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Beef and Bean Burritos

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
  • Total Time
    Prep: 35 min. + freezing Cook: 5 min./batch
  • Makes
    16 servings

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.
  • Freeze option: Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes. Serve with toppings of your choice.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
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.

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