Oh my gosh, you guys – these beef and bean smothered burritos are my ultimate comfort food! Picture this: juicy ground beef and creamy refried beans all wrapped up in a warm tortilla, then drowned in this glorious enchilada sauce that soaks into every nook and cranny. It’s the kind of meal that makes you close your eyes and go “mmm” after the first bite. I’ve been making these for years – they’re perfect for busy weeknights when you want something hearty but don’t want to spend hours in the kitchen. Trust me, once you try these smothered beauties, they’ll become a regular in your dinner rotation too!
Why You’ll Love These Beef and Bean Smothered Burritos
Let me tell you why these burritos have become my go-to dish when I need something satisfying without the fuss:
- Weeknight superhero: From fridge to table in 35 minutes flat – even faster than pizza delivery!
- Flavor explosion: That magical combo of savory beef, creamy beans, and zesty enchilada sauce will make your taste buds dance.
- Customizable: Not feeling spicy? Skip the jalapeños. Vegetarian? Swap the beef for mushrooms. This recipe rolls with whatever mood you’re in.
- Freezer-friendly: I always make extra to stash in the freezer for those “I can’t even” days.
- Crowd-pleaser: Kids go crazy for the cheesy goodness, while adults appreciate the authentic Mexican flavors.
The best part? One bite of that sauce-soaked tortilla and you’ll forget all about takeout menus!
Ingredients for Beef and Bean Smothered Burritos
Okay, let’s gather up everything you’ll need to make these heavenly burritos. I’m a stickler for measurements – no eyeballing here if we want that perfect flavor balance!
- 1 lb ground beef (I use 80/20 for flavor, but leaner works too)
- 1 can (16 oz) refried beans – the creamy glue that holds it all together
- 1 packet taco seasoning (or 2 tbsp homemade if you’re fancy)
- 1 cup shredded cheddar cheese – freshly grated melts way better than pre-shredded!
- 4 large flour tortillas (burrito-size, about 10-inch)
- 1 can (10 oz) enchilada sauce – mild, medium, or hot depending on your bravery level
For the fresh toppings that take it over the top:
- 1/2 cup diced onions (red or white – your call)
- 1/2 cup diced tomatoes – I like roma for less watery results
- 1/4 cup chopped cilantro – skip if you’re one of those “cilantro tastes like soap” people
Pro tip: Set all this out before you start cooking – it makes the assembly so much smoother when you’re not digging through cabinets mid-roll!
Equipment You’ll Need
You won’t need anything fancy for these burritos – just the basics from your kitchen arsenal! Here’s what I grab every time:
- Large skillet – for browning that beautiful beef
- 9×13 baking dish – perfect for snug burrito nesting
- Wooden spoon – my trusty sidekick for mixing
- Can opener – unless you’ve got the pop-top bean cans
- Measuring cups – because eyeballing cheese is a dangerous game
That’s it! No special gadgets required, just good old-fashioned kitchen tools you probably already have.
How to Make Beef and Bean Smothered Burritos
Alright, let’s dive into the fun part – turning these simple ingredients into the most comforting meal ever! I’ve made this recipe so many times I could do it in my sleep, but don’t worry – I’ll walk you through every step so yours turn out perfect.
Browning the Beef and Preparing the Filling
First things first – let’s make that amazing filling that’ll have everyone begging for seconds!
Grab your skillet and crank it to medium heat. Toss in your ground beef and break it up with a wooden spoon – I like to get mine into small crumbles so every bite gets beefy goodness. Keep stirring occasionally until it’s browned all over (about 5-7 minutes). Now here’s an important step: drain that excess fat! Just tilt the skillet and spoon it out, or press the beef against one side so the grease pools.
Next, sprinkle in your taco seasoning and give it a good stir – the smell alone will have your stomach growling. Now dump in those refried beans (don’t bother rinsing the can – every bit of bean goodness counts!). Stir everything together until it looks like a beautiful beefy-bean paste. Take it off the heat and let it cool slightly while you prep your tortillas.
Assembling and Baking the Burritos
Time for the magic trick – turning flat tortillas into stuffed bundles of joy!
Quick tip: microwave your tortillas for about 15 seconds wrapped in a damp paper towel. This makes them flexible so they won’t crack when rolling (trust me, I’ve learned this the hard way!). Lay out a tortilla and plop about 3/4 cup of filling slightly below center. Sprinkle generously with cheese – this is where freshly grated makes all the difference!
Fold up the bottom edge over the filling, tuck in the sides, then roll it away from you tightly – like you’re wrapping a burrito baby! Place it seam-side down in your baking dish. Repeat until all your burritos are snuggled together.
Now the best part – smothering! Pour that enchilada sauce right over the top, making sure every inch gets coated (I sometimes use a spoon to spread it evenly). Pop it into a 350°F oven for 20 minutes – just long enough for the sauce to bubble and the edges to get slightly crispy.
When they come out, resist diving right in (I know, it’s hard!) and let them sit for 5 minutes. This helps them firm up so they don’t fall apart when serving. Then go wild with toppings – onions, tomatoes, cilantro, whatever makes your taste buds happy!
Tips for Perfect Beef and Bean Smothered Burritos
After making these burritos more times than I can count, I’ve picked up some tricks that take them from good to “oh my goodness, can I have another?” Here are my must-know tips:
- Leaner beef = less mess: Using 90/10 ground beef means less draining – perfect when you’re in a hurry!
- Spice it up: Toss in diced jalapeños with the beef or add a dash of cayenne to the seasoning for happy heat-seekers.
- Sauce secret: Warm the enchilada sauce slightly before pouring – helps it soak into every crevice.
