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.
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
Crystal
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. 🙂
Hi
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 :(.
Thanks
Laura
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.
Thanks, Michael!
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 🙂
God bless!
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!
Thanks!
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. 🙂
Hello! I’m just starting to cook more at home and cannot WAIT to try this tonight! Dumb question, I get that I cook the beef with taco seasoning before baking, if I am using canned refried beans and canned corn, should I also prep those on the stove top before assembling the burritos for the oven? Thank you for your recipe and your time! =)
Hi, Lindsay! I’m so glad that you’ll give these a try. I hope that you love them! And it’s not a dumb question at all. 🙂 You don’t need to warm the beans or the corn on the stovetop beforehand — just use those two ingredients straight from the can. They will heat up in the oven and be perfect by the end!