Beef and Bean Burritos

Beef and Bean Burritos

The Spruce / Eric Kleinberg

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 servings
Yield: 6 burritos
Nutrition Facts (per serving)
825 Calories
33g Fat
89g Carbs
43g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 825
% Daily Value*
Total Fat 33g 43%
Saturated Fat 12g 58%
Cholesterol 93mg 31%
Sodium 1740mg 76%
Total Carbohydrate 89g 32%
Dietary Fiber 12g 43%
Total Sugars 8g
Protein 43g
Vitamin C 25mg 127%
Calcium 258mg 20%
Iron 9mg 47%
Potassium 1249mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Burritos are a great meal when you are running out of dinner ideas or pressed for time: They come together quickly, are easy to eat, and often a food the whole family will love.

These beef and bean burritos are easy to make and quite delicious. The ground beef is cooked along with onion, garlic, and spices, and then combined with refried beans and mixed with enchilada sauce. Garnish with shredded lettuce, sour cream, chopped tomatoes, or your favorite burrito topping.


  • 1 pound lean ground beef

  • 1/2 cup chopped onion

  • 1 clove garlic, minced

  • 2 teaspoons chili powder

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 (16-ounce) can refried beans

  • 1 (10-ounce) can enchilada sauce, divided

  • 6 (8-inch) flour tortillas

  • Shredded lettuce, for garnish

  • Chopped tomato, for garnish

  • Sour cream, for garnish

  • Shredded cheese, for garnish

  • Sliced ripe olives, for garnish

  • Guacamole, for garnish

Steps to Make It

  1. Gather the ingredients.

    Beef and Bean Burritos ingredients

    The Spruce / Eric Kleinberg

  2. Heat the oven to 350 F. In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned and no longer pink, stirring often to break up meat. Drain well.

    beef, onion, and garlic in a skillet

    The Spruce / Eric Kleinberg

  3. Return to heat and add chili powder, oregano, cumin, salt, and pepper; simmer for 10 minutes.

    chili powder, oregano, cumin, salt, and pepper with the beef in the skillet

    The Spruce / Eric Kleinberg

  4. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly.

    refried beans and enchilada sauce with the beef mixture in the skillet

    The Spruce / Eric Kleinberg

  5. Wrap flour tortillas in foil and place in preheated oven; heat for 10 minutes.

    flour tortillas in foil

    The Spruce / Eric Kleinberg

  6. Spoon about 1/2 cup of the ground beef mixture onto each tortilla.

    ground beef mixture on top of a tortilla, beef burrito

    The Spruce / Eric Kleinberg

  7. Roll tightly and place seam-side down on serving platter lined with shredded lettuce.

    beef burritos on a serving platter lined with shredded lettuce

    The Spruce / Eric Kleinberg

  8. Spoon remaining enchilada sauce over tortillas. Garnish and serve with toppings.

    Beef and Bean Burritos on a platter with toppings on the side

    The Spruce / Eric Kleinberg


  • Besides being easy to make, these burritos also freeze well. Wrap each burrito in foil and put them in a freezer bag. Freeze for up to 3 months. This recipe can easily be doubled to make sure you always have them on hand.
  • To save even more time, you can use pre-packaged taco seasoning instead of the individual spices. Try to buy a reduced sodium variety since the refried beans and enchilada sauce will have a significant amount of sodium.

Recipe Variations

  • Feel free to add mild chili peppers or jalapeño to the onion and ground beef mixture if you like extra heat. You can also substitute salsa for the enchilada sauce.
  • For a recipe with less fat, swap out the beef for ground turkey meat, and replace the refried beans with canned black or kidney beans. To make this recipe vegetarian, use sliced bell peppers in place of the ground meat and add a bit of Spanish rice if you need a bit more heft.