Mini Burritos
Mini Burritos are filled with seasoned meat, beans, and cheese. Serve these as an appetizer and let your guests top their own.
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MINI BURRITOS
How can something so simple be so good? There was a little protesting from my kids when I announced we were having Mini Burritos instead of tacos for Taco Tuesday this week.
But after one bite they were hooked and ate a whopping 22 mini burritos.
There are so many things I love about these:
1) They’re mini. The cuteness factor is there.
2) They freeze well.
3) They can be made ahead of time so you aren’t prepping in the kitchen instead of hanging out with your peeps.
Start off with some seasoned taco meat and stir in some refried beans, salsa, and shredded cheese. 
I tried several versions of mini burritos and I know some people use an eggroll wrapper for the tortilla part of it but I wanted to stay true to the burrito by using a regular tortilla.
A pizza slicer quickly cuts each tortilla into 4 wedges.
I’ve found that placing your meat mixture at the wide end of the tortilla and rolling towards the small end works best.
If you do it right you have a cute little burrito butt when you’re finished. Place them in a baking dish and bake them until warm.
You could pour some salsa and cheese on top and bake if you want but I wanted them dry so people could grab them easily.
And here’s a bunch of cute burrito butts.
I like my Mini Burritos topped with a little more salsa, cheese, guacamole, and sour cream – which is an absolute must when it comes to any burrito in my opinion.
OTHER MEXICAN RECIPES:
- Individual Seven Layer Dips
- Mini Chicken Chimichangas
- Easy Beef Burrito Skillet
- Green Chile Smothered Burritos
- Pico de Gallo
- Baked Chicken Chimichangas
Mini Burritos
Ingredients
- 1 lb ground beef
- 1 (1 oz) packet taco seasoning mix
- 3 tablespoons water
- 1 (15 oz) can refried beans
- 1/2 cup salsa
- 1 1/2 cups shredded cheddar cheese
- 8 large burritos sized tortillas (8 inch)
- butter for basting
- Toppings: sour cream, guacamole, salsa
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, brown the beef until beef is no longer pink. Drain.
- Add the taco seasoning and 3 tablespoons of water. Stir and cook for a couple of minutes. Remove from heat and stir in the refried beans, salsa, and cheese. Feel free to add more salsa if you like it spicier.
- Quarter each flour tortilla using a knife or pizza slicer making 4 wedges from each tortilla. Spoon about 2 tablespoons of meat mixture onto the wide part of each tortilla. Fold the sides in and roll up towards the small end creating a mini burrito. Place burritos on a cookie sheet. If preparing ahead of time cover and refrigerate until serving.
- Brush burritos with melted butter if desired. Bake for 10-15 minutes or until burritos are warm. You can also just warm them in the microwave.
- Add your favorite toppings such as sour cream, guacamole, and salsa.
Hey Christy – thanks for such a great idea! Thinking of making these for snacks on Christmas Eve but want to do so ahead of time. Your printed instructions say to place on a cookie sheet and bake that way, but the pictures show you placing them in a casserole dish. Will they ‘crisp’ up nicely if I butter baste in the pan and just put it in the oven to warm as instructed? Would appreciate the guidance! Thanks!
Sorry not sure what picture you are referring to but I believe it’s a cookie sheet but any baking dish will do.
Just got done making these and here is a couple of tips I have to make the rolling easier. I trimmed the 8in tortilla it 6in and put a heaping TB spoon on one side and rolled like an egg roll. I also heated them to make the tortilla more pliable. Don’t use a inch street taco shell, too thick. The ingredients as listed made 34 burritos.Â
I made this almost exactly as written except I substituted marinated, shredded chicken breast for the ground beef. It came out deliscious! We had a little bit left over and warmed them up in the toaster oven the second day. So, so good. Everyone loved them. Thank you for posting.
Ooh I bet chicken is great!
Could I use egg role wrappers instead, had gastric bypass surgery, can’t have tortillas.
Yes, that would be great!
What a great idea! Totally doing this at my next party!! Could you advise at what temp to bake them at and for how long after they’ve been froze?
It’s hard to say. I would do 350 for about 15-20 minutes.
Did you drain the ground beef after browning? Or does the taco seasoning absorb it?
Yes, you should. I always use lean mean so there’s really nothing to drain.
Have you tried making them the night before and warming them in a crock pot the next day?
Not in a crockpot – I’m afraid the tortilla would get soggy but I could be totally wrong. I would warm them in the oven.
Probably a really dumb question but with all these great ideas for littles lunch boxes, what do people do about heating them up at school or eat them cold??
I wouldn’t want to eat these cold. Definitely want them heated up. Some schools have microwaves.
Hi Christy, love this idea, thank you for sharing! Amazing that something so simple as cutting the tortillas and making these burritos “mini” is something I never, ever would have thought of!! Definitely doing this as an appetizer for my next party, especially love that they can be made ahead, that is always the greatest thing when preparing for a crowd!! Thanks again, and keep these great ideas coming! 🙂
You’re so welcome! Honestly, I really love these!
Big hit with my husband and son!
Glad to hear that!
Hoi,
I haven’t made them yet, and I probably never will because despite the instructions and pictures I still can’t figure out how you “rolled” them up. To me it seems that somewhere along the way you must have folded them too, or am I in desperate need of spectacles? Please enlighten me
Shoot. I have failed you. Sorry. Place the mixture on the wide end of the triangle tortilla. Fold the sides in and roll from the bottom up. Hope that helps.
Could you deep fry these?
Can’t wait to make these for my friends and family!
I think you could deep fry them but I’ve never tried it.
How many days can you premake them? What’s the procedure for freezing them?
I think you could make them a couple of days in advance. You could make them and then freeze them. Thaw them in the fridge and bake them.
I am puertorican and wanted to make the filling with shredded chicken, sofrito and tomato sauce, baking them is the perfect final touch, my daughter and husband loved it!!! I will make it for a party tomorrow, thank you!!! this is a great idea!!!
I can’t wait to make these! Tasty AND fun! 🙂
Those are so cute!!
do you think these would freeze well, unbaked? They look great.
Yes! They definitely will. That’s the way I would do it.
Those lil burrito butts are the cutest! Such a unique, fun app for parties – PINNED!
I loved them more than probably a normal person should.
Yum! These are a great appetizer and I imagine would be awesome in the winter for football parties….
Oh these are soooo cute! I loved the burrito butts, hehe!
This is such an awesome idea for parties! I love it! Creative and fun.
x
Jess
mossandmink.com
What great appetizers. Oh just to have with a regular Mexican meal as a kind of unique side dish.
Actually they are just ‘cute’.
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea.]
New web design too—-whoopee. Adding some new features along the way.
Ooh! Yay for you! I love your comments Carol!
Oh.my.gosh. Adorable! what a fun idea!
how fun would these be in a lunch box!
These look so good! Great idea!
Yum – thank you and have a great weekend!
Hey girl- I just love burritos!! Growing up we ate alot of them! The mini ones are so cute!
Such a great dinner idea!!
Genius! the cuteness factor makes these ideal for appetizers as well.
Love this! What a fantastic idea
These mini burritos are a genius idea for little kiddos! They are always so picky when it comes to eating, and these burritos look very appealing 🙂