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

Ingredients

  • 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

Instructions

  • 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.

Baked Smothered Chicken Burritos

After making a big batch of slow cooker Mexican chicken I knew what was next. Burritos. But not just regular ole burritos. Burritos filled with spicy, tender, juicy chicken,topped with a a fantastic creamy sauce full of cheese and fire-roasted green chiles. Served garnished with tomatoes, avocado and chopped cilantro. These baked smothered chicken burritos made for a fantastic dinner.

Baked Smothered Chicken BurritosI loved that these burritos have a bit of crunch to them, thanks to spending a few minutes under the broiler. You don’t have to get them super crunchy, or crunchy at all, but it adds a nice textural contrast to the moist soft chicken.

Baked Smothered Chicken Burritos

Course Main
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

For the burritos

  • 3 cups slow cooker Mexican chicken warmed
  • 6 large flour tortillas
  • Extra sharp cheddar cheese shredded
  • Nonstick cooking spray

For the cream sauce

  • 1 15 ounce can chicken broth
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup sour cream
  • 1 4 ounce can fire-roasted chopped green chilies or more to taste
  • 1/2 cup extra sharp cheddar cheese shredded
  • Hot sauce to taste

Instructions

For the burritos

  • Preheat oven to 400 F.
  • Line a large baking sheet with foil.
  • Lay tortillas out on a flat surface.
  • Spoon 1/2 cup of the chicken into the center of each tortilla. Top with a small handful of cheese.
  • Roll the tortilla up like a burrito and place onto a baking rack seam-side down.
  • Place rack onto the lined baking sheet and bake for 20 minutes.
  • Place burritos under the broiler for 1-2 minutes until crispy. Flip and broil the other side until crispy, about a minute.
  • Remove from the oven and plate topped with the cream sauce and your favorite toppings.

For the cream sauce

  • Warm the chicken broth in a small sauce pan.
  • Melt the butter with the oil in a medium sauce pan over medium heat.
  • Whisk in the flour and cook, stirring, 2-3 minutes or until the flour has cooked.
  • Slowly add the broth while whisking. Cook until thickened, whisking constantly.
  • Add the cumin, salt and pepper and stir.
  • Remove from heat and whisk in the sour cream. Then add the chiles and cheese. Stir to melt.
  • Add hot sauce to taste, stir, and serve.

Stand ‘n Stuff Refried Bean Burritos

I love refried bean burritos. But, I am usually ‘tortilla rolling’ challenged. Half the time my burritos fall apart. Well, Old El Paso has come to my rescue with the introduction of Stand ‘n Stuff shells. These shells are soft, unlike hard tacos, just like a flour tortilla and are shaped like little boats. As soon as I saw them I thought Stand ‘n Stuff refried bean burritos!

Stand 'n Stuff Refried Bean BurritosIf you can’t find the shells for Stand ‘n Stuff Refried Bean burritos, just use flour tortillas instead. Warm the tortillas just slightly before filling and wrapping. Hopefully you’ll have better luck rolling and folding them than I do!

Stand 'n Stuff Refried Bean Burritos

Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Life's A Tomato

Ingredients

For the burrito filling

  • 1 30 ounce can refried beans
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Cholula hot sauce or your favorite, to taste
  • 1 1/2 cups cooked long grain rice

For 'burritos'

Instructions

  • Place the beans in a medium-sized pot over medium heat.
  • Add in the seasonings and hot sauce. Bring to a simmer, stirring. If the mixture is too thick add just a little bit of water.
  • Add in the rice and heat, stirring, until warmed through.
  • Heat the Stand 'N Stuff shells per package instructions.
  • Serve 'burritos' with burrito mixture, topping with your favorite toppings.

Thai Pork Burritos

These Thai pork burritos with Thai fried rice disappeared fast. They’re both very tasty. I’d say they’re excellent. The burrito is packed full of flavor. This is definitely not boring or bland. Thai Pork Burritos with Thai Fried Rice

For the fried rice recipe, click here. You’ll want to make it because it pairs perfectly with the Thai Pork burritos. The rice has a bit of fish sauce added. At first I wasn’t so sure about fish sauce. It’s rather ‘aromatic’ to put it mildly. But not only did it grow on me, I ended up loving it!

Also try my Thai peanut chicken with Ramen recipe.

Thai Pork Burritos with Fried Rice

Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground pork
  • 2 tablespoons fresh ginger grated
  • 1 clove garlic minced
  • 1 small onion thinly sliced
  • 2 cups coleslaw mix with carrot
  • 1 teaspoon olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes
  • 4 10 " flour tortillas warmed
  • 1/4 cilantro chopped

Instructions

  • Heat large nonstick skillet over high.
  • Crumble pork into skillet and cook until done.
  • Add the ginger, garlic, onion, and coleslaw mix. Stir fry with pork for 2-3 minutes or until the vegetables are wilted.
  • Add remaining ingredients.Cook, stirring constantly, another minute.
  • Spoon into warm torts, garnish with cilantro, and roll up to encase.