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Baked Burritos

close up shot of a plate of Baked Burritos garnished with cilantro
Baked burritos are stuffed with all your favorite burrito ingredients and make a delicious dinner that will be a huge hit with the entire family. 
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Table of Contents
  1. BAKED BURRITOS INGREDIENTS
  2. HOW TO MAKE THIS BAKED BURRITOS RECIPE
  3. HOW TO SERVE
  4. Storage
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Baked burritos are a must-have for any Mexican food lover. Take a flour tortilla and stuff it with your favorite ingredients like tender rice and beef, melted cheese, tangy enchilada sauce and beans, then bake in the oven until hot and bubbling.

If you love Mexican-inspired dishes, our white chicken enchiladas and Mexican beef and rice are two more reader favorites.

BAKED BURRITOS INGREDIENTS

You’ll need:

  • 1 pound lean ground beef
  • ½ cup finely diced sweet yellow onion
  • 1 tablespoon fresh minced garlic
  • 1 (1-ounce) package taco seasoning mix (or use our homemade taco seasoning)
  • ⅔ cup water
  • ⅔ cup red enchilada sauce
  • 6 large flour tortillas 
  • 4 cups fiesta blend shredded cheese (divided 3 cups and 1 cup)
  • 2 cups cooked long-grain white rice
  • 1 (15.25-ounce) can black beans, drained and rinsed
  • ¾ cup fresh pico de gallo
  • 4 tablespoon fresh, chopped cilantro (divided 3 tablespoons and 1 tablespoon)

PRO TIP:

You should grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has an anti-caking agent on it and it doesn’t melt quite as well.

SUBSTITUTIONS AND ADDITIONS

BEANS: You can substitute refried beans (either store-bought or homemade refried beans) for the black beans for the bean filling in this delicious recipe.

VEGGIES: Add green pepper, red bell peppers, or other vegetables in these cheesy bean burritos.

CHEESE: If you would like to use a different type of cheese, sharp cheddar cheese or a different Mexican cheese blend works fine in this easy recipe.

CILANTRO: If you are not a fan of cilantro, you could sprinkle chopped parsley or green onions on top of these loaded smothered beef burritos instead.

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HOW TO MAKE THIS BAKED BURRITOS RECIPE

PRO TIP:

This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions below. 

STEP ONE: Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray. Set it aside.

STEP TWO: Using a 4 to 5-quart heavy-bottomed saucepan, over medium-high heat, brown ground beef, onion and fresh garlic, stirring frequently. Cook for 5 to 7 minutes, or until the ground beef is cooked through and no longer pink.

STEP THREE: Reduce the heat to medium-low. Add the taco seasoning and water. Simmer for 5 minutes and remove from the heat.

STEP FOUR: Lay out 1 burrito shell. 

PRO TIP:

We highly recommend using flour tortillas rather than corn because they tend to roll better without tearing.

STEP FIVE: Sprinkle ¼ cup of the shredded cheese measuring about 3 inches long.

PRO TIP:

It is easier to sprinkle the shredded cheese as the base for the rest of the burrito filling. If you layer the meat mixture first, the tortilla tends to tear or rip when you begin folding the burrito.

STEP SIX: Spread ⅓ cup of the cooked rice on top of the cheese.

STEP SEVEN: Layer ¼ cup of the black beans on top of the rice.

STEP EIGHT: Layer 2 tablespoons of the fresh pico de gallo

STEP NINE: Sprinkle 1 teaspoon of chopped cilantro over the pico de gallo.

STEP TEN: Layer ⅓ cup of the beef mixture on top of the beans.

STEP ELEVEN: Layer ¼ cup of shredded cheese on top of the meat mixture.

STEP TWELVE: Lightly press down on the layers of filling, pressing in on all sides to make it compact. This will make for easier folding.

STEP THIRTEEN: Warm your tortillas in the microwave for about 15 seconds. You can wrap them in a damp dish towel or paper towel before putting them in the microwave, and this will keep them moist, and they are then more pliable to roll.

STEP FOURTEEN: First, fold the bottom of the tortilla up and a little over the rectangle of meat filling, kind of tucking the top edge of the folded up part, tuck it barely under the filling. 

STEP FIFTEEN: Next, gently fold over the right side of the tortilla while holding the first fold in place. Then fold the opposite side over gently. Keep your hands on the folds at all times, holding them in place. 

STEP SIXTEEN: Next, gently and slowly roll toward the top while using your fingers to keep both sides folded in. You can adjust the folds as you roll to the top. (The sides will try to spread out, so be patient) Place the finished burrito into the prepared pan making sure to place seam side down. Repeat for the remaining tortillas.

STEP SEVENTEEN: Drizzle the remaining enchilada sauce over the tops of the burritos.

STEP EIGHTEEN: Sprinkle it with the remaining cheese. Bake in the preheated oven for 20 to 25 minutes. 

STEP NINETEEN: Sprinkle with the remaining chopped cilantro and serve immediately.

HOW TO SERVE

You can serve these delicious burritos with your favorite toppings such as salsa, guacamole, and sour cream. These are hearty enough to serve alone for an easy weeknight meal but you can also add our Spanish rice or a green salad on the side for a larger meal.

