Easy Homemade Burritos (Better Than Takeout)
Seasoned beef, rice, beans, cheese and salsa rolled into a warm flour tortilla and toasted until golden, plus five more fillings and a freezer plan.
- Makes 8
- 30 minutes
- Freezer friendly
- 6 fillings
Homemade burritos beat takeout on every count: a well-seasoned filling, the right amount of rice, a tight roll and a crisp, toasted outside. Learn one method and every burrito below comes together fast.
Quick answer
To make easy homemade burritos, brown 1½ lb ground beef with an onion and taco seasoning, warm 8 large flour tortillas, then layer refried beans, rice, beef, cheese and salsa on each. Fold in the sides, roll up tightly and toast seam side down in a skillet for 2 minutes per side.
Easy homemade burritos, toasted and cut in half to show the filling.
The Easy Burrito Formula
Every good burrito, from a ten-minute bean and cheese to a loaded breakfast burrito, follows the same four-part formula. Once it clicks, you can build a burrito from almost anything in the fridge.
A warm tortilla
Large, soft and warmed so it folds without cracking.
A seasoned filling
The flavor center: beef, chicken, beans, eggs or shrimp.
Something creamy
Cheese, sour cream, guacamole or a creamy sauce.
Something fresh
Salsa, lettuce, pickled onions, cilantro or lime.
Balance matters more than volume. Rice is there to soak up juices and stretch the filling, not to be the star; a scoop of about a quarter cup per burrito is plenty. Season the protein boldly, because the tortilla and rice will soften every flavor.
Tortilla Sizes and How Much Filling
| Tortilla | Best for | Filling per burrito |
|---|---|---|
| Tortilla8 inch | Best forSmall breakfast burritos, kids | Filling per burritoAbout ½ cup |
| Tortilla10 inch | Best forStandard homemade burritos | Filling per burritoAbout ¾ cup |
| Tortilla12 inch (burrito size) | Best forLoaded restaurant-style burritos | Filling per burritoAbout 1 to 1¼ cups |
| TortillaWhole wheat | Best forA nuttier flavor | Filling per burritoSame as flour; warm well, it tears more easily |
| TortillaLow-carb or spinach | Best forLighter wraps | Filling per burritoKeep the filling a little drier |
Flour tortillas are the right choice for rolled burritos; corn tortillas are too small and brittle to fold around a full filling. Buy the softest ones you can find, and keep the package sealed so they do not dry out at the edges.
Easy Homemade Burritos Recipe
The card makes 8 beef burritos. Tap 4, 12 or 16 and every amount updates.
Easy Homemade Beef Burritos
Seasoned ground beef, rice, refried beans, cheese and salsa in warm flour tortillas, rolled tight and toasted. Tap the batch size and every amount updates.
Makes
Ingredients
Easy homemade burritos- ¾ lb1½ lb2¼ lb3 lb lean ground beef
- ½11½2 small onion, finely diced
- 1½ tbsp3 tbsp4½ tbsp6 tbsp taco seasoning, homemade or store-bought
- ¼ cup½ cup¾ cup1 cup water or tomato sauce
- 1 cup2 cups3 cups4 cups cooked rice, warm
- ¾ cup1½ cups2¼ cups3 cups refried or mashed black beans
- 1 cup2 cups3 cups4 cups shredded cheddar or Mexican blend
- ½ cup1 cup1½ cups2 cups salsa
- ¼ cup½ cup¾ cup1 cup sour cream, optional
- 481216 large flour tortillas (10 to 12 inch)
- 1 tsp2 tsp1 tbsp4 tsp oil, for toasting
Warm tortillas fold; cold ones crack. Never skip the warming step.
Instructions
Brown the beef
Cook the beef and onion in a large skillet over medium-high heat, breaking up the meat, 7 to 8 minutes until browned and the onion is soft. Drain off excess fat.
Season it
Stir in the taco seasoning and water and simmer 3 to 4 minutes until thick and saucy, not wet.
Warm the beans
Heat the beans in a small pot or the microwave with a splash of water and stir until smooth and spreadable.
Warm the tortillas
Warm the stack in a dry skillet 15 seconds a side or wrapped in a damp towel in the microwave 30 to 45 seconds, so they fold without tearing.
Fill
Spread beans across the lower third of each tortilla, then add rice, beef, cheese, salsa and sour cream in a log, leaving 2 inches clear on each side.
Fold and roll
Fold the bottom edge up over the filling, fold in both sides, then roll away from you, tucking as you go, into a tight cylinder.
