Beef and Bean Burritos
Hearty burritos stuffed with seasoned ground beef, refried beans, rice, cheese, and all the fixings.
Hearty burritos stuffed with seasoned ground beef, refried beans, rice, cheese, and all the fixings.
Per serving · Adjust servings below to scale ingredients
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Brown beef with taco seasoning.
Warm refried beans.
Warm tortillas. Layer rice, beans, beef, cheese, and toppings.
Fold sides in and roll tightly.
Optional: grill seam-side down for a crispy shell.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Beef and Bean Burritos delivers 30g of protein at 520 calories — that's 17 calories per gram of protein, making it a solid protein sources on this site. Protein accounts for roughly 23% of total calories in this dish. The 48g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 24g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption. At 6g of dietary fiber per serving, this recipe also supports gut health and helps sustain fullness between meals.
Beef and Bean Burritos is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 30g of protein and 520 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Beef and Bean Burritos also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 30g-protein meals ready throughout the week with zero daily effort.
The filling keeps in the fridge for up to 3 days. Warm it in a pan before assembling — cold filling turns tortillas soggy. Shredded cheese and toppings are best added fresh.
Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.
The pan must be hot before the protein goes in — add oil and wait until it shimmers. Pat the protein completely dry first (moisture prevents browning). Don't crowd the pan; cook in batches with space between each piece.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
