Beef and Bean Smothered Burritos
These Beef and Bean Wet Burritos have been a LONG time in the making. By that I mean it took me a long time to figure out I wanted to make them. Don't wait!
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Dinner Recipes, Lunch Recipes
Cuisine: Mexican Inspired
Servings: 14 burritos
Calories: 317kcal
- 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
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
Serving: 1burritos | Calories: 317kcal | Carbohydrates: 30g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 845mg | Potassium: 308mg | Fiber: 5g | Sugar: 5g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg