Beef and Bean Burritos are the ultimate crowd‑pleasing comfort food. These satisfying wraps blend seasoned ground beef, creamy refried beans, and melted cheese, all wrapped in warm flour tortillas and baked in savory enchilada sauce. The magic lies in how the flavors meld—spicy, creamy, cheesy—and how easy it is to scale for a weeknight dinner or a gathering. In about an hour (including baking), you’ll have a tray of hearty burritos ready to serve. Whether you’re feeding your family or prepping for leftovers, these Beef and Bean Burritos hit the mark with flavor, ease, and satisfaction.
Why You’ll Love This Recipe
- Rich, layered flavors — The beef is seasoned with taco spices, oregano, cumin, and onion powder, providing depth and warmth.
- Creamy texture — Refried beans and melting cheese make every bite smooth and comforting.
- Simple to assemble — Once your filling is ready, it’s just spooning, wrapping, and baking.
- Make‑ahead and freezer friendly — You can assemble in advance and bake later, or freeze for later reheating.
- Customizable — Easy to adapt to dietary preferences, add veggies, or change spice levels.
- Great for leftovers — Burritos reheat well, making them ideal for lunch or dinner the next day.
Ingredients
| Ingredient | Amount | Purpose / Notes |
|---|---|---|
| Vegetable Oil | 1 Tbsp | For sautéing onion and beef |
| Onion, chopped | 1 medium | Adds aromatic flavor |
| Lean Ground Beef | 2 lbs | The main protein |
| Taco Seasoning (1 oz packet) | 1 packet | Basic flavor base |
| Oregano | 1 tsp | Earthy herbal note |
| Chili Powder | ¼ tsp | A light heat boost |
| Cumin | 1 tsp | Adds warm, smoky depth |
| Onion Powder | ½ tsp | Reinforces onion flavor |
| Kosher Salt | ½ tsp | Or ¼ tsp table salt |
| Black Pepper | ½ tsp | Balances flavor |
| Refried Beans | 1 – 16 oz can | Creamy binder |
| Mexican Cheese Blend (or cheddar) | 1 cup | Melts into filling |
| Flour Tortillas (burrito size) | 6 | The wraps |
| Red Enchilada Sauce | 2 – 10 oz cans | One for base, one for topping |
| Monterey Jack Cheese (shredded) | 2 cups | For topping |
Step‑by‑Step: How to Make Beef and Bean Burritos
- Preheat & prep
Preheat your oven to 375 °F (190 °C). Spray a 9×13‑inch baking dish with nonstick spray. - Cook onion and beef
Heat a large skillet over medium‑high heat. Add the vegetable oil and chopped onion. Sauté until onion is soft and translucent (2–3 minutes).
Add the ground beef to the skillet. Cook, breaking up lumps, until no pink remains. Drain excess fat (leave a little for flavor, but don’t let it be greasy). - Season the meat
Return the skillet with beef and onions to medium heat. Stir in taco seasoning, oregano, cumin, chili powder, onion powder, salt, and black pepper. Mix thoroughly so the meat is coated. - Add beans & cheese to the filling
Stir in the refried beans and the shredded Mexican cheese blend. The mixture will thicken and become creamy. Remove from heat and let it rest while you prepare tortillas and the baking dish. - Prepare baking dish
Pour one can of red enchilada sauce into the bottom of the prepared baking dish. Spread it evenly. This will help prevent sticking and provide flavor from below. - Assemble burritos
If space allows, lay out all 6 tortillas. Spoon a portion of meat–bean filling in a horizontal log shape near the center of each tortilla, leaving space at the edges.
Fold the left and right sides of the tortilla inward, then fold the bottom edge up over the filling, and roll tightly to close. Place each burrito seam‑side down in the baking dish. - Top with sauce and cheese
Pour the second can of enchilada sauce evenly over the burritos, making sure all exposed tortilla tops are coated. Use a spoon to scoop sauce into any gaps.
