This Baked Burritos recipe makes a comforting meal that’s loaded with ground beef, black bean, rice, and cheese, all wrapped in a large tortilla, and then smothered and covered in melted cheese and red sauce. Filling enough to feed a crowd, this Mexican flavored dish is a quick and easy way to prepare a freezer-friendly, walk-in-the-door dinner.
Easily The Best Baked Burritos
Baked Burritos is my favorite way to serve a restaurant-quality meal that I can easily make at home and tastes even better than any fast-food chain.
This simple dish is loaded with layers of flavorful seasoned fillings all bundled up in a south-of-the-border burrito. Drizzled with enchilada sauce and sprinkled with more cheese, these stuffed tortillas bake into the best bites of comfort food to warm you on cold winter days.
Often called a wet burrito because it’s covered with sauce and cheese, it’s more of a fork-and-knife kind of a meal, but if you don’t mind a little mess on your hands, feel free to use your fingers!
This recipe is perfectly versatile to include your favorite fillings; make it vegan, vegetarian, gluten-free, thick or thin, it is so easy to build-your-own burrito, customized with wholesome ingredients that you can feel good about feeding your family.
Full of fiber, protein, calcium, and vitamins, this is a healthy way to pile a hearty meal into a tortilla–make them ahead and freeze them or serve them right away, this Baked Burritos recipe is the ultimate delicious dinner.
Why We Love This Baked Burritos Recipe
- Quick and easy to make.
- Uses simple ingredients filled with protein, fiber, vitamins and minerals.
- Versatile recipe that can be adapted to include your favorite fillings.
- Delicious dinner filled with meat, cheese, beans, and rice, all bundled and baked inside a burrito.
- A quick weeknight meal that can be prepared ahead as a freezer-friendly supper.
Other Casserole Recipes
Ingredients
- Lean ground beef
- Sweet yellow onion
- Fresh minced garlic
- Package taco seasoning
- Water
- Red enchilada sauce
- Large flour tortillas
- Fiesta blend shredded cheese
- Long grain white rice
- Can black beans: You can substitute refried beans for the black beans.
- Fresh pico de gallo
- Fresh chopped cilantro
Substitutions and Additions
- Meat: Feel free to use shredded chicken or beef, pulled pork, or ground turkey or chicken instead of ground beef in your burrito.
- Add Vitamins From Veggies: For an extra dose of vitamins, include some vegetables in your filling. Tomato, lettuce, bell pepper, corn, or any of your favorites will taste great.
- Tasty Toppings: Garnish your Baked Burritos with salsa, sour cream, guacamole, fresh cilantro, jalapeños, cilantro lime dressing, or any other topping you like!
- Vegan/Vegetarian Version: For a vegan or vegetarian burrito, simply leave out the meat and use vegan cheese instead of the dairy cheese. You can also use a gluten-free tortilla if you have a gluten sensitivity.
- Change The Cheese: While I love the Fiesta Blend cheese in this recipe, Cheddar, Monterrey Jack, or Pepper Jack will also work.
Recommended Tools to Make this Recipe
- Heavy bottomed saucepan
- 9×13 baking dish
- Measuring tools
- Non-stick spray
See Full Recipe Card Below
Jump to RecipeHow to Make Baked Burritos
Baked Burritos is an easy-to-make meal using simple Mexican-inspired ingredients that be customized according to your preference. This delicious dish is filled with meat, beans, rice, and cheese, all bundled and baked into the most flavorful bites of comfort food.
- Brown the ground beef, onion, and garlic over medium-high heat for 5 – 7 minutes, or until the ground beef is cooked through and no longer pink.
Pro Tip: Make sure you stir the meat mixture frequently. - Add the taco seasoning and water and simmer for 5 minutes on medium-low. Remove from the heat.
- Warm your tortillas in the microwave for about 15 seconds.
Pro Tip: You can wrap them in a damp dish towel before putting them in the microwave to keep them moist so they are then more pliable to roll. - Lay out 1 tortilla to assemble the filling.
- Sprinkle a 3 inch-long layer of cheese.
Pro-Tip: It is easier to sprinkle the shredded cheese as the base for the rest of the burrito filling. If you layer the meat mixture first, the tortilla tends to tear or rip when you begin folding the burrito. - Spread cooked rice over the cheese.
- Layer black beans on top of the rice.
- Spoon pico de gallo over the beans.
- Sprinkle chopped cilantro over the pico de gallo.
- Layer meat mixture on top of the beans.
- Sprinkle more cheese on top.
- Lightly press down on the filling layers, pressing in on all sides to make it compact. (This will make it easier to fold).
- Begin folding the bottom of the tortilla up and a little over the meat filling, and then tucking the top edge of the folded up part just under the filling.
- Next, fold over the right side of the tortilla while holding the first fold in place.
- Then fold the opposite side over, keeping your hands on the folds at all times to hold it in place.
- Slowly roll the burrito toward the top while using your fingers to keep both sides folded in.
Pro Tip: You can adjust the folds as you roll to the top. The sides will try to spread out so be patient! It’s important to roll your tortillas up tightly. If they are too loose you’ll end up losing the filling. - Place the finished burrito into the baking dish.
