Quick, easy, comforting, inexpensive Beef, Bean and cheese Burritos stuffed with the BEST FILLING you will be eating with a spoon is the answer to your weekday dinner woes!
Ground Beef Burritos
I thought these Beef, Bean and Cheese Burritos would be fitting for Cinco de Mayo, but sometimes you just need a Beef, Bean and Cheese Burrito every other day of Mayo – and all year round. Or in my case, burritOS. For all those busy nights, lazy nights, don’t want to cook nights, “what should I make for dinner?” nights, need something NOW nights, need something everyone will LOVE nights – Thank you Beef, Bean and Cheese Burritos.
The filling is hearty and packed with flavor from browning your beef with sauted onions and garlic and seasoning with a symphony of fiestalicious spices…
And then stirring in refried beans, salsa (you will looooove my Homemade Salsa) and sour cream for extra creaminess AKA deliciousness. The burrito filling is pure savory comfort food at its most addicting. Even if not the most beautiful…
Beef and Bean Burrito Ingredients
- Tortillas: Use burrito size thin tortillas often found in the bakery section at Sprouts, Whole Foods or Costco or uncooked tortillas found in the refrigerated section. They are easily the most flavorful tortillas, easy to roll and toast up supremely crunchy.
- Ground beef: The best ground beef to use for Beef Burritos is 85%-93% lean. You can go pretty lean in this recipe because the salsa and beans prevent the meat from tasting dry.
- Cheese: Use sharp cheddar to cut through the richness of the other ingredients.
- Aromatics: Use one yellow onion and 4-6 cloves garlic or substitute with 1 teaspoon onion powder and 1 teaspoon garlic powder in a pinch.
- Homemade Taco Seasoning: Chili powder, ground cumin, smoked paprika, dried oregano, salt and pepper combine to create perfectly seasoned, juicy meat.
- Refried beans and sour cream: These combine with the beef to create irresistible meaty creaminess. You may substitute the sour cream with Greek yogurt.
- Salsa: Use your favorite salsa, I love Mateo’s. Use medium for more of a kick.
How to Make Beef and Bean Burritos
- Brown Beef: Brown beef and onions in a large skillet. Add garlic and sauté for 30 seconds.
- Add Remaining Ingredients: Stir in the homemade taco seasonings, followed by the refried, sour cream, then salsa, and heat through.
- Fill Burritos: Line the middle of each tortilla with cheese, then top with filling.
- Wrap Burritos: Fold in the edges of each tortilla and roll up “burrito style” by folding in the edges next to the filling, folding up the bottom over the filling, then tightly rolling from the bottom, squeezing in any escaping filling as you roll. Place seam side down.
- Crips Up Burritos: Heat a large nonstick skillet over medium heat. Add burritos, 3 at a time, seam side down, and cook until golden on all sides, about 2-3 minutes per side.
How to Make Ground Beef Burritos ahead of time
Option 1: Prep Ingredients Now, Assemble Later: The beef and bean filling can be made up to 3 days ahead of time and stored in an airtight container. Reheat gently on the stove, stirring in a splash of water if needed to moisten.
Option 2: Assemble Burritos Now, Heat Later: Completely assemble the burritos but don’t toast. Cover tightly with plastic wrap or foil so the tortillas don’t dry out; refrigerate for up to 3 days. When ready to enjoy, follow the toasting instructions in the recipe.
Beef and Bean Burrito Recipe Variations
The burritos themselves are completely customizable with everyone’s favorite filling extras and/or toppings like pico de gallo, sour cream, guacamole, salsa verde, lettuce, etc. so everyone’s palates and bellies will be singing your praises.
And you will be strongly tempted to make Beef Bean and Cheese Burritos every night. Or at least every other night along with my sensational Mexican Rice.
Happy Cinco de Mayo! and excuse my large, very excited hand 🙂
Ground Beef Burrito Recipe Tips
- Use large tortillas: Anything smaller than 10 inches is practically impossible to wrap successfully unless you use barely any filling.
- Keep the tortillas warm: If they’re allowed to cool, then they can dry out and tear while folding.
