High Fiber Beef & Bean Burritos - Big Batch

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 335.7
  • Total Fat: 12.9 g
  • Cholesterol: 48.9 mg
  • Sodium: 1,504.5 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 16.8 g
  • Protein: 30.4 g

View full nutritional breakdown of High Fiber Beef & Bean Burritos - Big Batch calories by ingredient
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Delicious High Fiber Burritos - Quick and Easy Big Batch to freeze for grab and go lunches or family dinners. This recipe has 17grams of Dietary Fiber per serving! Delicious High Fiber Burritos - Quick and Easy Big Batch to freeze for grab and go lunches or family dinners. This recipe has 17grams of Dietary Fiber per serving!
Number of Servings: 18


    93% Lean Ground Beef - 2 Lbs.
    (You can substitute shredded chicken or ground turkey instead of beef)
    McCormicks Burrito Seasoning Mix - 3 pkg.
    Enchilada Sauce - 1 10oz. can
    Water - 1.5 cups
    Pinto Beans - 3 15oz. cans, drained
    Petite Diced Tomatoes - 1 14.5oz can, drained
    Garlic - Gilroy Farms Crushed, 3tsp.
    Sargento Reduced Fat 4 Cheese Mexican - 18oz.
    Tortillas- La Tortilla Factory Smart & Delicous Soft Wraps - 3 pkg (6 each)


Allow the tortillas to get to room temperature while cooking the filling ingredients.
Brown the beef and garlic in a Dutch Oven or large pot. Drain off the fat.
Add enchilada sauce, water, seasoning mix, beans and tomatoes, stir and bring to a boil.
Reduce heat and simmer for 10 to 15 minutes, stirring often, until liquids are absorbed.
Allow to cool.
Use 1/2 Cup of filling and 1/4 cup cheese for each burrito. Fold the ends in when rolling up the burrito. Wrap in plastic wrap or foil and place in freezer.
Makes 18 servings (burritos).

Number of Servings: 18

Recipe submitted by SparkPeople user JAZZORAMA.

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Member Ratings For This Recipe

  • This was my first time trying big batch cooking so I was really leary of how it would turn out, but I was not dissapointed! I'm looking forward to making it again but next time I think I will use smaller tortillas and make snack sized burritos instead - 12/10/12

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  • Awesome! Didnt have tortilla mentioned in recipe so i used mission 100% whole wheat meadum soft taco tortillas. Probably need a bigger size because i was able to make double the number - 36 to freeze. Would be great for a big casual dinner party too! - 11/16/12

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  • Made these as a grab and go food for my teenage boys to replace the HotPockets they usually eat. The recipe made 18 good sized burritoes, and it was easy to make. Froze them, and have reheated wrapped In a paper towel for 90 seconds. They come out firm enough to eat with your hands, not at all soggy - 10/21/12

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  • Sounds great and I'm going to try it with ground turkey. Question: how dow you keep the tortillas from getting sogie when you wrap them for use later? - 10/18/12

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