Baked beef burritos are a delicious, hearty meal. Be generous with the fresh lime juice because that is the secret ingredient in these stuffed burritos. This is an entree that's made from scratch and absolutely delicious. Plus, there's an added bonus - it's easy to prep a day ahead. Just refrigerate overnight, pop in the oven and bake for 20 minutes. Slice limes, chop cilantro and dice a few green onions to sprinkle on top and you've got yourself a fresh, tasty meal ready to go.
Vegetarian baked burritos
Coming soon... There's also a great vegetarian option for this meal, which is equally hearty and delicious. I'll share that here later. When I make these I usually fix both beef and vegetarian versions - this way everyone wins.
One of the best things about these burritos is they are packed full of just about everything you need for a meal: meat, beans, veggies, cheese - all tucked neatly into a big flour tortilla. Leftovers keep for days in the fridge too which is another big plus. I recommend serving with a fresh green salad.
Perhaps you've seen those big, BIG flour tortillas in the grocery store that are so cleverly labeled "Burrito Size." Although they may look extra large on the grocery store shelf, and maybe even too big for a single serving, they are in fact the absolute perfect size for this recipe.
Once the tortillas are filled and topped with tomato sauce and cheese, place in an airtight container and freeze. When you are ready to bake, place the frozen burritos on a baking sheet lined with parchment paper and bake at 375° degrees for about 45 minutes, or until the burritos are slightly browned and piping hot.
Baked Beef Burrtios
- 1.5 pounds ground sirloin
- 1, 26.5 oz can black beans rinsed and drained
- 1 small can green chilis
- 1 cup fresh spinach chopped
- 3 green onions sliced thin
- 2-3 limes cut into wedges
- 1 cup shredded Monterey Jack cheese
- salt and pepper to taste
- cilantro for garnish
Spicy Tomato Sauce
- 1, 14.5 oz can fire roasted diced tomatoes
- ¼ cup water
- lime juice from 1 or 2 lime wedges
- 1 teaspoon salt
- pepper to taste
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground oregano
- 5-6 large, burrito-sized flour tortillas
- Preheat oven to 375° and line a large baking sheet with parchment paper.
- Heat about 3 tbsp olive oil in a large skillet on the stovetop. Add beef, half the green onions and about ½ the spice mix. Cook until meat is no longer pink. Season with salt and pepper and remove cooked beef from the pan. Place in a bowl and set aside. In the same skillet, add all of the Spicy Tomato Sauce ingredients, the remaining spice mix and cook over high heat until bubbling and most of the water has evaporated. Spoon about half the cooked tomato sauce into a small bowl and set aside.
- Over low heat, return the cooked beef to the skillet with the tomato sauce and add the black beans, green chilis, spinach and about ½ cup of the Monterey Jack cheese. Stir until spinach begins to soften and the cheese has melted. Skip down to the directions for next steps.
- Soften tortillas in the microwave for a few seconds and one at a time, place flat on a large cutting board. Spoon about one cup of filling on each tortilla. Fold in the sides, then roll up the bottom edge to the top to seal and place the burritos seam-side down on the baking sheet. (If preparing in advance - place the wrapped burritos in the fridge at this point, but hold off on topping with the sauce and cheese until you are ready to bake.) Spoon remaining tomato sauce on top of each burrito and sprinkle with remaining cheese. Bake for 20-25 minutes.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.