Sprinkle the shredded Monterey Jack cheese over the top of the burritos. - Bake
Cover the dish with aluminum foil (spray the underside with nonstick spray so it doesn’t stick to cheese). Bake in the preheated oven for 35 to 45 minutes, or until the burritos are heated through and cheese is melted. - Serve
Remove from oven and let the dish rest for a few minutes. Serve with sour cream, salsa, avocado, chopped cilantro, jalapeños, or any of your favorite toppings.
Helpful Tips
- Don’t overfill tortillas — If you put too much filling, wrapping becomes messy and burritos may burst.
- Warm tortillas — Wrap the tortillas in foil and heat in the oven for a few minutes or microwave them covered to make them more pliable and less likely to tear.
- Control sauce coverage — If you prefer a crisp top, reserve some sauce and only partially cover so edges crisp slightly.
- Check internal temp — The burritos should reach ~165 °F in the center to ensure they’re heated through.
- Let rest before cutting — After baking, let the burritos stand 5 minutes so fillings settle, making them easier to serve.
Substitutions And Variations
- Ground meat alternative — Use ground turkey, chicken, or a plant‑based meat substitute.
- Bean swap — Black beans or pinto beans work; mash them slightly so they bind.
- Cheese variations — Pepper jack, Colby, or queso fresco add different flavor tones.
- Spice level adjust — Increase chili powder or add cayenne for heat.
- Add vegetables — Diced bell peppers, corn, or zucchini can go into the meat filling.
- Make vegetarian — Omit beef, double the beans, and add sautéed veggies.
- Tortilla alternatives — Use whole wheat or gluten‑free tortillas if needed (ensure they are burrito‑size).
Storage Instructions
- Refrigerator — Store cooled leftover burritos in an airtight container for up to 3–4 days.
- Freezer — Wrap each burrito individually in foil or plastic wrap, then place in freezer bags. Freeze for up to 2–3 months.
- To reheat (from fridge) — Remove foil (if using), microwave for ~2–3 minutes or bake at 350 °F until warm.
- To reheat (from frozen) — Unwrap and place in baking dish, cover with foil, bake at 350 °F for 25–30 minutes or until internal temp is 165 °F.
Nutritional Information
(Approximate per burrito — may vary by brands and specific ingredients)
- Calories: ~ 568 kcal
- Protein: ~ 30–35 g
- Fat: ~ 25 g
- Carbohydrates: ~ 50 g
- Fiber: ~ 6–8 g
- Sodium: will depend heavily on taco seasoning, cheese, and enchilada sauce — consider using low‑sodium versions if needed
Serving Suggestions
- Serve with sour cream, fresh salsa, guacamole or sliced avocado, chopped cilantro, lime wedges, jalapeños, or pickled onions.
- Offer sides like Mexican rice, refried beans, corn salad, or a crisp green salad to round out the meal.
- For extra texture, serve with a crisp tortilla chip or nachos on the side.
- Top with fresh pico de gallo or a drizzle of hot sauce for brightness and heat contrast.
Frequently Asked Questions About Beef and Bean Burritos
Can I assemble these ahead and bake later?
Yes, you can fully assemble the burritos (without baking) up to a day in advance. Cover the dish with plastic wrap and store in the refrigerator. When ready, bake as directed, adding a few extra minutes if cold from the fridge.
How can I make them milder or spicier?
To reduce heat, use mild taco seasoning or skip extra chili powder. To make them spicier, add cayenne pepper, chipotle powder, or diced jalapeños into the filling or as a topping.
Can these be frozen before or after baking?
Absolutely. Unbaked, wrap each burrito and freeze; when ready, thaw overnight and bake as usual (you may need to extend bake time). Baked burritos can also freeze, but may lose a bit of texture upon reheating.
What if my tortillas tear when rolling?
Warm them slightly to make them more pliable, avoid overfilling, and roll loosely but firmly. Use the flap‑fold method: fold sides first, then bottom up, then roll.
Can I make this gluten‑free?
Yes — use certified gluten‑free tortillas and check that your enchilada sauce, taco seasoning, and refried beans are gluten‑free (some brands may contain additives).
How do I prevent sogginess?
