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.
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!