Baked Burritos with Beef, Beans and Cheese

Baked Burritos with Beef, Beans and Cheese

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Served with guacamole and sour cream, this easy recipe for traditional, Mexican-style baked tortillas makes the perfect half-time snack.

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time30 minutes


  • 1 tbsp Oil
  • 500 g Beef strips
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
  • 350 ml Water
  • 400 g Tin red kidney beans, drained and rinsed
  • 8 Flour tortillas
  • 1 Carrot, grated
  • 1 cup Cheddar cheese, grated
  • 5 Jalapeno chillies, sliced for garnishing (optional)


  • Preheat oven to 180°C.
  • In a frying pan heat oil.
  • Fry beef until brown, add onion, tomato, KNORR Spaghetti Bologanise Dry Cook-in-Sauce sachet contents and water.
  • Simmer until thickens, then remove from the heat and stir in kidney beans.
  • Spoon mixture into the centre of the tortillas.
  • Top with carrots and cheese.
  • Fold the sides in and then roll the tortillas up.
  • Place on a greased baking tray keeping the seam underneath.
  • Brush with oil, sprinkle with cheese and jalapeno chillies.
  • Bake in a preheated oven for 20-30 minutes until cheese is melted and golden.
  • Serve with fresh guacamole and sour cream.