Beef and Bean Burritos

These beef and bean burritos are everything you’ve ever loved about Mexican food in one tortilla. A seasoned ground beef mixture, refried beans, tons of cheese, and a creamy, spicy poblano cream sauce are wrapped up in flour tortillas and fried until golden and crispy.

I love making all kinds of Mexican food, from classics like this homemade flour tortilla recipe stuffed with just about anything I can think of and tacos dorados to creative, Mexican-inspired dishes like Mexican tamale pie and stuffed jalapeno poppers. I’m a big fan of Mexican flavors, and after living in Texas for a few years, I’m also a fan of going big.

These beef and bean burritos are all about big. I didn’t just stop with a zesty beef mixture and refried beans. I went all out with two kinds of cheeses and a roasted poblano cream sauce for even more flavor. Then, I finished it all by frying the burritos until golden and crispy. The result is a burrito that’s a full meal in your hand, with classic flavors done a bit differently.

Why You’ll Love This Recipe

• Simple Ingredients: Everything you need to make this recipe is available at any grocery store, so you won’t have to track down any ingredients.
• Easy: The meat, poblano sauce, and frying process are all straightforward and simple, with no hoops to jump through.
• Authentic Flavor: These burritos are loaded with authentic flavor. Even the poblano sauce, while not usually used in burritos, is a true Mexican classic.
• Great for Meal Prep: If you omit the poblano sauce and make a fresh batch for dipping, you can freeze the burritos, so they’re great for future meals.

Ingredients

Beef and Bean Filling

• Lean Ground Beef: I like to use lean ground beef for less grease.
• Onion: Diced onion adds classic aromatic flavor to the beef.
• Diced Jalapeno: Diced jalapeno gives the meat that classic vegetal note and heat you’ll find in most Mexican dishes.
• Seasonings: A blend of Cajun seasoning, garlic powder, paprika, and red pepper flakes gives the meat a big punch of flavor.
• Refried Beans: Refried beans are earthy and smooth and work well with the beef and cheese in the burritos.
• Cheese: A blend of 3 pepper Colby Jack and pepper Jack cheeses adds more flavor, a touch of heat, and that ooey-gooey, melty texture we all love.

Poblano Cream Sauce

• Poblanos and Jalapenos: A mix of roasted poblanos and jalapenos gives the cream sauce a vegetal, spicy flavor with a touch of sweetness, thanks to the roasting process.
• Onions: The sweetness and bite of onions work perfectly with the peppers.
• Green Enchilada Sauce and Heavy Cream: A blend of green enchilada sauce and heavy cream creates a rich, creamy, flavorful sauce.

See the recipe card at the end of the post for a full list of ingredients and their exact measurements.

Instructions

Beef Mixture

1. Cook the beef, vegetables, and seasonings in a pan over medium heat until the meat is no longer pink and the vegetables are tender.
2. Drain the beef, and mix it with the refried beans in a bowl. Set aside.

Poblano Cream Sauce

1. Using tongs, roast the poblanos and jalapenos over a medium flame until the skin is charred and blistered.
2. Steam the peppers in a large baggie or a bowl tightly covered with plastic wrap for about 10 minutes.
3. Remove the skin from the peppers. Then, remove the stems and seeds and place the peppers in a Vitamix or blender.
4. Add the remaining sauce ingredients and blend until creamy.

Making the Burritos

1. Heat each tortilla in a pan or over an open flame until soft.
2. Place a tortilla on a plate and add a layer of cheese, followed by a couple of spoonfuls of the beef mixture and a tablespoon of poblano sauce.
3. Fold in the sides of the tortilla. Then, fold the end closest to you over the filling, tuck in the edges, and roll into a burrito.
4. Repeat until all the burritos are made.
5. Fry two burritos at a time in oil over medium heat until golden on both sides. Transfer them to a plate lined with paper towels and repeat until all the burritos are fried.

Tips

• Your peppers are sufficiently roasted when their skin is charred, black, and blistered. Don’t be afraid of it!
• Wash your hands thoroughly after handling hot peppers, and never touch your face.
• Be sure not to overstuff your burritos, or they won’t stay closed while you fry them.
• To ensure your burritos stay closed, place them seam-side down and hold them in place with tongs until they are fully set.