Toast
Heat the oil in a skillet over medium heat and toast the burritos seam side down 2 minutes, then turn and toast 2 minutes more until golden.
Set everything out in bowls and assemble like a burrito bar.
Gear for Burrito Night
A big skillet for the filling and the toasting, plus storage for meal prep.
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How to Wrap a Burrito So It Does Not Fall Apart
Filling low, sides in, then roll away from you.
Warm it
A warm tortilla stretches instead of splitting.
Fill low
Lay the filling in a log on the lower third.
Fold the bottom
Lift the bottom edge up and over, snugging it back.
Sides in
Fold both sides toward the center.
Roll tight
Roll away from you, tucking with each turn.
Seal with heat
Toast seam side down first.
If a tortilla tears, patch it with a smaller piece of warm tortilla before rolling, or wrap the burrito snugly in foil like a takeout burrito. Foil also keeps a burrito warm and tidy in a lunchbox.
Six Easy Burritos to Make at Home
The master recipe is the beef burrito. Here are five more, each with its own filling and finishing touch. Tap one:
Easy Chicken Burrito
Toss 3 cups shredded cooked chicken with 2 tbsp taco seasoning and ¼ cup salsa. Fill with rice, black beans, cheese and salsa. Rotisserie chicken makes it a 15-minute dinner.
One-Pan Beef Burrito
The master recipe. Stir 1 cup cooked rice and 1 cup black beans right into the seasoned beef so the filling is all in one pan, then roll with cheese.
10-Minute Bean and Cheese Burrito
Spread ⅓ cup warm refried beans on each tortilla, add a handful of cheese and a spoonful of salsa, roll and toast until the cheese melts.
Breakfast Burrito
Fill with soft scrambled eggs, crispy diced potatoes and cheddar, plus turkey sausage or beef bacon. Wrap in foil and freeze for grab-and-go mornings.
Quick Shrimp Burrito
Sauté 1 lb peeled shrimp with garlic, chili powder and lime, 3 to 4 minutes. Roll with rice, cabbage slaw and a garlic lime crema.
BBQ Chicken Burrito
Toss shredded chicken with barbecue sauce and roll with rice, corn, cheddar and a little slaw for a smoky-sweet burrito.
| Burrito | Time | Best for |
|---|---|---|
| BurritoEasy chicken | Time15 minutes with cooked chicken | Best forWeeknights and leftovers |
| BurritoOne-pan beef | Time30 minutes | Best forHearty family dinners |
| BurritoBean and cheese | Time10 minutes | Best forBeginners and budget meals |
| BurritoBreakfast | Time25 minutes | Best forMeal prep and busy mornings |
| BurritoQuick shrimp | Time15 minutes | Best forA light, fresh dinner |
| BurritoBBQ chicken | Time15 minutes | Best forA smoky-sweet twist |
Cheap, Simple Burritos on a Budget
Burritos are one of the most affordable dinners there is. The cheapest version is beans, rice and cheese, and it is genuinely delicious when the beans are well seasoned.
Cook beans from dry
A pot of pinto or black beans costs a fraction of canned.
Make rice in bulk
Cook 4 cups and freeze the extra flat in bags.
Season it yourself
Chili powder, cumin, garlic, onion, paprika and oregano.
Stretch the meat
Mix half beef with half beans or lentils.
Shred your own cheese
A block shreds more cheaply and melts better.
Use leftovers
Roast chicken, grilled vegetables and potatoes all work.
A simple, filling bean burrito needs only warm refried beans, a little rice, cheese and salsa. Toast it in a dry pan and it is ready in ten minutes.
Meal Prep and Freezer Burritos
Wrap each burrito individually and freeze flat.
| Step | How | Why |
|---|---|---|
| StepCool the filling | HowSpread it on a tray until room temperature | WhyHot filling steams and turns tortillas soggy |
| StepSkip wet toppings | HowLeave out lettuce, sour cream and fresh salsa | WhyThey do not freeze well |
| StepRoll tightly | HowUse the same fold as above | WhyTight rolls reheat evenly |
| StepWrap each one | HowPlastic wrap or foil, then a freezer bag | WhyPrevents freezer burn |
| StepLabel | HowWrite the filling and the date on the bag | WhyEasy to grab the right one |
| StepStore | HowRefrigerator 4 days; freezer 3 months | WhyPlan a week or a month ahead |
To reheat, unwrap, wrap in a damp paper towel and microwave 2 to 3 minutes, turning halfway, then toast 1 minute a side in a skillet. For a crowd, bake foil-wrapped burritos at 375°F for 30 to 35 minutes straight from frozen.