- Grate the cheese yourself: No matter what kind of cheese you use, make sure it is freshly grated by YOU! Pre-packaged cheeses are coated with anti-clumping chemicals which inhibit them from melting beautifully. Freshly grated cheese is much more flavorful, creamier and melts more easily.
- Customize: Add rice, guacamole, tomatoes, lettuce, etc. For the guacamole, use store-bought or simply season mashed avocados with lime juice, salt, pepper and garlic powder. For the rice, use your rice cooker to make the Cilantro Lime Rice or simply season any plain rice with lime juice, salt, pepper and cilantro if you have it. You can even use microwave rice packets.
- Don’t use wet ingredients for meal prep: If you are making the burritos to meal prep or freeze, avoid wet ingredients like tomatoes or vegetables in the filling. Avoid lettuce which will become soggy. You can, however, use cabbage instead.
- Drain some of the grease. You may wish to drain some of the grease after browning the beef, but I would leave some for flavor.
- Don’t use piping hot filling: Let the beef filling cool for a few minutes before adding to the burritos. If you fill the burritos with steaming meat, it will make the burritos soggy.
- Don’t overstuff your burritos: It’s super tempting to overstuff a burrito, but this is the biggest pitfall for a burrito falling apart. If you overstuff the burrito, there isn’t enough tortilla to wrap all around. Only about a fourth of the tortilla’s surface area should be covered with filling.
- For a crowd: Have a burrito party with a big topping bar. Serve with bowls of shredded lettuce, fresh chopped tomatoes. sliced limes, a variety of salsas, hot sauce and a big bowl of fresh homemade guacamole and chipotle sauce.
How to Store Ground Beef Burritos
Burritos keep in the refrigerator for up to 5 days and in the freezer for up to 3 months. I recommend wrapping the burritos in foil to hold them securely together, then, you can easily reheat together or individually in the air fryer or oven.
How To Freeze Burritos
For meal prep, freeze un-toasted burritos. I recommend first wrapping the burritos in plastic wrap for an extra tight seal and protection against the tortilla drying out which can cause cracking and tearing. After you wrap the burritos, place them in a freezer safe bag and freeze for up to 3 months. Thaw the burritos overnight in the freezer and toast per recipe instructions.
TOP COOK FROM FROZEN:
Microwave: Remove burritos from wrapping and thaw using the defrost setting. Once thawed, crisp up the burritos in the air fryer, pan or oven for a couple minutes.
Bake: Remove plastic wrap, wrap burritos in foil and bake on a baking sheet at 400 degrees for 35 minutes or until thawed, remove foil, then continue to bake until toasted and completely warmed though, another 15-20 minutes.
How To Reheat Burritos
You have a few options when it comes to reheating burritos. The air fryer is my favorite method because it restores the burritos to their former crunchy glory, but the oven is super convenient if reheating more than a few. The following is for reheating TOASTED burritos. If your burritos are not toasted, then follow the toasting instructions in the recipe.
- To air fry an already toasted burrito: Keep the burrito in foil and air fry at 400 degrees for 6 minutes (it burns if not in foil). Remove the foil and continue to cook for an additional 3-4 minutes or until crispy and warmed through, flipping halfway through.
- To reheat an already toasted burrito in the oven: Place individually foil wrapped burritos on a baking rack placed over a baking tray. Bake at 350°F for 15 minutes. Unwrap the burritos and continue to bake for 5- 10 minutes, or until warmed through.
- Stove top: Leave the burritos in the foil and heat over medium heat in dry pan for 8 minutes, turning occasionally. Remove the foil and continue to cook for 2-4 minutes or until crispy and warmed through.
- Microwave: The microwave is my last choice because it won’t crisp up the tortilla. Still, it is the quickest method when you need a quick fix. To reheat, remove the burrito from foil, and microwave for 1-2 minutes, flipping halfway, until warmed through. Crisp up in a dry skillet if desired.
Beef and Bean Burritos Recipe FAQs
A burrito is versatile and customizable portable culinary delight that typically includes a protein source such as grilled or seasoned meat (like beef, chicken, pork, or tofu), rice, beans (often black or pinto beans), cheese, and salsa. Additional toppings may include guacamole, sour cream, lettuce, and cilantro. The beauty of a burrito lies in its adaptability, allowing individuals to tailor the fillings to their preferences, creating a hearty and flavorful handheld meal.
