Skip the takeout — this easy burrito recipe is a budget-friendly way to enjoy your favorite Chipotle restaurant dish at home. They’re freezer-friendly, too, so you can satisfy your Mexican food cravings any night of the week!
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Homemade Burritos Make Weeknight Dinners Easy
We all have those busy weeks when we don’t have the time or the energy to cook dinner. Simple prep-ahead options are the KEY to making mealtime manageable!
Whether you’ve just had a baby, you work long hours, or you’re juggling multiple kids’ sports schedules, I’ve got a burrito recipe that will bring the joy back to your family’s dinner table. Best of all, these store beautifully in the freezer!
I’m so excited because I’ve finally figured out how to create burritos that don’t get soggy — and they still taste delicious. By eliminating watery vegetables and sauces, the tortillas stay firm and fresh. It’s a burrito recipe that actually delivers that crispy exterior…and that warm, cheesy inside!
These burritos are AWESOME! My family loves them!
– Angie
Ingredient Notes and Tips for Success
- If you’re freezing the burritos, be sure to skip any watery fillings like tomatoes, bell peppers, salsa, or lettuce, which just result in a soggy tortilla.
- I use the large “burrito size” 10-inch flour tortillas (I like Mission brand because they’re extra soft and easy to fold without tearing). This burrito recipe creates 6 VERY BIG burritos! That means that my kids (and often myself) can only finish about half of a burrito at any given meal. As a result, I usually bake 3 burritos in an 8-inch square pan for one night…and save the other 3 in the freezer for another meal. That’s two dinners for 1 effort! BONUS.
- If you prefer smaller burritos, you can adjust the amount of ingredients that you use. For instance, use less rice or less cheese for a lighter option.
- This recipe is only meant as a guide. Pick your favorite ingredients and use those instead! For instance, instead of beef burritos, use ground turkey or ground chicken, or make the easiest chicken burrito recipe using store-bought rotisserie chicken. Use brown rice instead of white rice. Omit the rice entirely. Use black beans instead of the refried beans. Use homemade taco seasoning (or your own blend of spices like cumin, cayenne pepper, garlic, salt, paprika, and oregano) instead of the packet. You get the idea…
- Don’t forget the toppings! These burritos are best served with avocado or guacamole, salsa, and sour cream for dipping, fresh sliced tomatoes, pickled red onions, etc. Don’t be shy!
How to Make a Burrito
As I explain in the recipe below, you can bake the burritos right away or wrap them in foil and keep them in your freezer for a later date. Both instructions are below. Whether you enjoy them instantly or reheat them when you need a quick dinner, I can assure you that this is one easy burrito recipe that you will turn to again and again. Here’s the overview:
- Cook the taco meat with the seasoning and water called for on the packet. Simmer and stir in the skillet until the liquid thickens. A squeeze of fresh lime juice would be a great flavor booster here, too!
- Assemble a burrito by spreading refried beans in the center of a tortilla. These act as a great barrier to prevent the tortilla from getting soggy! Top with rice, the meat filling, corn, and cheese (in that order). To fold the burrito, start by folding in the sides, then roll tightly from the bottom up, tucking the filling in as you go to create a neat, secure wrap.
- Place the burrito seam-side down in a baking dish. Repeat with the remaining ingredients.
- Cover with foil and bake for about 25 minutes, or until the burritos are heated through.
Serving Suggestions
To feel like you’re really dining at Chipotle, don’t forget the tortilla chips, salsa, pico de gallo, and guacamole! Mexican rice (or cilantro lime rice), refried beans, black beans, or pinto beans make hearty, traditional accompaniments as well. You might like this Jiffy Mexican cornbread, sweet potato fries, or even a simple cucumber and tomato salad with a bit of lime and chili powder.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
The Easiest Burrito Recipe
Equipment
- 9 x 13-Inch Baking Dish (this is my favorite baking dish with a lid)
Ingredients
- 1 lb. lean ground beef
- 1 (1 ounce) packet taco seasoning mix
- 1 ½ cups refried beans (or 1 ½ cups drained and rinsed black beans)
- ¾ cup corn kernels
- 3 cups cooked rice (use Uncle Ben's microwaveable Ready Rice for a quick option)
- 6 large (10-inch) flour tortillas (such as Mission brand "burrito size" tortillas)
- 1 ½ cups shredded cheddar cheese or Mexican cheese blend
- Optional garnish: finely diced red onion; lettuce; diced tomato or salsa; sour cream; fresh cilantro; avocado or guacamole
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.
