Beef and Bean Burritos
Beef and bean burritos are a Tex-Mex staple: seasoned ground beef and refried beans rolled with melted cheese in a large flour tortilla. Stirring the beans straight into the beef makes one thick filling that rolls neatly and doesn't leak, and a few minutes seam side down in a dry skillet seals each burrito and crisps the outside. The recipe makes 8, so you can eat some tonight and wrap the rest for the freezer.
By Ben Kowalski
Published
- Prep Time
- 15 mins
- Cook Time
- 30 mins
- Total Time
- 45 mins
- Servings
- 8 burritos
How do you make Beef and Bean Burritos?
Brown 500 g lean ground beef with a diced onion until it reaches 71°C (160°F), then add garlic, chili powder, cumin, paprika, tomato paste, salsa and water and simmer for 5 minutes. Stir in a can of refried beans. Fill 8 large flour tortillas with the mixture and 200 g shredded cheddar, roll them up and toast seam side down in a dry skillet for 2 minutes per side.
- Total time
- 45 mins
- Calories
- 515 per serving
- Protein
- 28 g
- Yield
- 8 burritos
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Filling
To assemble
To serve
Equipment
Large skillet (30 cm / 12 inch) · Wooden spoon · Spatula · Clean tea towel
Quick Directions
Brown the beef
Heat the oil in a large skillet over medium-high heat.
Season the filling
Stir in the garlic, chili powder, cumin, paprika, oregano, salt and tomato paste and cook for 1 minute.
Add the beans
Lower the heat to medium-low and stir in the refried beans for 2-3 minutes, until evenly mixed and hot.
Warm the tortillas
Wrap the stack of tortillas in a damp clean tea towel and microwave for 30-45 seconds, or warm them one at a time in the dry skillet for 10-15 seconds per side, so they bend without cracking.
Fill and roll
Spoon a heaped 1/2 cup of filling in a log across the lower third of each tortilla and top with about 25 g (1/4 cup) of cheese.
Toast the burritos
Heat the skillet over medium heat.
Serve
Serve the burritos whole or cut in half, with sour cream, guacamole, lettuce, salsa and hot sauce on the side.
Step-by-Step Instructions
Every step for making beef and bean burritos, written out in full.
Brown the beef
Heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook for 7-8 minutes, breaking the meat into small crumbles, until the beef is browned with no pink remaining and reaches 71°C (160°F). Spoon off any excess fat.
Season the filling
Stir in the garlic, chili powder, cumin, paprika, oregano, salt and tomato paste and cook for 1 minute. Add the salsa and water and simmer for 4-5 minutes, stirring, until thick, with very little liquid left in the pan.
Add the beans
Lower the heat to medium-low and stir in the refried beans for 2-3 minutes, until evenly mixed and hot. Spoon the filling into a bowl and wipe out the skillet.
Warm the tortillas
Wrap the stack of tortillas in a damp clean tea towel and microwave for 30-45 seconds, or warm them one at a time in the dry skillet for 10-15 seconds per side, so they bend without cracking.
Fill and roll
Spoon a heaped 1/2 cup of filling in a log across the lower third of each tortilla and top with about 25 g (1/4 cup) of cheese. Fold the bottom edge up over the filling, fold in both sides, then roll up tightly away from you. Set each burrito seam side down.
Toast the burritos
Heat the skillet over medium heat. Toast the burritos seam side down, 3 at a time, for 2 minutes, then turn and toast for 2 minutes more, until golden and the cheese has melted. Keep the first batches warm in a 95°C (200°F) oven while you toast the rest.
Serve
Serve the burritos whole or cut in half, with sour cream, guacamole, lettuce, salsa and hot sauce on the side.
Recipe Tips
- Keep the filling thick. Simmering off the salsa liquid before the beans go in stops the burritos from turning soggy, especially if you plan to freeze them.
- Warm the tortillas before rolling. Cold flour tortillas crack along the fold.
- Don't overfill. A heaped 1/2 cup of filling per 25 cm (10 inch) tortilla leaves enough room to tuck in the sides.
- Keep fresh toppings such as lettuce, sour cream and guacamole for serving. They don't freeze well.
Variations
- Smothered burritos: set the rolled, untoasted burritos in a baking dish, pour 500 ml (2 cups) enchilada sauce or salsa over them, top with extra cheese and bake at 190°C (375°F) for 15-20 minutes, until bubbling.
- Whole beans: instead of refried beans, mash a drained 400 g (15 oz) can of pinto or black beans with 3 tbsp water and stir them in.
- Spicier: add a minced jalapeño with the onion and use a hot salsa.
Nutrition (per serving)
| Calories | 515 |
|---|---|
| Protein | 28 g |
| Carbs | 49 g |
| Fat | 23 g |
| Saturated fat | 9.5 g |
| Fibre | 6.5 g |
| Sugar | 3.5 g |
| Sodium | 1160 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the filling or wrapped burritos within 2 hours, in an airtight container, for up to 4 days.
- Freezer
- To freeze, skip the toasting. Spread the filling on a tray so it cools quickly, refrigerating it if needed so it is cold within 2 hours, then fill and roll the burritos. Wrap each one tightly in parchment paper, then in foil, pack them in freezer bags and freeze for up to 3 months.
- Reheat
- From frozen, remove the foil, keep the parchment on and microwave for 2-3 minutes, turning halfway, then in 30-second bursts as needed, or bake in the foil at 190°C (375°F) for 35-40 minutes. Heat until the centre reaches 74°C (165°F), then crisp the outside in a dry skillet for 1-2 minutes per side if you like.
Beef and Bean Burritos FAQs
Can you freeze beef and bean burritos?
Yes. Roll them with cooled filling and without toasting, wrap each one in parchment and then foil, and freeze them in freezer bags for up to 3 months. Reheat from frozen in the microwave for 2-3 minutes, then in 30-second bursts as needed, or in a 190°C (375°F) oven for 35-40 minutes, until the centre reaches 74°C (165°F).
How do you keep burritos from getting soggy?
Cook the filling until it is thick with almost no liquid, stir the beans into the beef so the mixture holds together, and serve wet toppings such as salsa, sour cream and lettuce on the side. Toasting the rolled burritos in a dry skillet also seals the tortilla.
How do you fold a burrito so it doesn't fall apart?
Warm the tortilla first, put the filling in a log across the lower third, fold the bottom edge up and over it, tuck in both sides, then roll it away from you tightly. Rest it seam side down, or toast it seam side down to seal it.
Are beef and bean burritos Mexican or Tex-Mex?
Burritos come from northern Mexico, where they are often simple, with one or two fillings in a flour tortilla. Ground beef seasoned with chili powder and cumin, refried beans and melted cheddar make this version Tex-Mex.
What cheese is best for beef and bean burritos?
Cheddar and Monterey Jack both melt well, and a mix of the two gives a sharp flavour with a smooth melt. Cheese you shred yourself melts more evenly than pre-shredded cheese, which is coated to stop it clumping.
Can I make the filling ahead?
Yes. Refrigerate the cooked beef and bean filling within 2 hours for up to 4 days. Warm it before rolling burritos to eat straight away, or use it cold to roll burritos for the freezer.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