Cheddar is often considered a fabulous cheese for burritos because of its rich and robust flavor that cuts through the other rich ingredients. It adds a savory and sharp taste and melts beautifully. While cheddar is a popular choice, personal preferences vary, and other melting cheeses like Monterey Jack or a blend of cheeses can also work well based on individual taste preferences.
More like this Ground Beef Burrito Recipe:
- Smothered Baked Chicken Burritos
- Carne Asada Burritos
- Best Carne Asada
- One Pot Cilantro Lie Rice and Black Beans
- Southwest Pepper Jack Salad with Creamy Avocado Salsa Dressing
- Lighter Cheesy Taco Pasta
- Slow Cooker Mexican Chicken
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Beef and Bean Burrito
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Ingredients
- 6 burrito size flour tortillas (we prefer raw tortillas)
- 1 1/2 cups sharp cheddar cheese , more or less to taste
Burrito Filling
- 1 pound lean ground beef
- 1 small onion, chopped
- 4-6 garlic cloves, minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1 16 oz. can refried beans
- 1/4 cup sour cream
- 1/2 cup salsa (medium for more of a kick)
- hot sauce to taste
Customizable Filling/Topping Ingredients
- sour cream
- lettuce
- Tomatoes
- Guacamole
- Rice
Instructions
- Add onions and beef to a large skillet and cooked over medium heat until onions are softened and meat is cooked through. Add garlic and sauté for 30 seconds. Drain off any excess fat (if there is any).
- Stir in all of the spices/seasonings, followed by refried beans until well incorporated, followed by sour cream and salsa. Heat through.
- If using raw tortillas, cook according to package directions. If using cooked tortillas, stack them together on a plate, cover with a damp paper towel and microwave for 30 seconds or until warmed through.
- Line the middle of each tortilla with desired amount of cheese. Top with Bean and Beef filling and any additional desired filling ingredients.* Fold in the edges of each tortilla and roll up “burrito style.” Serve with additional sour cream, guacamole, etc. (optional).
- Optional to “crisp” burritos: Heat a large nonstick skillet over medium heat. Add burritos, 3 at a time, seam side down, and cook until golden, about 2-3 minutes per side.
Notes
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Liz says
All beautiful recipes, Jen. Thank you.
Jen says
You are welcome Liz, than you! Happy Cinco de Mayo!
Dorothy Dunton says
Hi Jen! I needed an idea for dinner tonight and you just provided it! I was thinking sloppy joes or chili or meatloaf (all of which we really like), but I wasn’t inspired. I am now! 🙂
Jen says
Oh good, so glad this recipe came just in time and it sounds like its in line with what you are craving 🙂 Happy Cinco de Mayo!
Dorothy Dunton says
Hi Jen! Made your filling (killer, BTW)! Did not have big tortillas so just rolled them up and placed them seam side down in a baking dish, topped them with cheese and baked them for 15 minutes. OMG they were good! I’ve named them burritodillas. Used my home canned salsa which had corn in it. Hope you don’t mind that I messed with your recipe! 🙂
Jen says
Love that you made them already and love that you put your twist on them! Burritodillas sound divine :)! So happy you loved the filling! Thanks Dorothy!
Alaina @ A Not So Quiet Kitchen says
WOW!! These look so good! I’ve always got my eye out for quick recipes for busy work nights! And who doesn’t love a burrito?? Can’t wait to try these!
Jen says
Thank you so much Alaina, I hope you love them! They are my quick and easy guilty pleasure!! 🙂
Suzi Smoot says
Have you tried freezing them? I would love to make a bunch and freeze some for later.
Jen says
Hi Suzi, I haven’t tried freezing them but I am sure they would freeze great. Here is an article on freezing burritos with detailed instructions. Enjoy! http://www.thekitchn.com/how-i-make-burritos-to-freeze-freezer-friendly-from-jessica-fisher-198682
Sandra says
We make something like this every Sunday. Sunday is Mexican day in our home and it makes great leftovers. Can’t wait to make this recipe friend. Sharing on FB today, Pinned, Yummed and can’t wait to devour.
