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Pioneer Woman Beef and Bean Burritos

Pioneer Woman Beef and Bean Burritos - recipe card
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These hearty burritos are packed with seasoned ground beef, refried beans, and gooey cheddar cheese, all wrapped in a warm flour tortilla and baked until crispy. A simple, family-friendly dinner that’s bursting with Tex-Mex flavor and satisfying texture.

Ingredients

Scale
  • 1 lb lean ground beef
  • 1/2 cup onion, finely diced
  • 1/2 cup bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 can (16 oz) refried beans
  • 1 cup shredded cheddar cheese, divided
  • 4 large flour tortillas (10-inch)
  • 1/2 cup enchilada sauce
  • 1/4 cup water
  • Optional toppings: sour cream, salsa, fresh cilantro for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a thin layer of oil.
  2. Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, for 4-5 minutes until browned. If there is excess fat, drain it, but leave about a tablespoon for flavor.
  3. Add the diced onion and bell pepper to the skillet. Sauté over medium heat for 4-5 minutes until vegetables have softened and the onion becomes translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant.
  4. Season the beef mixture with cumin, chili powder, smoked paprika, salt, and black pepper. Stir well so all the spices are evenly distributed, and cook for 1-2 minutes more to toast the spices.
  5. Reduce heat to low and add the refried beans. Stir everything together until the beans are fully incorporated and the mixture is heated through. Remove from heat and let it cool slightly for 5-10 minutes. This prevents the tortillas from tearing later.
  6. In a small bowl, mix the enchilada sauce with 1/4 cup water. Set aside. This thins the sauce and makes it easier to brush over the burritos.
  7. Lay one tortilla on a clean work surface. Spoon 1/4 of the beef-bean mixture (about 1 cup) down the center of the tortilla, leaving a 1-inch border at both ends. Top with 2 tablespoons of the shredded cheddar cheese.
  8. Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom, like a burrito, making sure the seam is facing down. Repeat with the remaining tortillas and filling.
  9. Place the assembled burritos seam-side down in the prepared baking dish. They should fit snugly; if they are too large, you can arrange them so they touch slightly.
  10. Brush the tops of each burrito with the thinned enchilada sauce, covering the exposed tortilla surface. This will help them brown and add flavor.
  11. Sprinkle the remaining shredded cheddar cheese evenly over the tops of the burritos.
  12. Bake uncovered at 375°F (190°C) for 20-25 minutes, until the burritos are hot through and the cheese is melted and bubbly. If you want a crisper top, switch to broil for 1-2 minutes at the end, watching carefully.
  13. Let the burritos rest for 5 minutes before serving. This allows the filling to set and prevents burns. Serve warm, with optional toppings like sour cream, salsa, or fresh cilantro.

Notes

Storage: Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap each baked and cooled burrito individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. To reheat: For fridge, microwave on high 1-2 minutes or until hot. For oven, preheat to 350°F (177°C) and bake for 15-20 minutes if thawed, 25-30 minutes if frozen.

Nutrition

Keywords: beef and bean burritos, baked burritos, Tex-Mex burritos, ground beef burritos, refried bean burritos, freezer burritos, family dinner, Pioneer Woman inspired

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-and-bean-burritos-recipe/