Q1: What is the absolute best way to fold a burrito so that it doesn't fall apart?

The key is to use a large, warm, and pliable tortilla and to not overfill it . Lay your fillings in the center. First, fold in the two sides of the tortilla over the edges of the filling. Then, while holding the sides in, take the bottom of the tortilla and pull it up and snugly over the filling. Finally, continue to roll it up tightly . Pan-frying it with the seam-side down at the beginning is a great final trick to help seal it.

Q2: What is the secret to getting a crispy, golden-brown, "grilled" burrito at home?

The secret is the final pan-frying step! By cooking your folded burrito in a hot skillet with a little bit of oil, you are essentially "grilling" the outside of the tortilla. This is the key that creates that beautiful, golden-brown, and slightly crispy texture that you get at your favorite taqueria.

Q3: Can I make these burritos ahead of time to freeze?

Yes, this is an absolutely perfect freezer meal! Simply prepare and assemble the burritos completely, let them cool, and then wrap each one individually in plastic wrap and foil before you place them in a freezer bag. This makes them a fantastic, healthy, and budget-friendly "grab-and-go" lunch or dinner.

Q4: What is the best kind of cheese to use for burritos?

A good, flavorful melting cheese is key. A classic Colby-Monterey Jack blend , as the recipe suggests, is a fantastic choice because it is very mild and melts beautifully. A sharp cheddar or a spicy pepper jack would also be delicious choices.

Q5: Can I add fresh lettuce and tomato to these burritos?

You can, but it is best to add them after you have cooked and crisped the burrito. If you add fresh, cold ingredients like lettuce, tomato, or sour cream to the inside of the burrito before you pan-fry it, they will become warm and wilted.

The Easiest Cheesy Beef and Bean Burritos

A simple and classic recipe for ‘Tasty Burritos’ filled with seasoned ground beef and refried beans. The filling is made by cooking ground beef with a packet of taco seasoning and separately heating canned refried beans. This mixture, along with shredded Colby-Monterey Jack cheese, is rolled into large, warm flour tortillas. The finished burritos are then pan-fried in a skillet until they are golden brown on all sides, and served with sour cream and salsa.

Author: Grace

Ingredients

1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa, for serving

Instructions

In a large skillet, cook the ground beef over medium heat until it is no longer pink, breaking it into crumbles. Drain off the excess grease.
Stir in the taco seasoning according to the package directions. Remove the beef from the skillet and set it aside.
In a small saucepan, cook the refried beans over medium-low heat for 2-3 minutes, until heated through.
Spoon about 1/3 cup of the warm refried beans off-center on each tortilla. Top with about 1/4 cup of the seasoned beef mixture.
Sprinkle with cheese. Fold the sides and ends of the tortillas over the filling and roll them up tightly.
Wipe the skillet clean and heat the canola oil over medium-high heat.
Carefully place the rolled burritos in the hot skillet, seam-side down, and brown them on all sides.
Serve immediately with sour cream and salsa.

Notes

This is a quick and easy weeknight meal, using convenient ingredients like canned refried beans and a taco seasoning packet.
The final step of pan-frying the rolled burritos in a skillet gives them a delicious, slightly crispy exterior.
Warming the tortillas before filling makes them more pliable and easier to roll without tearing.

Find it online: https://www.eatswithsoul.com/beef-and-bean-burritos/