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.
I love this Recipe
Thank you!
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.
Thank you!!
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.
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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.
very tasty!!!
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!
Can’t wait to try this, looks delicious
We hope you enjoy it!
Made today for lunch. Used smaller tortillas so there were six burritos to bake. Leftovers to reheat tomorrow! They’re delicious, and easy for my first burrito recipe attempt. From a Brit in the USA!!
Thanks, Sarah! Congrats on successfully making your first burritos. Glad they were a hit!