Storage

IN THE FRIDGE: Store any leftovers of the cheesy baked burritos in an airtight container for up to 3 days. 

IN THE FREEZER: You can freeze the unbaked burritos for up to 1 month. Allow them to thaw before baking. You can also freeze the oven baked burritos for up to 1 month. Allow them to thaw before reheating.

MAKE AHEAD: These easy baked burritos with enchilada sauce are a great freezer meal. Assemble them up to just before the baking step, cover and freeze for up to a month. Once you are ready to bake them, thaw them in the fridge overnight and then pop them in the oven at 375°F for 20 to 25 minutes.

Busy weeknight meals just got easier with a dish that the whole family will gobble up. Loaded with beef, beans, rice and ooey-gooey cheese, these baked burritos make a hearty meal that is filling on its own or perfect for a larger meal along with a tasty side dish.

FREQUENTLY ASKED QUESTIONS

Can I use corn tortillas instead of flour tortillas?

We find that corn tortillas don’t roll as well in this easy recipe. Stick with soft flour tortillas if you can for the best result.

Can I make this recipe ahead of time?

You can assemble this recipe earlier in the day or the night before and pop it in the oven right before dinner time. This recipe also makes a great freezer meal to make, freeze, and bake later.

Can I freeze these baked burritos?

You can make and assemble this recipe ahead of time and freeze it. Thaw overnight and bake according to the above instructions.

MORE RECIPES YOU’LL LOVE

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close up shot of a plate of Baked Burritos garnished with cilantro

Baked Burritos

5 from 1 vote
Baked burritos are stuffed with all your favorite burrito ingredients and make a delicious dinner that will be a huge hit with the entire family. 
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 folded burritos

Ingredients
  

  • 1 pound lean ground beef
  • ½ cup sweet yellow onion finely diced
  • 1 tablespoon garlic fresh minced
  • 1 ounce taco seasoning (or use our homemade taco seasoning)
  • cup water
  • cup red enchilada sauce
  • 6 large flour tortillas
  • 4 cups fiesta blend shredded cheese divided 3 cups and 1 cup
  • 2 cups cooked long-grain white rice
  • 15.25 ounces black beans drained and rinse
  • ¾ cup fresh pico de gallo
  • 4 tablespoon fresh cilantro chopped (divided 3 tablespoons and 1 tablespoon)

Instructions
 

  • Preheat the oven to 375°F.
  • Using a 4 to 5-quart heavy-bottomed saucepan, over medium-high heat, brown the ground beef, onion and fresh garlic, stirring frequently. Cook for 5 to 7 minutes, or until the ground beef is cooked through and no longer pink.
  • Reduce the heat to medium-low. Add the taco seasoning and water. Simmer for 5 minutes and remove from the heat.
  • Spray a 9×13 baking dish with nonstick spray. Set it aside.
  • Lay out 1 burrito shell.
  • Sprinkle ¼ cup of the shredded cheese measuring about 3 inches long.
  • Spread ⅓ cup of the cooked rice on top of the cheese.
  • Layer ¼ cup of the black beans on top of the rice.
  • Layer 2 tablespoons of the fresh pico de gallo
  • Sprinkle 1 teaspoon of chopped cilantro over the pico de gallo.
  • Layer ⅓ cup of the meat mixture on top of the beans.
  • Layer ¼ cup of shredded cheese on top of the meat mixture.
  • Lightly press down on the layers of filling, pressing in on all sides to make it compact. This will make for easier folding.
  • Warm your tortillas in the microwave for about 15 seconds. You can wrap them in a damp dishtowel before putting them in the microwave, and this will keep them moist, and they are then more pliable to roll.
  • First, fold the bottom of the tortilla up and a little over the rectangle of meat filling, kind of tucking the top edge of the folded up part, tuck it barely under the filling.
  • Next, gently fold over the right side of the tortilla while holding the first fold in place. Then fold the opposite side over gently. Keep your hands on the folds at all times, holding them in place.
  • Next, gently and slowly roll toward the top while using your fingers to keep both sides folded in. You can adjust the folds as you roll to the top. (The sides will try to spread out, so be patient) Place the finished burrito into the prepared pan. Repeat for the remaining tortillas.
  • Drizzle the enchilada sauce over the center of the burritos.
  • Sprinkle it with the remaining cheese. Bake for 20 to 25 minutes.
  • Sprinkle with the remaining chopped cilantro and serve immediately.

Notes

PRO TIP: You can use our homemade taco seasoning recipe.
 
PRO TIP: You should grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has an anti-caking agent on it and it doesn’t melt quite as well.
 
PRO TIP: This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions below. 
 
PRO TIP: We highly recommend using flour tortillas rather than corn because they tend to roll better without tearing.
 
PRO TIP: It is easier to sprinkle the shredded cheese as the base for the rest of the burrito filling. If you layer the meat mixture first, the tortilla tends to tear or rip when you begin folding the burrito.

Nutrition

Calories: 664kcal | Carbohydrates: 59g | Protein: 45g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1591mg | Potassium: 668mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1269IU | Vitamin C: 5mg | Calcium: 561mg | Iron: 5mg
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