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Chipotle Beef Burritos

Chipotle Beef Burritos

So before we get things confused here, let me just clarify that this burrito is made with chipotle peppers and is not some kind of hopeful ode to Chipotle the restaurant. Because I’ll let you in on a little something: i have never been to chipotle (that was my attempt at type-whispering and I think it was slightly unsuccessful… anyways).

There is not much here at what I like to refer to as the end of the earth (it’s not the end of the earth in a good way with isolation and rolling hills as far as the eye can see, or the end of the earth like something as awesome as the Grand Canyon. This is the end of the earth like the most booming business is the Dollar General) so places like Chipotle end up roughly an hour away and we just never go there. Chipotle Beef BurritosSo sometimes I feel left out when I start scrolling through Instagram and everyone takes gorgeous photos of burritos and I’m like, “Oh yeah? Well… here is a picture of my cat. So there.” And I can make my own burritos.

With chipotle peppers!!

Do you cook with chipotle peppers? I basically put them in everything. I even made chipotle pepper crab dip the other day. Yup. I love that smoky spice.

Cchipotle Beef Burritos

So these burritos are gonna start with the beef + delicious chipotle peppers. You’re gonna make a fast homemade pico de gallo while the beef cooks. Multi-tasking!!! And when it all comes together you’ll have a fast fresh meal that will not disappoint. Who needs a restaurant anyway (I mean besides me when I’m tired of washing dishes)?!

If you don’t eat red meat you could easily substitute chicken in this recipe. If you don’t eat any meat try cooking the beans with the chipotle peppers and lime juice. Need a low carb variation? Leave off the rice & tortilla and throw the rest of the burrito filling onto a nice green salad. A little salsa and low fat sour cream make an excellent dressing (totally my lunch today, f.y.i.).

Chipotle Beef Burritos
Prep time
Cook time
Total time
Spicy tender beef cooked with chipotle peppers & lime juice stuffed into soft flour tortillas with rice, beans, and homemade pico with corn. Totally filling & amazing.
Serves: 6
  • For the Beef:
  • 1 tablespoon vegetable oil
  • 1 pound lean steak ( NOT ground beef; I used stew meat here-- flank steaks would also work well), cut into slices about ½" thick
  • 3-4 chipotle peppers in adobo sauce, finely chopped
  • 1 lime
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon kosher salt
  • ¼ cup water (as needed)
  • For the Pico de Gallo with Corn:
  • 4 Roma tomatoes, diced
  • ⅓ cup diced red onion
  • ¼ cup frozen corn, thawed (toss it in a colander and run water over it for a minute)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons red wine vinegar
  • 2 teaspoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Burritos:
  • 6 burrito-sized flour tortillas
  • 1 can black beans, drained & rinsed (or about 2 cups cooked)
  • 1 cup cooked rice (white, brown-- it's your preference; cooking instructions include white rice because it's faster)
  • 1 avocado, sliced
  • sour cream & salsa for serving
  1. Heat the vegetable oil in a large skillet over medium high heat. Add the beef and brown for about 2 minutes.
  2. Throw in the chipotle peppers in adobo sauce and stir. Slice the lime in half and squeeze all the juice into the skillet. Stir, reduce the heat to medium and keep cooking.
  3. After about a minute stir in the cilantro and salt. Let the meat simmer, stirring occasionally. If the pan looks dry, add the water, stir, and continue cooking.
  4. Start the rice. You'll have time now to cook white rice before the beef is done. Just cook according to your package instructions.
  5. To make the pico de gallo with corn, toss all the ingredients together. Stir. Done.
  6. To pull everything together, lay out a tortilla. Spoon a little rice in the middle. Top with the black beans and pico. Add the beef and top the beef with the sliced avocado.
  7. Fold two sides of the tortilla in (I like to do short sides first -- so if your filling were in a line in the middle, start with the two parallel sides that the filling comes closest to touching). Fold the third side up and towards the middle and keep folding-- like a tortilla envelope. Repeat this with all the burritos.
  8. If you want to have that nice kind of grilled burrito crisp on the outside, heat a clean dry skillet over medium high heat. Place the burrito seam side down in the hot skillet for about a minute. turn it to the other flat side and repeat.
  9. Serve the burritos with the salsa & sour cream.

Chipotle Beef Burritos
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Sunday 28th of July 2013

Ode to Chipotle lol That place is crap in my opinion!! I once ordered a quesadilla and I'm like oh wait can you toast it and they girls like um duh it's a quesadilla...and I'm looking at her like well then why the hell are you wrapping it in tin foil??? They put it on a griddle press and basically melted the cheese...a quesadilla is supposed to be crispy!!! I was pissed lol And that is why I will never eat there again!!! But I will eat at your house anytime!!! Especially if these are there!!! lol


Wednesday 24th of July 2013

You crack me up! i knew you were whispering right away.......

These are better than Chipotle. Period.


Wednesday 24th of July 2013

Haha so glad you got the whisper! There needs to be an "un-bold" option or something for itsy bitsy letters. I'll have to take your word on the Chipotle comparison- but I DO know that these burritos are suuuuuuper delicious. Thanks, Linda!

Marie @ Little Kitchie

Wednesday 24th of July 2013

Your burritos look just as good as Chipotle, so it doesn't look like you're missing out! :)


Wednesday 24th of July 2013

Thanks, Marie!! I am totally a burrito/taco/Tex-Mex junkie. No doubt. So I guess it's probably a good thing there's no Chipotle here.