The Easiest Burrito Recipe
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.
Servings 6 burritos
- 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.
Freeze the burritos in individual servings by wrapping each burrito in aluminum foil before baking. Then just remove one (or more) burritos from the freezer when you’re ready to eat.
To bake individual foil-wrapped burritos straight from the freezer (while still frozen): Place foil-wrapped burrito on a baking sheet and bake at 350 degrees for 45-55 minutes.
Serving: 1burrito | Calories: 659kcal | Carbohydrates: 74g | Protein: 31g | Fat: 26g | Saturated Fat: 11.4g | Cholesterol: 76.7mg | Sodium: 1269mg | Fiber: 5.4g | Sugar: 2.8g