---
title: Crispy Southwest Beef & Bean Burritos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-southwest-beef-and-bean-burritos-69459e1535efa043add9289d
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Easy Prep
  - Protein Smart
  - Mexican
  - Dinner
rating: 4.5
rating_count: 111
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: Some found the burritos tasty, while others felt they needed more seasoning. Adding extra spices or turkey boosted flavor.
  - theme: Ease of prep
    text: A bit labor-intensive with many dishes, but some learned new techniques. Consider ready-made pico de gallo to save time.
image: "https://images.recipes.furrysalamander.com/crispy-southwest-beef-bean-burritos.avif"
---

Wash and dry all produce. Halve, peel, and finely dice @onion{1%unit}. Core, seed, and finely dice @tomato{1%unit}. Finely chop @cilantro{¼%cup}. Quarter @lime{1%unit} and thinly slice the second @lime{1%unit}. Tear @mixed greens{2%cups} if needed.

In a #small bowl{}, combine the diced tomato, cilantro, 2 TBSP of the diced onion, and a squeeze of lime juice. Season with @salt{} and @black pepper{}. Set aside.

Heat a drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add the remaining onion and a pinch of salt. Cook, stirring occasionally, until softened ~{2%minutes}. Add @ground beef{½%lb} and cook, breaking into crumbles, until browned ~{5%minutes}.

Drain any excess fat. Add @three-bean blend{15%oz}(drained and rinsed) and @southwest spice blend{1%tbsp} to the pan. Mash lightly with a #potato masher{} until a chunky filling forms. Season with salt and black pepper. Keep warm.

In a #large bowl{}, whisk together @honey{1%tbsp}, lime zest and juice from two lime wedges, a drizzle of olive oil, salt, and black pepper for the vinaigrette. In a separate #small bowl{}, mix @yogurt{2%tbsp} with 1 tsp lime juice and a pinch of salt for the drizzle.

Warm @flour tortillas{2%large} in a dry #large skillet{} over medium heat ~{30%seconds} per side until pliable. Remove from heat. Place ½ cup of the beef and bean filling on the bottom third of each tortilla. Sprinkle with @cheddar cheese{½%cup} and top with 2 TBSP pico de gallo. Fold edges inward, then roll up tightly.

Place assembled burritos seam-side down in the #large skillet{} over medium-high heat. Cook until golden and crispy, ~{2%minutes} per side, pressing gently with a #slotted spoon{}.

Add the mixed greens and any remaining pico de gallo to the #large bowl{} with the lime vinaigrette. Toss gently to coat.

Serve burritos with the vinaigrette salad on the side. Drizzle with the yogurt mixture and serve with remaining lime wedges.