
Beef and Bean Burritos
Total Time
Prep: 35 min. + freezing Cook: 5 min./batch
Yield
16 servings
This recipe made it through the pickiest taste testers: my kids! They absolutely hate beans, but love, love, love these plump burritos. —Mindy Culver, Post Falls, Idaho
Ingredients
- 2 pounds ground beef
- 2 cans (16 ounces each) refried beans
- 3 cups shredded Mexican cheese blend or cheddar cheese
- 1-1/3 cups enchilada sauce
- 1/2 cup water
- 1/3 cup chopped onion
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 16 flour tortillas (10 inches), warmed
- Optional toppings: shredded Mexican cheese blend, sour cream, shredded lettuce, chopped tomatoes and sliced ripe olives
Directions
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up. Serve with toppings as desired.
Nutrition Facts
1 burrito (calculated without toppings): 462 calories, 18g fat (8g saturated fat), 58mg cholesterol, 867mg sodium, 43g carbohydrate (1g sugars, 10g fiber), 24g protein.
This recipe made it through the pickiest taste testers: my kids! They absolutely hate beans, but love, love, love these plump burritos. —Mindy Culver, Post Falls, Idaho
Recipe Creator
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