Bean Burrito Recipe
Bean burritos are the dinner I reach for when the day has been long and everyone is hungry right now. In our house we call them burros, and they show up on the table at least twice a month.
This is the version I keep coming back to, because the filling turns out silky and smooth instead of thick and pasty.
The trick is simple. The refried beans get cooked with a little milk and shortening, which loosens them up and gives them a rich, creamy texture. Then a teaspoon of taco seasoning steps in and does the rest of the work, bringing that warm, savory flavor everyone recognizes.
Total time is about 30 minutes, with 20 minutes of prep and 10 minutes of cooking. One batch makes 12 burritos, which means dinner tonight plus a few extra for the freezer.
If you are feeding a crowd, or you just like having a backup meal ready for a chaotic week, this is a very good recipe to know by heart.
Nothing here is complicated. There is no long simmer, no special equipment, and no tricky technique. Just a saucepan, a spoon, and a stack of warm tortillas.
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Why we think you’ll love it:
Trust us, this is one of our favorites for busy nights. The ingredient list is short, and most of it is probably in your pantry right now.
- It comes together in under 30 minutes from start to finish.
- You can make the refried beans, the taco seasoning, and even the flour tortillas from scratch if that is your kind of project, or grab store bought versions when time is tight.
- It works as a quick weeknight dinner, a packed lunch, or a warm snack after practice.
- It makes 12 burritos, so there is usually enough for seconds and for the freezer.
Anyone can master this one. The filling is forgiving, the rolling gets easier with each burrito, and the whole thing is very hard to mess up. If you are cooking with kids, hand them the cheese and let them sprinkle.
It is also a great recipe for using up what you already have. A little leftover shredded beef, pork, or chicken can go right into the pan, and any fresh toppings in the fridge become a build your own bar at the table.
Bean Burrito Recipe Ingredients
Set everything out before you start, because the cooking moves quickly once the pan is warm. The filling and the assembly are two separate groups, and it helps to keep them that way.
For the refried beans
- One 30 ounce can of refried beans, store bought or homemade
- ¼ cup Crisco shortening
- ⅓ cup milk
- 1 cup shredded cheddar cheese, or a Mexican blend, Monterey jack, or a vegan shred
- 1 teaspoon taco seasoning
To assemble
- 12 uncooked soft taco size flour tortillas
- 1½ cups shredded cheddar cheese
Optional extras
If you want to bulk up the filling, shredded beef, pork, or chicken all work nicely. Leftover carne asada, sweet pork, or carnitas are excellent in a burrito. For toppings, think shredded lettuce, diced onion, fresh cilantro, diced chilies, green bell pepper, diced tomatoes, avocado, sour cream, guacamole, pico de gallo, or salsa.
As for the tortillas, soft taco size is the right call. They are big enough to hold ⅓ cup of filling without tearing, and small enough that the finished burrito fits comfortably in your hand.
A quick word on the cheese. The cheddar melts straight into the hot beans, so grating a block yourself gives you the smoothest result. Bagged shredded cheese often has a light coating that keeps it from melting as evenly.
Each burrito comes in around 275 calories, with 24 grams of carbohydrate, 11 grams of protein, and 14 grams of fat. That is a calculated per serving estimate from the source, so treat it as a rough guide rather than a strict number.
How to Make Bean Burritos
This is a stovetop recipe, and it is ready in three easy steps.
- Warm the filling. Add the beans, the shortening, and the milk to a medium saucepan. Heat over medium heat, stirring frequently, until the mixture is smooth. Stir in the cheddar cheese and the taco seasoning. Taste it and add a little salt and pepper if you like.
- Warm the tortillas. Cook the flour tortillas according to the package directions. Keep them warm in a towel until you are ready to use them, because a warm tortilla rolls without cracking.
- Assemble the burritos. Add ⅓ cup of the bean mixture to the center of a tortilla, then sprinkle with 2 tablespoons of cheddar cheese. Fold the edges of the tortilla toward the center, then roll up, tucking in all of the filling.
