Cheesy Bean and Rice Burrito With Creamy Jalapeño Sauce
I have ordered this burrito at the drive through more times than I can count, and the homemade version still wins. This cheesy bean and rice burrito is made from scratch with refried beans, Spanish rice, melted Mexican cheese, and a creamy jalapeño sauce that I now keep in my fridge most weeks.
The first time I made these at home, I rushed the tortilla and skipped the sauce. The burritos cracked open in the pan, and the filling tasted plain. Lesson learned. Two things matter most here: warm the tortilla before you roll it, and do not leave out the jalapeño sauce.
That sauce is sour cream, mayo, pickled jalapeños, and a few pantry spices. It takes about five minutes to stir together, and it is what brings the beans and rice together into one flavor instead of three separate ones.
If you have made my crispy refried bean tacos, you already know the rhythm. Simple ingredients, one skillet, and a filling that comes together fast. This burrito follows the same easy path, rolled and toasted instead of folded.
The full batch makes 12 burritos, so lunch is sorted for a few days.
| Recipe at a glance | Details |
|---|---|
| Servings | 12 burritos |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
| Method | Stovetop |
| Serving size | 1 burrito |
Warm the tortillas first. Cold tortillas crack when you roll them, and that is the number one reason burritos fall apart in the skillet.
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Ingredients
Everything on this list is easy to find, and most of it is probably in your pantry already. Here is what each piece does for the finished burrito.
- Flour tortillas, 12 of them. I use 9 inch flour tortillas. Mission Super Soft in soft taco size works great because they fold easily and hold up when you toast them in the skillet. Smaller tortillas are also easier to seal, and the filling stretches further.
- Refried beans, one 16 ounce can. Canned refried beans need zero prep. Open the can, give them a stir, and they are ready to spread. Smooth beans spread better than chunky ones, so mash out any lumps with the back of a spoon.
- Spanish rice, 1 ½ cups. I use a box of Near East Spanish Rice, which makes about 3 cups and saves a lot of time on a busy night. Homemade Mexican rice, cilantro lime rice, or plain brown rice all work instead.
- Mexican cheese blend, 1 ½ cups. A bag of shredded Mexican blend melts fast and tastes mild enough that it does not fight the sauce. Monterey Jack, Pepper Jack, or mild cheddar are good swaps, as long as the cheese melts well and is not too sharp.
- The creamy jalapeño sauce. Sour cream, mayo, pickled jalapeños, jalapeño juice, and spices. It takes about 5 minutes to stir together, and it is usually the reason people ask for this recipe.
For the sauce you need ¼ cup sour cream, ¼ cup mayonnaise, 2 tablespoons diced pickled jalapeños, 2 tablespoons pickled jalapeño juice, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon chipotle chili powder or regular chili powder.
The jalapeños and the juice are both listed as optional, but I keep them in because that is where the tang and the gentle heat come from.
One burrito lands around 316 calories, with 45 grams of carbohydrates, 12 grams of protein, 9 grams of fat, 4 grams of saturated fat, 5 grams of fiber, and 4 grams of sugar. Those numbers are based on 12 servings, one burrito each.
How to Make These Burritos
There are three short stages here: stir the sauce, warm the tortillas, then fill, roll, and toast.
Once the rice is ready, the whole thing moves fast.
Make the Sauce
In a small bowl, stir together the sour cream, mayo, pickled jalapeños, jalapeño juice, and spices until everything is combined and looks smooth. Taste it, then adjust the seasoning the way you like it. Want more heat?
Add a pinch more chipotle chili powder. Want it tangier? A little extra jalapeño juice does the trick.
Then set the sauce aside while you get the rest ready. It will keep happily on the counter for the next 20 minutes or so.
Warm the Tortilla
Heat a dry skillet over medium heat. No oil needed. Warm each tortilla for about 15 to 20 seconds per side, or until it is pliable and soft.
You will know it is ready when it bends without fighting you. This takes less than a minute per tortilla, and it is the difference between a burrito that rolls neatly and one that splits open.
If your tortillas are cold from the fridge, give them a few extra seconds per side. That is totally fine.
Assemble & Toast
Spread about 2 tablespoons of refried beans, some Spanish rice, and cheese down the center of the warm tortilla. Drizzle with ½ tablespoon of the creamy jalapeño sauce, or more if you like a saucier burrito. Roll it up tightly, leaving one end open, then repeat with the remaining tortillas.
To finish, place each burrito seam side down in the hot skillet and toast for 1 to 2 minutes per side until the outside is golden and crisp. The heat melts the cheese inside and gives you that toasted shell you get at the restaurant.
Tips & Tricks
These are the little things I have picked up after making this recipe more times than I should admit.
- Warm the tortillas, always. Cold tortillas crack. Even 30 seconds in a dry skillet makes a real difference, and it costs you almost nothing in time.