Jen says
What a fun tradition to make burritos every Sunday – and what a great relaxing recipe for Mom! I hope you love this recipe as much as your own and thank you so much for sharing! xo
Emily says
Found this on Pinterest today and made it for dinner tonight. Our tweaks included adding rice (as you suggested!), substituting a splash or two of heavy whipping cream for sour cream, and using a chili con queso dip in place of the cheddar. My boyfriend told me I MUST make these again! Thanks for the great recipe!
Jen says
mmmmmm, Your substitutions sound delicious – especially using chili con queso instead of cheddar – drool! So happy you enjoyed these Emily and thanks for taking time to comment!
Shannon says
This looks so good! Do you think you could pre make the filling and freeze? I’m 5 months pregnant and I’m working on a stockpile of freezer meals and these look so tempting! Thanks!!
Jen says
Yes, I think this should freeze beautifully! and way to go on your meal prep (very impressive!) and congrats on the future baby!
Layne says
These were delicious! I added the tomatillo dressing and the ciltantro rice. So good! Thanks Jen 🙂
Jen says
mmmmmmmm….the addition of tomatillo dressing and cilantro rice sound amazing! So happy you liked these Layne, thank you!! xo
Rachael Drumm says
I love how juicy and delicious your finished product looks Did you add anything other than cheese when you rolled it up? It looks juicier than the filling in the pan. I’ve made a different version before that got pasty when I added the beans, now I’m so hungry I want to make these for dinner tonight lol ☺
On another note, I offer my sincere congratulations and heartfelt love to you in your survival of CF. I have a special needs daughter that didn’t make it..not CF, but with many issues. I’ve seen the life and struggles of CF patients and their families. I cried happy tears to see you doing well xx
Jen says
Hi Rachael, sorry for my delayed response as I am just getting back from Lake Powell without any service but thank you so much for your comment! I didn’t add anything extra besides cheese, lots of cheese 🙂
I am so deeply sorry for the loss of your daughter. I lost my brother to CF so I can relate on a small level to the heartache. A huge hug to you and yours! Thank you so much for your love and congratulations – you are simply lovely! xo
Kris says
These were fantastic for a simple burrito, and my husband said “just like crispitos from back in school!” And yes he was right that’s the filling flavor ha ha ha. Very tasty and a total blast from the past!! Thank you for a great share!
Jen says
You are so welcome Kris! Its always fun to find a recipe that brings back good memories! So happy you both liked it, thank you!
Heather Torre says
These were the best burritos I’ve ever made. And, the third recipe I’ve tried of yours that my entire family went crazy for. Thank you!!!!
Jen says
YAY! That is awesome Heather! I LOVE hearing you loved these so much AND that you have enjoyed some of my other recipes! Welcome to my site, I hope you continue to find more recipes to love here!
Maureen Foster says
These burritos are FANTASTIC! I have made them at least every other week since finding this recipe. SO easy and yummy! From one Carlsbad-ite to another………THANK YOU!
Jen says
Thank you Maureen! I’m thrilled they are such a hit and on constant repeat at your house! And that is awesome you live in Carlsbad – I get readers from all over the world so its fun to hear from someone next door!
Crystal says
I am so grateful I stumbled across this recipe! Thank you so much for posting! The bf wanted burritos and decided to let me know only about half hour before he got home. LOL. I’ve never made them before so scrambled looking online for a recipe with beef, bean AND cheese and this was one of the only recipes that popped up with the 3 main ingredients in the title. Luckily we had everything to make them in the house already! These were fast and easy to make and SO VERY DELICIOUS!!! We both loved them!! Definitely keeping the recipe for future dinners!! YUM YUMMM!!
Jen says
Welcome to my site Crystal, thank you for taking the time to comment! I’m thrilled you found this recipe and it fast, easy and delicious! I hope you have fun exploring my site and hopefully find many new favorites!
Susan says
Hi Jen,
Just made the beef filling and loved it! I have never been a fan of taco seasoning packets. I would like to make this filling for a burrito bar party. Do you think I could make the filling the day before and reheat day of party? If so, would you make it the day ahead WITH the sour cream or would you make it with everything except the sour cream and add that the next day when reheating?
Thanks so much!
