When you need a fast, satisfying dinner with zero fuss, these Quick Beef and Bean Burritos are your weeknight superhero. Packed with savory ground beef, hearty beans, and melty cheese, they come together in under 30 minutes. This crowd-pleasing meal is incredibly adaptable and perfect for busy families.
Craving a delicious Quick Beef and Bean Burritos? You've come to the right spot! From Dinner Ideas favorites to amazing Chicken recipes, there's something here for everyone.
Why You’ll Love This Quick Beef and Bean Burritos
- Seriously speedy: From fridge to table in under 30 minutes.
- Flexible & forgiving: Easily adapt with ingredients you have on hand.
- Perfect for make-ahead: Wraps and freezes beautifully for future meals.
- Total crowd-pleaser: A universal winner that everyone will love.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar or Mexican blend cheese
- 4-6 large burrito-size flour tortillas
- Optional for serving: sour cream, salsa, chopped cilantro, lime wedges
Tools: Large skillet, wooden spoon or spatula, measuring cups/spoons, can opener
Notes: Using lean ground beef avoids excess grease. Rinsing black beans removes starchy liquid for better texture.
You’ll notice the ingredient list is pretty straightforward, but a couple of things really make a difference here. Using a lean ground beef means you won’t have to drain off excess grease, saving you a step and a bit of mess. And don’t skip rinsing those black beans—it washes away the starchy canning liquid and gives you a much cleaner, better texture in the final filling.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 55 g |
| Fiber: | 9 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Warm your tortillas! This is the single most important step for a pliable, non-ripping burrito. A cold tortilla will crack and make rolling a frustrating mess. Just 20 seconds in a hot, dry skillet or a few seconds in the microwave between damp paper towels makes all the difference.
- Don’t overfill. It’s tempting to pack in as much filling as possible, but a little goes a long way. Overstuffing is the main reason burritos burst open during rolling or eating. Aim for about 3/4 to 1 cup of filling per burrito for the perfect roll.
- Drain and rinse your beans. I know I mentioned it before, but it’s worth repeating. That thick, cloudy liquid in the can is mostly salt and starch. Giving the beans a quick rinse under cold water ensures your burrito filling isn’t gloppy or overly salty.
- Let the filling cool slightly. Adding piping hot filling straight from the skillet to a tortilla will make it steam and become soggy, and it’s a surefire way to burn your fingers. Giving it just 2-3 minutes to cool down helps the tortilla stay sturdy.
How to Make Quick Beef and Bean Burritos
Step 1: Start by heating the olive oil in your large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Now, add the minced garlic and cook for just one more minute—until it’s fragrant but not browned. This initial step builds a fantastic flavor base for your entire filling.
Step 2: Add the ground beef to the skillet, breaking it up with your wooden spoon as it cooks. You want to cook it until it’s no longer pink, which should take about 5-7 minutes. The trick is to get it nicely browned for maximum flavor. If you’re using a higher fat content beef, you might want to drain off any excess grease at this point, but with lean beef, it shouldn’t be necessary.
Step 3: Sprinkle the taco seasoning evenly over the cooked beef. Pour in the 1/2 cup of water and give everything a good stir, making sure the seasoning is well incorporated. Let this simmer for 2-3 minutes. You’ll see the mixture thicken slightly as the water reduces, creating a cohesive, saucy filling that will cling to the beans and corn.
Step 4: Stir in the rinsed black beans and the thawed corn. Continue to cook for another 2-3 minutes, just until everything is heated through. Take the skillet off the heat, and then stir in the shredded cheese. The residual heat from the filling will melt the cheese beautifully, creating a wonderfully gooey binder. Let this mixture sit for a couple of minutes to cool down a touch while you prepare your tortillas.
Step 5: Now for the assembly! Warm your tortillas one by one using your preferred method. Place a warmed tortilla on a clean work surface. Spoon about 3/4 cup of the beef and bean filling onto the lower third of the tortilla, shaping it into a rough log. Be sure to leave a 1-2 inch border on the sides.
