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.
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 burritos.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
The best side dish for these? Fiesta corn, of course.
Beef and Bean Burritos
- Vegetable oil
- 1 medium onion diced
- 2 pounds ground beef
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- 3 10 ounce enchilada sauce you might want more if you love them saucy
- 1 28 ounce refried beans
- ¾ cup Cheddar grated, plus extra for garnish
- 12 large flour tortillas
- ½ cup cilantro 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.
Nutritional values are approximate.