Pregnant Burritos
Indulge in the ultimate comfort food with these hearty and flavorful Pregnant Burritos! This recipe combines seasoned ground beef, creamy refried beans, fluffy white rice, and gooey shredded cheddar cheese, all wrapped in soft flour tortillas and smothered with zesty enchilada sauce. Baked to perfection, these burritos are topped with melted cheese and garnished with vibrant cilantro, fresh green onions, and a dollop of tangy sour cream for a crowd-pleasing dish. Perfect for family dinners or meal prepping, these oven-baked burritos strike the ideal balance between convenience and bold Mexican-inspired flavors. Ready in just 45 minutes, this recipe is your go-to for a satisfying, flavor-packed meal that will have everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 packet Taco seasoning
- 1 can Refried beans
- 2 cups Cooked white rice
- 2 cups Shredded cheddar cheese
- 6 large Flour tortillas
- 1.5 cups Enchilada sauce
- 0.5 cup Sour cream
- 3 stalks Green onions
- 0.25 cup Cilantro
- 1 tablespoon Vegetable oil
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
Cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
Add the taco seasoning and 1/4 cup of water to the browned beef. Stir to combine and cook for another 2-3 minutes. Remove from heat.
Lay one tortilla flat and spread a thin layer of refried beans down the center.
Add a spoonful of cooked ground beef, a scoop of rice, and a sprinkle of shredded cheddar cheese on top of the beans.
Fold the sides of the tortilla in, then roll it up tightly to form a burrito. Repeat with the remaining tortillas and filling ingredients.
Preheat the oven to 375°F (190°C).
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
Place the rolled burritos seam-side down in the dish, snugly side by side.
Pour the remaining enchilada sauce evenly over the top of the burritos.
Sprinkle the remaining shredded cheese over the burritos.
Cover the dish with aluminum foil and bake for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
While the burritos are baking, chop the green onions and cilantro.
Remove the burritos from the oven and let cool for 5 minutes. Garnish with sour cream, green onions, and cilantro before serving.
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 11600 mg | 504% | |
| Total Carbohydrate | 319.4 g | 116% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 18.1 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2428 mg | 187% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 3007 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
