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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein17% · 53g
Carbs47% · 149g
Fat36% · 51g
14g
Fiber
1680mg
Sodium
4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
87th pctl
More protein than 87% of 1,474 meals
Protein density
4g /100cal
Leaner than 25% of meals
vs Beef average
42% heavier
This1310
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Flour Tortillas
Veggie Stock Concentrate
Onion
Ground Beef
Smoky Red Pepper Crema
Long Green Pepper
Black Beans
Monterey Jack Cheese
Tomato
Lime
Guacamole
Jasmine Rice
Southwest Spice Blend
Cilantro
Cooking Oil
Salt
Black Pepper
How to make it
1
Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in step 4.
2
While rice cooks, halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper crosswise into strips.In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
3
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, green pepper, and a pinch of salt; cook until veggies are browned and softened, 5-7 minutes.Stir in beans and their liquid, stock concentrate, Southwest Spice Blend, a big pinch of salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.Once veggies have softened, add beef* to pan; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through the rest of the step as instructed. TIP: If pan seems dry, add another drizzle of oil.
4
Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper.Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
5
Place tortillas on a clean work surface. To the bottom third of each tortilla, add ⅓ cup rice in a line. Top rice with ½ cup filling (you’ll have some left over, serve it on the side!) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo, and a dollop of guacamole (save the rest for serving).Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper before rolling, and wrap up with foil or parchment. Simply unwrap as you eat!
6
Halve burritos on a diagonal. Divide between plates with remaining rice, filling, smoky red pepper crema, pico de gallo, and guacamole. Serve with any remaining lime wedges on the side.
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Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in step 4.
2
Step 2
While rice cooks, halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper crosswise into strips.In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
3
Step 3
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, green pepper, and a pinch of salt; cook until veggies are browned and softened, 5-7 minutes.Stir in beans and their liquid, stock concentrate, Southwest Spice Blend, a big pinch of salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.Once veggies have softened, add beef* to pan; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through the rest of the step as instructed. TIP: If pan seems dry, add another drizzle of oil.
4
Step 4
Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper.Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
5
Step 5
Place tortillas on a clean work surface. To the bottom third of each tortilla, add ⅓ cup rice in a line. Top rice with ½ cup filling (you’ll have some left over, serve it on the side!) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo, and a dollop of guacamole (save the rest for serving).Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper before rolling, and wrap up with foil or parchment. Simply unwrap as you eat!
6
Step 6
Halve burritos on a diagonal. Divide between plates with remaining rice, filling, smoky red pepper crema, pico de gallo, and guacamole. Serve with any remaining lime wedges on the side.
HelloFresh leads the US meal-kit market with a rotating menu of 90+ weekly recipes across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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HelloFresh's Beef & Black Bean Burritos: 1310 calories, 53g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan. makes Beef & Black Bean Burritos one of the prepared options in 's rotating weekly lineup. The serving delivers 1310 calories alongside 53g of protein, placing it at about 66 percent of a typical daily calorie goal.
A burrito or burro in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution66% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Beef & Black Bean Burritos?
Beef & Black Bean Burritos contains 1310 calories and 53 g of protein per serving, portioned as HelloFresh's Beef & Black Bean Burritos: 1310 calories, 53g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Beef & Black Bean Burritos?
Beef & Black Bean Burritos is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Flour Tortillas
Veggie Stock Concentrate
Onion
Ground Beef
Smoky Red Pepper Crema
Long Green Pepper
Black Beans
Monterey Jack Cheese
Tomato
Lime
Guacamole
Jasmine Rice
Southwest Spice Blend
Cilantro
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