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Bean and beef burritos are a favorite quick meal at my house. I always have a stash of them individually wrapped in the freezer. When time gets away from me, in a pinch I just grab a couple out of the freezer and build a meal around them.
While the hubby is partial to beef and bean, I substitute in shredded chicken breast to switch it up in alternate batches. Beans, beef and gooey cheese wrapped in a tortilla is a winner at my house.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Low carb flour tortillas of your choice.
- 96% lean ground beef has become hard to find in my area. Walmart and Aldi’s are the only stores that carry it. You can easily substitute in ground turkey or chicken or shredded chicken.
- Non-fat refried beans of your choice
- Package of reduce sodium taco seasoning
- Fat free shredded cheddar cheese. You can substitute in reduced fat cheese.
Sodium Alert: This recipe is high in sodium with the brand of ingredients used. For those who need to watch their sodium intake, the bulk of sodium is from the refried beans, tortilla and cheese. Amy’s has low sodium refried beans or you can make your own. La Banderita has some tortillas that are much lower in sodium. Check the ‘Low Sodium/No Salt’ product list under ‘Resources’ in the top menu bar for other alternatives.
Making the Burritos
- Crumble the ground beef into a skillet and cook it until done. Use a meat masher to break the meat up as it cooks.
- Drain off the liquid and then add the taco seasoning mix along with a cup of water. Return to the heat and simmer until the water has cooked off. Remove the skillet from the heat and set aside.
- Set up a burrito making station. Gather 11 or so sheets of aluminum foil into a pile, a bowl of refried beans, the taco seasoned beef and the cheddar cheese.
- Place a tortilla on a sheet of aluminum foil, spread the refried beans down the center of the tortilla and then add the taco seasoned beef.
- Top with the taco meat with shredded cheddar cheese, fold the tortilla around the filling and wrap in the foil.
- Lay the wrapped burritos on a cookie sheet and put them in the freezer. When they are frozen, transfer them to a freezer bag and store in freezer.
- To serve, unwrap a burrito, place it on a microwaveable plate and microwave at 80% power for 2 min. Check it and microwave an additional 20 to 30 sec until it is hot through out.
- Garnishings on the top are not included in the nutritional values or WW pt count.
WW – 2 pt
Note: Pts updated 12/11/24 to reflect new zero foods.
Servings: 11 burritos
Calories: 245kcal
Equipment
- skillet
- medium mixing bowl
- Wooden spoon
- meat masher
- cookie tray
Ingredients
Taco Seasoned Ground Beef
- 1 pkg 96% lean ground beef, 1 lb to 1 lb 4 oz depending on the brand
- 1 pkg reduced sodium taco seasoning, McCormick or your choice
Burritos
- 2 cans refried beans, Ole El Paso or your choice
- 1 pk non-fat shredded cheddar cheese, Kraft or your choice
- 11 - 12 low carb tortillas, Mission or your choice
Instructions
Taco Seasoned Beef
- Crumble the ground beef into a skillet. Since the beef is so lean, add about a ¼ c water to start the cooking process.
- Cook until the beef is cooked through. If you have a meat masher, use it throughout the cooking process to keep the beef crumbled.
- When the beef is cooked, drain off the excess liquid. Add the taco seasoning mix and ¾ c water and stir.
- Cook until the water has cooked off. Remove the skillet from the heat and set aside.
Preparing the Burritos
- Place the refried beans into a mixing bowl. Use a fork to mash them up and mix together. Set aside.
- Place the cheddar cheese on a plate and remove the tortillas from the package.
- Gather a pile of aluminum foil squares.
- Place a tortilla on a square of aluminum foil. Spread 1/3 c of refried beans down the center of the tortilla.
- Spread 2 oz. of the taco seasoned beef over the refried beans and then top with ½ oz shredded cheddar cheese.
- Fold the ends of the tortilla over each other and then wrap the burrito in the aluminum foil.
- Stack the burritos on a cookie tray and place in the freezer. When the burritos are frozen, transer them to a plastic freezer bad and store in the freezer upo to 6 months.
Serving the Burrito
- Unwrap a frozen burrito and place on a microwaveable plate. Microwave on 80% power for 2 min. If not hot through out then microwave for another 30 seconds on 80% power.
- Serve and enjoy.
Notes
Sodium is high in this recipe.
Some of the La Banderita tortilla have much lower sodium content.
Amy's Refried Beans have a significantly lower sodium content but they have fat in them so you will have to count points for them. You can make your own refried beans to further reduce sodium content.
There are some low sodium salsas available on-line.
There are some low sodium cheese available.
Passing on the salsa/sourcream/yogurt will eliminate some of the sodium.
Nutrition
Serving: 1burrito | Calories: 245kcal | Carbohydrates: 33g | Protein: 26g | Fat: 6g | Saturated Fat: 2.5g | Sodium: 1200mg | Fiber: 19g
Tried this recipe?Let us know how it was!
