Bean and Beef Burritos, particularly those topped with luscious enchilada sauce and cheese are so tasty. Bake them in the oven for a healthier chimichanga-style dinner. Even better, you can make them and freeze them in advance!
In a skillet, cook the ground beef onion until the beef is no longer pink and the onions have started to turn clear.
Transfer the meat to a mixing bowl. Add the beans, and enchilada sauce, folding to combine. If you are making the burritos in advance, allow the mixture to cool to room temperature before proceeding.
Fold in the cheese.
To assemble the burritos, lay out the tortillas on a flat working surface. Divide the meat mixture among the tortillas, placing each portion in a line down the center of each tortilla. Roll up the tortilla over the filling, tucking in the sides as you go. Repeat with all of the tortillas and the filling.
To serve right away, place the burritos on a hot griddle to warm the filling and crisp the outsides. If you prefer, you can bake them in a 350° oven for about 25 minutes. If desired, top with additional enchilada sauce and cheese.
These burritos can be frozen for later use. Prior to baking, wrap each burrito in deli wrap and store in a gallon-size freezer bag. Reheat in the microwave or oven or on a hot griddle.
Notes
Nutrition facts are approximate, do not include toppings, and are based on 1 burrito.To freeze: Be sure to chill the filling prior to rolling the burritos. Use room temperature tortillas for best results and less cracking. Wrap each burrito in deli wrap and place in a ziptop freezer bag. Freeze for up to 2 months. Reheat in the microwave or thaw slightly and bake or cook on the griddle.Assembly tips: If you have the space, lay out all the tortillas at once so that you can easily divide the filling evenly. Using an ice cream scoop is great for evenly portioning burrito filling. I use deli waxed paper to wrap each burrito if I'm going to be freezing them.