Bean and Cheese Burritos

Why You’ll Love This Recipe

• Ready in just 20 minutes with minimal ingredients.
• Great for feeding a crowd or stocking the freezer.
• Customizable with your favorite toppings and add-ins.
• Perfect for meatless meals without sacrificing flavor or heartiness.
• Works well for on-the-go eating or easy weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 oz refried beans
1/4 cup salsa
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
5 flour tortillas
1 1/4 cups shredded Mexican blend or cheddar cheese
Salsa
Guacamole
Sour cream or plain Greek yogurt
Hot sauce

Directions

1. In a small saucepan, combine refried beans, salsa, chili powder, cumin, smoked paprika, garlic powder, and salt. Warm over medium-low heat, stirring occasionally. Remove from heat.
2. Lay a tortilla on a flat surface. Spread about 1/3 cup of the warm bean mixture down the center and top with 1/4 cup cheese.
3. Fold the sides inward by 1–2 inches to prevent the filling from spilling out.
4. Fold the bottom edge up over the filling, then roll tightly until the burrito is seam side down.
5. Repeat with the remaining tortillas and filling.
6. Heat a large skillet over medium-high. Place burritos seam side down and cook for a few minutes per side until lightly crisp. Alternatively, wrap burritos in foil and bake at 375°F for 12–15 minutes until heated through and slightly crisp.

Servings and Timing

Servings: 5
Prep Time: About 10 minutes
Cook Time: About 10 minutes
Total Time: 20 minutes

Variations

• Add sautéed veggies like bell peppers, onions, or corn.
• Mix in cooked rice for a heartier burrito.
• Add jalapeños or hot sauce for extra heat.
• Swap refried beans with black beans mashed with a fork.
• Use whole wheat or low-carb tortillas if preferred.

Storage/Reheating

Store cooked burritos in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat for a crisp exterior or microwave for convenience.
To freeze, wrap burritos individually in foil or plastic wrap and freeze for up to 2 months. Reheat in a 350°F oven for 20–25 minutes or microwave until hot.

FAQs

Can I make these burritos ahead of time?

Yes, they hold up well and reheat easily, making them great for meal prep.

Can I freeze bean and cheese burritos?

Absolutely—freeze them tightly wrapped, then reheat in the oven or microwave.

What tortillas work best?

Medium or large flour tortillas fold easily and hold the filling well.

Can I use homemade refried beans?

Yes, homemade refried beans add even more flavor.

How do I keep the burritos from getting soggy?

Crisping them in a skillet or baking them helps maintain texture.

Can I add meat?

You can add cooked taco meat, shredded chicken, or ground beef if desired.

Are these burritos spicy?

They’re mild, but you can increase the heat by adding hot sauce or extra chili powder.

Can I use a different cheese?

Cheddar, Monterey Jack, pepper jack, or a Mexican blend all work well.

How do I prevent the burritos from unrolling?

Rolling tightly and placing them seam side down while crisping helps keep them secure.

Can I make these gluten-free?

Yes, use gluten-free tortillas and ensure your beans and seasonings are certified gluten-free.

Conclusion

Bean and Cheese Burritos are a simple, delicious, and versatile meal that comes together quickly and satisfies every time. Whether enjoyed fresh, reheated, or frozen for later, they’re a dependable go-to recipe for busy schedules and flavorful, comforting eating.

Bean and Cheese Burritos

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Quick, comforting bean and cheese burritos filled with seasoned refried beans and melty cheese—perfect for busy weeknights or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 5 burritos
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Ingredients

• 16 oz refried beans
• 1/4 cup salsa
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 5 flour tortillas
• 1 1/4 cups shredded Mexican blend or cheddar cheese
• Salsa (for serving)
• Guacamole (for serving)
• Sour cream or plain Greek yogurt (for serving)
• Hot sauce (optional)

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Instructions

1. In a small saucepan, combine refried beans, salsa, chili powder, cumin, smoked paprika, garlic powder, and salt. Warm over medium-low heat, stirring occasionally, then remove from heat.
2. Lay a tortilla on a flat surface. Spread about 1/3 cup of the warm bean mixture down the center and top with 1/4 cup cheese.
3. Fold the sides inward by 1–2 inches to keep the filling contained.
4. Fold the bottom edge up over the filling, then roll tightly until the burrito is seam side down.
5. Repeat with remaining tortillas and filling.
6. Heat a large skillet over medium-high. Place burritos seam side down and cook a few minutes per side until lightly crisp. Alternatively, wrap in foil and bake at 375°F for 12–15 minutes.

Notes

• Add sautéed veggies like bell peppers, onions, or corn for more texture.
• Mix in cooked rice to make the burritos heartier.
• Use jalapeños or extra chili powder for more heat.
• Swap refried beans for mashed black beans if preferred.
• Use whole wheat or low-carb tortillas as needed.

Nutrition

• Serving Size: 1 burrito
• Calories: 350
• Sugar: 2 g
• Sodium: 640 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 6 g
• Protein: 14 g
• Cholesterol: 30 mg