Beef and Bean Burritos (Burritos de Carne Molida y Frijoles) is a Mexican-style dish made with a large flour tortilla filled with seasoned ground beef and optional ingredients like rice, beans, cheese, and salsa.
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These beef and bean burritos recipe are made with a savory filling of ground beef mixed with mashed and whole beans for a creamy, hearty texture, then wrapped in warm flour tortillas with cheese, lettuce, and guacamole-perfect for a quick weeknight meal.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Ground beef: The main protein that gives the burrito its flavor and structure.
- Beans: Help bulk up the filling and improve texture.
- Onion: Adds sweetness and depth.
- Garlic: Enhances overall flavor.
- Cumin and chili powder: Provide seasoning and warmth.
- Flour tortillas: Hold everything together.
- Cheese: Adds richness and melts. At home, we love using Kraft Singles Pepper Jack or white American cheese to give it a more "cheese dip" flavor, but shredded Mexican blend or extra Monterey Jack works well too. Use the cheese you like best.
- Lettuce: Brings freshness and crunch.
- Guacamole: Adds creaminess and balance.
How to Make Beef and Bean Burritos
Note: Full instructions are provided in the recipe card below.
- In a medium bowl, combine the water with half of the beans, then mash them roughly with a potato masher or fork. Heat the oil in a large nonstick skillet over medium heat until hot, then add the onion and cook until lightly browned, about 3 to 5 minutes.
- Add garlic and cook for 1 minute. Stir in the cumin, oregano, chili powder, and tomato paste, and cook briefly until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until fully browned, about 8-10 minutes.
- Mix in the mashed bean mixture and cook, stirring often, until most of the liquid has evaporated, about 3 minutes. Add the remaining whole beans and season with salt. Remove from heat, cover, and set aside.
- Wrap the tortillas in a clean dish towel and microwave until soft and pliable, about 1 minute. Arrange the tortillas on a work surface. Divide the beef-and-bean filling, cheese, lettuce, and guacamole evenly among the tortillas. Fold in the sides, fold the bottom over the filling, roll tightly, slice in half on the bias, and serve.
Hint: Using both mashed and whole beans adds texture and helps the filling hold together.
Storage, Make Ahead, & Freezing
Storage: Keep assembled burritos in an airtight container in the refrigerator for up to 3 days.
Make Ahead: The filling can be prepared in advance and stored separately, then assembled before serving.
Freezing: Not recommended.
Camila's Tips & Variations
- Warm the tortillas before filling to prevent tearing when rolling.
- Do not overfill; otherwise, the burritos will be difficult to close and may leak.
- Add arroz rojo, arroz verde, pico de gallo, or sautéed peppers to turn these into larger, meal-size burritos.
Frequently Asked Questions
Why do my tortillas tear when rolling?
They are too cold. Warm them first, so they become soft and flexible.
What traditional sides pair well with this dish?
What traditional sides pair well with this dish?
Why are my burritos soggy?
Too much moisture was added. Let the filling cool slightly before assembling.
How do I keep burritos from falling apart?
Do not overfill and always fold the sides in before rolling.
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Recipe
Beef and Bean Burritos
Ingredients
- 1 (15-ounce) can pinto beans or black beans, rinsed
- ½ cup water
- 1 tablespoon vegetable oil
- 1 small yellow onion , chopped fine
- 4 garlic cloves , chopped fine
- 1 tablespoon ground cumin
- 1 teaspoon chipotle chile powder
- ½ teaspoon dried oregano
- 1 tablespoon tomato taste
- 1 ½ pounds 90/10 percent lean ground beef
- 1 teaspoon Knorr granulated beef bouillon or kosher salt , adjust as needed
- 4 (10-inch) flour tortillas
- 8 slices Kraft Singles Pepper Jack, or 4 ouncesMexican blend cheese , or 4 ounces Mexican blend cheese, shredded
- 2 cups iceberg lettuce , shredded
For the Guacamole
- 1 large ripe avocado
- 4 tablespoons white onion , finely chopped
- 1 teaspoon serrano chile , finely chopped
- 3 tablespoons fresh cilantro , chopped
- 2 tablespoons tomato, finely chopped
- ½ lime , juiced
- ¼-½ teaspoon kosher salt , adjust to taste
Instructions
- In a medium bowl, combine the water with half of the beans, then mash them roughly with a potato masher or fork.
- Heat the oil in a large nonstick skillet over medium heat until hot, then add the onion and cook until lightly browned, about 3 to 5 minutes.
- Add garlic and cook for 1 minute. Stir in the cumin, oregano, chili powder, tomato paste and cook briefly until fragrant.
- Add the ground beef, breaking it apart with a spoon, and cook until fully browned, about 8-10 minutes.
- Mix in the mashed bean mixture and cook, stirring often, until most of the liquid has evaporated, about 3 minutes.
- Add the remaining whole beans and season with salt. Remove from heat, cover, and set aside.
- Wrap the tortillas in a clean dish towel and microwave until soft and pliable, about 1 minute. Arrange the tortillas on a work surface.
- Divide the beef-and-bean filling, cheese, lettuce, and guacamole evenly among the tortillas.
- Fold in the sides, fold the bottom over the filling, roll tightly, slice in half on the bias, and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.