Smoky Chipotle Beef & Bean Burrito Bowl with Jalapeño Sour Cream
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Built by the community using tortilla, ground beef, jalapeno, hot red chili flakes, cilantro, sour cream, pinto bean, charro bean, chipotle
A deeply satisfying Mexican-inspired bowl packed with smoky chipotle ground beef, creamy pinto and charro beans, and a fiery jalapeño sour cream — all piled into warm tortillas or eaten straight from the bowl. Big flavours, minimal effort.
Cooking Ability Level
Prep
10 mins
Cook
30 mins
Serves
4
Difficulty
Easy
Budget
Reasonable
Calories
620
Ingredients
- 4 flour tortillas
- 400g (14oz) ground beef
- 1 x 400g (14oz) tin pinto beans, drained and rinsed
- 1 x 400g (14oz) tin charro beans (or use a second tin of pinto beans), drained and rinsed
- 2 chipotle peppers in adobo sauce, finely chopped (or 1 tbsp chipotle paste)
- 1 jalapeño, half finely diced, half thinly sliced for garnish
- 1 tsp hot red chilli flakes
- 1 small handful fresh cilantro, roughly chopped
- 150ml (⅔ cup) sour cream
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 x 400g (14oz) tin chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp vegetable oil
- Salt and black pepper to taste
1. Make the jalapeño sour cream: combine the sour cream with the diced jalapeño, a pinch of salt, and a small handful of chopped cilantro. Stir well and refrigerate until needed.
2. Heat the vegetable oil in a large frying pan or skillet over medium-high heat. Add the diced onion and cook for 4–5 minutes until softened and starting to colour.
3. Add the minced garlic, ground cumin, smoked paprika, and chilli flakes. Stir and cook for 1 minute until fragrant.
4. Add the ground beef, breaking it up with a spoon. Cook for 6–8 minutes, stirring occasionally, until well browned with some crispy bits forming.
5. Stir in the chopped chipotle peppers, tomato paste, and tinned tomatoes. Season generously with salt and black pepper. Simmer over medium heat for 8–10 minutes until the sauce thickens and coats the meat.
6. Add the drained pinto beans and charro beans to the pan. Stir to combine and cook for a further 4–5 minutes until the beans are heated through and have absorbed some of the smoky sauce.
7. Warm the tortillas in a dry pan for 30 seconds each side, or wrap in foil and heat in the oven at 180°C / 350°F for 5 minutes.
8. To serve, spoon the beef and bean mixture generously into or alongside the warm tortillas. Top with the jalapeño sour cream, the remaining fresh cilantro, and the sliced jalapeño. Eat as a wrap or a bowl — either way is excellent.
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Nutrition per Serving
620
Calories
38g
Protein
52g
Carbs
26g
Fat