Sometimes, the evenings drag on, and hunger creeps up just as you’re ready to unwind. That’s when a warm, satisfying meal really feels like a small victory. This High Protein Beef and Potato Burrito fits that craving perfectly — it’s the kind of dish that hugs you back after a long day.
I remember one evening when I tossed together this burrito without much fuss. The sizzle of beef mingling with spices filled the kitchen, and I could almost forget the chaos of the day as the aroma pulled me closer. The potatoes cooked just right, tender but not mushy, blending with the black beans and melting cheddar. I admit, I got a bit distracted by a phone call halfway through, so the potatoes were a little chunkier than usual — but honestly, that made the texture more interesting. Wrapping those fillings in a soft tortilla felt like assembling a little bundle of comfort, ready to be devoured.
Why you’ll love it:
- Hearty and filling, thanks to a balanced mix of beef, potatoes, and black beans.
- The spices bring warmth but don’t overwhelm, letting each ingredient shine.
- It’s simple — and that’s kind of the point. No fancy gadgets or hard-to-find ingredients.
- Perfect for those evenings when you want a meal that can be both quick and nourishing.
- Just a bit indulgent with cheese, but you can always tweak the amount to suit your mood.
Don’t worry if you’re not a pro with tortillas — warming them up for a few seconds makes them pliable and easy to roll. I usually keep a stack ready in the fridge, just in case the craving hits unexpectedly.
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High Protein Beef and Potato Burrito
- Total Time: 40 minutes
- Yield: 4 1x
Description
A hearty and protein-packed beef and potato burrito filled with seasoned ground beef, tender potatoes, black beans, and cheese, wrapped in a warm flour tortilla. Perfect for a nutritious and satisfying meal.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium russet potatoes, peeled and diced into 1/2-inch cubes
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup canned black beans, drained and rinsed
1/2 cup reduced-sodium beef broth
4 large flour tortillas (10-inch diameter)
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the diced onion and garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Add the diced potatoes to the skillet and stir to combine with the beef mixture.
Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to evenly coat the beef and potatoes with the spices.
Pour in the beef broth and reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the potatoes are tender.
Stir in the black beans and cook for an additional 2 minutes until heated through. Remove from heat.
Warm the flour tortillas in a dry skillet or microwave for 20 seconds until pliable.
Divide the beef and potato mixture evenly among the tortillas, placing it in the center of each.
Sprinkle shredded cheddar cheese and chopped cilantro over the filling.
Fold the sides of each tortilla over the filling, then roll tightly from the bottom to form burritos.
Serve immediately or wrap in foil to keep warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: You really don’t need anything fancy to pull this off — just a skillet and something to stir with. Serving suggestions? Try pairing this burrito with a simple green salad or some fresh salsa to brighten the plate. If you’re feeling adventurous, swapping the black beans for pinto or even adding a dollop of sour cream can change things up. I sometimes toss in a handful of spinach near the end, though I’m still figuring out if that’s a keeper or just a random experiment.
FAQ
Can I make this ahead of time? Absolutely. The filling keeps well in the fridge for a few days, but I’d recommend assembling the burritos right before eating to keep the tortillas from getting soggy.
What if I don’t have beef broth? No problem — water works in a pinch, though the flavor is a bit lighter.
Can I make it vegetarian? You could skip the beef and add extra beans or even some sautéed mushrooms, but I haven’t tested those variations fully yet.
Ready to roll up a hearty, protein-packed burrito? This one is waiting for you—grab your skillet and start cooking.