Quick Beef and Bean Burritos

Let me tell you, beef and bean burritos are a dinnertime game-changer.

These Mexican-inspired wraps make a no-fuss family meal that’s packed with flavor and comfort. Seasoned ground beef and creamy pinto beans come together with melted cheese and fresh toppings, all tucked into warm flour tortillas.

The filling is cooked with a blend of traditional spices – just enough to give it that authentic taco truck taste without overwhelming the kids. A sprinkle of fresh lettuce, diced tomatoes, and a dollop of sour cream rounds out each burrito perfectly.

It’s a reliable weeknight recipe that’s filling and satisfying, perfect for those busy evenings when you need dinner on the table fast.

What Kind of Ground Beef Should I Use?

For burritos, you’ll want to think about the fat content of your ground beef since it affects both flavor and texture. An 80/20 mix (meaning 80% lean meat, 20% fat) is ideal for this recipe – it provides enough fat to keep the meat juicy and flavorful, but not so much that your burritos become greasy. If you prefer leaner meat, 85/15 will work too, though you might notice the meat is slightly less tender. When you’re at the store, look for ground beef that’s bright red in color and feels firm to the touch. Remember to drain off most of the fat after cooking to prevent soggy tortillas, but leave just a bit for flavor.

Options for Substitutions

These burritos are super adaptable and you’ve got plenty of options for switching things up:

• Ground beef: You can easily swap the ground beef for ground turkey, chicken, or pork. For a vegetarian version, try crumbled tempeh or plant-based ground meat alternatives. Just cook them the same way as you would the beef.
• Taco spice mix: Out of taco seasoning? Make your own by mixing 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and ½ teaspoon each of garlic powder, onion powder, and salt.
• Flour tortillas: While flour tortillas are traditional for burritos, you can use whole wheat tortillas for added fiber. Corn tortillas aren’t recommended here – they’re too small and tend to break.
• Refried beans: You can use whole black or pinto beans instead – just mash them slightly with a fork. Or try refried black beans for a different flavor. If you’re not a bean fan, you can use extra meat or cooked rice instead.
• Mexican cheese blend: Any melting cheese works great here – try cheddar, Monterey Jack, or pepper jack. For a dairy-free option, use your favorite plant-based shredded cheese alternative.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef and bean burritos is using cold tortillas, which can crack and split when you try to roll them – warm your tortillas in the microwave for 20-30 seconds between damp paper towels to make them perfectly pliable. Another common error is overfilling your burritos, which leads to messy eating and torn tortillas – stick to about 3-4 tablespoons of filling and leave about 2 inches of space from the edges for proper rolling. To avoid dry, crumbly ground beef, don’t overcook it – remove it from the heat when it’s just browned and still slightly juicy, then drain excess fat before adding your taco seasoning. For the best melty cheese experience, add it while both the beef and beans are still warm, and let it sit for a minute before rolling your burrito.

What to Serve With Beef and Bean Burritos?

These hearty burritos pair perfectly with classic Mexican-inspired sides that’ll make your meal complete. A simple serving of Spanish rice or cilantro-lime rice makes a great base for soaking up any escaped filling. I love setting out bowls of fresh pico de gallo, guacamole, and sour cream so everyone can add their favorite toppings. For a fresh contrast to the rich burritos, try a simple chopped salad with crisp lettuce, tomatoes, and a squeeze of lime juice – it adds a nice crunch and helps balance out the meal.

Storage Instructions

Keep Fresh: Got leftover burritos? Wrap them individually in aluminum foil and pop them in the fridge. They’ll stay good for up to 3 days. The foil helps keep everything together and prevents the tortillas from drying out.

Freeze: These burritos are perfect for meal prep! Wrap each burrito in foil, then place them in a freezer bag. They’ll keep well in the freezer for up to 2 months. I like to write the date on the bag so I know when I made them.

Reheat: To warm up your burrito, keep it wrapped in the foil and pop it in a 350°F oven for about 15-20 minutes if thawed, or 30-35 minutes if frozen. For a quicker option, unwrap and microwave for 1-2 minutes, though the tortilla might not be as crispy.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 100-110 g

Ingredients

• 1 lb ground beef
• 2 tbsp taco spice mix
• 1 cup shredded Mexican cheese blend
• 6 flour tortillas (I like Mission brand for their softness)
• 1 can refried beans (warmed for easy spreading)

Step 1: Cook the Ground Beef

Begin by adding ground beef to a large skillet over high heat.

Sprinkle the beef with taco seasoning for added flavor.

Cook the beef, breaking it up into small pieces with a spatula, until it is browned thoroughly.

Once cooked, drain any excess fat from the skillet and set the beef aside to cool slightly.

Step 2: Prepare and Assemble the Burrito

To start assembling the burritos, microwave a flour tortilla for about 20 seconds to make it pliable.

Lay the tortilla flat on a clean surface.

Begin layering by spreading a portion of refried beans across the center of the tortilla.

Follow with a portion of the cooked beef, then sprinkle shredded cheese on top.

Step 3: Roll and Package the Burrito

Fold in the left and right sides of the tortilla over the filling, then roll up the burrito starting from the bottom, ensuring the bottom edge tucks in under the filling to keep everything secure.

Wrap each burrito in parchment paper to protect it while storing.

Label each wrapped burrito and place them in the freezer, where they can be stored for up to 1 month.

Step 4: Reheat and Serve

To reheat a frozen burrito, wrap it in a damp paper towel and microwave on high for 2-3 minutes, flipping it halfway through the heating process until the center is hot.

Let the burrito stand for 1 minute after microwaving to ensure even heat distribution before enjoying your delicious homemade burrito!