Crispy one-pot beef burritos from RecipeTin Eats - Tonight / Delicious Tonight: Dinners for Every Night of the Week (page 86) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Avocado crema

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jed_zpb1h3 on May 14, 2026

    So good!

  • ezwriternc on February 28, 2026

    Great, easy, family friendly meal.

  • bernalgirl on November 03, 2025

    My family loved this so much we’ve had it twice in one month. My family doesn’t like rice in our burritos, likes things spicy, and only half eats beans so I made some changes: omitted rice, beans and extra liquid, added one finely chopped jalapeño with the onions, cut the red pepper to small dice, and added 1 T New Mexico chile powder to the spice mix. Made black beans from dried and made refried beans, and used pepper jack in place of Colby. I spread refied beans across the bottom of the tortilla, topped with cheese, andded the filling, and rolled and crisped as directed. Without the rice this mixture makes 6 generous burritos. We devoured the leftovers; 1/2 burrito at breakfast and lunch across the week.

  • mzernone on October 05, 2025

    Delicious - I would add more cheese next time but other than that this is a real hit.

  • anya_sf on June 19, 2025

    We liked these very much with the avocado crema (made extra and glad I did). My rice did not cook evenly though - I checked it after resting and needed to turn the heat back on for another 5 min. Also, my burrito-sized tortillas were actually 9" not 10", and not super soft, which made rolling them tricky, though they held their shape once crisped. I had extra filling and only needed 1.5 slices cheese per tortilla.

  • arlabevan on May 17, 2025

    This is such an easy recipe and a great way to feed a lot of people! We made them ahead and then reheated in the air fryer for a very crispy outside. Delicious with a salad and some condiments and hot sauces. These freeze well too. It made 10 large burritos! Will make again for sure.

  • averythingcooks on May 10, 2025

    I scaled this back to 1/4 and still have leftovers after 2 generously filled 10" inch tortillas. I used pickled Fresnos in place of a sweet pepper & added some other diced hot peppers from the freezer. "One-pots" are not usually my 1st choice but this worked well. I added a smooth, spicy rst'd tomatillo-chipotle salsa with the shredded cheddar & monterey jack and although I tend to veer towards enchiladas rather than burritos, we thought these were great.

  • aargle on March 01, 2025

    So far I think this is my favourite recipe from the book. Next time I will make sure to use the large tortillas much easier to stuff and roll. Certainly makes a large amount very tasty and very filling. Will become a family favourite.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.