Beef and Bean Burritos

Creamy refried beans are layered with spicy ground beef, green chile, and plenty of cheese in these cheesy Beef and Bean Burritos. These burritos have been such a hit with my boys over the years, and we still make them often.

My family loves pretty much every flavor of Mexican, New Mexican, and Southwestern food that there is. This recipe for cheesy beef and bean burritos is written exactly how we love to eat them, with instructions for making the burritos with freshly cooked ground beef, versus with leftover beef that you may or may not have on hand. I’ve also incorporated some flavors from our favorite red chile chicken burritos.

Ingredients and Substitutions

The Beef – Leaner ground beef is ideal, so that you won’t need to drain any excess liquid fat from the pan after cooking.

The Beans – I’ve traditionally used refried beans, since they’re what I have on hand most often. But, I’ve also made these with pintos and black beans in the past.

The Cheese – I just use whatever shredded Mexican cheese blend I have on hand.

Tortillas – Flour tortillas are a must here. Speaking from experience, corn tortillas tend to fall apart in the oven.

Green Chile – For my crew, I like to add some roasted and chopped green chile (either canned or jarred chile works great here).

Taco Seasoning – Homemade taco seasoning will give you the best control over the heat, but store-bought also works just fine.

Cilantro – Adding some cilantro helps brighten and add a freshness to the flavors.

How to Make Beef and Bean Burritos

Preheating the Oven: I start by preheating the oven to 350°F.

Heating the Skillet: Next, I warm a large skillet at medium heat on the stovetop.

Cooking the Beef: You’ll want to gradually crumble the ground beef as it cooks. Then, season the meat generously with taco seasoning.

Adding the Green Chile: Once the meat is fully cooked, add the green chile to the pan and stir to combine.

Mashing the Beans: I scoop the refried beans from the can into a medium-size bowl. You’ll want to smash them with a spoon until they’re smooth and spreadable.

Assembling the Burritos: When I assemble these burritos, I usually lay out a tortilla, spread a line of refried beans down the center, and top with a spoonful of the beef mixture, shredded cheese, and a sprinkling of cilantro. Repeat for each of the remaining tortillas.

Packing the Burritos: Roll up the burritos and place them edge side down on a large baking sheet.

Baking: I let the burritos bake uncovered for about 20 minutes, until the tortillas are golden brown and the edges are crispy.

Serving: Once the burritos have finished baking, remove from the oven and transfer to plates before serving with your favorite toppings.

Serving Suggestions

Spanish Rice and Chipotle Lime Rice are both great pairings for a tray of these burritos. And you certainly won’t go wrong if you add some warm Elote Dip alongside them.

Dish up some Pico de Gallo, Easy Salsa, sour cream, and maybe some Spicy Guacamole too, and you’ll have a real feast on the table. What time is dinner?

Make Ahead & Storage

Make Ahead: Yes, this dish can be made ahead! I like to prepare a tray of burritos in advance and save them for easy meals throughout the week.

How to Store: These burritos will keep in an airtight container in the refrigerator for several days.

How to Reheat: If I’m just heating a portion for myself, I usually reheat these burritos on a microwave-safe dish in the microwave. However, if I have the time, I like to crisp these burritos in a skillet on the stovetop, to recover any crunchiness the tortillas might have lost.

More Burrito Recipes

• Red Chile Chicken and Bean Burritoes
• Smothered Green Chile Chicken Burritos
• Green Chile Chicken Burritos

Frequently Asked Questions

{originally published 5/19/22 – recipe notes and photos updated 7/29/26}