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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. 
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine Mexican
Servings 6 folded burritos
Calories 664 kcal


  • 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 into 3 cups and 1 cup
  • 2 cups cooked long-grain white rice
  • 15.25 ounces black beans, drained and rinsed
  • ¾ cup fresh pico de gallo
  • 4 tablespoon fresh cilantro, chopped (divided into 3 tablespoons and 1 tablespoon)


  • 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 9x13-inch baking dish with nonstick spray. Set it aside.
  • Warm your tortillas in the microwave for about 15 seconds. You can wrap them in a damp dishtowel before putting them in the microwave. This will keep them moist and they are then more pliable to roll.
  • 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.
  • First, fold the bottom of the tortilla up and a little over the rectangle of meat filling, tucking 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.


  • You can use our homemade taco seasoning recipe.
  • You should grate your own cheese rather than buy pre-shredded cheese. Pre-shredded cheese has a preservative on it and it doesn’t melt quite as well.
  • This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions below. 
  • We highly recommend using flour tortillas rather than corn because they tend to roll better without tearing.
  • 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.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your burritos at the lower end of the recommended baking time.


Sodium: 1591mgCalcium: 561mgVitamin C: 5mgVitamin A: 1269IUSugar: 8gFiber: 9gPotassium: 668mgCholesterol: 118mgCalories: 664kcalTrans Fat: 1gMonounsaturated Fat: 9gPolyunsaturated Fat: 1gSaturated Fat: 15gFat: 28gProtein: 45gCarbohydrates: 59gIron: 5mg