The Scoop
B & B Burritos combine vibrant spice with creamy cheese, perfect for road trips.
It was the evening of my first big road trip to the West Coast with a group of college friends. We were taking in the Pacific breeze, all the buzz of new destinations ahead of us. The plan was to camp out in a state park, but as these adventures go, we arrived late, ravenous, and decided that something quick yet hearty was needed. One of us had a pack of flour tortillas, and I had a vivid memory of making burritos back home, a kitchen staple that felt like a warm hug when wrapped with the right ingredients.
Diving into the cooler, we scavenged ground beef, and my stash of Mexican cheese blend became the star of the evening. A dusting of cumin and chili powder, treasures from my spice kit, turned the aroma tantalizing. We mixed up some cilantro-lime rice, a trusty companion for our beloved burritos, adding freshness and zing. Wrapping all of this with tomatoes and onions, and a squeeze of lime, we managed to create something remarkable. Tip if you do this on a road trip: wrap them tightly so none of that delicious filling escapes!
By the time the foil-wrapped creations came out perfectly warmed from a portable oven, it felt like a triumph. Under the vast blanket of stars, passing around these impromptu burritos became an unexpected bonding moment. For those planning to replicate this during your camping adventures, allow the cheese to melt into the folds for 5–10 minutes before biting in. It was a meal created in the spirit of necessity but celebrated in genuine friendship.
Ingredients
For the beef filling:
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
For the burritos:
- 6 burrito-size flour tortillas
- 2 cups cilantro-lime rice, homemade or store-bought, cooked
- 2 cups lettuce, thinly sliced
- 1 cup corn, canned or frozen, drained or thawed
- 1 cup black beans, rinsed and drained
- 2 medium tomatoes, diced
- 1/2 medium red onion, diced
- 1/4 cup fresh cilantro, finely chopped
- 1 cup Mexican cheese blend, shredded
- 1/4 cup sour cream, optional
- lime wedges, optional, to taste
Directions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium-high heat, add the oil and heat until it sizzles.
- Add the ground beef to the hot oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Add the cumin, the chili powder, the paprika, the garlic powder, the oregano, the salt, the black pepper, and the tomato paste to the beef and stir to combine.
- Reduce the heat to medium and allow the beef mixture to simmer, while stirring occasionally, until combined and slightly thickened, about 3-5 minutes.
- Turn off the stovetop heat.
- On each of the tortillas, add 2-3 tablespoons of the beef mixture and 1/3 cup of the cooked rice. Then, evenly top each with the lettuce, the corn, the black beans, the tomatoes, the onions, the cilantro, and the cheese in the center.
- Drizzle the fillings on each of the tortillas with the sour cream and a squeeze from the lime wedges.
- Fold the bottom of each of the tortillas up to cover the filling.
- Fold the edges of each of the tortillas in and roll them up tightly to seal them. Make sure the corners are sealed tight.
- Wrap each of the burritos in foil.
- Transfer the burritos to a baking sheet.
- Bake until the burritos are warmed through and the cheese inside is melted, about 20-25 minutes.
- Serve warm.
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