Bean and Cheese Burritos
These bean and cheese burritos are a lifesaver on busy weeknights. They are filled with seasoned refried beans and melty cheese, wrapped in warm flour tortillas, and baked until lightly crisp. The best part?
They come together in just 15 minutes and make 8 servings, so you can feed a crowd or meal prep for the week. My family loves them because they are simple, comforting, and easy to customize.
Plus, they are vegetarian, which makes them a great option for meatless Mondays or anytime you want a satisfying meal without meat. You can enjoy them fresh from the oven, or freeze them for later.
I often double the batch and freeze half for those crazy days when I do not want to cook. They are also perfect for packing in lunches or taking to potlucks. If you are new to making burritos at home, do not worry.
This recipe is very forgiving and uses basic ingredients you probably already have in your pantry. Let me show you how easy it is to make these delicious burritos right in your own kitchen.
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Bean and Cheese Burrito Recipe
This recipe is a classic combination of refried beans and cheese, but the homemade version is so much better than anything you can buy. The beans are seasoned with garlic, salt, and chili powder, then mashed to a creamy consistency.
The cheese melts beautifully inside the warm tortilla, and the whole burrito gets lightly crisp in the oven. You can use homemade refried beans or canned beans. If you are short on time, canned pinto beans work perfectly.
I like to use pinto beans because they have a mild, creamy texture that mashes well. Black beans are also a good substitute if that is what you have on hand. The recipe is ready in about 15 minutes, which is faster than ordering takeout.
It is one of my favorite vegetarian meals, and I think you will love it too. Whether you are a busy parent, a student, or just someone who wants a quick and tasty dinner, this recipe is for you.
It is also very budget friendly, which is always a bonus. Let us walk through the ingredients and steps so you can make these burritos with confidence.
Ingredient Notes
Here is what you need to make these bean and cheese burritos. The ingredients are simple, but a few notes will help you get the best results.
- Olive oil: 1 Tablespoon. You can also use lard if you prefer a more traditional flavor, but olive oil keeps it vegetarian.
- Garlic: 3 cloves, minced. Fresh garlic gives the best flavor, but jarred minced garlic works in a pinch.
- Fine sea salt: 1/2 teaspoon, plus more to taste. Sea salt has a cleaner flavor than table salt.
- Chili powder: 3/4 teaspoon. This adds a mild warmth. You can also use homemade taco seasoning if you have it. If you want more spice, add a pinch of ground cumin or a little extra chili powder.
- Pinto beans: 2 (15 ounce) cans, or 3 cups of cooked beans. Canned pinto beans are convenient, but home cooked beans are wonderful if you have them. Black beans are a good substitute.
- Water: 1/3 cup, plus more as needed. This helps the beans mash to the right consistency.
- Shredded cheese: 1/2 cup of shredded Mexican or Monterey cheese, plus more as needed. You can also use cheddar, Colby Jack, or a Mexican blend. I like Monterey Jack because it melts so well.
- Flour tortillas: 8 tortillas. Homemade flour tortillas are amazing, but store bought work great. Uncooked tortillas, like the ones from Costco, are a fantastic option if you can find them. Just cook them first according to the package directions.
Optional add ins: Fresh lime juice and chopped cilantro are great for brightening the flavor. Stir them in after you take the beans off the heat.
For serving: Guacamole, salsa, and sour cream are classic toppings. Feel free to add hot sauce, cilantro lime crema, or whatever you love.
One quick note on nutrition: each serving has about 135 calories, 15 grams of carbohydrates, 4 grams of protein, 6 grams of fat, 2 grams of saturated fat, 1 gram of fiber, 1 gram of sugar, 412 milligrams of sodium, and 7 milligrams of cholesterol. This is based on 8 servings. Keep in mind that toppings will add extra calories.
How to Make Bean and Cheese Burritos
Making these burritos is straightforward. Follow these steps and you will have a delicious meal in no time.
- Preheat the oven and prepare the dish. Preheat your oven to 350°F. Spray a baking dish with nonstick spray. I like to use a 9 by 13 inch dish, but any similar size works. If you want to avoid spray, you can lightly grease the dish with a little oil.
- Cook the aromatics. In a medium saucepan, heat 1 Tablespoon of olive oil over medium heat. Add 3 cloves of minced garlic, 1/2 teaspoon of fine sea salt, and 3/4 teaspoon of chili powder. Cook for 1 minute, or until fragrant. Be careful not to burn the garlic. It should smell wonderful and toasty.
