Feed-a-Crowd Healthy Beef and Bean Burritos

Ingredients

• 1 mediumonion
• 15 ml (1 tablespoon)olive oil
• 907 g (2 pounds)95%-lean ground beef
• 794 g (28 ounces)diced tomatoes, canned
• 10 mediumwhole-wheat tortillas
• 794 g (28 ounces)fat-free refried beans, canned
• 340 g (12 ounces)Cheddar cheese
• 60 ml (¼ cup)cilantro

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Soften the onion

   Dice the onion and cook it in the olive oil in a large pan over medium heat for about 10 minutes, until softened.

3. 3

   Cook the beef

   Add the ground beef and break it up with a spoon as it cooks, until no longer pink. Turn the heat up to medium-high if needed.

4. 4

   Add the tomatoes

   Stir one can of diced tomatoes into the beef and cook for a few more minutes. Set the mixture aside.

5. 5

   Fill the tortillas

   Warm the tortillas briefly so they’re easier to fold. Spread refried beans on each one, add a sprinkle of cheese and a spoonful or two of the beef mixture, then roll it up. Arrange the burritos in a large baking dish and repeat with the remaining tortillas.

6. 6

   Top the burritos

   Spoon about half of the second can of diced tomatoes over the burritos, then scatter the remaining grated cheese on top.

7. 7

   Bake until bubbly

   Bake at 190°C (375°F) for 15–20 minutes, until the burritos are soft and bubbling.

8. 8

   Finish and serve

   Scatter over the cilantro, if using, and serve.

What are beef and bean burritos?

A burrito is a filled tortilla rolled around its contents, a style of food associated with Mexican cuisine. This baked version layers refried beans, beef and cheese inside whole-wheat tortillas, then adds tomatoes and more cheese on top.

The method is well suited to a crowd: the filling is cooked in one pan, the burritos are assembled in a baking dish, and the oven finishes them together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 464 calories, 40g protein, 40g carbs, 24g fat.

The tortillas and beans supply much of the carbohydrate, while the beef and Cheddar contribute protein; the cheese and olive oil are the main sources of fat. Serve a burrito with salad or sliced vegetables to add freshness and balance the plate.

Choosing the filling

Lean beef: the 95%-lean mince keeps the filling meaty without requiring extra draining. Break it into small pieces as it cooks so it’s easy to spoon into the tortillas.

Refried beans: spreading the beans directly on the tortillas gives each burrito a consistent layer and helps hold the filling in place.

Tomatoes: one can goes into the beef, while some of the second can tops the assembled burritos. This adds moisture both inside and over the tortillas.

Make tortillas easy to roll

Warm tortillas: a brief warming makes them more pliable and less likely to crack as you roll them. Keep them covered while you fill them so they don’t cool and stiffen.

Even filling: spread the beans and add a modest spoonful or two of beef down the centre. Avoid piling the ingredients too close to the edges, where they can spill out during rolling.

Get the oven finish right

Baking cue: the recipe gives a 15–20 minute range at 190°C (375°F). Look for soft tortillas and bubbling tomato and cheese on top as signs that they’re ready.

Cheese topping: grate the Cheddar so it spreads evenly across the tomatoes. This helps the topping melt throughout the dish.

Plan the timing

The beef filling is cooked on the hob before the burritos are assembled and baked. Letting the filling sit aside while you prepare the tortillas also makes the assembly easier to manage.

For a make-ahead meal, assemble the burritos and keep them covered until you’re ready to bake. Add the tomato and cheese topping before they go into the oven.

What to serve alongside

A crisp salad or sliced vegetables bring freshness alongside the soft, rich burritos. A simple bowl of lettuce, cucumber and tomato works well without adding another substantial component.

For a fuller spread, serve with extra refried beans or a bowl of salsa. Keep any optional extras separate so everyone can add them to taste.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate throughout the pan.
• Break the beef into small pieces as it cooks for an evenly distributed filling.
• Warm the tortillas just enough to make them flexible, rather than crisping them.
• Keep the filling away from the tortilla edges to make rolling neater.
• Grate the Cheddar before assembling so it’s ready to sprinkle over the burritos.
• Use a baking dish large enough to hold the burritos without stacking them.

Variations

• Add chilli: stir chopped fresh chilli into the beef as it cooks for extra heat.
• Try black beans: replace some of the refried beans with drained black beans for a different texture.
• Use Monterey Jack: swap the Cheddar for another good-melting cheese.
• Add cumin: season the beef with ground cumin as it browns for a warm, earthy note.
• Finish with lime: serve lime wedges alongside for a fresh squeeze at the table.

Common mistakes to avoid

• Skipping the tortilla warming: cold tortillas can crack as you roll them; warm them briefly first.
• Overfilling: too much filling makes the tortillas difficult to close; use only a spoonful or two of beef.
• Crowding the pan: beef can cook unevenly in a packed pan; use a pan large enough to break it up easily.
• Using too much topping liquid: excess tomato can make the tortillas soggy; spoon on about half the second can as directed.
• Baking by the clock alone: ovens vary; check for soft tortillas and bubbling topping within the 15–20 minute range.

How to store

Refrigerate leftover burritos in a covered container and use within 3–4 days. Reheat in the oven until hot throughout, or microwave individual portions; the tortillas may soften further after storage.

Frequently asked questions