Skip the takeout! This easy burrito recipe is a budget-friendly way to enjoy your favorite Chipotle restaurant dish at home. They’re freezer-friendly, too, so you can satisfy your Mexican food cravings any night of the week!
More easy Mexican-inspired dinners
Before You Get Started
These burritos are perfect for meal prep. Make a full batch and you’ve got two dinners for one effort. A few tips to make sure they turn out perfectly:
- Skip watery fillings if you’re freezing. Tomatoes, salsa, bell peppers, and lettuce will make the tortilla soggy. Save those for fresh garnishes at serving time.
- Spread the beans on first. Refried beans act as a moisture barrier between the filling and the tortilla. That’s the real secret to burritos that don’t get soggy: crispy on the outside, warm and cheesy on the inside.
- Use large burrito-size tortillas. 10-inch flour tortillas are essential for getting the filling ratio right and folding without tearing. I like Mission brand because they’re extra soft and pliable.
How to Make a Burrito
Whether you enjoy them right away or pull them from the freezer on a busy night, this is an easy burrito recipe you’ll come back to again and again. Here’s the overview:
Step 1: Cook the Taco Meat
Cook the ground beef with the taco seasoning and water according to the packet instructions. Simmer and stir until the liquid thickens and the sauce coats the meat.
A squeeze of fresh lime juice is a great flavor booster here; it brightens everything up.
If you want more control over the seasoning, swap the packet for my Homemade Taco Seasoning.
Step 2: Assemble the Burritos
Spread refried beans down the center of each tortilla. This is your moisture barrier. Top with rice, the meat filling, corn, and cheese.
To fold, tuck in the sides first, then roll tightly from the bottom up, keeping the filling in as you go. Place seam-side down in a greased 9×13-inch baking dish and repeat with the remaining ingredients.
→ A note on proportions: these burritos are generously filled. If you prefer a bolder meat-to-rice ratio, use a little less rice and a bit more of the beef and cheese. It’s a recipe worth customizing to your taste.
Step 3: Bake
Cover with foil and bake at 350°F for about 25 minutes, until heated through. If you’re baking cold burritos straight from the refrigerator, add about 5-10 minutes to the bake time.
→ For an extra-crispy exterior, try this: after baking, transfer a burrito to a lightly buttered skillet and toast for about 1 minute per side until golden. It’s an easy step that makes a real difference in texture.
What to Serve Alongside
To round out the meal, set out your favorite toppings: guacamole, homemade salsa, sour cream, diced tomatoes, and fresh cilantro are all great.
For a heartier spread, my Jiffy Mexican Cornbread and Ranch Style Beans are simple sides that pair beautifully with these burritos.
These burritos are AWESOME! My family loves them!
– Angie
Storage and Freezing
Refrigerator: Store leftover burritos in an airtight container for up to 3-4 days. Reheat covered in the oven at 350°F for 15-20 minutes, or until warmed through.
Freezer: This is where the recipe really shines. Wrap each unbaked burrito individually in aluminum foil before baking, then freeze. When you’re ready to eat, bake the foil-wrapped burrito straight from the freezer at 350°F for 45-55 minutes. No thawing required. Just pull one out when you need a quick dinner and let the oven do the work.
Make-Ahead: Assemble the burritos up to 24 hours ahead of time, cover the pan tightly, and refrigerate until ready to bake.
Frequently Asked Questions
Can I use a different protein?
Absolutely. Ground turkey and ground chicken work just as well as beef. Cook them the same way with taco seasoning and water. For a shortcut, you can also use shredded rotisserie chicken.
Check out my Chicken Burrito for that version!
Why do my burritos taste bland?
Taco seasoning packets can vary in intensity. A squeeze of fresh lime juice added to the meat makes a big difference, and so does bumping up the seasoning. Try adding a pinch of cumin, chili powder, or cayenne.
Using my Homemade Taco Seasoning instead of a packet gives you more control over the flavor.
Can I add other fillings?
Yes, this recipe is really just a guide. Use black beans instead of refried beans, swap in brown rice, skip the corn, or add sautéed onions and peppers. Just keep in mind that if you’re planning to freeze the burritos, you’ll want to skip any watery vegetables (tomatoes, peppers, lettuce) to keep the tortilla from getting soggy.
More Easy Mexican-Inspired Dinners
I made these burritos for my wife and she fell in love with me all over again. Thanks and Gracias!!!!!!
– Ralph
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
The Easiest Burrito Recipe
Equipment
- 9 x 13-Inch Baking Dish (this is my favorite baking dish with a lid)
Ingredients
- 1 lb. lean ground beef
- 1 (1 ounce) packet taco seasoning mix
- 1 ½ cups refried beans (or 1 ½ cups drained and rinsed black beans)
- ¾ cup corn kernels
- 3 cups cooked rice (use Uncle Ben's microwaveable Ready Rice for a quick option)
- 6 large (10-inch) flour tortillas (such as Mission brand "burrito size" tortillas)
- 1 ½ cups shredded cheddar cheese or Mexican cheese blend
- Optional garnish: finely diced red onion; lettuce; diced tomato or salsa; sour cream; fresh cilantro; avocado or guacamole
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Cook the ground beef with the taco seasoning mix according to the package instructions.
- To assemble each burrito: spread ¼ cup beans down the center of a tortilla. Top with ½ cup rice, a portion of the beef, 2 tablespoons corn, and ¼ cup cheese.
- Fold in the sides of the tortilla, then roll up from the bottom. Place seam-side down in the prepared baking dish. Repeat with the remaining ingredients.
- Cover with foil and bake for 25 minutes, until heated through. If baking cold burritos from the refrigerator, add 5-10 minutes to the bake time.
Notes
- Make it your own: This recipe is a guide, not a strict formula. Use ground turkey or chicken instead of beef, swap in black beans, use brown rice, or adjust the filling amounts to taste. If you want a bolder flavor, try my Homemade Taco Seasoning instead of a packet.
- Bean first, always: Spreading the refried beans on the tortilla first creates a moisture barrier that keeps the tortilla from getting soggy. Don’t skip this step.
- Adjust the ratio: These burritos are generously sized. For a bolder meat-forward flavor, use a little less rice and a bit more of the beef and cheese mixture.
- To freeze: Wrap each unbaked burrito in aluminum foil. Freeze flat. To reheat from frozen: place foil-wrapped burritos on a baking sheet and bake at 350°F for 45-55 minutes.
- Refrigerator storage: Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in a 350°F oven for 15-20 minutes.
- Crispy exterior tip: After baking, toast burritos in a lightly buttered skillet for about 1 minute per side for a golden, crispy exterior.
- Serving suggestions: Serve with guacamole, salsa, sour cream, diced tomatoes, and fresh cilantro. Jiffy Mexican Cornbread and Ranch Style Beans are great sides to round out the meal.
Nutrition
Originally published in April, 2018, this post was updated in April, 2026.
I’ve made these several times now. I have 2 teenagers and they LOVE them. They’re hearty and reheat easily. SO GOOD!!
Thank you, Karen!