What are Chili Burritos?
Chili Burritos are an easy, protein-packed dish that the whole family will enjoy. These burritos combine beef, beans, cheese and seasonings for a quick-fix dinner that is easy to make in a large batch. They are not overly spicy making them a kid-friendly pick as well.
What are the ingredients in Chili Burritos?
One of the great things about these chili burritos is that you may already have many of the ingredients on hand. If not, here is the simple list of ingredients that you will need to have:
- Ground beef
- You can substitute a soy alternative such as morningstar crumbles if you would prefer to make the dish vegetarian
- Pinto beans with jalapenos
- If you cannot find these, you can add some jalapeno to the dish, or simply omit it and use regular pinto beans
- Refried beans
- Check to make sure they are vegetarian if that is important to you
- Tomato paste
- Taco seasoning
- Beef broth
- You can substitute water or vegetable broth if you are trying to keep the dish vegetarian
- Shredded cheddar
- Burrito sized flour tortillas
- Salt and pepper
How to make Chili Burritos?
Begin by heating a large skillet and browning the beef while cooking the onion. Add the pinto beans, refried beans, rotel, tomato paste and taco seasonings and mix well to combine. Add the broth and simmer until the mixture dries. Stir through the cheese until melted.
Lay out the tortillas on a flat surface. Add ¾ cup to 1 cup of the filling in a line down the middle of the tortilla. Fold in the sides and roll up tightly being sure to tuck the filling in as you roll. Place seam side down on a baking sheet and cook for 15-20 minutes until lightly browned and crisped.
Can Chili Burritos be made in advance?
Yes, here is what you will need to do:
- To freeze for later use, prepare the filling and roll the burritos. Line a baking sheet with parchment paper. Place the prepared burritos seam-side down on the prepared baking sheet. Flash freeze without cooking. Once frozen, wrap individually and tightly in foil and place the burritos in a large zip-top bag.
- When you are ready to cook, remove the foil. Wrap the burrito in a paper towel and put on a microwave safe plate and cook for 1 minute on each side. Then bake 15-20 minutes at 350 until lightly browned and beginning to crisp.
What to do with leftover Chili Burrito filling?
Depending on how full you make your burritos, you may find you have leftover filling. Here are some ideas of what to do with it:
- Keep on rolling! These burritos freeze very well, see the directions above, so if you have extra filling and tortillas, simply make extras for some easy lunches at a later time.
- Make a taco salad: Add some lettuce, tomato wedges, tortilla chips and sour cream or salsa for a simple taco salad.
- Make tex-mex chili dogs: Use the filling to stuff cheese-topped coneys for a simple, kid-friendly meal.
- Use as a topping for nachos. Melt some cheese over tortilla chips, add the extra chili filling and some hot sauce and scoop away.
- Top a baked potato.
What to serve with Chili Burritos?
As a lunch, these burritos can make an easy grab and go meal all on their own. If you are serving the chili burritos for dinner, or simply want a more filling meal, here are some ideas of what you might serve:
- Tortilla Soup, this easy soup pairs perfectly with the burritos for a nice healthy meal.
- Instant Pot Fajita Vegetables would be a great side dish for these burritos.
- Some Spanish or taco-style rice would be good.
- Keep it simple with some chips and salsa, guacamole or queso sauce.
- 1 lb ground beef
- 1 small onion diced
- 1, 14.5 oz can pinto beans with jalapenos rinsed and drained
- 8 oz refried beans
- 1 can rotel
- 6 oz tomato paste
- 1 envelope taco seasoning
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 8 burrito size flour tortillas
- Salt and pepper to taste
- Preheat the oven to 350.
- Heat a large skillet over medium high heat. Add the onion and the ground beef and cook, breaking up until the beef is no longer pink.
- Add the pinto beans, refried beans, can of rotel (undrained), tomato paste and taco seasoning to the pan. Stir well to combine.
- Lower the heat to medium. Add the beef broth and continue cooking until the liquid evaporates and the mixture dries. Stir through the cheddar cheese and add salt and pepper to taste. Remove from heat.
- Lay the tortillas out flat. Fill each tortilla with ¾-1 cup of the filling. Roll in the sides and roll tightly. Lay on a baking sheet seam side down. Mist lightly with olive oil spray. Bake for 15-20 minutes until the tops are lightly browned and crisped. Serve warm.