Storage

Refrigerate these beef and bean burritos for up to 4 days in an airtight container. For longer storage, wrap the burritos in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag. If you plan to freeze your burritos, make them without the poblano sauce.

To reheat the burritos, defrost them overnight in the refrigerator if frozen. Then, microwave individual burritos until heated through. You can also air fry them for a crispy exterior.

Pairing Suggestions

Serve these burritos with toppings like sour cream, fresh tomato salsa, cheese, diced avocado, cilantro, and more poblano sauce. They’re also delicious served with creamy cheesy spicy taco pasta or mile high nachos.

Beef and Bean Burritos

Great Grub, Delicious Treats

These deep fried beef and bean burritos are loaded with flavor from the seasoned ground beef and bean mixture, two types of cheese, and a homemade poblano sauce.

5 from 6 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dinner, Lunch

Cuisine Mexican

Servings 10 Fried Burritos

Calories 567 kcal

Ingredients

  

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Ground Beef Mixture

• 1 ½ pound lean ground beef
• 1 small onion, diced
• 1 jalapeno,, seeds removed, diced
• 2 teaspoons Slap Ya Mama seasoning
• 2 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon red pepper flakes
• 2 cups colby jack cheese
• 2 cup pepper jack cheese
• 10 flour tortillas, burrito size
• 1-2 cups vegetable oil, for frying
• 15 ounce refried beans

Poblano Cream Sauce

• 2 roasted poblanos, seeds removed, peeled
• 1 roasted jalapenos, seeds removed
• ½ cup onions, diced
• 8 ounce green enchilada sauce
• ½ cup heavy cream
• ¼ teaspoon red pepper flakes

Instructions

 

Ground Beef Mixture

• In a large frying pan, add ground beef, onions, jalapeno, and all the seasonings for the meat mixture.
• Cook over medium heat until meat is no longer pink and onions and peppers are tender.
• Drain any excess grease, if needed.

Poblano Cream Sauce

• Wash and dry the peppers.
• Using tongs, roast the poblano over a medium flame until the skin is charred and blistered.
• Place in a sealable baggie or place in a bowl and cover with plastic wrap.
• Let steam for 10 minutes, then remove the skin of both peppers.
• Cut the stems off of the peppers, remove seeds, and place into a vitamix or blender.
• Add diced onions, enchilada sauce, heavy cream, and red pepper flakes into the vitamix and blend until creamy.

Assembling the Burritos

• In a small pan, heat refried beans until hot.
• Heat each tortilla on a pan or over the open flame until heated.
• Place on a clean surface or a plate and add a layer of cheese.
• Next, add a couple spoonfuls of meat mixture and some refried beans.
• Add a tablespoon of poblano sauce over the meat mixture followed by more cheese.
• Roll the tortilla up by folding in the sides first then take the end closest to you and fold over the mixture.
• Tuck in the edges if needed, and roll into a burrito.
• Set aside until all the tortillas are filled.
• In a frying pan or skillet, heat oil over medium heat.
• Place two burritos into the hot oil and cook until golden on both sides.
• Remove with tongs and place on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining burritos.
• Serve with your favorite toppings like, sour cream, salsa, more cheese, diced avocado, cilantro, and more poblano sauce.

Notes

• Your peppers are sufficiently roasted when their skin is charred, black, and blistered. Don’t be afraid of it!
• Wash your hands thoroughly after handling hot peppers, and never touch your face.
• Be sure not to overstuff your burritos, or they won’t stay closed while you fry them.
• To ensure your burritos stay closed, place them seam-side down and hold them in place with tongs until they are fully set.

 

Nutritional values are approximate.

 

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition

Calories: 567kcalCarbohydrates: 27gProtein: 32gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 101mgSodium: 1012mgPotassium: 448mgFiber: 5gSugar: 6gVitamin A: 1387IUVitamin C: 24mgCalcium: 433mgIron: 4mg

Keyword Beef and Bean Burritos, Beef Burritos, Fried Beef and Bean Burritos, Fried Beef Burritos

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