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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