Beef and Bean Burritos

These are our go-to beef and bean burritos. Nothing fancy and not  complicated. They taste fantastic and have just the right spice balance. The recipe makes a big huge batch of burritos. Leftovers freeze well and are perfect warmed up for a quick and easy lunch.
Beef and Bean Burritos

Now, don’t let the fact that I used canned sauce and beans throw you off. I grabbed the good stuff at the store when I picked up the ingredients for these beef and bean burritos. It makes a big difference.

If you’re going to freeze the leftovers, I suggest wrapping them tightly in wax paper. The enchiladas will absorb a lot of the sauce but I like to make a little extra on the side for dipping or drizzling. If I’m freezing them I always grab a can or two extra of sauce and heat it up at the same time I heat up the beef and bean burritos,.

The best side dish for these beef and bean burritos? Fiesta corn, of course.

Beef and Bean Burritos

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Mike


  • Vegetable oil
  • 1 medium onion diced
  • 2 pounds ground beef
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon kosher salt
  • 3 10 ounce cans enchilada sauce (you might want more if you love them sauce)
  • 1 28 ounce can refried beans
  • 3/4 cup grated Cheddar plus extra for garnish
  • 12 large flour tortillas
  • 1/2 cup fresh cilantro leaves chopped


  • Preheat oven to 170 F.
  • Heat a splash of oil in a large skillet over medium heat.
  • Add the onions and cook until soft.
  • Add the ground beef and cook until done, breaking up the meat as it cooks.
  • Add the cumin, chili powder, oregano and salt. Stir.
  • Add 2 cans of the enchilada sauce. Reduce heat to low and simmer for 5 minutes.
  • In a medium saucepan over low heat add the refried beans and cheese. Stir until the cheese is melted. Remove from heat.
  • Heat tortillas in the oven for a few minutes.
  • Divide bean and cheese mixture between the tortillas, spreading out evenly.
  • Divide meat between tortillas, spreading out evenly down the center of the tortillas.
  • Fold sides of the tortillas in the roll. Transfer to a large baking dish, seam-side down. Sprinkle with the cheese.
  • Cover with foil and transfer to the oven until warm.
  • Meanwhile, warm the remaining enchilada sauce.
  • When ready to serve, drizzle with warmed sauce and sprinkle with chopped cilantro.

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