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Beef and Bean Burritos

 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
16 ServingsPrep: 35 min. + freezing Cook: 5 min./batch


  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 cans (16 ounces each) refried beans
  • 3 cups (12 ounces) 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


  • 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. Wrap individually in paper towels, then
  • foil. Transfer to a resealable plastic bag. May be frozen for up to
  • 2 months.
  • To use frozen burritos: Unwrap foil. Place paper towel-wrapped

2 of 2

Beef and Bean Burritos (continued)

Directions (continued)

  • burritos on a microwave-safe plate. Microwave on high for 3-4
  • minutes or until heated through. Serve with toppings of your choice.
  • Yield: 16 servings.
Nutritional Facts: 1 burrito (calculated without toppings) equals 462 calories, 18 g fat (8 g saturated fat), 58 mg cholesterol, 867 mg sodium, 43 g carbohydrate, 10 g fiber, 24 g protein.