Ingredients for Bean Burritos
Beans: Baked in a burrito, creamy refried beans taste best when combined with other Tex-Mex ingredients. 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. Even though you only need one cup, it adds a lot of flavor. 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 is excellent, and if you want a more complex flavor, try a blend of three different cheeses. Tortillas: To wrap the filling, 12 flour tortillas are required. Toppings: Bean burritos can be served with shredded lettuce, sliced olives, halved grape tomatoes, sliced avocado, or guacamole—all of which are optional but delicious.
Step 1: Make the filling
A gray bowl filled with a mixture of ground meat and vegetables, featuring a light red-orange hue with visible green herbs. The bowl is set on a white, textured surface of wood. 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
On a tortilla, a person spreads a spoonful of sauce. To the left, a wooden plate is stacked with several tortillas. The scene is set on a surface made of light-colored wood. Spoon about 1/3 cup mixture off-center onto each tortilla.
Hands folding a tortilla with filling on a wooden cutting board. A stack of plain tortillas sits on a wooden plate nearby.
Then, fold the sides and ends over the filling. The burrito should be rolled up and placed seam-side down to prevent the filling from spilling out.
Step 3: Bake the burritos
A hand is sprinkling shredded cheddar cheese over six burritos in a green baking dish. The background is a white wooden surface, and there is a small bowl with more cheese in the lower corner.
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
Shredded lettuce, olives, halved grape tomatoes, avocado slices, or any other toppings you like can be added to this dish. Enchiladas are placed in a white baking dish and topped with avocado slices, black olive slices, cherry tomato halves, and melted cheese. A spatula is resting on the edge. A small bowl of cherry tomatoes is nearby.
Ideas for Bean Burritos 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
Two burritos topped with melted cheese, sliced black olives, and cherry tomatoes on a green plate. Avocado slices and lettuce are added to the burritos, and one can be opened to find beans and rice inside. A fork and knife rest nearby.
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.