Beef & Bean Burrito Recipe

Prepare aromatics

Heat a large skillet over medium heat. Add 1 tsp vegetable oil. When shimmering, add the chopped onion and cook, stirring occasionally, until soft and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef to the skillet with the onions. Break it up with a spatula and cook until no pink remains, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon in the pan for flavor.

Season and simmer

Return the skillet to medium heat if needed. Stir in chili powder, cumin, paprika, oregano, salt, and black pepper until evenly distributed. Pour in the tomato sauce and broth, stir to combine, then reduce heat to low and simmer gently for 5 minutes to let flavors meld and the mixture thicken slightly.

Add refried beans

Spoon the refried beans into the skillet with the seasoned beef. Stir thoroughly until the beans are fully incorporated and the mixture is a cohesive, spreadable filling. If the mixture is too thick, add 1–2 tablespoons water or broth to reach a soft but not watery consistency. Keep warm over very low heat while you prepare tortillas and cheese.

Warm tortillas

Warm the flour tortillas so they are pliable and won't tear. You can wrap them in a damp paper towel and microwave for 20–30 seconds, or heat individually in a dry skillet over medium for 20–30 seconds per side until warm and lightly browned in spots.

Assemble burritos

Lay a warm tortilla flat. Spoon 1/4 of the beef-and-bean filling down the center of each tortilla (about 3/4 to 1 cup). Top with a generous sprinkle of the shredded cheddar and Monterey Jack cheese (about 1/2 cup total per burrito). Fold the sides in over the filling, then roll tightly from one end to the other to form a burrito. Place seam-side down on a plate or baking sheet.

Optional crisping

To melt cheese fully and create a lightly crisp exterior, heat a clean skillet over medium and place assembled burritos seam-side down. Cook 1–2 minutes per side, pressing gently, until golden and cheese is melted. Alternatively, you can bake them seam-side down on a baking sheet at 375°F (190°C) for 8–10 minutes.

Serve each burrito hot with salsa and a dollop of sour cream on the side or on top. Garnish with chopped cilantro and a lime wedge if using. Adjust salsa and sour cream to taste.

Leftovers: Store cooled burritos in an airtight container for up to 3 days. Reheat in a skillet over medium or in a 350°F (175°C) oven until heated through; microwave for 1–2 minutes but expect softer tortillas.