- Crispy edges: For extra texture, broil the last 2 minutes (but watch closely – they’ll burn fast!).
Little tweaks make big differences with this recipe!
Variations and Substitutions
One of my favorite things about these beef and bean smothered burritos is how easily you can switch things up! Over the years, I’ve tried countless variations when I’m in the mood for something different or need to use what’s in my pantry. Here are my go-to swaps that never disappoint:
- Bean swap: Not a fan of refried beans? Black beans or pinto beans work beautifully – just mash them slightly so they hold together. My vegetarian friends love when I use a whole can of black beans instead of beef!
- Meat alternatives: Ground turkey or chicken make great lighter options (just add a splash of oil when cooking since they’re leaner). For meatless Mondays, try sautéed mushrooms or crumbled tofu with extra spices.
- Cheese choices: While cheddar is classic, pepper jack adds a nice kick. Queso fresco or cotija give authentic Mexican flair if you want to get fancy.
- Tortilla options: Corn tortillas work if you prefer them – just use two per burrito since they’re smaller. For low-carb, large lettuce leaves make fun wraps (bake sauce separately).
- Sauce variations: Ran out of enchilada sauce? A quick mix of tomato sauce with chili powder, garlic, and cumin does the trick in a pinch.
See? Endless possibilities! The beauty is that no matter what substitutions you make, these burritos always turn out delicious. My motto: use what you love and what you’ve got – that’s how the best kitchen creations happen!
Serving Suggestions
Now for the fun part – loading up your plate with all the delicious extras that make these beef and bean smothered burritos a full meal! Here’s how I love to serve mine:
- Creamy cool contrast: A big dollop of sour cream right on top cuts through the richness perfectly. Greek yogurt works too if you’re feeling fancy!
- Guacamole glory: Homemade or store-bought – either way, that creamy avocado is pure magic with the spicy sauce.
- Rice on the side: Spanish rice or simple cilantro lime rice soaks up any extra sauce beautifully. I often make extra rice to stretch the meal further.
- Crispy crunch: A simple cabbage slaw with lime dressing adds amazing texture contrast.
- Chips & salsa: Because you can never have too many dipping options – and leftover sauce makes an incredible chip dip!
My favorite way? Pile everything on one plate family-style and let everyone build their perfect bite. The messier, the better – that’s how you know it’s good!
Storing and Reheating Beef and Bean Smothered Burritos
Here’s my tried-and-true method for keeping these burritos tasting fresh, because let’s be real – leftovers are sometimes even better than the first serving! In the fridge, they’ll stay perfect for 3-4 days snug in an airtight container. For longer storage, wrap each burrito individually in foil before freezing – they’ll keep their magic for up to 3 months.
When reheating, I always go one of two ways: microwave for 2-3 minutes (quick and easy!) or bake at 350°F in foil for 20 minutes (extra crispy edges!). Pro tip: add a splash of water before microwaving to keep them from drying out. The sauce might soak in more after storage, but trust me – the flavors just get deeper and more delicious!
Nutritional Information
Just a quick note about the nutritional side of things – these beef and bean smothered burritos are hearty and satisfying, but the exact numbers can vary depending on the specific ingredients and brands you use. I always recommend checking labels if you’re tracking closely. That said, with all that protein from the beef and beans, plus the fiber and nutrients from the fresh toppings, you’re definitely getting a well-rounded meal. It’s comfort food that doesn’t skimp on the good stuff! As with any recipe, feel free to tweak ingredients to fit your dietary needs – that’s the beauty of homemade cooking!
Frequently Asked Questions
Got questions about these beef and bean smothered burritos? Don’t worry – I’ve got you covered! Here are the ones I get asked the most, along with my tried-and-true answers:
Can I make these ahead of time?
Absolutely! Assemble the burritos (without baking) and store them in the fridge for up to 24 hours. When ready, just pour on the sauce and bake as usual. They’re perfect for meal prep!
Can I use corn tortillas instead of flour?
Totally! Corn tortillas work great, but since they’re smaller, I recommend using two per burrito. Just warm them first so they don’t crack when rolling.
Can I freeze these burritos?
Yes, and I do it all the time! Wrap each burrito individually in foil, then freeze for up to 3 months. Bake straight from frozen – just add a few extra minutes.
What if I don’t have taco seasoning?
No problem! Mix 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp paprika. It’s basically the same thing!
Can I make these vegetarian?
For sure! Swap the beef for sautéed mushrooms, black beans, or even crumbled tofu. The beans and sauce make it just as hearty and delicious.
How do I keep the burritos from getting soggy?
The key is to bake them just until heated through – about 20 minutes. If you like them crispier, broil for the last 2 minutes (but keep an eye on them!).
See? Making these burritos is way easier than it looks. Now go get rolling – your taste buds will thank you!
Beef and Bean Smothered Burritos – Irresistible 35-Minute Comfort Feast
A hearty and flavorful dish combining beef, beans, and cheese wrapped in a tortilla and smothered in sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 burritos 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
- 1 lb ground beef
- 1 can (16 oz) refried beans
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 can (10 oz) enchilada sauce
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
Instructions
- Brown the ground beef in a skillet over medium heat.
- Drain excess fat and stir in taco seasoning.
- Add refried beans and mix well.
- Warm tortillas slightly to make them pliable.
- Divide the beef and bean mixture among the tortillas.
- Sprinkle cheese on top and roll into burritos.
- Place burritos in a baking dish and pour enchilada sauce over them.
- Bake at 350°F for 20 minutes.
- Garnish with onions, tomatoes, and cilantro before serving.
Notes
- Use lean ground beef for less grease.
- Add jalapeños for extra heat.
- Substitute black beans for refried beans if preferred.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
