Beef and Bean Burrito Bake

  • 25MINS
  • 50MINS
  • Serves 4
  • 527KCAL

A twist on the traditional Mexican beef burrito, baked in the oven and topped with gooey melted cheese.

  • Bakes and Roasts pinchofnom.com
  • Batch Cook pinchofnom.com
  • Fakeaways pinchofnom.com
Easy Peasy Beef and Bean Burrito Bake pinchofnom.com
5

NutritionPer Serving

  • Calories527
  • Carbs22g
  • Protein58g
  • Fat20g
  • Saturates8.1g
  • Sugars13g

Beef and Burrito Bake - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

Our variation on the traditional Mexican beef burrito is filled with lean minced beef, kidney beans and red peppers, all in a spicy tomato and garlic sauce and covered in a gooey, cheesy topping.

We’ve used thin, spring onion omelettes instead of tortilla wraps for this recipe which not only helps to keep the calories lower, but means that our Beef and Bean Burrito Bake is suitable for gluten free diets as well! A cheesy topping made with 0% fat Greek yoghurt and low fat Cheddar cheese keeps this dish slimming friendly without compromising on flavour.

This Beef and Bean Burrito Bake has a nice, warming heat to it, but if you prefer your food spicier then you can in an extra, chopped fresh chilli to your beef mix – leave the seeds in for maximum heat! Similarly, if you’re really not a fan of spicy food then you could also leave the jalapeños off the top of your burritos. We think they add a really nice element to this dish, but it’d still be delicious without them! 

What diets is this Beef and Bean Burrito Bake suitable for?

This Beef and Bean Burrito Bake is suitable for gluten free diets.

It can also be made suitable for vegetarian diets as long as you swap the following ingredients out for vegetarian alternatives:

  • 5% beef mince

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Beef and Bean Burrito Bake recipe?

  • You need to count 11 Points per portion of this Beef and Bean Burrito Bake if you’re on WW Green.
  • You need to count 5 Points per portion of this Beef and Bean Burrito Bake if you’re on WW Blue.
  • You need to count 5 Points per portion of this Beef and Bean Burrito Bake if you’re on WW Purple.

Do you need any special ingredients to make this Beef and Bean Burrito Bake?

You should be able to find jalapeños in brine or water in your local supermarket. If not, you can use freshly sliced jalapeños instead!

How many calories are in this Beef and Bean Burrito Bake?

There are 527 calories per portion in this Beef and Bean Burrito Bake which means it falls into our Special Occasion category.

You could easily cut the portion size in half and serve it with an accompaniment to cut the amount of calories down!

This Beef and Bean Burrito Bake is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

In a bowl beat 6 eggs with a fork, then add the spring onions.

Step 1 pinchofnom.com

Step 2

Spray a frying pan with low calorie cooking spray and place on a medium heat.

Step 3

Pour 1/4 of the egg mix into the pan and swirl to coat the bottom of the pan, cook for about 1 minute until the egg has set, then carefully flip over and cook for a further 1 minute.

Step 3 pinchofnom.com

Step 4

Place the cooked omelette onto some greaseproof paper and then repeat until you have 4 omelettes in total. Place a sheet of greaseproof paper between each omelette to stop them from sticking together. Save until later.

Step 4 pinchofnom.com

Step 5

Preheat the oven to 200°C.

Step 6

Spray a frying pan with low calorie cooking spray and place on a medium heat.

Step 7

Cook the onions, garlic and peppers for 2 minutes until soft, then add the beef mince and cook for a further 3 minutes until the mince has browned.

Step 7 pinchofnom.com

Step 8

Add the tomato puree, tinned tomatoes and kidney beans to the pan.

Step 8 pinchofnom.com

Step 9

Then add the oregano, chilli flakes, black pepper, cumin, balsamic vinegar and continue cooking for 10 minutes. 

Step 9 pinchofnom.com

Step 10

In a bowl beat the remaining 1 egg with a fork and add the Greek yoghurt and 60g of the Cheddar cheese. Put to one side.

Step 10 pinchofnom.com

Step 11

When the mince has cooked add 1/4 of the mix into the middle of one of the omelettes leaving a 1cm gap around the sides.

Step 11 pinchofnom.com

Step 12

Fold in the sides of the omelette, then fold the bottom over the top to encase all of the filling. Repeat this until you have four egg burritos.

Step 12 pinchofnom.com Step 12 pinchofnom.com

Step 13

Place the burritos into an ovenproof dish then top with the yoghurt and cheese mix.

Step 13 pinchofnom.com

Step 14

Place 4 or 5 of the drained jalapeños onto each burrito and sprinkle with the remainder of the Cheddar cheese.

Step 14 pinchofnom.com

Step 15

Bake in the oven for 20 – 25 minutes until piping hot and golden brown on top.

Step 15 pinchofnom.com

Beef and Burrito Bake - Pinch of Nom Slimming Recipes

What could I serve with this Beef and Bean Burrito Bake?

This Beef and Bean Burrito Bake really is a meal in itself, but if you wanted to serve it with an accompaniment then a mixed salad or any of the following would work really well:

Homemade Oven Chips pinchofnom.com
Easy Peasy
  • 35MINS
  • 96KCal
Savoury Rice pinchofnom.com
Easy Peasy
  • 35MINS
  • 379KCal
Mexican Potatoes pinchofnom.com
Easy Peasy
  • 25MINS
  • 115KCal
Mexican Slaw pinchofnom.com
Easy Peasy
  • 10MINS
  • 85KCal

How do you know when this Beef and Bean Burrito Bake is cooked?

The filling needs to be cooked until the veg is tender and the mince is cooked through, which should take around 15 minutes.

To  finish your bake, pop in the oven until it’s piping hot and the cheese on top has melted and turned golden brown. This should be about 20 – 25 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Beef and Bean Burrito Bake in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of this Beef and Bean Burrito Bake in the fridge for around 2 – 3 days.

Can I freeze this Beef and Bean Burrito Bake?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Beef and Bean Burrito Bake?

From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 3 – 5 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 4 – 7 minutes or until piping hot.

ORDER Our NEW Quick & Easy Planner NOW

Beef and Bean Burrito Bake

A twist on the traditional Mexican beef burrito, baked in the oven and topped with gooey melted cheese.
  • Prep Time
    25 MINS
  • Cook Time
    50 MINS
  • KCals 527
  • Carbs 22G
  • WW Points:
  • 11 Green
  • 5 Blue
  • 5 Purple

Ingredients

  • 500 g 5% fat lean beef mince
  • 7 eggs
  • 1 onion peeled and diced
  • 1 red pepper deseeded and diced
  • 2 cloves of garlic peeled and crushed
  • 2 spring onions trimmed and chopped
  • 400g tin of chopped tomatoes
  • 1 tin of red kidney beans drained
  • 200 g fat free Greek yoghurt
  • 80 g reduced fat Cheddar cheese grated
  • 60 g jalapeños in brine/water drained
  • 1 tsp dried oregano
  • 1/2 tsp dried chilli flakes
  • 1 tsp cumin
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • 1/2 tsp black pepper
  • low calorie cooking spray
  • salt and pepper to taste

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. In a bowl beat 6 eggs with a fork, then add the spring onions.
  2. Spray a frying pan with low calorie cooking spray and place on a medium heat.
  3. Pour 1/4 of the egg mix into the pan and swirl to coat the bottom of the pan, cook for about 1 minute until the egg has set, then carefully flip over and cook for a further 1 minute.
  4. Place the cooked omelette onto some greaseproof paper and then repeat until you have 4 omelettes in total. Place a sheet of greaseproof paper between each omelette to stop them from sticking together. Save until later.
  5. Pre-heat the oven to 200°C.
  6. Spray a frying pan with low calorie cooking spray and place on a medium heat.
  7. Cook the onions, garlic and peppers for 2 minutes until soft, then add the beef mince and cook for a further 3 minutes until the mince has browned.
  8. Add the tomato puree, tinned tomatoes and kidney beans to the pan.
  9. Then add the oregano, chilli flakes, black pepper, cumin, balsamic vinegar and continue cooking for 10 minutes.
  10. In a bowl beat the remaining 1 egg with a fork and add the Greek yoghurt and 60g of the Cheddar cheese. Put to one side.
  11. When the mince has cooked add 1/4 of the mix into the middle of one of the omelettes leaving a 1cm gap around the sides.
  12. Fold in the sides of the omelette, then fold the bottom over the top to encase all of the filling. Repeat this until you have four egg burritos.
  13. Place the burritos into an ovenproof dish then top with the yoghurt and cheese mix.
  14. Place 4 or 5 of the drained jalapeños onto each burrito and sprinkle with the remainder of the Cheddar cheese.
  15. Bake in the oven for 20 - 25 minutes until piping hot and golden brown on top.

Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Recipe notes

Add 1 chopped red chilli into your mince mix if you prefer your food spicy!

Love this Beef and Bean Burrito Bake? Tag us!

ORDER Our NEW Quick & Easy Planner NOW

If you like these…try these

Mexican Meatball Pizza pinchofnom.com
Easy Peasy
  • 1HR 15
  • 670KCal
Mexican Chilli Beef pinchofnom.com
Simple
  • 7HR 10
  • 340KCal
Tex Mex Chicken pinchofnom.com
Easy Peasy
  • 40MINS
  • 326KCal

4 comments

See what others have to say

CharlieTuesday 6th April 2021

This was absolutely delicious! I did add some turmeric, some more chilli’s and a touch of brown sugar to take away the acidity. My omelette wraps were not big enough to wrap the mince securely so I layered it up in a oven proof dish like a lasagna. Bottom a layer of mince, then 2 omelettes more mince, 2 more omelettes then the greek yogurt/cheese mix with jalapenos. Served with a side salad! Will be making this again!

Reply

    HollyTuesday 6th April 2021

    Hey Charlie, thanks for your great tip about altering this burrito bake into a lasagne! We are so glad to hear you enjoyed the recipe!

    Reply

Olivia mullenFriday 29th January 2021

Hello just wondering if you would be able to use store bought wraps instead of making the wraps for the burritos out of eggs ?

Reply

    LisaFriday 29th January 2021

    Hi Olivia
    Yes, you could. It will change the nutritional values though, if they are important to you.

    Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch