Loaded Beef Barbacoa Burrito
There’s comfort food, and then there’s the kind of meal that makes you want to hug yourself. This Loaded Beef Barbacoa Burrito is exactly that — a steaming, tender-filled bundle of rice, beans, barbacoa, cheese, and all the bright, creamy fixings that turn a weeknight dinner into a celebration. Think of it as the burrito you crave after a long day: warm, savory meat, fluffy jasmine rice, zingy lime and cilantro, and the cool contrast of sour cream and guacamole. It’s approachable, satisfying, and perfect for feeding a small crowd or making extra for tomorrow’s lunch.
Before we dive in, a quick note on the protein: this recipe uses 16 ounces beef barbacoa, already cooked and shredded, so assembly is fast. If you prefer to make your own barbacoa from scratch, go for it — but the shortcut keeps this recipe accessible without sacrificing flavor.
Why you’ll love it
- Comforting, layered textures: soft rice, creamy beans, melty cheese, and succulent beef barbacoa.
- Quick assembly when you have cooked barbacoa on hand.
- Customizable — add roasted veggies, pickled onions, or swap in a different salsa.
- Perfect for meal prep: wrap, refrigerate, and reheat for an easy, delicious lunch.
Ingredients
- 1 cup jasmine rice
- 1/4 cup chopped cilantro
- 1 lime
- 16 ounces beef barbacoa
- 4 large flour tortillas (burrito sized)
- 1 cup black beans, 1 can, drained and rinsed
- 1/4 cup sour cream
- 1/4 cup guacamole
- 1/2 cup pico de gallo
- 1 cup shredded cheese
- 1 cup shredded romaine lettuce
Prep and tips
Start by cooking the jasmine rice so it has time to steam and cool slightly. Use a tight-fitting lid and a gentle simmer for the most tender grains. Keep the rice warm while you prep the rest of the ingredients.
Warm tortillas gently over a dry skillet or wrap them in a clean kitchen towel and microwave for 20–30 seconds — warm tortillas roll more easily and are less likely to tear. If your barbacoa is chilled, reheat it slowly in a skillet with a splash of water or broth to keep it juicy.
For extra flavor, squeeze a little of the lime over the rice and finished burrito. If you like heat, add a drizzle of hot sauce or a spoonful of pickled jalapeños into the mix.
Step-by-step instructions
Follow these clear steps to assemble four Loaded Beef Barbacoa Burritos. The directions are written to match the ingredient list exactly, with each step in order so you don’t miss anything.
- Cook the jasmine rice: Rinse 1 cup jasmine rice under cold water until the runoff is mostly clear. Combine the rinsed rice with 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork.
- Season the rice: Transfer the fluffed rice to a bowl and stir in 1/4 cup chopped cilantro and the juice of 1 lime. Taste and add a pinch of salt if needed. Keep the rice warm while you prepare the remaining components.
- Prepare the beans: Drain and rinse 1 cup black beans from a can. Warm them gently in a small saucepan over low heat for 3–5 minutes, stirring occasionally. If you like, season the beans with a pinch of salt and pepper, but they’re also great simply warmed and ready to go.
- Warm the beef barbacoa: Place 16 ounces beef barbacoa in a skillet over medium-low heat. Add a splash of water or broth (about 1–2 tablespoons) if the meat seems dry. Heat, stirring occasionally, until the barbacoa is warmed through, about 4–6 minutes. Break up any large chunks with a spatula so it’s easy to distribute in the burritos.
- Warm the tortillas: Heat 4 large flour tortillas one at a time in a dry skillet set over medium heat for 10–20 seconds per side, until soft and pliable. Alternatively, wrap the stack of tortillas in a damp kitchen towel and microwave for 20–30 seconds. Keep the warmed tortillas covered so they don’t dry out.
- Assemble the burritos: Lay one warm tortilla on a clean surface. Spoon an equal portion of the cilantro-lime jasmine rice down the center of the tortilla, leaving about 1 1/2 inches of space at each end. Add about 1/4 cup warmed black beans on top of the rice.
- Add the beef and toppings: Place about 4 ounces of warmed beef barbacoa (1/4 of the 16 ounces) on top of the rice and beans. Spoon 1/8 cup sour cream and 1/8 cup guacamole over the meat. Add 2 tablespoons pico de gallo, 1/4 cup shredded cheese, and 1/4 cup shredded romaine lettuce.
- Fold and roll: Fold the sides of the tortilla in toward the center, then fold the bottom edge up over the filling and roll tightly to close. Repeat the process with the remaining tortillas and fillings until you have four burritos.
- Optional finishing step: For a slightly crisp exterior, place each burrito seam-side down in a lightly oiled skillet over medium heat. Cook for 1–2 minutes per side, pressing gently, until the tortilla is golden and lightly crisp. This step helps seal the burrito and melts any cheese inside.
- Serve: Cut burritos in half if desired and serve immediately with extra lime wedges, more pico de gallo, or a side of chips and salsa.
Make-ahead and storage
These burritos are great for meal prep. To refrigerate, wrap each burrito tightly in plastic wrap or foil and store in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, in an oven at 350°F (175°C) for 10–15 minutes, or in the microwave for 1–2 minutes. If freezing, wrap tightly and place in a freezer-safe bag for up to 2 months; reheat from frozen in a 350°F oven for 25–30 minutes, or thaw overnight and reheat as above.
Variations and add-ins
- Vegetable boost: Add roasted bell peppers, sautéed onions, or grilled corn for extra texture and flavor.
- Spicy twist: Stir chopped pickled jalapeños or a spoonful of your favorite hot sauce into the pico de gallo.
- Cheese swap: Use pepper jack for a spicy kick, or Oaxaca/Monterey Jack for gooey meltiness.
- Greens upgrade: Swap shredded romaine for shredded cabbage for extra crunch and color.
Serving suggestions
These burritos pair beautifully with a bright salad, simple tortilla chips and salsa, or a scoop of extra guacamole. A crisp, citrusy side salad with crunchy veggies balances the richness of the barbacoa and cheese.
Final notes
This Loaded Beef Barbacoa Burrito is built for flavor and ease. With the fragrant jasmine rice, tender beef barbacoa, and a mix of fresh and creamy toppings, every bite hits a satisfying balance. It’s a reliable weeknight winner that’s easy to scale up for guests and forgiving to customize based on what you have on hand.
Make a batch, wrap a few for lunches, and keep the extras for when you need a quick, delicious pick-me-up. Enjoy the melty cheese, the bright lime-cilantro lift, and the cozy comfort of a hand-held feast.
Loaded Beef Barbacoa Burrito
Ingredients
Equipment
Method
- Cook the jasmine rice according to package instructions using a saucepan or rice cooker.
- When the rice is done, stir in the juice of 1 lime and the chopped cilantro; set aside.
- Heat a skillet over medium heat and add the beef barbacoa; cook 3–5 minutes without stirring, then toss and cook 2–3 more minutes until heated through.
- Wrap the tortillas in a damp towel or paper towels and microwave 30–60 seconds until soft and pliable, or heat each tortilla in a hot skillet about 30 seconds per side.
- Lay a tortilla flat and divide the fillings among the 4 tortillas: 1/4 of the lime cilantro rice, 1/4 of the black beans, 1/4 of the beef barbacoa, then top with sour cream, guacamole, pico de gallo, shredded cheese, and shredded romaine.
- Fold the two ends of the tortilla inward, roll tightly so the seam is underneath, and cut in half or wrap in foil to serve.
Notes
- Use pre-cooked barbacoa for faster assembly.
- Warm tortillas prevent cracking when rolling.
- Drain and rinse canned beans to reduce sodium.
