Mini burritos are one of those snacks people don’t realize they love until they try them. They’re small enough for parties, simple enough for beginners, and filling enough to serve as a full meal if you want that.
You get all the classic burrito flavors—seasoned beef, beans, cheese, salsa—wrapped up into a clean, two-bite size. They bake quickly, they’re easy to hold, and they disappear from the platter every single time.
This version stays close to the traditional flavors but trims everything down so the recipe works for appetizers, Super Bowl parties, game nights, or when you just want something fun without making giant burritos.
Why These Mini Burritos Work Well
People are searching for “mini burritos” because they want something fast, not fussy. Here’s why this recipe hits the mark:
- They bake in under 15 minutes
- The filling is simple and customizable
- Great for kids, parties, and potlucks
- Easy to double or freeze
- They hold their shape better than many versions online
Most importantly, they taste like full-size burritos but in a snackable form.
Mini Burritos: Like Regular Burritos, But Cuter
Equipment
- Micro oven
- Oven proof pan
Materials
- 1 lb Ground Beef
- 3 3 Large Tortillas
- Cheese
- 1 Taco Seasoning Packet
- Sour Cream
- Butter
- 1 Small Red Onion
- 1 Small Yellow Onion
- 3 Jalapenos
- 2 Lime
- 1 Bushel of Cilantro
- 1 Can Refried Beans
- 1 Jar of Salsa
- Avocado
Instructions
- Preheat your oven to 350 degrees.
- Chop your onions then add them to a skillet with your ground beef over medium heat.
- Cook until the meat is brown.
- Stir in the taco seasoning then turn off the heat and stir in the refried beans, salsa, and cheese adding as little or as much as you’d like.
- We recommend enough to lightly cover the top of the mix.
- Stack 3 flour tortillas on top of each other and cut them into quarters.
- Lay in some of your mix tuck in the ends, and roll towards the point of the triangle.
- Line your burritos up in a pan, baste with butter, then bake in the oven for 10-15 minutes at 350 degrees.
- If you’d like to add some guacamole to your burritos simply chop up your avocado, cilantro, and jalapenos to a bowl, juice in your limes, and mix it all together.
Video
Notes
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How to Fold Mini Burritos Without Tearing
Small burritos can be annoying because tortillas sometimes crack. A few easy fixes:
- Microwave tortillas for 10 seconds to soften
- Don’t overfill — use about 1 tablespoon of filling
- Keep the fold tight but not squeezed
- Always roll toward the point of the tortilla
If they tear, it’s usually because the tortilla is cold or too dry.
Mini Burrito Variations
Make these your own:
Chicken Mini Burritos
Swap beef for shredded chicken or rotisserie chicken.
Vegetarian Mini Burritos
Use sautéed peppers, onions, black beans, and rice.
Spicy Mini Burritos
Add jalapeños or adobo sauce.
Breakfast Mini Burritos
Scrambled eggs, cheese, sausage, and salsa.
Dipping Sauces & Toppings
These work extremely well:
- Salsa
- Guacamole
- Queso dip
- Chili-lime sour cream
- Pico de gallo
- Hot sauce
Make-Ahead, Storage & Reheating
People search for this, so include it:
How long do mini burritos last?
Up to 4 days in the refrigerator.
Can you freeze mini burritos?
Yes. Freeze after assembling (before baking).
They’ll keep for 2 months.
Best reheating method
- Bake at 350°F for 8–10 minutes, or
- Air fry at 375°F for 5–6 minutes
Avoid microwaving because it softens the tortilla.
What to Serve With Mini Burritos
- Mexican rice
- Corn dip
- Tortilla chips
- Bean dip
- Queso
- Fresh salad
This strengthens recipe completeness for SEO.
Frequently Asked Questions
Question: Can I use corn tortillas?
Answer: Not recommended—they tear easily for mini sizes.
Question: How do I keep mini burritos from falling apart?
Answer: Warm the tortillas and avoid overfilling.
Question: Can I make them gluten-free?
Answer: Yes—use small gluten-free flour tortillas.
Question: Are mini burritos good for meal prep?
Answer: Yes. They freeze exceptionally well.
Question: Can I air-fry them instead of baking?
Answer: Absolutely. 375°F for about 7 minutes.
Question: What cheese melts best for burritos?
Answer: Cheddar, Monterey Jack, or a Mexican blend.
