Easy Smothered Burrito Recipe
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Love a big smothered burrito similar to the kind you find in a restaurant?? Make them at home!! So easy, so quick, and so delicious, they’ll quickly become a dinnertime favorite for the whole family!
This easy recipe calls for soft flour tortillas wrapped around seasoned beef and beans. Then the burritos are smothered in red sauce and cheese and baked in the oven until they’re hot through and through. A smothered burrito is a perfect lunch or dinner.
What to put in Wet Burritos?
These are bean and beef burritos, but you CAN fill them with just about anything in your kitchen. Leftover chicken or steak works well, but you could also go vegan or vegetarian too. Or try seafood, beans, cheese, or any combo you like. Every combo I’ve made has been well received and happily eaten as lunch the next day too.
The only requirements for smothered burritos are that you cover them with an enchilada sauce. Green OR Red both work. I’ve only tried red myself but I think a chicken and green chiles burrito smothered in green chile sauce is on my must-make list.
What do I need to make beef and bean burritos
- red enchilada sauce or green enchilada sauce, your preference
- ground beef
- canned pinto beans or black beans drained, or an equal amount of refried beans
- cumin
- chili powder
- garlic powder
- large flour tortillas
- shredded cheddar cheese
- *optional* green chilies or jalapeños
- *optional* sour cream, guacamole, salsa, black olives
- large skillet
- casserole dishX2
Maybe try these recipes?
If you’re craving Enchiladas though maybe try this AMAZING EASY Enchilada Casserole with homemade enchilada sauce from Glenda Embree. No rolling is required when you’re making a casserole!
Or try my Crispy Baked Burritos. They’re a crunchy un-smothered version of these burritos.
Or maybe you’re feeling more like some FUN Baby Yoda Nachos?? I mean who wouldn’t love these??
Beef and Bean Smothered Burritos
Ingredients
- 28 ounces enchilada sauce red or green, your preference
- 1 pound ground beef
- 3 cups pinto beans drained, use whatever cooked beans you have on hand
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 14 flour tortillas large plate size
- 2 cups cheddar shredded
Instructions
- preheat oven to 350˚
- spread 1/2 cup enchilada sauce in the bottom of two 9X13 pans, set aside
- heat a skillet over medium-high heat and brown the ground beef
- drain the grease as needed
- add the the beans, spices, and 1/2 cup of enchilada sauce, stir to combine
- taste and add more spices as desired, possibly salt too
- divide the beef mixture between the 14 tortillas and roll them like a burrito, fold half the tortilla over, fold the ends in, and roll to finish
- Lay burritos seam side down in the prepared pans as they're rolled
- pour the rest of the enchilada sauce over the burritos, dividing carefully between the two pans
- cover and bake for 25-30 minutes, or until heated through
- remove the foil, sprinkle each pan with a cup of shredded cheese
- return to the oven until the cheese is melted
Nutrition
