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Beef and Bean Burritos

These easy Beef and Bean Burritos are filled with seasoned ground beef, creamy refried beans, melted cheddar and Monterey Jack cheese, and fresh toppings wrapped in warm flour tortillas. They're perfect for lazy dinners, quick lunches, meal prep, or anyone looking for delicious Mexican food recipes made with simple ingredients. Toast the burritos in a skillet for a lightly crispy, golden finish.

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Beef & Bean Filling
  • 1 pound ground beef
  • 1 tablespoon olive oil if needed
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup refried beans
  • ½ cup salsa
  • For the Burritos
  • 6 large flour tortillas
  • 1 cup cooked Mexican-style or white rice optional
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ cup chopped tomatoes
  • ½ cup shredded lettuce
  • ¼ cup diced red onion
  • ½ cup sour cream
  • Fresh cilantro
  • Lime wedges

Method
 

  1. Heat a large skillet over medium-high heat.
  2. Add the ground beef and cook for 5–7 minutes, breaking it apart as it cooks.
  3. Drain excess grease if necessary.
  4. Add the diced onion and cook for 3–4 minutes, until softened.
  5. Add minced garlic and cook for about 30 seconds.
  6. Stir in chili powder, cumin, paprika, oregano, salt, and black pepper.
  7. Cook for another minute until the spices become fragrant.
  8. Stir in the salsa and cook for 1–2 minutes.
  9. Reduce the heat to medium-low and add the refried beans.
  10. Stir until the beef and beans are fully combined and heated through. If the mixture is too thick, add a tablespoon or two of water or extra salsa.
  11. Warm the tortillas in a dry skillet for about 15–20 seconds per side or microwave them under a damp paper towel for 20–30 seconds.
  12. Place one warm tortilla on a clean surface.
  13. Add about ½ cup of the beef and bean mixture slightly below the center.
  14. Add cooked rice if using.
  15. Sprinkle with cheddar and Monterey Jack cheese.
  16. Add tomatoes, lettuce, red onion, and any other desired toppings.
  17. Fold the bottom edge over the filling, fold both sides toward the center, then tightly roll the tortilla upward.
  18. Place the burrito seam-side down.
  19. For a crispy finish, lightly toast the burrito in a skillet over medium heat for 1–2 minutes per side.
  20. Serve warm with sour cream, salsa, cilantro, and lime wedges.

Notes

  • Use large flour tortillas because they're easier to fold and hold the filling securely.
  • Warm tortillas before assembling to prevent cracking.
  • Avoid overfilling the burritos, as this makes them difficult to roll.
  • Black beans or pinto beans can be substituted for refried beans.
  • Adjust the chili powder and hot sauce to your preferred spice level.
  • For meal prep, prepare the beef and bean filling up to 4 days ahead and refrigerate.
  • Freeze assembled burritos without lettuce or other watery fresh toppings for up to 3 months.
  • Refrigerated burritos can be reheated in the microwave or skillet.
  • For baked burritos, place them seam-side down in a baking dish, top with salsa and cheese, and bake at 375°F (190°C) until hot and bubbly.