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Beef and Bean Burritos

Total Time

Prep: 35 min. + freezing Cook: 5 min./batch

Makes

16 servings

This recipe made it through the pickiest taste testers: my kids! They absolutely hate beans, but love, love, love these plump burritos. —Mindy Culver, Post Falls, Idaho
Beef and Bean Burritos Recipe photo by Taste of Home

Ingredients

  • 2 pounds ground beef
  • 2 cans (16 ounces each) refried beans
  • 3 cups shredded Mexican cheese blend or cheddar cheese
  • 1-1/3 cups enchilada sauce
  • 1/2 cup water
  • 1/3 cup chopped onion
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 16 flour tortillas (10 inches), warmed
  • Optional toppings: shredded Mexican cheese blend, sour cream, shredded lettuce, chopped tomatoes and sliced ripe olives

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up. Serve with toppings as desired.

Can you freeze Beef and Bean Burritos?

Wrap burritos individually in paper towels, then foil. Transfer to a freezer container; freeze up to 2 months. To use, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes. Serve with toppings of your choice.

Microwave-1,100 watt
This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 burrito (calculated without toppings): 462 calories, 18g fat (8g saturated fat), 58mg cholesterol, 867mg sodium, 43g carbohydrate (1g sugars, 10g fiber), 24g protein.

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