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, flavor-packed burrito inspired by San Francisco’s iconic Mission-style, filled with spiced beef, beans, and zesty cilantro-lime rice wrapped in a warm tortilla. 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 550 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
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (15 oz), drained and rinsed black beans
• 1 cup white rice
• 2 cups water
• 1/2 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Add 1 lb ground beef to the skillet, breaking it up with a spoon. Cook for 6-7 minutes until browned and no longer pink.
3. Step 3: Stir in 2 tsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until spices are fragrant.
4. Step 4: Add 1 can (15 oz) drained and rinsed black beans, stirring well to combine. Reduce heat to low and keep warm.
5. Step 5: Bring 2 cups water to a boil in a medium pot. Add 1 cup white rice, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
6. Step 6: Remove rice from heat, fluff with a fork, then stir in 1/2 cup chopped fresh cilantro and 2 tbsp lime juice for bright flavor.
7. Step 7: Warm 4 large flour tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
8. Step 8: Assemble burritos by spreading 1/4 cup sour cream and 2 tbsp salsa on each tortilla. Add 1/4 of the cilantro-lime rice, 1/4 of the beef and bean mixture, and 1/4 cup shredded cheddar cheese.
9. Step 9: Fold the sides of the tortilla over the filling and roll tightly. Optionally, grill the burrito seam side down for 2 minutes to seal and crisp the exterior.