Jen says
Hi Susan! A Burrito Bar Party sounds so fun! You can make it with everything in it beforehand including the sour cream. When reheating it might need a tablespoon or so of milk just to add some moisture back in but other than that it should reheat great!
Glenna says
We enjoyed these. Thank you
Jen says
I’m so happy you liked them! Thanks for taking the time to comment!
Kristine says
I make your burrito filling a lot and realized I have never rated. So good, always get compliments. I add cilantro lime rice and use refried black beans. Last couple times I been made them into a Quesarito. Thanks for the recipe!
Jen says
Thank you so much for taking the time to comment Kristine, you made my day! I love the addition of cilantro lime rice – it makes everything better!
LaVonne Hegland says
Just tried this burrito recipe and loved it!!!!!!!! Keeper for sure!! Froze some and they were delicious reheated as well!!!! Thank you so much!
Jen says
You’re so welcome LaVonne, I’m so pleased they were such a hit!!!!
Wyatt says
These are great! Thanks for sharing!
Jen says
You’re so welcome Wyatt! I’m so happy you enjoy them!
Kathy says
Delicious!! My son (a 9th grader) needed to make a fun food dinner for his food and nutrition class. When he decided he wanted to try making burritos we searched recipes and decided on this one. It sounded so good and did not disappoint. Kevin was able to prepare the dinner without any help from me and was quite proud of it when it was done. He even posted a picture to his class webpage. Thanks for a great recipe!
Jen says
What a cool project! I’m honored you chose my recipe and so pleased it was a winner! That’s awesome he was able to make it himself as well- now he can keep a stash of frozen burritos in the freezer;). Thanks Kathy!
Kim says
The ingredients calculator on this recipe does not work when you change it to 6 servings (or more) it zeros out all the ingredients when you change it to ANY number, actually. Just thought I’d let you know.
Jen says
Thanks Kim, I’v been having a problem with it. Trying to troubleshoot, sorry!
Leah says
I have tried so many burrito recipes and this one by far is the best! This one is so moist with the salsa and sour cream. My husband can’t stand sour cream and you can’t tell it is in there. I have always made it exactly as the recipe calls.
Jen says
Thanks for taking the time to comment Leah, I’m so pleased these burritos are a favorite!
Eric says
Ive made this alot over the years! Excellent recipe!
Do you happen to have the calories for this?
Jen says
Thanks Eric, I’m so pleased it’s a repeat favorite! You can calculate nutrition at: https://www.myfitnesspal.com/recipe/calculator
Bethany says
Finally made these today and they are delicious! Will definitely go into regular rotation.
Jen says
Awesome, that’s what I like to hear! Thanks for making my recipes Bethany and for taking the time to comment!
Adam Cantu says
They look absolutely amazing. Why do you use self-rising flour for the batter? Would it work ok if I used all-purpose? I only ask because they look so good I want to make them ASAP but I only have all purpose in the house.
Jen says
Hi Adam, which recipe are you referring to? This is the beef burritos post?
Lindsay says
Can you freeze these?
Jen says
Absolutely!
Kenita says
Can these be made ahead and frozen?
Jen says
Absolutely!
Deanna says
These really are the Best homemade beef and bean burritos! We love Mexican food and I am always looking for new recipes. I had all of the ingredients and decided to try this one out. It turned out great and everyone loved it! This will definitely be put into the rotation and I will be trying more of your recipes soon.
Jen says
So glad everyone loved this, Deanna! Thank you so much for the review! I hope you have a wonderful week and find more recipes to enjoy!
A Cahill says
Yyyeeeeeeaaaaahhhhhh super yummy. Thank you
Jen says
So glad you enjoyed, Angie!
Hilary wheatley says
These burritos are so good, would not change a thing, thank you for the recipe!
Jen says
Thanks Hilary! I’m so happy you loved them!
JM says
Excellent! To save money by keeping the recipe as is but substituting only the beef for refried beans:
*How many oz of canned refried beans is needed?
and for another variation w/o beef:
*How many oz of canned refried beans added to how many oz of canned beans is needed?
The amount of seasoning is perfect and these are 2 variations that are cost saving during these harsh economic times. Thank you.
Jen says
Hi! I would substitute the beef with about 16 oz of beans! Hope you enjoy!