• Melinda O'Malley Keckler

Baked Burritos

Updated: Mar 8

Fresh lime juice is the secret ingredient in these stuffed burritos. The hearty flavor is big whether you choose the beef or vegetarian option. Either way, this is an entree that's made from scratch and absolutely delicious. Plus, there's an added bonus - it's easy to prep a day ahead. Just refrigerate overnight, pop in the oven and bake for 20 minutes. Slice limes, chop cilantro and dice a few green onions to sprinkle on top and you've got yourself a fresh, delicious meal ready to go.


These burritos taste as good as they look. Serve with limes and your favorite salsa on the side.

Beef Baked Burritos

By Melinda Keckler, CrinkledCookbook.com


Preheat oven to 375° and line a large baking sheet with parchment paper.


1.5 pounds ground sirloin

1, 26.5 oz can black beans, rinsed and drained

1 small can green chilis

1 cup fresh spinach, chopped

3 green onions, sliced thin

2-3 limes, cut into wedges

1 cup shredded Monterey Jack cheese

salt and pepper to taste

cilantro for garnish


Spicy Tomato Sauce

1, 14.5 oz can fire roasted diced tomatoes

1/4 cup water

lime juice (from 1 or 2 lime wedges)

1 tsp salt

pepper to taste


Spice Mix

1 tsp chili powder

2 tsp ground cumin

2 tsp ground oregano


5-6 large burrito sized flour tortillas


Filling for Beef Burritos: Heat about 3 tbsp olive oil in a large skillet on the stovetop. Add beef, half the green onions and about 1/2 the spice mix. Cook until meat is no longer pink. Season with salt and pepper and remove cooked beef from the pan. Place in a bowl and set aside. In the same skillet, add all of the Spicy Tomato Sauce ingredients, the remaining spice mix and cook over high heat until bubbling and most of the water has evaporated. Spoon about half the cooked tomato sauce into a small bowl and set aside.


Over low heat, return the cooked beef to the skillet with the tomato sauce and add the black beans, green chilis, spinach and about 1/2 cup of the Monterey Jack cheese. Stir until spinach begins to soften and the cheese has melted. Skip down to the directions for next steps.



Vegetarian Baked Burritos

By Melinda Keckler, CrinkledCookbook.com


Preheat oven to 375° and line a large baking sheet with parchment paper.


2 cups chopped mushrooms, any variety

1, 26.5 oz can black beans, rinsed and drained

1, 15 oz can great northern beans

1 small can green chilis

1 cup fresh spinach, chopped

3 green onions, sliced thin

2-3 limes, cut into wedges

1 cup shredded Monterey Jack cheese

salt and pepper to taste

cilantro for garnish


Spicy Tomato Sauce

1, 14.5 oz can fire roasted diced tomatoes

1/4 cup water

lime juice (from 1 or 2 lime wedges)

1 tsp salt

pepper to taste


Spice Mix

1 tsp chili powder

2 tsp ground cumin

2 tsp ground oregano


5-6 large burrito-sized flour tortillas


Filling for Vegetarian Burritos: Heat about 3 tbsp olive oil in a large skillet on the stovetop. Add chopped mushrooms, half the green onions and about 1/2 the spice mix. Cook until softened. Season with salt and pepper and remove from the pan. Place in a bowl and set aside. In the same skillet, add all of the Spicy Tomato Sauce ingredients, the remaining spice mix and cook over high heat until bubbling and most of the water has evaporated. Spoon about half the cooked tomato sauce into a small bowl and set aside.


Over low heat, return the cooked mushrooms to the skillet with the tomato sauce and add the black beans, great northern beans, green chilis, spinach and about 1/2 cup of the Monterey Jack cheese. Stir until spinach begins to soften and the cheese has melted. Skip down to the directions for next steps.

Directions for Baked Burritos


Soften tortillas in the microwave for a few seconds and one at a time, place flat on a large cutting board. Spoon about one cup of filling on each tortilla. Fold in the sides, then roll up the bottom edge to the top to seal and place the burritos seam-side down on the baking sheet. (If preparing in advance - place the wrapped burritos in the fridge at this point, but hold off on topping with the sauce and cheese until you are ready to bake.)


Spoon remaining tomato sauce on top of each burrito and sprinkle with remaining cheese. Bake for 20-25 minutes.


Serve with a few wedges of lime (be sure to squeeze plenty of juice on top of the cooked burritos) and top with green onion slices and chopped cilantro. Yumm-ee!



This recipe was adapted from an entree I enjoyed in a subscription meal delivery kit a year or so ago. What I love about this recipe is there is there are options for everyone in the family. My husband and son are big-time meat eaters, but my daughter leans toward vegetarian options so this recipe has the whole gang covered. The burritos are very filling and don't need much on the side to make 'em a meal. Give one of the options, or both a try and let me know what you think in the comments below.

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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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