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 pound lean ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon table salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 16- ounce can refried beans
- 1 cup red enchilada sauce, divided use
- 6 flour tortillas, burrito size
- 2 cups shredded Monterey Jack cheese, or cheddar jack, or a Mexican blend, divided use
- 2 cups shredded lettuce
- Optional garnishes: cilantro, chopped tomatoes, sour cream, salsa, sliced ripe olives, guacamole
Instructions
- Heat the oven to 350 F.
- In a large skillet cook the ground beef, onion, and garlic until ground beef is no longer pink, about 8 to 10 minutes, stirring to break up meat. Drain well.
- Add the chili powder, oregano, cumin, salt, and pepper; simmer for 5 minutes. Add refried beans and half of the enchilada sauce. Cook until heated through; keep warm.
- Arrange the tortilla on the countertop. Add about 1 heaping tablespoon of shredded cheese to the center of each tortilla (about half of the cheese). Top with approximately 1/2 to 2/3 cup of the beef mixture, then end with the remaining shredded cheese.
- Roll tightly, burrito-style, tucking the sides in to encase the mixture completely.
- Heat the burritos in a nonstick skillet over medium heat, turning occasionally, until browned on all sides.
- Serve on a platter lined with shredded lettuce with the remaining enchilada sauce for drizzling and your choice of toppings.
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.
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