Busy nights call for easy wins—and these Baked Burritos check every box. Loaded with seasoned beef, beans, and melty cheese, then baked until perfectly golden and bubbly, they’re hearty, comforting, and totally customizable for even the pickiest eaters.
Why We Love This Baked Burrito Recipe:
- Mess-Free Meal: Often called a wet burrito because it’s covered with sauce and cheese, it’s more of a fork-and-knife kind of a meal, but if you don’t mind a little mess, feel free to use your fingers!
- Customizable Casserole: Vegan, vegetarian, gluten-free, or any way you like—this recipe is perfect for building your own burrito with wholesome ingredients.
- Freezer-Friendly: Make ahead, freeze, and enjoy for lunch later, or serve fresh for a quick, satisfying dinner.
- Quick Comfort Food: A seasoned, multi-layered, tortilla-filled dish that’s sure to make everyone at the dinner table happy!
Ingredients
- Lean ground beef: Feel free to use shredded chicken or beef, pulled pork, or ground turkey or ground chicken instead of ground beef in your baked burritos.
- Sweet yellow onion
- Minced garlic
- Taco seasoning: Use a store bought packet or make your own taco seasoning using chili powder, cumin, parpika, garlic powder, onion powder, and salt.
- Water
- Red enchilada sauce
- Flour tortillas: I prefer flour tortillas rather than corn tortillas because they tend to roll better without tearing. You can also use gluten-free tortillas if you have a gluten sensitivity.
- Fiesta blend shredded cheese: While I love the Fiesta Blend cheese in this recipe, sharp cheddar cheese, Monterey Jack, or Pepper Jack are other great options.
- Long grain white rice
- Black beans
- Pico de gallo
- Cilantro: Use chopped parsley or green onions if you don’t like the taste of cilantro.
See the recipe card for full information on ingredients and quantities.
Chicken, Vegetarian, and More Variations:
- Baked Chicken Burritos: Swap out the beef for seasoned, shredded chicken for a lighter, protein-packed option. Use rotisserie chicken for a an easy shortcut or grill your own.
- Vegetarian Version: Omit the meat and fill your tortillas with veggies like bell peppers, zucchini, corn, and refried beans.
- Vegan Version: Use plant-based protein like lentils, tofu, or extra beans instead of meat and fill with your favorite vegetables. Opt for dairy-free cheese and a vegan-friendly enchilada sauce to make this a fully plant-based meal.
- More Burrito Meals: Need more dinner ideas? Check out my Taco Bell Frito Burritos, Burrito Bowls, and Sweet Corn Beef Burritos.
How to Make Baked Burritos:
- Brown The Beef: Brown the beef with the onion and garlic in a large skillet or heavy bottomed saucepan.
- Simmer In Seasoning: Stir in the taco seasoning and water. Simmer for 5 minutes and remove from the heat.
- Fill: Fill each tortilla with a layer of cheese, rice, beans, pico de gallo, cilantro, meat mixture, and top with more cheese.
- Fold And Roll The Filling: Fold the bottom and sides of each tortilla over the filling and then roll toward the top. Place the finished burritos into the prepared baking dish.
- Bake: Pour the enchilada sauce over the center of the burritos, sprinkle with the remaining cheese, and bake at 375 degrees Fahrenheit until the cheese melts.
- Serve: Sprinkle with chopped cilantro and serve with salsa, sour cream, guacamole, avocado slices, jalapeños, cilantro lime dressing, or any of your favorite toppings. Enjoy!
Tips for The Best Burrito Bake
- Create A Crispy Crunch: Lightly toast the tortillas in a pan before filling them for crispy edges with a crunch and to prevent sogginess from the sauce.
- Use a Deep Dish: I prefer a baking dish over a cookie sheet for baking these burritos. The enchilada sauce can run and create a mess in the oven.
- Roll Your Tortillas Tightly: To prevent losing your filling, be sure to roll your tortillas tightly. Loose tortillas may cause the filling to spill out during baking.
- Fill With Cheese First: Sprinkle the shredded cheese at the bottom of the tortilla before adding the meat mixture to prevent the tortilla from tearing.
Can I Make These Baked Burritos in Advance?
You can make these Baked Burritos up to 3 days in advance. Fill them up and roll tightly, then store in the refrigerator. When you’re ready to bake, just drizzle them in enchilada sauce, sprinkle with cheese, and bake as directed. Let the pan sit out on the counter while the oven preheats to bring them up to room temperature.
How to Store and Reheat Baked Burritos:
- In The Refrigerator: Store any leftovers in an airtight container or wrap them tightly in foil for up to 3 days in the fridge.
