Beef and Bean Burrito Bake Beef and Bean Burrito Bake

Author: Canadian Living

High-fibre beans, meat and vegetables get all rolled up in a tortilla for a quick and nutritious lunch. Bake the dish as described then divide it into packages or bake the burritos individually wrapped in foil. A quick reheat in the microwave at school will make an irresistible lunch.

  • Portion size 4 servings
  • Credits : Canadian Living's Eat Right: Spring 2004


  • 1 teaspoon vegetable oil
  • 12 oz lean ground beef
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 sweet green pepper chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can pinto beans
  • 1 can red kidney bean
  • 1 cup salsa
  • 8 8-inch flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Cheddar cheese


In nonstick skillet, heat oil over medium-high heat; cook beef, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, garlic, green pepper, paprika, cumin, oregano and pepper; cook, stirring occasionally, until onion is tender, about 5 minutes.

Drain and rinse beans; mash half and stir into skillet along with remaining whole beans and salsa. Bring to boil; remove from heat.

Spoon about 3/4 cup (175 mL) of the beef mixture over bottom two-thirds of each tortilla; roll up. Place in lightly greased 13- x 9-inch (3 L) glass baking dish. Sprinkle with cheese. (Make-ahead: Cover and refrigerate for up to 24 hours; increase baking time by 10 minutes.) Cover with foil and bake in 400°F (200°C) oven until steaming, about 20 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1035 mg
  • Protein 34 g
  • Calories 618.0
  • Total fat 20 g
  • Cholesterol 55 mg
  • Saturated fat 7 g
  • Total carbohydrate 76 g


  • Iron 49.0
  • Folate 37.0
  • Calcium 20.0
  • Vitamin A 13.0
  • Vitamin C 60.0
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Beef and Bean Burrito Bake