Ensure the baking dish has some sauce beneath the burritos to moisten from below, but avoid drowning them in sauce. Also allow a few minutes of rest before serving so the sauce absorbs slightly and the filling firms up.
Conclusion
Thank you so much for spending time in my kitchen recipe space. I absolutely love how these Beef and Bean Burritos come together—flavorful, filling, and simple enough for weeknights yet satisfying enough for company. It’s one of those dishes that feels hearty and comforting, yet you can get it on the table without fuss. I hope you enjoy every cheesy, rich, spicy bite. Whether you serve them for dinner, pack them for lunch, or freeze them for a future meal—may they bring joy, warmth, and full bellies to your table. Happy cooking, and thanks for being part of this food‑loving community—here’s to many more delicious meals ahead!
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Beef and Bean Burritos
- Total Time: 1 hour
- Yield: 6 burritos 1x
Description
Beef and Bean Burritos are packed with flavor, filled with seasoned beef, beans, and cheese, and baked in enchilada sauce.
Ingredients
Vegetable Oil 1 Tbsp For sautéing onion and beef
Onion, chopped 1 medium Adds aromatic flavor
Lean Ground Beef 2 lbs The main protein
Taco Seasoning (1 oz packet) 1 packet Basic flavor base
Oregano 1 tsp Earthy herbal note
Chili Powder ¼ tsp A light heat boost
Cumin 1 tsp Adds warm, smoky depth
Onion Powder ½ tsp Reinforces onion flavor
Kosher Salt ½ tsp Or ¼ tsp table salt
Black Pepper ½ tsp Balances flavor
Refried Beans 1 – 16 oz can Creamy binder
Mexican Cheese Blend (or cheddar) 1 cup Melts into filling
Flour Tortillas (burrito size) 6 The wraps
Red Enchilada Sauce 2 – 10 oz cans One for base, one for topping
Monterey Jack Cheese (shredded) 2 cups For topping
Instructions
- Preheat & prep
Preheat your oven to 375 °F (190 °C). Spray a 9×13‑inch baking dish with nonstick spray. - Cook onion and beef
Heat a large skillet over medium‑high heat. Add the vegetable oil and chopped onion. Sauté until onion is soft and translucent (2–3 minutes).
Add the ground beef to the skillet. Cook, breaking up lumps, until no pink remains. Drain excess fat (leave a little for flavor, but don’t let it be greasy). - Season the meat
Return the skillet with beef and onions to medium heat. Stir in taco seasoning, oregano, cumin, chili powder, onion powder, salt, and black pepper. Mix thoroughly so the meat is coated. - Add beans & cheese to the filling
Stir in the refried beans and the shredded Mexican cheese blend. The mixture will thicken and become creamy. Remove from heat and let it rest while you prepare tortillas and the baking dish. - Prepare baking dish
Pour one can of red enchilada sauce into the bottom of the prepared baking dish. Spread it evenly. This will help prevent sticking and provide flavor from below. - Assemble burritos
If space allows, lay out all 6 tortillas. Spoon a portion of meat–bean filling in a horizontal log shape near the center of each tortilla, leaving space at the edges.
Fold the left and right sides of the tortilla inward, then fold the bottom edge up over the filling, and roll tightly to close. Place each burrito seam‑side down in the baking dish. - Top with sauce and cheese
Pour the second can of enchilada sauce evenly over the burritos, making sure all exposed tortilla tops are coated. Use a spoon to scoop sauce into any gaps.
Sprinkle the shredded Monterey Jack cheese over the top of the burritos. - Bake
Cover the dish with aluminum foil (spray the underside with nonstick spray so it doesn’t stick to cheese). Bake in the preheated oven for 35 to 45 minutes, or until the burritos are heated through and cheese is melted. - Serve
Remove from oven and let the dish rest for a few minutes. Serve with sour cream, salsa, avocado, chopped cilantro, jalapeños, or any of your favorite toppings.
Notes
Make ahead-friendly, freezer-friendly, and easily customized with your favorite toppings or veggies.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 burrito
- Calories: 568 kcal
- Carbohydrates: 50 g
- Protein: 32 g