- In The Freezer: You can freeze the unbaked burritos in a freezer safe-container for up to 1 month. Allow them to thaw before baking. You can also freeze the baked burritos in a freezer-safe container for up to 1 month. Allow them to thaw before reheating.
- To Reheat: Bake refrigerated burritos at 350°F for 15–20 minutes, covering with foil and uncovering for the last 5 minutes for a crispy finish. For frozen burritos, bake at 375°F for 30–35 minutes, or microwave for 1–2 minutes if refrigerated and 3–5 minutes if frozen.
Other Easy Mexican Recipes
- Chicken Enchiladas
- Sheet Pan Quesadillas
- Oven Baked Beef Tacos
- Sheet Pan Fajitas
- Crockpot Queso Chicken Quesadillas
- Sheet Pan Tacos
If you tried this Baked Burritos Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Baked Burritos
Serves — 6
Baked Burritos are stuffed with your favorite meat, cheese, bean, and rice fillings. An easy-to-make recipe or build-your-own best version.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Video
Ingredients
- 1 pound lean ground beef
- ½ cup finely diced sweet yellow onion
- 1 tablespoon fresh minced garlic
- 1 ounce package taco seasoning
- ⅔ cup water
- ⅔ cup red enchilada sauce
- 6 large flour tortillas
- 4 cups fiesta blend shredded cheese (divided 3 cups and 1 cup)
- 2 cups cooked long grain white rice
- 15.25 ounce can black beans (drained and rinsed)
- ¾ cup fresh pico de gallo
- 4 tablespoons fresh, chopped cilantro (divided 3 tablespoons and 1 tablespoons)
Instructions
- Preheat the oven to 375 degrees.
- Using a 4 – 5 quart heavy bottomed saucepan, over medium-high heat, brown the ground beef, onion and fresh garlic, stirring frequently. Cook for 5 – 7 minutes, or until the ground beef is cooked through and no longer pink.
- Reduce the heat to medium-low. Add the taco seasoning and water. Simmer for 5 minutes and remove from the heat.
- Spray a 9×13 baking dish with nonstick spray. Set it aside.
- Lay out 1 burrito shell.
- Sprinkle ¼ cup of the shredded cheese measuring about 3 inches long.
- Spread ⅓ cup of the cooked rice on top of the cheese.
- Layer ¼ cup of the black beans on top of the rice.
- Layer 2 tablespoons of the fresh pico de gallo
- Sprinkle 1 teaspoon of chopped cilantro over the pico de gallo.
- Layer ⅓ cup of the meat mixture on top of the beans.
- Layer ¼ cup of the shredded cheese on top of the meat mixture.
- Lightly press down on the layers of filling, pressing in on all sides to make it compact. This will make for easier folding.
- Warm your tortillas in the microwave for about 15 seconds. You can wrap them in a damp dish towel before putting them in the microwave and this will keep them moist and they are then more pliable to roll.
- First fold the bottom of the tortilla up and a little over the rectangle of meat filling kind of tucking the top edge of the folded up part, tuck it barely under the filling.
- Next gently fold over the right side of the tortilla all the while holding the first fold in place. Then fold the opposite side over gently. Keep your hands on the folds at all times holding it in place.
- Next gently and slowly roll toward the top while using your fingers to keep both sides folded in. You can adjust the folds as you roll to the top. (The sides will try to spread out so be patient) Place the finished burrito into the prepared pan. Repeat for the remaining tortillas.
- Drizzle the enchilada sauce over the center of the burritos.
- Sprinkle it with the remaining cheese. Bake for 20 – 25 minutes.
- Sprinkle with the remaining chopped cilantro and serve immediately.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze the unbaked burritos in a freezer safe-container for up to 1 month. Allow them to thaw before baking. You can also freeze the baked burritos in a freezer-safe container for up to 1 month. Allow them to thaw before reheating.
- To Reheat: To reheat, bake the burrito according to the directions above.
- I prefer to use a baking dish instead of a cookie sheet when baking these burritos because the enchilada sauce can run and make a mess in the oven.
- It’s important to roll your tortillas up tightly. If they are too loose you’ll end up losing the filling.
- It is easier to sprinkle the shredded cheese as the base for the rest of the burrito filling. If you layer the meat mixture first, the tortilla tends to tear or rip when you begin folding the burrito.
Nutrition Info
Calories: 591kcal | Carbohydrates: 54g | Protein: 42g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1816mg | Potassium: 627mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1280IU | Vitamin C: 7mg | Calcium: 452mg | Iron: 5mg
Try to make something new rather than the oldies
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