Step 6: Here’s the burrito-rolling technique: Fold the bottom edge of the tortilla up and over the filling, tucking it in snugly. Then, fold the left and right sides inward towards the center. Now, roll the whole package tightly away from you until you have a neat, sealed burrito. The initial tuck is key—it locks the filling in place for a perfect roll every time.
Step 7 (Optional but recommended): For a crispy, golden-brown exterior, place your assembled burrito seam-side down back into the warm (now empty) skillet over medium heat. Cook for 1-2 minutes per side, just until the tortilla is toasted with lovely brown spots. This step adds fantastic texture and makes the burrito feel extra special.
Step 8: Your Quick Beef and Bean Burritos are ready to serve immediately! Slice them in half on a diagonal if you like, and serve with all your favorite toppings. The contrast of the hot, savory filling with cool, creamy sour cream is absolutely divine.
Storage & Freshness Guide
- Fridge: Store assembled burritos wrapped tightly in fridge up to 3 days.
- Freezer: Wrap individually in parchment and foil, freeze up to 3 months.
- Reviving: Reheat in oven at 375°F for 20 minutes (fridge) or 35-40 minutes (frozen).
Serving Suggestions
Complementary Dishes
- A simple cilantro-lime rice — The bright, zesty flavors cut through the richness of the beef and beans perfectly, making the meal feel even more complete.
- A crisp, refreshing side salad — Think romaine lettuce with a tangy lime vinaigrette. It adds a fresh, crunchy element that balances the hearty burrito beautifully.
- Charred street corn (Esquites) — A creamy, spicy corn salad served on the side brings a fantastic smoky-sweet flavor that complements the main event wonderfully.
Drinks
- A classic margarita (or a mocktail version) — The sharp, citrusy notes are a legendary pairing with Mexican-inspired flavors, cleansing the palate between each delicious bite.
- An ice-cold Mexican lager — The light, crisp beer doesn’t overpower the meal and its slight bitterness is a fantastic foil for the savory, cheesy filling.
- Sparkling water with lime — Sometimes you just need the bubbles and a hint of citrus to refresh your palate, making it the perfect non-alcoholic option.
Something Sweet
- Churros with a chocolate dipping sauce — The warm, cinnamon-sugar coated pastry is a textural dream and a classic, celebratory way to end this meal.
- Fresh mango slices with a sprinkle of chili powder — This sweet, spicy, and tangy combo is light, refreshing, and incredibly simple to throw together after a filling dinner.
- Scoops of creamy vanilla ice cream — The simplicity of cool, sweet vanilla is the ultimate comfort after a savory and slightly spicy main course.
Top Mistakes to Avoid
- Mistake: Using cold, stiff tortillas. This is the number one reason burritos fall apart. A cold tortilla lacks flexibility and will crack as soon as you try to roll it, leading to a frustrating mess and a leaky burrito.
- Mistake: Overfilling the burrito. I’ve messed this up before too… it’s so tempting! But an overstuffed burrito is impossible to roll tightly and will almost certainly burst open at the first bite, turning your neat meal into a fork-and-knife situation.
- Mistake: Adding wet ingredients directly to the hot filling. If you want to include fresh ingredients like salsa or sour cream inside the burrito, add them on top of the cooled filling just before rolling. Adding them to the hot skillet will make your tortilla soggy.
- Mistake: Not letting the filling cool. Rolling a burrito with scalding hot filling is a recipe for burnt fingers and a steamed, gummy tortilla. A brief 3-minute rest makes the process so much easier.
Expert Tips
- Tip: Use a dry skillet for toasting. For the crispiest, most delicious burrito exterior, don’t add any extra oil to the pan when you’re toasting the sealed burrito. The dry heat will give you a beautifully blistered and firm tortilla without making it greasy.
- Tip: Make a double batch for the freezer. This is the ultimate meal prep hack. After rolling, wrap each unbrowned burrito tightly in parchment paper, then foil. Freeze for up to 3 months. To cook, bake from frozen at 375°F (190°C) for 35-40 minutes.
- Tip: Create a flavor-packed “glue.” For an extra layer of flavor and to ensure your burrito stays sealed, spread a thin layer of refried beans or a bit of sour cream on the tortilla before adding the main filling. It acts as a delicious edible adhesive.
