← Recipes · Comfort · Smothered Beef and Bean Burritos
685 cal38g protein52g carbs34g fat1420mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch45 min activeShortcut35 min active
Everyday 25nothing beyond the everyday cabinet
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Smothered Beef and Bean Burritos
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Comfort45 minComfortable cook
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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ground beef1.5 lb
yellow oniondiced1 medium
garlicminced3 cloves
cumin1.5 tsp
chili powder1.5 tsp
paprika0.5 tsp
oregano0.5 tsp
black pepperto taste
saltto taste
refried beans1 can
canned diced tomatoes1 can
tomato paste2 tbsp
beef broth1 cup
flour tortillas10-inch8 whole
cheddar cheeseshredded2 cups
vegetable oil1 tbsp
Cook it to
Ground beef160°F / 71°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Heat vegetable oil in a skillet over medium-high heat. Add diced onion and cook 3 minutes until softened.
2Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6 minutes. Drain excess fat if needed.
3Stir in minced garlic and cook 1 minute until fragrant.
4Add cumin, chili powder, paprika, oregano, salt, and black pepper. Stir to coat and cook 1 minute.
5Add refried beans and mix until combined, breaking up any clumps. Cook 2 minutes.
6Remove from heat. Warm each flour tortilla in a dry skillet or over a flame for 10 seconds per side until pliable.
7Lay a warm tortilla flat. Spoon about 3 tablespoons of beef-bean filling down the center. Fold in the sides, then roll tightly from bottom to top. Place seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
8Preheat oven to 350°F.
9In a saucepan, combine canned diced tomatoes, tomato paste, beef broth, 0.5 tsp cumin, 0.5 tsp chili powder, and salt and pepper to taste. Bring to a simmer over medium heat and cook 5 minutes, stirring occasionally.
10Pour red chile sauce evenly over the burritos. Sprinkle shredded cheddar cheese on top.
11Bake 25 minutes until the cheese is melted and bubbly and the sauce is bubbling at the edges.
12Let rest 3 minutes before serving.