kiwi
Beef and Bean Wet Burrito
A 47-minute Tex-Mex dinner for 4 — 870 calories per serving.
per serving, estimated
A hearty flour tortilla stuffed with seasoned ground beef and refried beans, smothered in red enchilada sauce and melted cheese — a satisfying Tex-Mex classic.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds ground beef (80/20)
- 1 yellow onion (finely diced)
- 3 garlic cloves (minced)
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 2 tablespoons tomato paste
- 16 ounces refried beans (one can, warmed)
- 1 cup long-grain white rice (cooked)
- ¼ cup water
- 4 flour tortillas (larges, 12-inch)
- 20 ounces red enchilada sauce (two 10-oz cans)
- 2 cups shredded mexican cheese blend
- ½ cup Sour cream (for serving) — optional
- ¼ cup fresh cilantro (roughly chopped, for garnish) — optional
- ¼ cup pickled jalapeño slices (for garnish) — optional
- 1 tablespoon vegetable oil
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Finely dice the yellow onion and mince the 3 garlic cloves. 5 min
- Measure out 2 teaspoons chili powder, 1½ teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper into a small bowl and set aside. 2 min
- Preheat the oven to 400°F. 10 min
- Timing-sensitive step. Heat 1 tablespoon neutral oil in a large oven-safe skillet over medium-high, add the diced onion, and cook, stirring frequently, for 4 minutes until softened and lightly golden. 4 min
- Timing-sensitive step. Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
- Timing-sensitive step. Add the 1½ pounds ground beef and cook, breaking it up with a spoon, for 6–7 minutes until browned and no pink remains; drain excess fat. 7 min
- Timing-sensitive step. Stir in the spice blend (chili powder, cumin, smoked paprika, oregano, salt, and pepper), 2 tablespoons tomato paste, and ¼ cup water; cook 2 minutes until the paste darkens and coats the beef. 2 min
- Warm the 16-ounce can of refried beans in a small saucepan over low heat, stirring occasionally, for 3–4 minutes until heated through. 4 min
- Lay a 12-inch flour tortilla flat, spread ¼ of the warm refried beans down the center, top with ¼ cup cooked rice and ¼ of the seasoned beef mixture, then fold the sides in and roll tightly into a burrito; repeat with the remaining 3 tortillas. 6 min
- Place all 4 burritos seam-side down in a 9×13-inch baking dish, pour the 20 ounces of red enchilada sauce evenly over the top, and sprinkle with 2 cups shredded Mexican cheese blend. 3 min
- Bake at 400°F for 15 minutes until the sauce is bubbling and the cheese is fully melted and lightly browned at the edges. 15 min
- Serve each burrito topped with a dollop of sour cream, a pinch of roughly chopped fresh cilantro, and pickled jalapeño slices if desired. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.