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Home / How to Make a Bean Cheese and Rice Burrito

How to Make a Bean Cheese and Rice Burrito

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Classic bean and cheese burritos filled with flavorful and creamy refried beans, diced onions, and two types of shredded melty cheese! Ready in less than 30 minutes, these burritos are great for making ahead, meal prep, and even freezing for later.

A bean and cheese burrito with melted cheese and refried beans.

This post is sponsored by BUSH'S® Beans. All opinions expressed here are my own.

Bean and cheese burritos are an absolute classic! They always hit the spot and make a super easy lunch or dinner that's ready to eat in no time.

I grew up eating bean burritos on a weekly (sometimes daily) basis when I was in middle school. It was one of my favorite things to eat when I got home from school because it would keep me full and satisfied until it was time for dinner! My dad would have homemade refried beans ready to eat and all I'd have to do is heat up a tortilla, grab some shredded cheese, and roll it all up.

Now 20-some years later, I still love a good bean and cheese burrito, but I don't always have the time to make homemade refried beans like my dad used to make. Instead, I grab a can of BUSH'S® Traditional Refried Beans because they're the closest in flavor to my family's recipe!

For those times when you can't spend hours soaking, cooking, mashing, and frying pinto beans, BUSH'S® Beans has got your back.

Ingredients in bean and cheese burritos laid out on a table.

Ingredients you'll need

The beans – To get as much flavor as possible into the beans, you need 1 16 oz can of BUSH'S® Traditional Refried Beans. They're never dry, always perfectly mashed, and have that authentic refried Mexican flavor that we all know and love. You'll also need some salsa (I prefer using a mild chunky salsa), garlic powder, smoked paprika, salt and pepper for extra seasoning, and some diced onions for a little crunch.

The tortillas – You can make your own flour tortillas or you can use your favorite store-bought variety. Just make sure they're 10-inches in diameter, aka "burrito-sized."

The cheese – I used a mixture of 1/2 shredded cheddar and 1/2 Monterey jack. You can use only one kind if you prefer, but I love the flavor of both mixed together!

How to Make Bean and Cheese Burritos

First, make the bean mixture by combining the refried beans, diced onions, salsa, and dried seasonings. Mix everything up until everything is incorporated into the refried beans.

Give it a little taste and season with more salt if desired.

Refried beans in a bowl with salsa, onions, and seasonings.

Next, spread 1/4 cup of shredded cheese in the middle of the tortilla. Then spread 1/2 cup of the refried bean mixture on top of the cheese.

I like to put the cheese on first followed by the refried beans so that after I roll the burrito, the cheese ends up on top and the beans end up on the bottom.

A flour tortilla topped with shredded cheese and refried beans.

Now, it's time to roll. First, fold in the sides of the tortilla like a book. Then, while holding in the sides with some of your fingers, roll up the bottom half of the tortilla up and over the filling.

Finally, tuck in the folded half of the tortilla with one hand and roll the tortilla tightly around the filling. Place the burritos seam side down on a baking sheet lined with parchment paper for easy cleanup.

Step by step photos of how to roll a burrito.

Bake in the oven for 12 minutes, or until the burritos are fully heated through and the cheese has melted.

Once they're done, I like to let them sit for a few minutes to cool down before slicing them down the middle with a knife to see all the gooey delicious insides. Yum!!

A bean and cheese burrito cut in half with the filling coming out.

Helpful Tips and Variations

While this recipe are fairly easy to make, here are some helpful tips and variations that could also work:

  • Don't feel like turning on the stove? You can toast the burritos on the stovetop instead! Simply heat a large skillet over medium-high heat. Place the burritos seam side down in the skillet and cook on both sides until toasted and heated through.
  • Are you vegetarian? I recommend using BUSH'S® Fat Free Refried Beans which are made with vegetarian-friendly ingredients!
  • Topping and serving recommendations: I like serving these burritos on a bed of shredded lettuce alongside some guacamole and some hot sauce or extra salsa. You can also add a dollop of sour cream, or even serve with Mexican rice for a filling dinner.
A bean and cheese burrito cut in half and stacked on a plate with lettuce.

Storing, Freezing, and Reheating

To store, place the burritos in an airtight container or zip-top bag and refrigerate for up to one week.

To freeze, wrap each burrito individually with plastic wrap to help prevent freezer burn. Then place all the wrapped burritos into a large freezer-safe zip-top bag and freeze for up to 6 months.

To reheat, take the burritos out of the freezer the night before and let thaw in the fridge. Once thawed, either microwave them for 2 minutes on high or heat them in a 350°F oven for about 10 minutes. You can also reheat them from frozen in the oven but it will take a little longer, about 20-30 minutes.

Prep: 15 minutes

Cook: 12 minutes

Total : 27 minutes

Classic bean and cheese burritos filled with flavorful and creamy refried beans, diced onions, and two types of shredded melty cheese!

  • 1 (16-oz) can BUSH'S® Traditional Refried Beans
  • 1/2 cup chunky salsa
  • 1/4 medium onion, diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded monterey jack cheese
  • 4 (10-inch) flour tortillas (often referred to as "burrito-sized")

  • Heat oven to 375°F. Line a small baking sheet with parchment paper and set aside.

  • In a medium bowl, add refried beans, salsa, onions, smoked paprika, garlic powder, salt and black pepper. Stir until well combined. Taste and season with more salt if desired.

  • In another medium bowl, add shredded cheddar cheese and monterey jack cheese. Toss together to combine.

  • Spread 1/4 cup of the shredded cheese mixture onto the center of the tortilla. Then spread 1/2 cup of the bean mixture on top of the shredded cheese.

  • Fold the bottom edge of each tortilla up and over the filling. Then fold in the sides and finish by rolling the tortilla up from the bottom.

  • Transfer the burritos to the prepared baking sheet and bake for 12 minutes.

  • Serve with guacamole, sour cream, and your favorite hot sauce.

  • Tortillas – You can make your own flour tortillas, or you can use your favorite store-bought variety. Just make sure they're 10-inches in diameter, aka "burrito-sized."
  • Cheese – I used a mixture of 1/2 shredded cheddar and 1/2 Monterey jack. You can use only one kind if you prefer, but I love the flavor of both mixed together!
  • Don't feel like turning on the oven? You can toast the burritos on the stovetop instead! Simply heat a large skillet over medium-high heat. Place the burritos seam side down in the skillet and cook on both sides until toasted and heated through.

Serving: 1 burrito Calories: 403 kcal (20%) Carbohydrates: 50 g (17%) Protein: 18 g (36%) Fat: 14 g (22%) Saturated Fat: 7 g (35%) Cholesterol: 27 mg (9%) Sodium: 1508 mg (63%) Potassium: 231 mg (7%) Fiber: 7 g (28%) Sugar: 8 g (9%) Vitamin A: 623 IU (12%) Vitamin C: 1 mg (1%) Calcium: 326 mg (33%) Iron: 4 mg (22%)

Course: Main

Cuisine: Mexican

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How to Make a Bean Cheese and Rice Burrito

Source: https://www.isabeleats.com/bean-and-cheese-burritos/