Howdy y’all, and thanks for stopping by the website! You’re in for an extra special treat today, because I’ve pulled out all of the stops and am going to share how to make the ultimate beef and bean burrito. This isn’t the type of recipe you can find anywhere else, folks.

I’ve started with the basics, added more flavor at every single level, and doubled the size of this thing from what you expect from a burrito. I’m getting awfully hungry, so lets get on with it!

The Sauce

You’re going to want to make this sauce at least 30 minutes ahead of time, so it can set up in the ice box. You can find the exact measurements below but to keep it simple, use 1 part sour cream, 1 part Duke’s Mayonnaise, and 1 part of your favorite Salsa (Of course I’m using my Kent Rollins’ Salsa you can buy right here on the website), and a squeeze of lime.

Tip: Press down and roll the lime around a little bit and you’ll get more juice from a squeeze.

Mix well and set in the ice box.

Tip: You can use this sauce as a crema for tacos, a sandwich spread, or as a dip. Make extra!

The Beans

On the stove, dice four slices of bacon up and throw them in the pre-heated, empty bean pot. Bacon? Yeah, I said this is the ultimate burrito, didn’t I?

Rinse the black beans three or four times and throw them on in the pot with the bacon. Add the chicken broth & diced onion. Why didn’t I mix this in to the meat? The onions and the bacon are going to transform these beans with so much flavor that you won’t be able to tell even a little bit that they came from a can. Add the butter here, so the flavor will be even richer.

Once the mixture comes to a simmer, lets add some seasoning. Dice up the roasted serrano pepper and add to the beans. Next, the taco seasoning. You know I’ll be using my own Taco Seasoning, but if yours hasn’t arrived yet, your previous favorite will do. Finally, add some cumin and fresh oregano, and then set aside to simmer.

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The Beef

In a cast iron skillet, add the 80/20 Certified Angus beef and more diced onion. Add the taco seasoning, and mix well. I roasted and diced two Hatch chiles, a poblano, and two jalapenos. I removed the skins and seeds. If you want more spice, leave the seeds in. The poblano peppers always add a great smoky flavor, but the jalapenos are where the heat is at. If you can’t find Hatch chiles, use Anaheim instead. They’re both wonderful.

Tip: Scrape the diced onions off of the cutting board with the back side of your knife, so you don’t dull the sharp side.

Add the garlic last, so we don’t burn it. Let it simmer. If the beef dries out, add a little water or broth.

Shannon’s Flour Tortilla Recipe

For this burrito, we’re using Shannon’s flour tortilla recipe. The secret? Bacon grease. We want this tortilla to be thick enough to hold all of this beef and other ingredients. Roll out the tortillas thick and large enough to hold all of this goodness.

Next? Head over to the Mexican Rice recipe! We’ve got to have this rice on this burrito.

Assemble the Ultimate Burrito

Here we go, folks. Lay out the tortilla. Spread out some of the sauce all along the center of the tortilla. Add a layer of beef. Mash the beans up and spread them on the meat. Top with rice, cheese, and fold that tortilla up by folding the ends in and rolling it closed. Dip in some salsa, and enjoy!

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Ultimate Burrito – Cowboy Kent Rollins

Prep Time 5 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 4 strips thick-cut bacon chopped
  • 1/2 cup chicken broth
  • 1 26.5 ounce can black beans, rinsed and drained
  • ½ yellow onion diced
  • 2 teaspoons cumin
  • 2 teaspoons crushed whole oregano
  • 1 roasted serrano diced
  • 2 ½ tablespoons taco seasoning divided
  • 3 tablespoons butter
  • 2 pounds ground beef 80/20
  • 1 ½ tablespoons Kent’s Original seasoning or all-purpose seasoning of your choice
  • 1 white onion diced
  • 2 roasted hatch green chills diced
  • 2 roasted jalapenos diced
  • 1 poblano roasted and diced
  • 4 garlic cloves minced
  • ¼ cup water
  • 4 12- inch flour tortillas
  • Sour cream sauce below
  • Mexican Rice from box or Kent’s recipe below
  • Cheese for topping

Instructions

  1. In a saucepan over medium heat, add the bacon and cook for about 4 minutes, or until the bacon begins to brown.

  2. Stir in the broth, beans, onion, cumin, oregano, serrano and ½ tablespoon taco seasoning. Reduce the heat to low and cook for about 10 minutes, stirring occasionally. Stir in the butter until melted. Remove from the heat and slightly mash the ingredients with a potato masher. Keep warm.

  3. In a large cast iron skillet over medium heat, add the ground beef, Original seasoning and onion. Cook for about 5 minutes, or until the meat browns and the onions are tender, stirring occasionally. Drain any excess grease, if needed.

  4. Stir in 2 tablespoons of taco seasoning, jalapenos and poblano. Cook for about 3 minutes. Stir in the garlic and water. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally.

  5. Generously spread some of the sour cream sauce down the middle of a tortilla. Top with the beef mixture, followed by the beans, rice and cheese. Fold the 2 short edges in and wrap the burrito up. Repeat with the remaining ingredients. Serve immediately.

Recipe Notes

Sour cream sauce

⅓ cup sour cream
⅓ cup mayonnaise
⅓ cup Salsa
½ tablespoon lime juice

In a small mixing bowl add the all the ingredients, mix well and place in the refrigerator for at least 30 minutes

Kent’s Mexican Rice: https://kentrollins.com/mexican-rice/