Enchilada Burritos are an easy beef and bean burrito recipe where flour tortillas are filled with seasoned ground beef and refried beans and smothered with some of the best enchilada sauce you’ll ever taste.
If you’re burrito crazy like us, don’t miss my recipe for smothered Green Chili Burritos. Filled and smothered with some of the best green chili and of course plenty of cheese.

What You Can Expect From This Recipe
I must confess a big pet peeve of mine. People who call a food, where any type of filling is wrapped in a flour tortilla, smothered and baked .. an Enchilada. Plain and simple, if it’s in a flour tortilla, it’s a burrito.
Enchiladas are food wrapped in a corn tortillas. So what’s the difference between a burrito and enchilada? An Enchilada is typically made using a small corn tortilla, with a filling, rolled, covered in sauce and baked. While a burrito uses a larger flour tortilla, can be eaten hand held or smothered and baked.
So why am I calling these burritos “Enchilada Burritos”? Because I wrapped seasoned ground beef, refried beans and cheese in a flour tortilla and smothered them with some of the best enchilada sauce I’ve found. And baked them.
For this recipe, I’m combining the two ideas and making enchilada style burritos.
Meaning that I’ve covered the bottom of the baking dish with enchilada sauce, rolled and wrapped the burritos and placed them seam side down in the sauce. A process used to make enchiladas, like my recipe for Pulled Pork Enchiladas.
Drenched again with more enchilada sauce, these Enchilada Burritos are then baked.
Some call these smothered burritos and you can also find the term “wet” burritos.
For the filling I’ve chosen taco seasoned ground beef, refried beans and lots of Muenster Cheese.
This recipe comes together pretty easy and it make six big fat cheesy burritos. The result is a soft baked flour tortilla drenched in a robust sauce, cheesy, beefy and as Southwestern as you can get.
Let’s take a look:
Noteworthy Ingredients
See full list of ingredients and precise measurements in the recipe card below.
- Ground Beef and Seasonings: To make Taco seasoned meat.
- Enchilada Sauce: Please make Homemade Enchilada Sauce. It’s a richer and more flavorful sauce than canned. And it’s easy. Canned versions can be very tangy.
- Muenster Cheese: I love Muenster cheese for any Mexican entree that required a good quick melting cheese. It’s a white cheese with a yellow rind, it’s inexpensive and it’s mild with flavor, letting the ground beef mix and enchilada sauce shine.
- Refried Beans: Again making Homemade Refried Beans is preferred, but canned will work just fine
Step by Step Instructions, It’s Easy
- Step 1: Make The Burrito filling: Cook ground beef until pink starts to fade from the meat. Add the chopped onion and cook for two minutes. Add garlic and cook until fragrant, about 30 seconds.
- Step 2: Add taco seasoning and water and cook until sauce thickens, about 10 minutes.
- Step 3: Warm the refried beans to make them more spreadable. You can do this by placing them in a large microwave safe dish and gently heating them in the microwave, or use a comal and gently warm stovetop.
- Step 4: Pour 1 ½ cups enchilada sauce over the bottom of a 9 x 13 casserole dish.
- Step 5: Roll The Burritos: Lay a flour tortilla flat on a plate. Use a spatula to spread ½ cup of the refried beans on the tortilla.
- Step 6: Add ½ Cup of the taco seasoned ground beef.
- Step 7: Sprinkle on ½ cup of the grated Muenster Cheese.
- Step 8: Roll up the tortilla and place seam side down in the casserole dish. Repeat until all tortillas have been filled.
- Step 8: Pour the remaining enchilada sauce over the filled tortillas.
- Step 9: Top with plenty more cheese.
- Step 10: Bake until bubbly hot and cheese has melted.
- Step 11: Garnish the Enchilada style Burritos and serve.
Tips For Success
- You can use any type of good quality melting cheese for these burritos. Cheddar, Monterey Jack, Pepper Jack or Fiesta Jack.
- Using a lean ground beef will remove the need to grain any grease.
Garnish Toppings For Burrito Enchiladas
- Rings of fresh sliced jalapeno peppers, or slices of Pickled Jalapenos.
- Dairy: I like to sprinkle on Cotija cheese. It’s easily found in the dairy section. A dry crumbling cheese that will add a nice touch of salt. A dollop of sour cream or Mexican Crema is always welcome.
- Shredded Lettuce.
- Raw chopped onions are a customary topping for enchiladas and will also work well for these Enchilada Style Burritos.
- Slices of plum tomatoes. Cherubs are a good brand because they’re sturdy and slice well.
Recipe: Beef and Bean Enchilada Style Burritos
This enchilada style burritos get great remarks, reviews and compliments every time I serve them. Everyone loves a cheesy beef and bean burrito. I hope you give them a try.
More Burrito Recipes:
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Enchilada Burritos, Easy Beef and Bean Burrito Recipe
Ingredients
- 1 ¼ pound Ground beef lean
- ½ large sweet onion diced
- 3-4 cloves garlic diced
- 2 tablespoons Taco seasoning homemade is best
- ¾ cup Water
- 3 cups refried beans
- 6 Flour Tortillas 8 inch
- 4 ½ cups Muenster cheese grated
- 3 cups Red enchilada sauce
- For garnish, Cotija cheese (Mexican crumbling cheese), chopped raw onion, sliced jalapeno optional
Instructions
- Preheat oven to 350 degrees.
- Heat a skillet over medium high heat and add ground beef. Breaking the beef up with a spoon. Just as the pink is starting to fade from the beef, add chopped onion. Cook stirring frequently for two minutes. Add chopped garlic and cook until fragrant. About 30 seconds.
- Add the homemade taco seasoning and water. Cook on medium heat until mixture has thickened and water has absorbed. About 10 minutes, stirring occasionally.
- Meanwhile, empty refried beans into a bowl, with a large spoon, slightly flatten out the beans so they'll heat more evenly. Warm them so the beans will spread better on the tortillas. You can warm them on a plate for about a minute in the microwave, or I like to use a comal stovetop on low heat.
- Ladle 1 ½ cup of the homemade enchilada sauce on the bottom of a 9 x 13 casserole dish.
- Lay a flour tortilla on a plate. With a spoon spread ½ cup of refried beans on the tortilla. Top with ½ cup of the ground beef mixture. Top with ½ cup of of grated Muenster cheese.
- Roll up and place seam side down in the enchilada sauce in the casserole dish. Repeat until burritos are filled.This makes 6 big fat cheesy enchilada burritos.
- Drizzle the remaining enchilada sauce over the burritos and sprinkle with additional cheese.
- Bake 350 degrees or until all is bubbly and heated through.
Notes
- You can use any type of good quality melting cheese for these burritos. Cheddar, Monterey Jack, Pepper Jack or Fiesta Jack.
- Using a lean ground beef will remove the need to grain any grease.
Nutrition
Enchilada Burritos … They’re What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
This is really great! Please post more articles like this!
Oh yes, there have been a few of these enchiladas on my dinner table as well. 🙂 It’s hard to be a few beef and bean enchiladas smothered in red. Great platter of enchiladas Lea Ann!
I’m so glad you said it! Homemade enchilada sauce makes all the difference in the world! Craving Mexican right now!
Now I must know about your homemade enchilada sauce too! Headed to check out that recipe now.
I am excited to try your enchilada sauce and recipe, Lea Ann! My mouth watering!
They look delicious and I have almost done the same rant and have to hold back on commenting on others post. It seems that some think that if it goes in a pan with sauce, it’s an enchilada regardless of the tortilla. I plan to use your sauce at Thanksgiving.