The Easiest Burrito Recipe

4.94 from 65 votes

These easy homemade burritos are budget-friendly, family-friendly, and freezer-friendly. Perfect for satisfying your Mexican food cravings any night of the week.

Course Dinner

Cuisine Mexican

Keyword burrito recipe, easy burrito recipe, homemade burritos, how to make a burrito, how to make burritos

Prep Time 20

Cook Time 25

Total Time 45

Servings burritos

Calories 659kcal

Author Blair Lonergan

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.

Video

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