- Boxed rice is totally fine. Near East Spanish Rice works great and keeps this recipe weeknight friendly. If you have leftover homemade Mexican rice in the fridge, use that instead. It warms through in about the same amount of time.
- Want an extra cheesy crust? Sprinkle a small handful of shredded cheese directly in the skillet, then set the burrito on top of it. The cheese melts and crisps around the outside, and it tastes like something you paid too much for.
- Short on time? Taco Bell Creamy Chipotle Sauce is sold in stores and works as a stand in for the jalapeño sauce. It is a different flavor, but it gets the job done on a rushed night.
- Keep the filling warm. Warm beans and rice spread easier and start melting the cheese before the burrito even hits the pan.
If you only take one thing from this recipe, take this: the jalapeño sauce is not optional. It is the flavor that makes the whole burrito taste like the one you remember.
How to Store
Here is my honest advice. Do not assemble all 12 burritos at once unless you are feeding a crowd right away. A freshly toasted burrito is best, and a soggy one is a sad lunch.
Instead, keep the components separate. Store the beans, rice, cheese, and sauce in their own airtight containers in the fridge for up to 4 days. When you are ready to eat, build a fresh burrito, microwave it for about 30 seconds to warm the filling, then toast it in a skillet so the outside gets crisp again.
This setup is perfect for meal prep. I usually make the rice and the sauce on Sunday, keep everything in the fridge, and build burritos through the week in about five minutes each. It beats a sad desk sandwich every single time.
Common Questions
What is the best cheese for a bean burrito?
The recipe uses a Mexican cheese blend, which melts smoothly and adds mild, creamy flavor. You can substitute Monterey Jack, Pepper Jack, or mild cheddar. Avoid pre-shredded cheese with anti-caking agents for best melting.
How do you roll a burrito so it doesn’t fall apart?
Warm each flour tortilla in a dry skillet for 15-20 seconds per side until pliable. Spread fillings in a line down the center, fold the sides inward, then roll tightly away from you, tucking the filling snugly. Leave one end open; the warm tortilla will hold together.
Can you freeze bean and rice burritos?
Yes, assemble burritos without toasting, wrap each tightly in foil, and freeze for up to 2 months. To reheat, bake from frozen at 400°F for 20-25 minutes, then toast in a skillet for a crispy exterior. Freeze components separately if you prefer.
What is in Taco Bell’s creamy jalapeño sauce?
The homemade version combines ¼ cup sour cream, ¼ cup mayonnaise, 2 tablespoons diced pickled jalapeños, 2 tablespoons pickled jalapeño juice, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon each garlic powder, onion powder, and chipotle chili powder. This tangy, spicy sauce is essential for the burrito.
How do you roll a burrito so it doesn't fall apart?
Warm each flour tortilla in a dry skillet for 15-20 seconds per side until pliable. Spread fillings in a line down the center, fold the sides inward, then roll tightly away from you, tucking the filling snugly. Leave one end open; the warm tortilla will hold together.
What is in Taco Bell's creamy jalapeño sauce?
The homemade version combines ¼ cup sour cream, ¼ cup mayonnaise, 2 tablespoons diced pickled jalapeños, 2 tablespoons pickled jalapeño juice, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon each garlic powder, onion powder, and chipotle chili powder. This tangy, spicy sauce is essential for the burrito.
Cheesy Bean Rice Burrito
Cheesy Bean and Rice Burrito With Creamy Jalapeño Sauce I have ordered this burrito at the drive through more times than I can count, and the homemade version still wins. This cheesy bean and rice burrito is made from scratch with refried beans, Spanish rice, melted Mexican cheese, and a creamy jalapeño sauce that I now keep in my fridge most weeks.
- Total Time: 35 min
- Yield: 12 1x
Ingredients
Creamy Jalapeno Sauce
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons pickled jalapeños, diced
2 tablespoons pickled jalapeno juice
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chipotle chili powder
Cheesy Bean and Rice Burrito
12 flour tortillas
1 16-oz can refried beans
1 ½ cups Spanish rice
1 ½ cups Mexican cheese blend
Instructions
1-In a small bowl, mix together the: In a small bowl, mix together the creamy jalapeno sauce ingredients.
2-Warm a tortilla in a dry skillet: Warm a tortilla in a dry skillet over medium heat for about 15-20 seconds per side, or until pliable.
3-Spread about 2 tablespoons of refried beans,: Spread about 2 tablespoons of refried beans, Spanish rice, and cheese down the center of the tortilla.
4-Drizzle with ½ tablespoon of creamy jalapeño: Drizzle with ½ tablespoon of creamy jalapeño sauce (or more if you’d like).
5-Roll into a burrito, leaving one end: Roll into a burrito, leaving one end open. Repeat with remaining tortillas.
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: 15 min
- Method: stovetop
Nutrition
- Serving Size: 1Burrito
- Calories: 316
- Sugar: 4g
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
