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!
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Homemade Burritos Make Weeknight Dinners Easy
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!
These burritos are AWESOME! My family loves them!
– Angie
Ingredient Notes and Tips for Success
- If you’re freezing the burritos, be sure to skip any watery fillings like tomatoes, bell peppers, 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. Pick your favorite ingredients and use those instead! For instance, instead of beef burritos, use ground turkey or ground chicken, or make the easiest chicken burrito recipe using store-bought rotisserie chicken. Use brown rice instead of white rice. Omit the rice entirely. Use black beans instead of the refried beans. Use homemade taco seasoning (or your own blend of spices like cumin, cayenne pepper, garlic, salt, paprika, and oregano) 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, pickled red onions, etc. Don’t be shy!
How to Make a Burrito
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. 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. Here’s the overview:
- Cook the taco meat with the seasoning and water called for on the packet. Simmer and stir in the skillet until the liquid thickens. A squeeze of fresh lime juice would be a great flavor booster here, too!
- Assemble a burrito by spreading refried beans in the center of a tortilla. These act as a great barrier to prevent the tortilla from getting soggy! Top with rice, the meat filling, corn, and cheese (in that order). To fold the burrito, start by folding in the sides, then roll tightly from the bottom up, tucking the filling in as you go to create a neat, secure wrap.
- Place the burrito seam-side down in a baking dish. Repeat with the remaining ingredients.
- Cover with foil and bake for about 25 minutes, or until the burritos are heated through.
Serving Suggestions
To feel like you’re really dining at Chipotle, don’t forget the tortilla chips, salsa, pico de gallo, and guacamole! Mexican rice (or cilantro lime rice), refried beans, black beans, or pinto beans make hearty, traditional accompaniments as well. You might like this Jiffy Mexican cornbread, sweet potato fries, or even a simple cucumber and tomato salad with a bit of lime and chili powder.
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; set aside.
- Cook the beef with the taco seasoning mix, according to the 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.
Notes
Nutrition
I made these burritos for my wife and she fell in love with me all over again. Thanks and Gracias!!!!!!
– Ralph
More Easy Mexican-Inspired Dinners
Crescent Roll Taco Bake
30 minutes mins
Crockpot Barbacoa
8 hours hrs 10 minutes mins
Easy Fish Tacos with Slaw
21 minutes mins
Originally published in April, 2018, this post was updated in July, 2025.
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!
Love this tons, and I make it multiple times a month. The alterations I make include using a package of Beyond Beef, and spooning a thin layer of guacamole and cilantro paste onto the tortilla before filling with toppings. The burritos really hit the spot, great recipe!
Thank you, Vee! I’m so happy to hear that. Thanks for sharing your version, too. I love that it’s so flexible!
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. 🙂
Tried this recipe over a year ago ,the family loved it ,it’s a regular now at least once a week .
Thanks for this delicious meal.
We’re so happy to hear this, Chris!Thank you for sharing.
Can I microwave leftover frozen burritos vs reheating in oven ?
Hi Leslie! Yes, we’re sure that you can — you’d just have to keep an eye on it to see how long it needs. We’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!
Sounds great going to make to night.I like mine fried,so the wrap will be brown and crisp,I brush with olive oil and bake. My bunch likes to top with chili, Lettuce sour cream and cheese, the red onion sounds great,Thanks so much.
Sounds delicious, Linda! We hope you enjoy.
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! 🙂
This is just what I was looking for and can’t wait to try it. I’ll let you know how they turn out.
We hope you enjoy it, Delores!
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
Ray
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. 🙂
My burrito flour wraps broke while rolling. Should they be baked in the oven before rolling?
Hi Alli,
We don’t recommend baking them first. However, some tortilla brands are more pliable than others. So, it may help to warm them slightly before rolling.
Hi Blair,
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!