- Tip: Let them rest before cutting. If you plan to slice your burritos in half for serving, let them sit for a minute or two after cooking. This allows the filling to set slightly, so it doesn’t all spill out the second you make the cut.
FAQs
Can I make these burritos ahead of time?
Absolutely! You have a couple of great options. You can prepare the filling up to 3 days in advance and store it in the fridge, then just reheat and assemble when you’re ready. For a true grab-and-go meal, assemble the burritos completely, wrap them tightly, and freeze them. They reheat beautifully in the oven or air fryer, making for a fantastic future dinner with zero effort.
What’s the best way to warm tortillas for burritos?
My favorite method is directly over the flame of a gas stove for a few seconds per side—it gives you those lovely charred spots. If you don’t have a gas stove, a hot, dry skillet works perfectly. The microwave is the fastest method: stack the tortillas between two damp paper towels and heat for 20-30 seconds. The steam makes them incredibly soft and pliable.
Can I use a different type of meat?
Of course! Ground turkey or chicken are excellent, leaner alternatives. For a vegetarian version, you can replace the beef with an extra can of beans, some cooked lentils, or a plant-based ground “meat” crumble. Just make sure to adjust the cooking time accordingly and season everything well.
My burrito keeps tearing when I roll it. What am I doing wrong?
This almost always comes down to the tortilla temperature. Make sure it’s thoroughly warmed and soft. Also, check that you’re not overfilling it. Finally, be gentle during the initial tuck—you’re folding, not forcing. If you’re still having trouble, try using the “large” or “burrito-size” tortillas, which are specifically designed to be more durable for this purpose.
How do I prevent a soggy burrito?
The main culprits are too much liquid in the filling and adding cold, wet toppings before rolling. Make sure your bean and corn additions are well-drained. Let the cooked filling cool for a few minutes so it doesn’t steam the tortilla from the inside. If you’re including salsa or sour cream, add them as a final layer right before you roll, rather than mixing them into the hot filling.
Quick Beef And Bean Burritos
Make easy Quick Beef and Bean Burritos in under 30 minutes! A family-friendly meal with ground beef, beans, and cheese. Get the simple recipe now!
Ingredients
For the filling:
-
1 tbsp olive oil
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 lb lean ground beef
-
1 packet taco seasoning (1 oz)
-
1/2 cup water
-
1 can black beans (15 oz, rinsed and drained)
-
1 cup frozen corn (thawed)
-
1 cup shredded cheddar or Mexican blend cheese
For assembly:
-
4-6 large burrito-size flour tortillas
-
Optional for serving (sour cream, salsa, chopped cilantro, lime wedges)
Instructions
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Start by heating the olive oil in your large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute—until it's fragrant but not browned.01
-
Add the ground beef to the skillet, breaking it up with your wooden spoon as it cooks. Cook until it's no longer pink, which should take about 5-7 minutes.02
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Sprinkle the taco seasoning evenly over the cooked beef. Pour in the 1/2 cup of water and give everything a good stir, making sure the seasoning is well incorporated. Let this simmer for 2-3 minutes.03
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Stir in the rinsed black beans and the thawed corn. Continue to cook for another 2-3 minutes, just until everything is heated through. Take the skillet off the heat, and then stir in the shredded cheese. Let this mixture sit for a couple of minutes to cool down a touch while you prepare your tortillas.04
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Warm your tortillas one by one using your preferred method. Place a warmed tortilla on a clean work surface. Spoon about 3/4 cup of the beef and bean filling onto the lower third of the tortilla, shaping it into a rough log. Be sure to leave a 1-2 inch border on the sides.05
-
Fold the bottom edge of the tortilla up and over the filling, tucking it in snugly. Then, fold the left and right sides inward towards the center. Now, roll the whole package tightly away from you until you have a neat, sealed burrito.06
-
For a crispy, golden-brown exterior, place your assembled burrito seam-side down back into the warm (now empty) skillet over medium heat. Cook for 1-2 minutes per side, just until the tortilla is toasted with lovely brown spots.07
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Your Quick Beef and Bean Burritos are ready to serve immediately! Slice them in half on a diagonal if you like, and serve with all your favorite toppings.08
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