Easy Beef & Bean Burrito Recipe


Beef and bean burritos are high protein wraps that are excellent for school or work lunches, to take on a picnic or camping, or as tasty lunch or snack at home.

They are easy to make and you can customize at will, but they do take a little preparation time to saute meat and process veggies.

Thankfully, they do freeze well so you can either make a large batch of burritos and wrap/freeze individually, freeze the meat/bean mix to roll burrito style later or break up the preparation task in more manageable segments.

This is my daughter’s recipe and once I had one of these burritos, I just knew I’d want to make some of these delicious wraps often. How many burritos you make from this recipe depends on the size of your flour tortillas and how much filling you use for each. And as you’ll see, you can easily vary quantities for what you have on hand. We made 14 burritos with this recipe. See bottom for additional tips and images.

What You’ll Need to Make the Burritos:

  • 1 to 1-1/4 Lb of ground beef
  • 1 Tsp from a packet of Taco Seasonings™
  • 2 Garlic cloves, minced
  • 2 Tins of red kidney beans (rinsed and drained)
  • 2 – 3 Cups of mixed, chopped fresh vegetables: Onions, Peppers, Celery
  • 1 Cup or more of grated cheddar cheese
  • 1/4 cup of cream cheese
  • 12-14 Flour tortillas 10″
  • 1/2 Cup salsa

Beef, bean, vegetable mix

Step 1: Prepare Meat, Beans, Veggies

  • Saute ground beef with garlic and a teaspoon of Taco Seasonings, drain off fat
  • Chop all vegetables and combine with salsa and beans
  • Add meat mixture to vegetables/bean mix and process together in a food processor (or blender) till a spreadable consistency

Spread Beef and Bean Mix

Step 2: Assemble Burritos:

  • Spread some cream cheese around the outer 1″ rim of each tortilla.
  • Spread meat/bean/veggie mixture on each tortilla up to that rim
  • Top with a little grated cheese
  • Wrap burrito style, tucking in one end (or both) as you roll
  • Wrap in either waxed or parchment paper to store/freeze.
  • Ready to enjoy. Serve cold or warm.

Additional Tips for Making Burritos

  • This is perfect time to ‘hide’ healthy veggies so feel free to add mushrooms, chopped spinach or other veggies. Hard vegetables like carrots or broccoli should be partially cooked first to soften.
  • The objective is to have similar amounts of meat to beans and to veggies, but you can vary according to your preference. Measurements are very flexible.
  • Seasonings used rendered very mild spicing; you can increase to suit your preference. You could easily substitute Taco Seasonings with a blend or Chili Spice, Paprika, Cumin and/or Curry. Salsa can be mild or medium to suit.
  • You can use a blender to process the mix, but I prefer a food processor due to the lack of liquid which can hinder the process.
  • One burrito was an adult serving for us
  • Out of tortillas? No problem;  leftover meat/bean/veggie mix can be refrigerated for a couple of days or frozen to wrap later.
  • You will get an idea of how much meat/bean/veggie mix to spread on each tortilla after your first burrito, so spread thin initially. I try for less than 1/4″ thick which rolls more easily. How much you actually need for a tortilla will vary depending how large the tortillas are.
  • Cream cheese on the edges helps the wrap to stay rolled as well as adds flavor, but is optional.
  • You could also skip the cheese for dairy-free burritos