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