Blended Mushroom Beef Burritos (Oven-Baked)
This Blended Mushroom Beef Burrito is an all-time favorite Mexican cuisine that is super tasty because it is highly seasoned with spices.
Equipment
Large roasting pan with lid
Blender or Food Processor
Colander
Large baking sheet (cookie sheet)
Cutting board and knife
Instant-read thermometer
Ingredients
1 ½ lb ground beef (minced beef) - lean ; 680g, or substitute any ground meat- 8 oz white button mushrooms - or cremini mushrooms ; 225g, roughly chopped
1 can black beans - 15 oz / 425g, drained and rinsed
1 medium yellow bell peppers (yellow capsicum) - chopped
5 stalks green onions (scallions or green shallots) - scallions, sliced- 1 packet Italian herb dressing mix - 3 oz / 85g, such as Good Seasons — or 2 tablespoons Italian seasoning blend if using dried herbs
½ - 1 cup water - 120-240ml, as needed for blending
2 packets taco seasoning - approximately 1 oz / 28g each — one hot, one mild
1 jar salsa - 8 oz / 225g, any heat level you prefer
10 large flour tortillas - 10-inch / 25cm burrito-size
½ cup sour cream - 120g, for serving (optional)
1 cup cheddar cheese - shredded ; 115g, or cheese of your choice (optional)
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Wash the mushrooms, green onions, and yellow pepper in a colander. Once clean, set them aside on a cutting board. Empty the colander, then open the can of black beans and pour them into the colander. Rinse the beans thoroughly under cold running water and drain well.8 oz white button mushrooms, 1 can black beans, 1 medium yellow bell peppers (yellow capsicum), 5 stalks green onions (scallions or green shallots)
- Chop up the mushrooms, green onions, and yellow pepper.8 oz white button mushrooms, 1 medium yellow bell peppers (yellow capsicum), 5 stalks green onions (scallions or green shallots)
- Add the drained beans, both taco seasoning packets, Italian herb dressing mix, chopped mushrooms, green onions, and yellow pepper to a blender. Add 1/2 cup of water and blend until smooth and frothy, adding more water as needed to keep the blades moving.8 oz white button mushrooms, 1 can black beans, 1 medium yellow bell peppers (yellow capsicum), 5 stalks green onions (scallions or green shallots), 1 packet Italian herb dressing mix, 1/2 - 1 cup water, 2 packets taco seasoning
- Pour the contents of the blender into a large roasting pan.
- Add the lean ground beef and mix the ingredients together thoroughly.1 1/2 lb ground beef (minced beef)
- Cover the roasting pan with its lid and place it in the oven at 350°F / 175°C (180°C fan-forced). Bake for 30 minutes.
- After 30 minutes, the meat will have really started to cook. Pull the pan out and give it a thorough mix.
- Increase the oven temperature to 400°F / 200°C (205°C fan-forced). Remove the lid and bake uncovered for 30 minutes. Remove the pan, spoon off any excess liquid from the surface, then return to the oven and bake for a further 20-30 minutes until the filling is thick and holds its shape on a spoon.
- Once the beef, bean, and mushroom mixture is cooked through and thick, remove the pan from the oven.
- Transfer the filling to a bowl, cover, and refrigerate for at least 1 hour until firm and cool.
- Place a tortilla on a clean work surface. Spoon about 1/2 cup of filling in a line down the centre, roughly 6 inches (15cm) long and 2.5 inches (6cm) wide.10 large flour tortillas
- Fold the left and right edges of the tortilla inward over the ends of the filling. Starting from the edge closest to you, roll the tortilla tightly away from you until fully sealed. Place seam-side down on a lined baking sheet. Repeat with remaining tortillas and filling.10 large flour tortillas
- Sprinkle shredded cheese over the assembled burritos. Bake at 350°F / 175°C (180°C fan-forced) for 20-25 minutes until the tortillas are golden and crisp and the cheese is melted.1 cup cheddar cheese
- Once baked, serve the burritos with additional fresh cheese, sour cream, or salsa as desired.1 jar salsa, 1/2 cup sour cream, 1 cup cheddar cheese
Notes
Storage: Refrigerate assembled burritos wrapped in foil for up to 3 days. Freeze individually wrapped burritos for up to 3 months — reheat from frozen at 350°F / 175°C for 25-30 minutes or microwave 3-4 minutes, flipping halfway.
Make-Ahead: The filling improves overnight in the fridge as the spices meld. Prepare through the chill step one day ahead, then assemble and bake the next day.
Substitutions: Ground turkey, chicken, or pork work as direct swaps. For turkey/chicken, ensure the filling reaches 165°F / 74°C; for pork, 160°F / 71°C.
Pro Tip: Spoon off excess liquid after each uncovered baking stage. A wet filling will tear your tortillas and make rolling impossible — the filling should hold its shape on a spoon before you start assembling.
Serving Suggestion: Serve with cilantro-lime rice, fresh pico de gallo, or guacamole for a full Tex-Mex spread.
Nutrition
Serving: 1servingCalories: 371kcalCarbohydrates: 33gProtein: 24gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 62mgSodium: 602mgPotassium: 516mgFiber: 6gSugar: 3gVitamin A: 289IUVitamin C: 24mgCalcium: 206mgIron: 4mg
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