Serve them seam side down so they hold their shape, and set out the toppings so everyone can build their own plate. If you are making a big batch, keep the finished burritos under a clean towel while you roll the rest. They stay warm and soft that way, and nobody ends up with a cold burrito at the table.
Kristyn’s Recipe Tips
Keep these in mind and your burritos will turn out great every time.
- Stir the beans often. They thicken as they heat, and steady stirring keeps them from sticking to the bottom of the pan.
- Keep the tortillas warm. A warm tortilla rolls smoothly and will not crack along the fold.
- Do not overfill. A little less filling gives you a tighter roll and a much cleaner plate.
- Serve with salsa, sour cream, or guacamole. Something cool on top balances the warm, seasoned beans.
These burritos freeze beautifully, which is why I usually make a double batch. Wrap each one in plastic wrap, then in foil, and freeze for up to 6 months. In the refrigerator, wrapped burritos keep for 4 to 5 days.
To reheat from frozen in the oven, take off the plastic, rewrap in foil only, and bake at 400°F for about 40 minutes. Then remove the foil and bake another 8 to 12 minutes so the tortilla crisps up a little.
To reheat from frozen in the microwave, thaw the burrito first, poke a few holes with a fork, wrap it in a damp paper towel, and heat for 1 to 2 minutes until it is warm all the way through.
Keep a few wrapped burritos in the freezer and a busy week suddenly looks a lot more manageable.
More Like This
If you enjoyed this recipe, there is a whole world of Mexican inspired cooking to explore next. Think smothered burritos under a green chili sauce, burrito bowls for nights when you want something a little lighter, and simple sides that round out the plate.
Keep reading for the sides and burrito variations we make most often, along with a few collections that make dinner planning easy.
Sides
A burrito is a full meal on its own, but a good side makes the plate feel complete. These are the sides we reach for most often when a batch of bean burritos is on the menu.
Homemade Spanish Rice Recipe
Homemade Spanish rice is the classic partner for burritos, and it takes about 45 minutes from start to finish. The tomato and warm spices give it a deep color that looks great next to a rolled burrito, and it happily soaks up any salsa that escapes onto the plate.
Esquites
Esquites is Mexican street corn served in a cup, and it is ready in about 20 minutes. It brings a creamy, tangy, lightly smoky bite that pairs beautifully with seasoned beans. It is also one of the easiest sides to throw together while the filling warms on the stove.
Mexican Cornbread
Mexican cornbread takes about 50 minutes total and turns a simple dinner into something heartier. It is soft, a little sweet, and sturdy enough to serve with a bowl of beans on the side. Kids tend to love it, and it travels well in a lunch bag.
Cilantro Lime Rice
Cilantro lime rice comes together in about 30 minutes and adds a bright, fresh note to the plate. The lime cuts through the richness of the cheese and beans, and it works just as well inside a burrito bowl as it does next to a rolled burrito.
Burrito Recipes
Once you are comfortable rolling a burrito, it is fun to change up the filling, the sauce, and even the format. Here are a few directions to take next.
Green Chili Smothered Burritos
Green chili smothered burritos take about 35 minutes and trade the plain top for a generous pour of green chili sauce. The sauce softens the tortilla just a little and adds a tangy, mild heat that works wonderfully with beans and cheese.
Burrito Bowl
A burrito bowl takes about 10 minutes and skips the tortilla entirely. Everything goes into a bowl over rice or greens, which makes it a smart choice when you want all of those flavors with a lighter feel.
Chicken Burrito Bowl
A chicken burrito bowl takes about 20 minutes and adds seasoned chicken to the mix. It is a great way to use up leftover grilled chicken, and the bowl format means everyone can build their own with the toppings they like.
Green Chile Burritos
Green chile burritos take about 4 hours and 5 minutes, which makes them a weekend project rather than a weeknight dinner. That long cook is what builds the deep, slow flavor in the filling, and the result is worth the wait.
Collections
If you like to plan ahead, these collections are a good place to start. They group recipes by the kind of night you are having.
