Loaded, cheesy, and completely satisfying
Beef and Bean Burritos
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 burritos
Difficulty
Easy
Cost
Budget
$
Beef and Bean Burritos
Loaded, cheesy, and completely satisfying
★4.5(8)
Seasoned ground beef and creamy refried beans wrapped in a warm flour tortilla with cheese, sour cream, and salsa.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
A well-made burrito is a complete meal wrapped up in a single tortilla. This version keeps it simple with seasoned beef, creamy beans, and all the classic fixings — no fancy fillings needed.
The key is making sure every component is well-seasoned and warm. A quick press on a hot griddle seals the burrito shut and adds a toasty crunch to the exterior.
Whether you are a seasoned cook or just getting started, Beef and Bean Burritos is a recipe that rewards attention to detail. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 1 lb ground beef
- 1 can (15 oz) refried beans
- 1 cup shredded cheddar cheese
- 4 large flour tortillas (burrito size)
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 packet taco seasoning (or 2 tbsp homemade)
- Shredded lettuce and diced tomato for topping
Instructions
- 1
Cook ground beef in a skillet over medium-high heat, breaking into small pieces, until browned. Drain fat. Add taco seasoning and 1/4 cup water, simmer 3 minutes.
- 2
Warm refried beans in a small saucepan or microwave. Warm tortillas in a dry skillet or microwave until pliable.
- 3
Lay a tortilla flat. Spread a layer of beans down the center. Top with beef, cheese, salsa, sour cream, lettuce, and tomato.
- 4
Fold the sides in, then roll tightly from the bottom up, tucking as you go.
- 5
Place seam-side down on a hot griddle or skillet for 1-2 minutes per side until lightly toasted and sealed.
- 6
Cut in half and serve with extra salsa and sour cream on the side.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
Refried beansBlack beans
Whole black beans add more texture and fiber.
Flour tortillasLow-carb tortillas
Low-carb wraps work for a lighter version.
Cheddar cheesePepper jack
Pepper jack adds a nice spicy kick.
Tips & Storage
Pro Tips
Do not overfill the burritos or they will not close properly.
Warm the tortilla until it is flexible — cold tortillas crack.
Toasting on a griddle keeps the burrito sealed and adds crunch.
Wrap in foil for a mess-free handheld meal.
Storage
Wrap individual burritos in foil and refrigerate for up to 3 days. Freeze for up to 2 months.
Reheating
Reheat foil-wrapped burritos in a 375°F oven for 15-20 minutes. From frozen, bake for 30-35 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (1 burrito) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates42g
Fat24g
Fiber4g
Sugar6g
Sodium920mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I meal prep these?
- Yes, make a batch, wrap in foil, and freeze. They reheat beautifully in the oven.
- What taco seasoning should I use?
- Store-bought works fine. For homemade: mix chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
- Can I use ground turkey?
- Absolutely. Season it well since turkey is milder in flavor.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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