These are our go-to beef and bean burritos—simple, satisfying, and consistently delicious. Nothing fancy or complicated, just well-balanced flavors and the right amount of spice. This recipe yields a large batch, which is perfect for feeding a family or for making ahead. Leftovers freeze beautifully and reheat into a quick, flavorful lunch or dinner on busy days.
Easy and Delicious
Don’t be put off by the convenience of canned enchilada sauce and canned refried beans. Choosing good-quality canned ingredients makes a noticeable difference and keeps prep time low without sacrificing flavor. These burritos are built on a straightforward combination of sautéed onion, seasoned ground beef, smooth refried beans and sharp cheddar. The result is familiar, comforting food that always satisfies.
Freezing and Reheating Leftovers
If you plan to freeze leftovers, wrap burritos individually in wax paper or parchment, then place them in a sealed freezer-safe container or bag. The filling will continue to absorb sauce over time, so I like to make extra sauce for dipping or drizzling when reheating. When reheating from frozen, thaw in the refrigerator if you have time, then warm in a 350°F oven for 10–15 minutes. If reheating from refrigerated leftovers, 10–15 minutes in a 350°F oven will warm them through.
One small but important tip: shred your cheese at home. Pre-shredded cheese often contains anti-caking agents that can affect melting. A block of cheddar grated fresh will melt creamier and give the burritos a better texture and flavor.
The perfect side for these burritos is a simple corn dish—bright, slightly sweet, and seasoned to complement the savory filling. A bowl of salsa, a green salad or some pickled jalapeños also pair nicely.
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Beef and Bean Burritos
Equipment
- skillet
- saucepan
- baking dish
Ingredients
- Vegetable oil
- 1 medium onion, diced
- 2 pounds ground beef
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 3 (10 ounce) cans enchilada sauce (add more if you prefer them extra saucy)
- 1 (28 ounce) can refried beans
- 3/4 cup Cheddar, grated, plus extra for garnish
- 12 large flour tortillas
- 1/2 cup cilantro, chopped
Instructions
- Preheat the oven to 170°F to keep the finished burritos warm while assembling.
- Heat a splash of vegetable oil in a large skillet over medium heat.
- Add the diced onion and cook until it is soft and translucent, about 4–5 minutes.
- Add the ground beef and cook until browned and cooked through, breaking up the meat as it cooks.
- Stir in the ground cumin, chili powder, dried oregano and salt, mixing well to combine.
- Pour in 2 cans of enchilada sauce, reduce the heat to low, and simmer for about 5 minutes so the flavors meld.
- In a medium saucepan, combine the refried beans and 3/4 cup grated Cheddar over low heat. Stir until the cheese melts and the mixture is smooth, then remove from heat.
- Warm the tortillas briefly in the oven or in a dry skillet so they are pliable.
- Divide the bean and cheese mixture evenly among the tortillas, spreading it out in the center of each one.
- Top each with an even portion of the seasoned beef, centered down the middle of each tortilla.
- Fold the sides of the tortilla in and roll to enclose the filling. Place each burrito seam-side down in a large baking dish and sprinkle with additional Cheddar.
- Cover the dish with foil and transfer to the oven just until the burritos are warmed through and the cheese on top melts, about 10–15 minutes.
- While the burritos finish in the oven, warm the remaining enchilada sauce on the stove.
- To serve, drizzle the warmed sauce over the burritos and finish with chopped cilantro. Serve with corn, salsa, or a fresh salad if desired.
Notes
Nutrition
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Carbohydrates: 33 g
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Protein: 35 g
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Fat: 39 g
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Saturated Fat: 16 g
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Sodium: 706 mg
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Fiber: 2 g
Nutritional values are approximate.