These beef and bean burritos are easy to make, and they are delicious. Garnish with shredded lettuce, sour cream, chopped tomatoes, or your favorite garnish.
The recipe is easily scaled for a large quantity. Wrap each burrito in foil and put them in a freezer bag. Freeze for up to 3 months.
Feel free to add mild chile peppers or jalapenos to the onion and ground beef mixture if you like extra heat. Salsa may be substituted for the enchilada sauce.
- 1 pound lean ground beef
- 1/2 cup onion (chopped)
- 1 clove garlic (minced)
- 2 teaspoons chili powder
- 1 teaspoon oregano (dried leaf, crumbled)
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can/16 ounces refried beans
- 1 can/10 ounces enchilada sauce (divided)
- 6 flour tortillas (8-inch)
- Heat the oven to 350° F (180° C/Gas 4).
- In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned, stirring often to break up meat. Drain well. Add chili powder, oregano, cumin, salt, and pepper; simmer for 10 minutes. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly.
- Wrap the flour tortillas in foil and place them in the preheated oven; heat for 10 minutes. Spoon about 1/2 cup of the ground beef mixture onto each tortilla; roll tightly and place seam-side down on serving platter lined with shredded lettuce.
- See How To Fold a Burrito
- Spoon the remaining enchilada sauce over tortillas. Garnish and serve with any of the following: shredded cheese, sliced ripe olives, chopped tomatoes, sour cream or guacamole, and more shredded lettuce.
|Nutritional Guidelines (per serving)|
|Total Fat||43 g|
|Saturated Fat||16 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||31 g|