Crispy Southwest Beef &Amp; Bean Burritos with Pico De Gallo and Lime Vinaigrette Salad

These crispy Southwest burritos are packed with creamy mashed beans, seasoned beef, melty cheddar and bright pico de gallo, all wrapped in golden tortillas. Served with a tangy lime vinaigrette salad and a cooling yogurt drizzle, every bite is a perfect balance of crunchy, creamy and zesty flavors.

This recipe brings together smoky spices, fresh cilantro and lime for a delicious meal that’s sure to become a weeknight favorite. The contrast between the crispy exterior and the soft, savory filling is absolutely irresistible.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Finely dice tomato. Halve, peel and finely dice onion. Roughly chop cilantro. Zest and quarter lime. Drain and rinse beans.
2. In a small bowl, combine tomato, cilantro, 2 TBSP diced onion and a squeeze of lime juice. Season with salt and pepper. In another small bowl, place yogurt and stir in water 1 tsp at a time until drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining onion and a pinch of salt. Cook, stirring occasionally, until browned and softened, 1-2 minutes. Add beans, half the Southwest Spice Blend, ¼ cup water, salt and pepper. Bring to a simmer and cook until liquid mostly evaporates, 3-5 minutes. Remove from heat and mash beans until mostly smooth.
4. In a large bowl, whisk together honey, lime zest, juice from two lime wedges, a drizzle of olive oil, salt and pepper.
5. Lay tortillas on a clean work surface. Using a slotted spoon, place ½ cup bean filling on bottom third of each tortilla; sprinkle with cheddar. Top with 2 TBSP pico de gallo. Fold up bottom side over filling, then fold over left and right sides. Roll up to form burritos.
6. Heat a large pan over medium heat. Place burritos seam side down in pan. Press with a spatula until golden brown, 1-2 minutes per side. Lower heat if browning too quickly. Repeat until crisp on all sides.
7. Add mixed greens and any remaining pico de gallo to bowl with vinaigrette; toss to coat. Halve burritos. Divide burritos and any remaining bean filling between plates. Serve with yogurt drizzle and lime wedges.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, you can substitute with black beans, pinto beans or kidney beans. Adjust seasoning to taste.

How do I store leftovers?

Store assembled burritos and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat burritos in a pan or oven to restore crispness.

Can I make this vegetarian?

Absolutely! Omit the ground beef and add extra beans or your favorite plant-based protein. Adjust cooking times as needed.