Mexican Dinner Ideas
Mexican dinner ideas gather tacos, burritos, enchiladas, and all of the sides that go with them. This is the collection I open when I want a full spread on the table without overthinking the menu.
Easy Dinner Ideas
Easy dinner ideas are built for nights when you want something good with very little effort. Most of the recipes use everyday ingredients and short cook times, so dinner never feels like a chore.
Quick Dinner Ideas
Quick dinner ideas focus on meals that come together fast, usually in half an hour or less. Bean burritos fit right in here, and so do burrito bowls and simple skillet dinners.
Family Dinner Ideas
Family dinner ideas is where the kid friendly, crowd pleasing recipes live. This bean burrito recipe was first shared back in March 2020, and it has been a regular on the table ever since.
FAQs
What ingredients do I need to make bean burritos from scratch?
To make a batch of 12 bean burritos, you will need one 30-ounce can of refried beans, 1/4 cup of Crisco shortening, 1/3 cup of milk, 1 cup of shredded cheddar cheese, and 1 teaspoon of taco seasoning for the filling. For assembly, you need 12 uncooked soft taco size flour tortillas and an additional 1.5 cups of shredded cheddar cheese.
Can I freeze homemade bean burritos for later?
Yes, these bean burritos are excellent for freezing for easy meal prep. To freeze, wrap each burrito tightly in plastic wrap and then again in aluminum foil, and they can be stored for up to 6 months. To reheat from frozen in the oven, remove the plastic, wrap only in foil, and bake at 400°F for about 40 minutes, then remove the foil and bake for another 8-12 minutes.
How do I roll a bean burrito so it doesn’t fall apart?
To roll a burrito that holds together, first warm your tortillas to make them pliable and prevent cracking. Place about 1/3 cup of filling in the center, then fold the left and right edges of the tortilla toward the center. Starting from the edge closest to you, roll the tortilla away from you, tucking in the filling tightly with your fingers. Avoid overfilling to make the rolling process easier and more secure.
What are some good toppings or additions for bean burritos?
Bean burritos can be customized with a variety of optional additions and toppings. For extra protein, you can add shredded beef, pork, or chicken. Popular toppings include shredded lettuce, diced onion, fresh cilantro, diced tomatoes, avocado, sour cream, guacamole, pico de gallo, or salsa to add freshness and flavor.
How do I roll a bean burrito so it doesn't fall apart?
To roll a burrito that holds together, first warm your tortillas to make them pliable and prevent cracking. Place about 1/3 cup of filling in the center, then fold the left and right edges of the tortilla toward the center. Starting from the edge closest to you, roll the tortilla away from you, tucking in the filling tightly with your fingers. Avoid overfilling to make the rolling process easier and more secure.
Bean Burrito Recipe
Bean Burrito Recipe Bean burritos are the dinner I reach for when the day has been long and everyone is hungry right now. In our house we call them burros, and they show up on the table at least twice a month.
- Total Time: 30 min
- Yield: 12 1x
Ingredients
Refried Beans
1 30-ounce can refried beans
¼ cup Crisco shortening
⅓ cup milk
1 cup shredded cheddar cheese
1 teaspoon taco seasoning
To Assemble
12 uncooked soft taco size flour tortillas
1½ cups shredded cheddar cheese
Instructions
1-Add the beans, shortening, and milk to: Add the beans, shortening, and milk to a medium saucepan and heat over medium heat, stirring frequently, until smooth. Stir in the cheddar cheese and taco seasoning.
2-Cook the flour tortillas according to the: Cook the flour tortillas according to the package directions. Keep warm in a towel until ready to use.
3-To assemble the burritos, add ⅓ cup: To assemble the burritos, add ⅓ cup of beans to the center of a tortilla, then sprinkle with 2 tablespoons of cheddar cheese. Fold in the edges of the tortilla toward the center, then roll up, tucking in all of the filling.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 10 min
- Method: stovetop
Nutrition
- Calories: 275kcal
- Sugar: 4g
- Sodium: 763mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg
