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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.
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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
- Taco Casserole with Rice
- Easy Homemade Guacamole
The Easiest Burrito Recipe
- 9 x 13-Inch Baking Dish (this is my favorite baking dish with a lid)
- 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
- 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.
Great food photos. It looks so good.
Thank you so much, Maggie!
Yum. Easy and tasty. I don’t usually post but this competes with our favorite chipotle burrito. I used arugula instead of lettuce as we prefer the zesty flavors and Mexicorn instead of plain.
Amazing! Thanks for taking the time to leave a note! 🙂
This is a amazing recipe for food thank you so much blair you so gifted.
Thank you, Jaylin!
Thank you for including the heating instructions for fresh, fridge and frozen!
You’re so welcome! 🙂
Definitely will be on our menu soon. I’ll probably use ground turkey because I have extra. Thank you
Thanks, Shery! I hope you enjoy them! The turkey will work perfectly. 🙂
Quick question about the freezing of the burritos. Am I supposed to bake the whole batch and then freeze what I have left or do I skip the baking step for the ones I want to freeze until I’m ready to cook and eat them?
Hey, Zachary! You just want to bake the burritos that you plan to eat right away. If you want to freeze any of them, skip the baking step and just freeze the burritos BEFORE baking them. Hope that helps, and enjoy!
Hi! Thanks so much for this. Can I freeze after baking too? (I had one left over)
Yes, that should be fine! 🙂
Can I microwave it ?
Yes, I’m sure that you can — you’d just have to keep an eye on it to see how long it needs. I’ve never tried it in my microwave, and every microwave is a little different, but it should work just fine. You’ll want to keep it wrapped in a microwave safe damp paper towel or plastic cover so that it doesn’t dry out while cooking. Enjoy!
But not when wrapped in foil!!!
Metal will arc in the microwave. Maybe wrap in parchment paper instead, or not wrapped at all.
so good! i substituted the tortilla with lettuce as i had some leftover, and it was fantastic!
Thanks, Dan! That sounds perfect!
This is perfect I’ve made it 3 times already!
Thank you, Tim! 🙂
The Easiest Burrito Recipe!
I really enjoyed this Burrito, but i think I made a mistake at the beginning.
I mixed hamburger meat and taco seasoning in a skillet and cooked it. Now that I
reread the recipe I Think it was all supposed to be baked at the same time. Please enlighten me
Hi, Ray! I usually just follow the instructions on the seasoning packet, which calls for you to brown the ground beef, drain off the fat, and then return the beef to the skillet. At that point, you add the seasoning mix with some water to the beef in the skillet and let it simmer until the sauce thickens. If you enjoyed the recipe, though, your way of doing it was probably fine, too! 🙂
Delicious and quick, easy to make. Thank you so much.
Thanks, Saira! So glad that you liked them!
First time I ever tried making a burrito. I liked the recipe, but I thought the burritos were a bit dry. Any tips on how to make them more moist?
Hi, Barbara! Were the tortillas themselves dry, or was the filling dry? You might try adding more salsa or taco sauce to the filling, but you don’t want to use too much water or wet ingredients if you plan to freeze them. If it was the tortillas that were dry, you might try a different brand. We really like a brand that sells “super soft” tortillas, which don’t get too dry here. Hope that helps!
These were fantastic! To meet my family’s likes, with the taco seasoning, I sauteed: beef and onion; chicken, onion, and sweet peppers; and diced zucchini & yellow squash to make 3 different kinds of burrito. One of us likes refried beans; the other two like black beans…the possibilities are endless!!! Thank you for the recipe; it’s a keeper!!
I love that idea, Anne! Thanks for the great suggestions!
Are your oven temps for fan assisted or non-fan assisted ovens?
Thank you for the recipe 🙂
Hi, Ellie! I always use an oven that does not have a fan. 🙂
This was delicious! I did use a little jar salsa and they were not dry. They were perfect. I will definitely be making these again.
Wonderful! Thanks, Dee!
So the rice is supposed to be raw when I bake it?
Hey, Susan! Nope, the recipe calls for 3 cups of cooked rice, so you want to measure the 3 cups after it’s cooked. 🙂 Enjoy the burritos!
The rice would never cook without a bunch of water. So definitely not raw rice in burritos… Jasmine rice tasted very good with this recipe..
I think it should not be refrigerated if we want to bake
Do you wrap the burritos individually or just put aluminum foil over the pan that goes in the over?
Hey, Taylor! If you’re making an entire pan at once, you just cover the whole dish with foil (no need to wrap individually). To freeze the burritos in individual servings, wrap each burrito individually in aluminum foil before freezing. Then just remove one (or more) burritos from the freezer when you’re ready to eat.
Hope that helps clarify! 🙂
Thank you!! Making these tonight!☺️
Might be a silly question, but normally the garnish would go on after but would it not be a pain to try to open up the burrito after everything is melted? And putting the lettuce in before does not seem like a good idea
Hi, Jane! I don’t put any of the garnishes inside the burritos. Instead, I just use them to top the burritos once they’re baked. Hope that helps clarify, and enjoy!
Bake them “open-faced” and after they’re done you can add garnishes. Best wishes!
These are perfect! Thanks alot!!
Thanks, Matt! I’m so glad that you enjoyed them and thanks for taking the time to leave me a note.
We are in California and on stay at home quarantine but wanted something different for dinner. This filled the bill and I had extras to freeze. I like burritos and I don’t know why I have not tried making them at home. In my emergency pantry I had all the ingredients plus the soft tortillas! So glad to see this posting today and many thanks for sharing. I found suggestions in the reviews that I’ll try next time!
That’s great, Wendy! I’m so glad that your first homemade burrito was a success (and that you didn’t even have to go grocery shopping). 🙂 Thanks for taking the time to let me know!
I have spanish style rice, good idea or bad idea?
Great idea!!! I bet it would add nice flavor. 🙂
We loved these, I made my own flour tortillas and my own taco seasoning (a bit bored with lockdown here in Australia). We love, love loved these.
Wow — I bet they were amazing with the homemade tortillas! Thanks so much for letting me know, Kim. Stay safe!
Delicious!! I was searching for a quick and easy burrito recipe and I found this one. I made exactly as the recipe states, except I used yellow Mexican rice. I loved it and will definitely use this recipe again and again.
Are the beans supposed to be cooked before putting them in, or do they cook while the burritos are in the oven?
Hi, Jamie! I use canned beans, so they’re already cooked. There’s no need to do anything to them before you add them to the burritos. Then they’ll be warmed in the oven. Enjoy!
This looks great! This seems to be the recipe I’m looking for but I’m vegetarian (so no ground beef for me). Do you think this would work if I just added everything else – and left out the beef?
Hi, Des! Yes, I think you could make a vegetarian version with a few tweaks. The taco meat has the seasoning on it, so you’ll need to add some seasoning to your other ingredients. For instance, grill or saute some vegetables with the taco seasoning, toss some beans with the taco seasoning, or add it to rice. Otherwise the flavor of the burritos will be pretty bland. Since you’re omitting the beef, I would also bulk up the burritos with a replacement. You could replace the beef with sauteed mushrooms or other vegetables, with an extra can of beans, etc. Hope that helps!
Super easy! I used shredded chicken since all my ground beef was frozen (and I think my life was in danger if I didn’t cook up something fast!) I also added some fresh dice tomato and jalapeños. Awesome! I lived to make these another day.
Thanks, Dave! Glad to know it works well with the chicken, too!
Hi Blair, would you also have a burrito sauce recipe to go with these yummy burritos? My family love them. Thank you so much
Hi, Crystal! I’m so glad that your family likes the burritos! I actually don’t have any specific sauces that I make to serve with them. I usually just pair them with salsa, guacamole, and sour cream. 🙂
I am really interested in making these burritos and was wondering if you could provide the quantity of the products in grams? I am trying to convert the quantities into grams myself but I am a bit stuck on some :(.
Hi, Laura! I’m not very familiar with using grams for cooking, but here’s my best effort:
1 lb meat = 453 grams
1 oz taco seasoning = 28 grams
1 1/2 cups refried beans = about 340 grams
3/4 cup corn = about 131 grams
1 cup cooked rice = about 750 grams
1.5 cups shredded cheese = about 150 grams
Hope that helps! But really, you can just eyeball most of the ingredients, using as much or as little as you like. 🙂
Have you considered the use of sun dried tomatoes in your recipe for that burst of tomato flavor? I ask specifically because the local dollar tree has been stocking bags of these latelly and I’ve been adding them to all sorts of things.
Hi, Rudi! I haven’t, but I’m sure they’d be delicious!
I froze the extra burritos and they taste even better reheated!
Wonderful! It’s such a convenient option to make ahead for busier days. Thanks for taking the time to leave a note, Joan!
Great recipe, takes some work to get everything ready but I have piles of fantastic burritos once it’s done.
I am going to try this recipe tonight! My boyfriend is from Ecuador, so any type of Hispanic food interests me. But I have a big problem: I am the world’s number one wuss when it comes to spice!! So this is a great way for me to try a burrito without it being spicy. I also love the idea of throwing these in the oven (I am more of a baker than a cooker, haha!)! Thank you so much for the recipe!! Just have to give the baby a bath and then I can start…
I hope you both enjoy the meal, Natalie! 🙂
Thank you so much! It was DELICIOUS!!! We made a few tweaks (no corn, two layers of cheddar and one of mozzarella, and we sprinkled cheddar over top – cheese is my favorite food, incase that wasn’t obvious). Mmm and then we mashed avocados to put on top; other “toppings” were sour cream and diced tomatoes. This is definitely a recipe that I am keeping! And I am definitely going to check out your other recipes 🙂
That’s awesome, Natalie. Thanks for letting me know!
I’ve never made burritos before. These were fantastic and will now be a family favourite
So glad that you enjoyed them, Jeff! Thanks for your note!
I want to try these tonight and then freeze some for later, for SURE! I will make it more “Chipotle” by making the rice with cilantro + lime.
Perfect! Enjoy, Natalya!
Weird question but…, do you warm your tortillas before you start to prepare your burritos? I though it would make the tortillas easier to fold. I seem to end up with huge burritos so that probably doesn’t help my folding situation either. Great recipe though! Thank you.
Hi, Missy! I don’t warm the tortillas because I haven’t had a problem with them ripping; however, if you find that the tortillas start to tear, you can certainly soften them in the microwave for a few seconds first. Just wrap them in paper towels so that they don’t dry out. 🙂
Been slacking on meal prep but have added these to the list for this week!
I do make a “breakfast” burrito and I wrap in plastic before the foil, and if I’m a hurry I microwave in just the plastic for about a minute and a half and then check it and usually another minute and it’s heated through.
Wonderful! Enjoy, Jaymee! The breakfast burrito sounds delicious, too. 🙂
Where do we get the taco seasoning from?
Hi, Bryan! I just use a packet of taco seasoning from the grocery store. I like Old El Paso brand, which you can usually find on the International Foods aisle. Hope that helps!
i am 10 years old and some nights i cook for my family. Both my little sisters loved your burritos!!!!
Awesome! Thank you!
I used this recipe as a reference for individually wrapping and freezing burritos. Super convenient! I followed the recipe pretty much to a T except that I sauteed some bell pepper with taco seasoning instead of chicken. Great easy way to have something handy in the freezer.
Sounds great, Mae! Thank you!
I don’t usually make burritos, because my husband isn’t a fan. But per the request of my son I gave these a shot and I’m so glad I did! They were absolutely fantastic! Even my picky husband said they were really good! I did make Mexican rice to put in them instead of using plain rice, but other than that I didn’t change a thing. Thank you for a delicious and easy recipe!
Hi, Shannon! Thanks so much for your note. I’m glad to know that even your picky husband approved! I bet the Mexican rice was a delicious addition. 🙂
Hi, I wonder if you could tell me how to make refried beans at home? What exactly does “refried” mean?
Hi, Joanne! Refried beans are usually made with pinto beans, cooked with seasonings until really soft, and then mashed. I don’t have a recipe for them on my site, but you can definitely google “refried beans recipe” and find many options that you can make from home. When preparing these burritos, I typically just purchase the can of refried beans for a shortcut. 🙂
I love this Recipe
Good way to construct a burrito. Now that Chipotle introduced lime cilantro cauliflower, we used that instead. Healthier option, and you’ll never know the difference.
Oh, wow — I hadn’t seen that addition to Chipotle’s menu. Good tip, Adam!
This is the BEST recipe! Did the half now, half individually wrapped for freezing. So happy to have found something so easy, and so satisfying as a stand in for take out Mexican! The one thing I will recommend about reheating the frozen burrito is this: I had to bake mine for one hour total (maybe it’s just my oven), but the key was flipping the burrito over half-way through, which meant it was nice and browned on the outside. The first time I reheated one, I didn’t do it long enough, nor did I flip. The tin foil stuck to the tortilla and it was cold in the middle 🙁
Honestly, these remind me of an amped up version of the fried bean and beef burritos we just to get in elementary school (it was the 70’s!!).
Thanks for your tip about reheating, Claire! I’m so glad that you enjoyed this recipe, and I appreciate you coming back here to leave a note!
This was really useful. As a Brit, I was looking for a Burrito recipe and this one came up. I used a Taco seasoning I made myself from a recipe found elsewhere, but otherwise I used the exact same procedure given.
I had the same issue as Claire, posting above, the first time. 25 minutes at 350F wasn’t enough to heat the Burritos all the way through, but that’s down to my oven (which is gas). This is especially true if the meat and rice are cold to start with. Just cook for longer.
I love any kinds of burritos I love them alot I love mexican ones.
I make vegetarian Burritos: Refried beans, salsa, and cheese. So easy that my young kids can make them themselves.
Delicious combination! You can’t beat a simple meal that the kids enjoy and can even make on their own. Thanks, Teresa!
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.
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.
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?
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?
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.
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
That’s awesome, Ken! Thank you so much for sharing. I bet the blackstone gave them a great texture!
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!!
That’s so great to hear, Holly. Thank you for letting me know!
My whole family loves these! So easy & so yummy!!
Awesome! Thanks, Sherry! They’re on our menu for later this week, too. 🙂
Looks good. My wife and I do like adding the additional toppings you included. But you would have to add them before baking right? Wouldn’t that make the veggies like tomato and lettuce wilted? Would it be easy to pull it apart after baking to add them?
Hi, Joshua! It’s definitely a matter of personal preference, and we’ve done both. I like the contrast of the crisp, cool veggies with the warm burrito, so I prefer to pile the lettuce, etc. on top after baking (and eat everything with a fork). If you don’t mind those extras getting warm in the oven, then you can certainly add them first. I don’t think it would be very easy to pull them apart after baking, so I wouldn’t go that route.
Thank you so much, Anastasia!
Absolutely awesome easy steps to prepare I can’t wait to do mine thanks ma’am
Thank you! We can’t wait to hear how it turns out.
Good and easy. Recipe in my memory banks now.
Thank you, Annie!
These were so simple but goooooddd! I added a little slice of cream cheese at the bottom before I put down the filling. Thank you for sharing a simple, tasty recipe that doesn’t take hours in the kitchen to prepare.
Sounds amazing, Gina! We’re so happy you enjoyed the recipe.
I made these and they were delicious. After Cooking the beef with taco seasoning mix, according to seasoning package instructions I added the cooked rice, black beans and corn to the seasoned ground beef rather than measuring out each ingredient for each tortilla.
Love that idea, Cynthia! Thank you for sharing. We’re so glad you enjoyed the recipe!