Do you love Chipotle, but you're tired of paying for carry-out? This is truly the easiest burrito recipe to make at home -- and they're freezer-friendly! Keep a stash in your kitchen and you can satisfying your Mexican food cravings any night of the week.
The Easiest Burrito Recipe | 1-Minute Video
We all have those busy weeks when we don't have the time or the energy to cook dinner. Simple prep-ahead options are the KEY to making mealtime manageable!
Whether you've just had a baby, you work long hours, or you're juggling multiple kids' sports schedules, I've got a burrito recipe that will bring the joy back to your family's dinner table. Best of all, these store beautifully in the freezer!
I'm so excited because I've finally figured out how to create burritos that don't get soggy -- and they still taste delicious.
By eliminating watery vegetables and sauces, the tortillas stay firm and fresh. It's a burrito recipe that actually delivers that crispy exterior...and that warm, cheesy inside!
A Few Quick Tips to Help you with your Burrito Prep
- If you want to make sure that these are freezer-friendly, be sure to skip any watery fillings like tomatoes, salsa, or lettuce, which just result in a soggy tortilla.
- I use the large "burrito size" 10-inch flour tortillas (I like Mission brand because they're extra soft and easy to fold without tearing). This burrito recipe creates 6 VERY BIG burritos! That means that my kids (and often myself) can only finish about half of a burrito at any given meal. As a result, I usually bake 3 burritos in an 8-inch square pan for one night...and save the other 3 in the freezer for another meal. That's two dinners for 1 effort! BONUS.
- If you prefer smaller burritos, you can adjust the amount of ingredients that you use. For instance, use less rice or less cheese for a lighter option.
- This recipe is only meant as a guide. You can pick your favorite ingredients and use those instead! For instance, swap out the beef and replace it with ground turkey or ground chicken, if that's your preference. Use brown rice instead of white rice. Omit the rice entirely. Use black beans instead of the refried beans. Use homemade taco seasoning instead of the packet. You get the idea...
- Don't forget the toppings! These burritos are best served with avocado or guacamole, salsa and sour cream for dipping, fresh sliced tomatoes, red onions, etc. Don't be shy!
As I explain in the recipe below, you can bake the burritos right away...
...or wrap them in foil and keep them in your freezer for a later date. Both instructions are below.
I tend to do half-and-half: bake some now, save some for another time!
Whether you enjoy them instantly or reheat them when you need a quick dinner, I can assure you that this is one easy burrito recipe that you will turn to again and again.
Thank goodness for simple, flavorful, and satisfying meals that the whole family can agree on! And don't forget...chips, this 5-minute homemade salsa, and a bowl of easy guacamole are the perfect sides (and you'll really feel like you're dining at Chipotle)!
More Easy Mexican-Inspired Recipes to Try
- 5-Ingredient Taco Casserole
- Sour Cream Chicken Enchiladas
- Quesadillas
- Taco Casserole with Rice
- Easy Homemade Guacamole
The Easiest Burrito Recipe
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 (I like to use Uncle Ben's microwaveable Ready Rice for a quick option)
- 6 large (10-inch) flour tortillas (I like to use Mission brand "burrito size" tortillas)
- 1 ½ cups shredded cheddar cheese
- Optional garnish: finely diced red onion; lettuce; diced tomato or salsa; sour cream; fresh cilantro; avocado or guacamole
Instructions
- Preheat oven to 350° F. Spray 9 x 13-inch baking dish with cooking spray and set aside.
- Cook beef with taco seasoning mix, according to seasoning package instructions.
- To prepare 1 burrito: spread ¼ cup beans down center of tortillas; top with ½ cup rice, beef, 2 tablespoons corn, and ¼ cup cheese.
- Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in prepared dish. Repeat with remaining ingredients to prepare 6 total burritos.
- Cover with foil and bake for 25 minutes (until heated through). If you are baking the burritos from the refrigerator while they’re still cold, it will take about 30-35 minutes for them to heat through.
Melanie Ackerman
I love any kinds of burritos I love them alot I love mexican ones.
TERESA GADDY
I make vegetarian Burritos: Refried beans, salsa, and cheese. So easy that my young kids can make them themselves.
Blair
Delicious combination! You can't beat a simple meal that the kids enjoy and can even make on their own. Thanks, Teresa!
Charles
Therefore, it's ideal to barbecue the steak for around 4 minutes for each side over direct hotness (to get those pleasant barbecue marks), however at that point move the steak to roundabout hotness for the remainder of the cooking time.
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Camille
Great recipe! Thanks for sharing.
First, I love the recipe and find it very easy to prepare and assemble.
Second, my husband now thinks we should always have a supply in the freezer.
Third, I happened to have a package of Uncle Ben's Ready Rice (Spanish rice variety) and it adds an extra bit of zing.
Lastly, I have a question about the tortillas you use. I have been using the large Mission soft tortillas and the ends seem to be dry after baking and therefore a bit tough where I fold the edges inward while rolling. (It happens to burritos baked immediately and the freezer stock.) Perhaps I selected the wrong tortillas.
Blair Lonergan
Hi, Camille! I'm so glad that you and your husband like them! I typically buy the Old El Paso "super soft" burrito tortillas here: https://www.walmart.com/ip/Old-El-Paso-Flour-Tortillas-8-ct-11-oz/14869825?wmlspartner=wlpa&selectedSellerId=0&wl13=4638&adid=2222222227714869825_117755028669_12420145346&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=501107745824&wl4=pla-293946777986&wl5=9008292&wl6=&wl7=&wl8=&wl9=pla&wl10=120643079&wl11=local&wl12=14869825&wl13=4638&veh=sem_LIA&gclid=CjwKCAiA1uKMBhAGEiwAxzvX90nmEBPJuSaPpIld3sSWtmm4Dzz10cNd8tk3C0hunzFlxdPkb-oVtRoCwGIQAvD_BwE&gclsrc=aw.ds
I'm not sure if it will totally avoid the tough edges, but it might help?
Doug
I wonder what ingredient makes up the most of the calories, 659 for a burrito seems comparable to restaurant made, but I would hope home made would be better. Is there anything in the make up of this recipe that contributes significantly or is it just everything in a burrito is high cal?
Blair Lonergan
Hey, Doug! The nutrition information is automatically calculated by the recipe software, so it is just an estimate. The details will change drastically depending on the ingredients that you use. I don't think there's any single ingredient that adds the bulk of the calories, but rather just the combination of all of the ingredients in a large burrito. If you want to reduce the calories, you might try using ground turkey breast or extra lean ground beef, use a little bit less beans and rice in each burrito, use low-fat cheese, and/or look for smaller tortillas.
Ken
These were amazing and so ready to make. I made them on my blackstone and took some great pics. I can send them to you if you like, they are getting alot of attention in blackstone groups on FB. Thank you for the recipe
Blair Lonergan
That's awesome, Ken! Thank you so much for sharing. I bet the blackstone gave them a great texture!
Holly
I want to thank you for this recipe! My teenage boys are obsessed with Chipotle burritos and they said these were really good!! I'm always looking for quick meals for them in between sports, and these are filling. Thank you again!!
Blair Lonergan
That's so great to hear, Holly. Thank you for letting me know!