Pro-Tip: I prefer to use a baking dish instead of a cookie sheet when baking these burritos because the enchilada sauce can run and make a mess in the oven. - Repeat for the remaining tortillas.
- Drizzle the enchilada sauce over the center of the burritos.
- Sprinkle with the remaining cheese and bake at 375 degrees Farenheight for 20 – 25 minutes.
- Sprinkle with remaining cilantro and serve immediately. Enjoy!
Tips from Recipe Developer
- I prefer to use a baking dish instead of a cookie sheet when baking these burritos because the enchilada sauce can run and make a mess in the oven.
- It’s important to roll your tortillas up tightly. If they are too loose you’ll end up losing the filling.
- It is easier to sprinkle the shredded cheese as the base for the rest of the burrito filling. If you layer the meat mixture first, the tortilla tends to tear or rip when you begin folding the burrito.
Storage Tips
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze the unbaked burritos in a freezer safe-container for up to 1 month. Allow them to thaw before baking. You can also freeze the baked burritos in a freezer-safe container for up to 1 month. Allow them to thaw before reheating.
- To Reheat: To reheat, bake the burrito according to the directions above.
Other Easy Mexican Recipes
- Chicken Enchiladas
- Sheet Pan Quesadillas
- Oven Baked Beef Tacos
- Mexican Casserole
- Sheet Pan Fajitas
- Crockpot Queso Chicken Quesadillas
- Sheet Pan Tacos
- Mexican Coleslaw
Baked Burritos
Serves — 6
Baked Burritos are simply stuffed with your favorite meat, cheese, bean, and rice fillings. An easy-to-make recipe or build-your-own best version.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Video
Ingredients
- 1 lb lean ground beef
- ½ cup finely diced sweet yellow onion
- 1 tbsp fresh minced garlic
- 1 ounce package taco seasoning
- ⅔ cup water
- ⅔ cup red enchilada sauce
- 6 large flour tortillas
- 4 cups fiesta blend shredded cheese (divided 3 cups and 1 cup)
- 2 cups cooked long grain white rice
- 15.25 ounce can black beans (drained and rinsed)
- ¾ cup fresh pico de gallo
- 4 tbsp fresh, chopped cilantro (divided 3 tablespoons and 1 tablespoons)
Instructions
- Preheat the oven to 375 degrees.
- Using a 4 – 5 quart heavy bottomed saucepan, over medium-high heat, brown the ground beef, onion and fresh garlic, stirring frequently. Cook for 5 – 7 minutes, or until the ground beef is cooked through and no longer pink.
- Reduce the heat to medium-low. Add the taco seasoning and water. Simmer for 5 minutes and remove from the heat.
- Spray a 9×13 baking dish with nonstick spray. Set it aside.
- Lay out 1 burrito shell.
- Sprinkle ¼ cup of the shredded cheese measuring about 3 inches long.
- Spread ⅓ cup of the cooked rice on top of the cheese.
- Layer ¼ cup of the black beans on top of the rice.
- Layer 2 tablespoons of the fresh pico de gallo
- Sprinkle 1 teaspoon of chopped cilantro over the pico de gallo.
- Layer ⅓ cup of the meat mixture on top of the beans.
- Layer ¼ cup of the shredded cheese on top of the meat mixture.
- Lightly press down on the layers of filling, pressing in on all sides to make it compact. This will make for easier folding.
- Warm your tortillas in the microwave for about 15 seconds. You can wrap them in a damp dish towel before putting them in the microwave and this will keep them moist and they are then more pliable to roll.
- First fold the bottom of the tortilla up and a little over the rectangle of meat filling kind of tucking the top edge of the folded up part, tuck it barely under the filling.
- Next gently fold over the right side of the tortilla all the while holding the first fold in place. Then fold the opposite side over gently. Keep your hands on the folds at all times holding it in place.
- Next gently and slowly roll toward the top while using your fingers to keep both sides folded in. You can adjust the folds as you roll to the top. (The sides will try to spread out so be patient) Place the finished burrito into the prepared pan. Repeat for the remaining tortillas.
- Drizzle the enchilada sauce over the center of the burritos.
- Sprinkle it with the remaining cheese. Bake for 20 – 25 minutes.
- Sprinkle with the remaining chopped cilantro and serve immediately.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze the unbaked burritos in a freezer safe-container for up to 1 month. Allow them to thaw before baking. You can also freeze the baked burritos in a freezer-safe container for up to 1 month. Allow them to thaw before reheating.
- To Reheat: To reheat, bake the burrito according to the directions above.
- I prefer to use a baking dish instead of a cookie sheet when baking these burritos because the enchilada sauce can run and make a mess in the oven.
- It’s important to roll your tortillas up tightly. If they are too loose you’ll end up losing the filling.
- It is easier to sprinkle the shredded cheese as the base for the rest of the burrito filling. If you layer the meat mixture first, the tortilla tends to tear or rip when you begin folding the burrito.
Nutrition Info
Calories: 591kcal | Carbohydrates: 54g | Protein: 42g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1816mg | Potassium: 627mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1280IU | Vitamin C: 7mg | Calcium: 452mg | Iron: 5mg
Try to make something new rather than the oldies
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