Bean Burritos

If you’re on the hunt for a quick, hearty meal that’s both nutritious and flavorful, look no further than our bean burritos recipe. Perfect for busy weeknights or a fun weekend gathering, burritos combine creamy refried beans, zesty salsa and melty shredded cheddar wrapped in a warm tortilla. Add in some wholesome long-grain rice for extra texture and heartiness, and you’ve got a dish that’s as satisfying as it is simple to make.

Whether you’re a seasoned cook or a kitchen novice, these vegetarian-friendly burritos will quickly become a go-to favorite, bringing a taste of the Southwest to your table.

Ingredients for Bean Burritos

• Beans: Creamy refried beans are best mixed with other Tex-Mex ingredients and baked inside a burrito. Double-check they’re not made with lard if you’re going for a vegetarian bean burrito.
• Salsa: Jarred salsa or fresh pico de gallo work equally well as a zesty binder. You need only 1 cup, but a little goes a long way flavor-wise.
• Rice: A cup of cooked long-grain rice bulks up this bean and cheese burrito recipe and makes the burritos more texturally interesting so you’re not just eating refried beans and salsa.
• Cheddar cheese: Everything is better with melted cheese. Shredded cheddar works great, or try a three-cheese blend if you want a deeper flavor profile.
• Tortillas: You need 12 flour tortillas to wrap up the filling.
• Toppings: Shredded lettuce, sliced olives, halved grape tomatoes, and sliced avocado or guacamole are all optional but delicious atop bean burritos.

Directions

Step 1: Make the filling

TASTE OF HOME

Start by preheating your oven to 375°F. Then, in a large bowl, combine the refried beans, salsa, rice and 1 cup cheddar cheese. Mix well until everything is combined.

Step 2: Build the burritos

TASTE OF HOME

Spoon about 1/3 cup mixture off-center onto each tortilla.

TASTE OF HOME

Then, fold the sides and ends over the filling. Roll up the burrito, and place each seam side down so the filling doesn’t spill out.

Step 3: Bake the burritos

TASTE OF HOME

Arrange the burritos in a greased 13×9-inch baking dish, then sprinkle the tops with the remaining cup of cheese. Cover and bake until heated through, for 20 to 25 minutes.

Step 4: Garnish and serve

Serve with shredded lettuce, olives, halved grape tomatoes and sliced avocado, or any other toppings you like.

TASTE OF HOME

Bean Burrito Variations

• Switch up the beans: Not a fan of refried? Try black beans.
• Add eggs: Turn these into breakfast burritos with the addition of scrambled eggs.
• Make them enchilada style: Right before baking, smother the burritos with jarred or homemade enchilada sauce, then top with cheese and bake for a saucy casserole.
• Include meat: If you want to up the protein count, add chopped chorizo, sauteed ground beef or pork, or cubed cooked chicken.

How to Store Bean Burritos

These tasty little handhelds are easy to meal-prep at the beginning of the week and then heat and eat. Store a bunch in sealed airtight containers or in individual containers for grab-and-go lunches.

Can you freeze bean burritos?

Yes! But we recommend doing so before you bake them. Wrap each individually, first in tin foil and then in storage wrap, to prevent freezer burn. Take out and defrost one at a time for quick breakfasts and snacks.

How long do bean burritos last?

Our bean and cheese burrito recipe lasts around four to five days in the fridge if stored properly, or up to three months in the freezer.

Bean Burrito Tips

TASTE OF HOME

Can I make these burritos gluten-free/low-carb?

Absolutely! Replace the flour tortillas with keto or gluten-free tortillas made with cassava or chickpea flour.

How do you make bean burritos better?

Add more seasonings. Try taco seasoning, cumin, cayenne or a dash of hot sauce. Fresh herbs like cilantro also make a big difference taste-wise.

What goes well with bean burritos?

We love a Mexican fiesta salad or creamy cheesy street corn alongside bean burritos. If you’re making them with eggs for breakfast burritos, you could also serve them with home fries, guacamole and fresh salsa verde.