Baked Burritos Recipe
Seasoned ground beef, black beans, rice, and enchilada sauce wrapped in a flour tortilla, topped with a mountain of melted cheese and baked until golden and bubbly. Every single one will be gone before dinner is over. (You may want to double this if you want leftovers!)
Servings: 6 folded burritos
Calories: 664kcal
Ingredients
- 6 large flour tortillas
- 1 pound lean ground beef
- ½ cup sweet yellow onion finely diced
- 1 tablespoon fresh minced garlic
- 1 ounce taco seasoning
- ⅔ cup water
- ⅔ cup red enchilada sauce
- 2 cups cooked long-grain white rice
- 15.25 ounces black beans drained and rinsed
- ¾ cup fresh pico de gallo
- 4 cups fiesta blend shredded cheese divided into 3 cups and 1 cup
- 4 tablespoons fresh cilantro chopped (divided into 3 tablespoons and 1 tablespoon)
Instructions
- Preheat oven to 375°F.
- In a large heavy-bottomed skillet over medium-high heat, brown the ground beef with the onion and garlic, breaking it up as it cooks, about 5-7 minutes. Drain any excess grease.
- Reduce heat to medium-low. Stir in the taco seasoning and water and let it simmer for 5 minutes. Remove from heat.
- Spray a 9x13 baking dish with nonstick spray and set aside.
- Warm your tortillas in the microwave for about 15 seconds — wrapping them in a damp kitchen towel first keeps them soft and pliable enough to roll without tearing.
- Lay a tortilla flat and sprinkle ¼ cup of shredded cheese down the center in a strip about 3 inches wide.
- Layer ⅓ cup of rice on top of the cheese, followed by ¼ cup black beans, 2 tablespoons pico de gallo, and 1 teaspoon cilantro.
- Add ⅓ cup of the meat mixture on top, then finish with another ¼ cup of shredded cheese.
- Gently press the filling down to compact it — this makes rolling much easier.
- Fold the bottom of the tortilla up and over the filling, tucking it snugly underneath. Fold in both sides, holding them in place, then roll forward slowly until seam side down. Place in the baking dish and repeat with remaining tortillas.
- Drizzle the enchilada sauce over the center of the burritos and top with the remaining cheese.
- Bake uncovered for 20-25 minutes until the cheese is melted and golden. Scatter the remaining cilantro over the top and serve immediately.
Video
Notes
- Grate your own cheese rather than using pre-shredded. The preservative coating on bagged cheese prevents it from melting properly.
- This is a great make-ahead meal. Double the batch and follow the freezing instructions below.
- Flour tortillas work much better than corn here — they roll without tearing.
- Layer the cheese down first before the meat mixture. It acts as a barrier that keeps the tortilla from ripping when you fold it.
- Oven temperatures vary, so start checking your burritos at the low end of the baking time.
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