- Cook the beef with the taco seasoning mix, according to the seasoning package instructions.
- To prepare 1 burrito: spread ¼ cup beans down center of tortillas; top with ½ cup rice, beef, 2 tablespoons corn, and ¼ cup cheese.
- Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in prepared dish. Repeat with remaining ingredients to prepare 6 total burritos.
- Cover with foil and bake for 25 minutes (until heated through). If you are baking the burritos from the refrigerator while they’re still cold, it will take about 30-35 minutes for them to heat through.
Notes
Nutrition
I made these burritos for my wife and she fell in love with me all over again. Thanks and Gracias!!!!!!
– Ralph
More Easy Mexican-Inspired Dinners
Crescent Roll Taco Bake
30 minutes mins
Crockpot Barbacoa
8 hours hrs 10 minutes mins
Easy Fish Tacos with Slaw
21 minutes mins
Originally published in April, 2018, this post was updated in July, 2025.
Delicious! The whole family loved them. They’ll be in the regular rotation now. Thank you.
Made these for my husband’s italian family.. Made them for 13 people, and each and every one of them was in love with them. And asked for the recipe, thank you. They are delicious.
This made our day, Tia! Thank you for trying them out and taking the time to leave a review.
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Super easy to make. Used Uncle Ben’s microwave rice, as suggested. Combined some Colby Jack and Pepper Jack shredded cheese instead of a cheddar cheese. Baked some and decided to freeze some, so hoping the frozen burritos bake as well as the fresh ones. I topped mine with fresh pico and my husband used taco sauce. Could also top with enchilada sauce for a twist on the recipe.
We’re so glad you enjoyed them! We love to keep a batch in the freezer for easy meals.
its super good
Thank you!
These burritos are AWESOME! My family loves them!
I’m so happy to hear that, Angie. Thank you!
The local supermarket had finely diced quality beef on sale. I found this recipe while wanting to prepare dinner tonight plus freezer-friendly burritos for later. Great basic recipe with endless variations and I appreciate the thoughtful freezer tips. Muchas gracias!
We’re so glad you found the recipe and enjoyed it, Andy! Thank you for trying it out and taking the time to leave a review.
I made these burritos for my wife and she fell in love with me all over again. Thanks and Gracias!!!!!!
We’re so glad they were a hit! Thank you for trying them out, Ralph!
Not good. lacking in flavor. Add salt, pepper, chili flakes, mustard, lime juice etc. Anything to liven it up. Would never pass muster south of the border.
Perfection!! I am gluten free so I simply used Cassava flour in place of all purpose flour and Mission gluten free spinach herb tortillas. Otherwise I made them exactly as written and they were SO good! I made some homemade enchilada sauce to pour over them once out of the oven and on our plates and it was the perfect finishing touch for these delicious burritos.
We’re so glad they turned out well for you, Suzette! Thank you for trying them out and letting us know.
Great
Thanks, Jeffery!
How much beef is needed per burrito? I used 1/2 cups and it yieled 4 burritos. The ratio seemed about right so no complaints but it would be helpful to mention it in directions for those who plan to make 6. Otherwise these came out pretty good. My couple of suggestions: use frozen corn (cook it first per intructions), it has better flavor and texture. I like my burritos toasted so after baking, I toasted them on a lightly buttered skillet one minute per side or until golden. To speed up or bypass baking, just make sure your ingredients are heated prior to assembly (cheese will melt on contact). Toasting will help to seal it. Hope this helps someone.
I made this tonight. Turned out okay. I don’t know if I filled them too much or what but they were really big and kinda bland. I used meat, taco seasoning, butter, rice, refried beans, and cheese. It also took way too long to assemble.
I made this recipe and my mother absolutely adores the burritos. I like them too but my mother loves them. Infact the whole family likes them. If you haven’t tried this recipe for burritos, give it a try. I would give more stars if I could.
I’m so glad to hear that, Kaileta! Your mom is lucky that she has you to cook for her. Thanks for your kind note!
This tutorial was a lifesaver. I had been trying to figure this out all day. The way you wrote it made things click. I’ll be sharing this with my colleagues. Great work!
This was an amazing and easy dinner for the family after a long day at work. Thank you so much! Will keep this recipe!
Thank you for trying it out, Kelsey! We’re so glad you enjoyed the recipe.