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These burritos are great for a family dinner, and the recipe is easily doubled for a crowd. They freeze beautifully, too, so make more and freeze them for another day. It’s nice to have some in the freezer for those evenings when you don’t feel like cooking or just don’t have time.
I use ground beef and refried beans, but you can experiment with other ingredients. Add a cup or so of canned black beans to the mixture, or spice them up with some finely chopped hot peppers—e.g., poblano, jalapeño, chipotle, or serrano. Or you could add heat with hot sauce or crusted red pepper flakes. Bell peppers or roasted peppers are also good in these burritos.
What You’ll Like About This Dish
- Family-friendly. This is a crowd-pleasing recipe everyone can enjoy—mild, cheesy, and comforting.
- Freezer-ready. These burritos freeze and reheat beautifully, making them perfect for meal prep.
- Flexible ingredients. You can switch up the protein, spice level, or sauces to suit your taste.
- Easy to make. Just cook the filling, roll, and toast—no complicated steps.
Ingredient Notes
- Ground Beef: Use lean ground beef to avoid excess grease. Ground turkey or chicken also work well.
- Onion & Garlic: Aromatics that add depth and flavor to the filling.
- Seasonings: Chili powder, cumin, oregano, salt, and pepper create classic Tex-Mex flavor.
- Refried Beans: These help bind the filling and add creamy texture.
- Enchilada Sauce: Red sauce adds flavor and moisture—divided for the filling and drizzling.
- Cheese: Monterey Jack, cheddar jack, or Mexican blend melt well inside and on top.
- Flour Tortillas: Burrito-size tortillas make for hearty portions and easy rolling.
- Toppings: Garnish with lettuce, sour cream, salsa, guacamole, or whatever your family enjoys.
Steps to Make Beef and Bean Burritos
- Cook the ground beef, onion, and garlic in a skillet until the beef is browned. Drain excess fat.
- Add the chili powder, cumin, oregano, salt, and pepper. Stir and let the mixture simmer for a few minutes.
- Stir in the refried beans and half of the enchilada sauce. Heat through and keep warm.
- Lay the tortillas flat and sprinkle each with a bit of cheese. Add the beef mixture, then top with more cheese.
- Roll the tortillas into burritos, tucking in the ends to hold the filling.
- Brown the burritos in a dry skillet until golden on all sides.
- Serve over shredded lettuce with the remaining enchilada sauce and your favorite toppings.
Tips for Success
- Warm the tortillas slightly before rolling to make them more pliable and prevent cracking.
- Don’t overfill the burritos or they’ll be hard to roll and may burst when browning.
- If serving a crowd, place the filled burritos in a baking dish, drizzle with sauce, sprinkle with cheese, and bake until bubbly.
Recipe Variations
- Use ground turkey or chicken instead of beef. For a leaner option that’s still full of flavor.
- Swap the refried beans. Use black beans or pinto beans for a chunkier texture.
- Make it smoky. Add smoked paprika or chipotle powder to deepen the flavor.
- Change the sauce. Use salsa or chopped tomatoes with lime juice instead of enchilada sauce.
- Add veggies. Stir in chopped peppers, corn, or spinach for extra color and nutrients.
Serving Suggestions
- Serve with a side of Mexican rice or cilantro-lime rice.
- Top with sour cream, salsa, or guacamole for added richness.
- Pair with a crisp green salad or corn salad.
- Garnish with cilantro, chopped tomatoes, or sliced olives.
- Offer extra cheese and hot sauce at the table for customization.
How to Store and Reheat
Refrigerate: Store leftover burritos in an airtight container for up to 4 days.
Freeze: Wrap individual burritos in foil or plastic wrap and freeze in a bag or container for up to 3 months.
To Reheat: Microwave from frozen for 2–3 minutes or reheat in a 350°F oven, wrapped in foil, until hot.
Make-Ahead Tip
Make a double batch, freeze the extras, and enjoy homemade burritos on busy nights—no prep required.
Beef and Bean Burritos
Spice up your dinner routine with these tasty beef and bean burritos. Perfect for a quick and satisfying meal.
Ingredients
- 1 tbsp vegetable oil
- 1 pound lean ground beef
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp dried leaf oregano
- ½ tsp ground cumin
- ½ tsp table salt, or to taste
- ¼ tsp freshly ground black pepper
- 1 (16-ounce) can refried beans
- 1 cup red enchilada sauce, divided
- 6 flour tortillas (burrito size)
- 1 ½ cups shredded Monterey Jack cheese, divided
- 2 tsp vegetable oil
- 2 cups shredded lettuce
- cilantro, chopped tomatoes, sour cream, salsa, sliced black olives, or guacamole (optional), for garnish
Recommended Equipment
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook for 4 to 5 minutes, until well browned on the bottom. Break the beef up and add the onions; cook, stirring, for 4 minutes longer or until the beef is no longer pink. Drain off excess fat and reduce the heat to medium-low. Add the minced garlic and cook for an additional 30 seconds.1 tbsp vegetable oil | 1 pound lean ground beef | 1/2 cup chopped onion | 2 cloves garlic
- Add the chili powder, oregano, cumin, salt, and pepper and cook, stirring, for 30 seconds. Add the refried beans and half of the enchilada sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally. Taste and adjust the seasonings.2 tsp chili powder | 1 tsp dried leaf oregano | 1/2 tsp ground cumin | 1/2 tsp table salt | 1/4 tsp freshly ground black pepper | 1 (16-ounce) can refried beans | ½ cup red enchilada sauce
- Wrap the tortillas in paper towels and microwave for about 30 to 45 seconds until warm. Set 1/2 cup of the shredded cheese aside for topping.6 flour tortillas (burrito size) | ½ cups shredded Monterey Jack cheese
- Arrange a tortilla on the countertop. Add about 1 heaping tablespoon of shredded cheese to the center of the tortilla. Top with approximately 1/2 to 2/3 cup of the beef mixture, then end with another tablespoon of shredded cheese. Roll tightly, burrito-style, tucking the sides in to encase the mixture completely.1 cups shredded Monterey Jack cheese
- Drizzle 2 teaspoons of oil in a nonstick skillet and heat the burritos over medium heat, turning occasionally, until lightly browned on all sides.2 tsp vegetable oil
- Serve the burritos on a platter lined with shredded lettuce, topped with the remaining 1/2 cup of enchilada sauce and the remaining shredded cheese. Garnish with cilantro, chopped tomatoes, sour cream, salsa, sliced black olives, or guacamole, as desired.½ cup red enchilada sauce | 2 cups shredded lettuce | cilantro, chopped tomatoes, sour cream, salsa, sliced black olives, or guacamole (optional)
Notes
Make Ahead:
Make the burritos up to step 5, wrap each one in foil, and refrigerate for up to 2 days or freeze in a food storage bag for up to 3 months. Defrost frozen burritos in the fridge overnight.
To reheat a burrito, remove the foil and wrap it in a dampened paper towel. Heat in the microwave until warm, about 2 to 4 minutes.
For a crisper exterior, reheat thawed burritos in a lightly oiled skillet after microwaving.
Nutrition
Calories: 491kcalCarbohydrates: 29gProtein: 28gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 87mgSodium: 1250mgPotassium: 312mgFiber: 5gSugar: 5gVitamin A: 757IUVitamin C: 2mgCalcium: 347mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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