans.
In a small bowl, combine tomato, cilantro, 2 TBSP diced onion, and a squeeze of lime juice (4 TBSP diced onion and a big squeeze of lime juice for 4 servings). Season with salt and pepper.
Place yogurt in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a medium pot over medium-high heat. Add ground beef and remaining onion; season with salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through and onion is softened, 4-6 minutes.
Add beans, half the Southwest Spice Blend, ¼ cup water, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper (use all the Southwest Spice Blend and ½ cup water for 4). Bring to a simmer and cook until liquid has mostly evaporated, 3-5 minutes.
Remove from heat. Using a potato masher or fork, mash beans until mostly smooth.
In a large bowl, whisk together honey, lime zest, juice from two lime wedges (four wedges for 4 servings), a drizzle of olive oil, salt, and pepper.
Lay tortillas on a clean work surface. Using a slotted spoon, place ½ cup bean filling on bottom third of each tortilla (you’ll have some filling left over—save for serving); sprinkle with cheddar. Top with 2 TBSP pico de gallo.
Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.
Heat a large pan over medium heat. Place burritos, seam sides down, in pan. Press down with a spatula until golden brown, 1-2 minutes. Repeat until golden brown and crisp on all sides. TIP: Lower heat if tortillas are browning too quickly!
Add mixed greens and any remaining pico de gallo to bowl with lime vinaigrette; toss to coat.
Halve burritos.
Divide burritos and any remaining bean filling between plates. Serve with yogurt drizzle and any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Some found the burritos tasty, while others felt they needed more seasoning. Adding extra spices or turkey boosted flavor.
- Ease of prep: A bit labor-intensive with many dishes, but some learned new techniques. Consider ready-made pico de gallo to save time.
- Suggestions: Try adding ground turkey or chicken with taco seasoning for extra protein and flavor. Double the salad dressing — it was delicious!
- Portions: The bean filling was sometimes scarce; consider making three burritos by adding an extra tortilla.
