Spiced Mission-Style Burrito with Cilantro Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A hearty burrito packed with seasoned ground beef, black beans, and tangy cilantro lime rice, inspired by San Francisco’s iconic Mission burritos. This mexican-inspired tacos & burritos ready in about 45 minutes pairs ground beef, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tbsp chili powder
• 1 cup canned, drained and rinsed black beans
• 1 cup uncooked white rice
• 1/2 cup chopped cilantro
• 1, juiced lime
• 4 large flour tortillas
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1, thinly sliced jalapeño
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Rinse 1 cup white rice under cold water until clear. Combine with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves; sauté for 4-5 minutes until translucent and fragrant.
3. Step 3: Add 1 lb ground beef to the skillet, breaking it apart with a spatula. Cook for 6-8 minutes until browned and no pink remains.
4. Step 4: Stir in 1 tsp ground cumin, 1 tbsp chili powder, salt and black pepper to taste. Add 1 cup drained black beans, cooking for 3 more minutes until heated through.
5. Step 5: Fluff the cooked rice with a fork and stir in 1/2 cup chopped cilantro and juice from 1 lime until evenly combined and fragrant.
6. Step 6: Warm 4 large flour tortillas in a dry skillet or microwave until pliable.
7. Step 7: To assemble each burrito, spread 2 tbsp sour cream on the center of each tortilla, then layer with 1/4 of the beef and bean mixture, 1/4 of the cilantro lime rice, 1/4 cup shredded cheddar cheese, and a few thin slices of 1 jalapeño.
8. Step 8: Fold the sides of the tortilla over the filling, then roll tightly from the bottom up. Serve immediately or grill the burrito in a skillet over medium heat for 2 minutes per side until golden and melty.