Common Burrito Mistakes
| Mistake | What happens | Fix |
|---|---|---|
| MistakeToo much rice | What happensBland, heavy burritos | FixAbout ¼ cup per burrito |
| MistakeUnseasoned filling | What happensFlat flavor | FixSeason the protein boldly and taste it |
| MistakeOverfilling | What happensThe tortilla splits | FixAbout 1 cup filling for a 12-inch tortilla |
| MistakeCold tortillas | What happensCracks and tears | FixWarm them first, every time |
| MistakeWet filling | What happensSoggy burritos | FixSimmer until thick and drain the meat |
| MistakeSkipping the toast | What happensA soft, pale outside | FixToast seam side down to seal |
What to Serve With Homemade Burritos
Chips and salsa
The easiest side of all.
Cilantro lime rice
Serve on the side or roll it inside.
Mexican street corn
Charred corn with lime, chili and cheese.
Guacamole
Mash avocado with lime, salt, onion and cilantro.
Cabbage slaw
Crunchy and bright with lime and a pinch of salt.
Black bean salad
Beans, corn, peppers and red onion.
For a burrito bowl night, skip the tortillas and serve the same fillings over rice with all the toppings. Everyone builds their own, and the leftovers become tomorrow’s burritos.
Homemade Burritos: FAQs
How do you make homemade burritos?
Brown seasoned beef, warm the beans and tortillas, layer beans, rice, beef, cheese and salsa down the lower third of each tortilla, fold in the sides, roll tightly and toast seam side down in a skillet.
What goes in a basic burrito?
A warm flour tortilla, a seasoned protein or beans, rice, cheese and salsa. Sour cream, guacamole, lettuce and pickled onions are popular extras.
What is the easiest burrito for beginners?
The bean and cheese burrito: warm refried beans, cheese and salsa in a tortilla, rolled and toasted. It takes 10 minutes and teaches the fold.
What size tortilla is best for burritos?
10 to 12-inch burrito-size flour tortillas. Smaller 8-inch tortillas are too small to fold closed around a full filling.
How do you keep a burrito from falling apart?
Warm the tortilla, keep the filling on the lower third, leave 2 inches clear at the sides, fold the sides in before rolling and toast it seam side down to seal.
How much filling goes in one burrito?
About 1 cup in total for a 10 to 12-inch tortilla. Overfilling is the main reason burritos split.
Should you toast a burrito?
Yes. Two minutes a side in a skillet seals the seam, crisps the outside and keeps the tortilla from turning gummy.
What is the cheapest way to make burritos?
Bean, rice and cheese burritos. Cook dried beans and rice from scratch in a big batch, make your own seasoning and buy tortillas and cheese in larger packs.
Can I make burritos ahead of time?
Yes. Cook and cool the fillings, roll the burritos, wrap them individually and refrigerate up to 4 days or freeze up to 3 months.
How do you freeze burritos?
Cool the fillings completely, roll the burritos without sour cream or lettuce, wrap each one in plastic wrap or foil and freeze in a bag.
How do you reheat a frozen burrito?
Unwrap, wrap in a damp paper towel and microwave 2 to 3 minutes, turning halfway, or bake in foil at 375°F for 30 to 35 minutes. Toast in a skillet to re-crisp.
Can I use chicken instead of beef?
Yes. Use 3 cups shredded cooked chicken tossed with the seasoning and a splash of water or salsa.
What rice is best in burritos?
Plain long-grain white rice, or cilantro lime rice for a restaurant-style flavor. Brown rice works but is a little drier.
How do you make burritos less soggy?
Drain the meat well, simmer the filling until thick, add wet toppings like salsa sparingly and toast the burrito after rolling.
Can I bake burritos instead?
Yes. Brush the rolled burritos with oil and bake seam side down at 400°F for 15 to 20 minutes until golden.
What do you serve with burritos?
Chips and salsa, guacamole, Mexican street corn, cilantro lime rice, a crunchy cabbage slaw or a simple black bean salad.
More Burrito and Taco Night Recipes
Fillings, sides and seasoning.
Warm tortilla, bold filling, tight roll, quick toast: that is the whole method.
Pin these homemade burritos so the recipe, six fillings and the freezer plan are ready for your next busy week.