- Add the beans and water. Pour in the beans. I usually leave one can with its juice and drain the other can. This gives a nice balance of liquid and thickness. Add 1/3 cup of water. Cover the pan and cook for 5 minutes. The beans will soften and heat through.
- Mash the beans. Remove the lid and reduce the heat to low. Use a potato masher or a fork to mash the beans until you reach your desired consistency. If you like a smoother texture, you can use an immersion blender. I like mine a little chunky, so I just mash them roughly. Bring the beans to a light simmer for 2 minutes. If they become too thick, add a splash more water. If they are too thin, simmer a bit longer to let some moisture evaporate. Remove from heat and stir in optional add ins like lime juice or cilantro, if using. Season to taste with more salt if needed.
- Assemble the burritos. Spread about 1/3 cup of the bean mixture down the center of a flour tortilla. Add 2 Tablespoons of shredded cheese over the top. Fold the bottom edge over the filling, then fold in the sides and roll up tightly. Repeat with the remaining tortillas and filling. You should get 8 burritos.
- Bake and serve. Place the assembled burritos in the prepared baking dish, seam side down. Bake for 10 minutes, until they are heated through and the tortillas are lightly crisp. Serve warm with your favorite toppings.
A note on pan frying: If you want extra crispy burritos, you can cook them in a skillet instead of the oven. Melt a little butter in a large skillet over medium heat.
Place the burritos seam side down and pan fry for about 2 minutes per side, until golden and crispy. This method is great when you only want to make a few at a time.
Recipe Tips
Here are some tips to help you make the best bean and cheese burritos every time.
- Bean consistency: If your mashed beans are too thick, add up to 1/2 cup of water. Add it a little at a time until they spread easily. If they are too thin, simply simmer them a little longer to evaporate the excess liquid.
- Canned refried beans: If you are using pre made canned refried beans, warm them up first. They will spread much easier when they are hot.
- Extra flavor: For more depth, add 1/2 cup of chopped onion before the garlic. Cook the onion until it is translucent, about 3 to 4 minutes, then add the garlic and spices. This adds a lovely sweetness.
- More spice: If you like heat, increase the chili powder and add a pinch of ground cumin. You can also stir in 1/2 Tablespoon of red enchilada sauce for a smoky kick.
- Crispy burritos: As mentioned, pan frying in butter gives a golden, crispy exterior. It is a fantastic variation. Just keep the heat at medium so the tortilla does not burn before the cheese melts.
- Storage: You can store leftover burritos in a covered container in the refrigerator for up to 5 days. For longer storage, wrap them individually in foil or plastic wrap and freeze for up to 3 months.
- Reheating: From frozen, thaw overnight in the refrigerator. Then reheat in the microwave, oven, or air fryer until hot. For a crispy tortilla, reheat in a skillet over medium heat for about 2 minutes per side.
- Make ahead: You can assemble the burritos up to a day in advance and keep them covered in the refrigerator. Bake them just before serving. You can also freeze the assembled burritos before baking. Just add a few extra minutes to the baking time if baking from frozen, but I recommend thawing first for best results.
My favorite way to enjoy these is with a generous scoop of guacamole and a drizzle of sour cream. The cool creaminess balances the warm, slightly spicy beans perfectly.
Serving Suggestions
These burritos are delicious on their own, but they really shine with toppings and sides. Here are some ideas to round out your meal.
Toppings:
- Guacamole
- Sour cream
- Homemade salsa
- Hot sauce
- Cilantro lime crema
- Extra shredded cheese
- Chopped fresh cilantro
- Pickled jalapeños
Side dishes:
- Mexican rice
- Cilantro lime rice
- A simple green salad with a lime vinaigrette
- Street corn salad
- Refried beans or black beans
If you are looking for more easy bean recipes, you might also enjoy black beans and rice, quinoa black bean salad, or black bean and sweet potato taquitos. These are all great ways to use up extra beans and keep your meals interesting.
I hope you enjoy these bean and cheese burritos as much as my family does. They are quick, comforting, and perfect for any night of the week. Feel free to make them your own with your favorite toppings and sides. Happy cooking!
FAQs
What cheese is best for bean and cheese burritos?
Shredded Mexican cheese blend is the best choice for bean and cheese burritos as it melts beautifully and includes cheeses like cheddar, Monterey Jack, and asadero. You can also use sharp cheddar, pepper jack for spice, or Monterey Jack. For the best melting and flavor, shredding cheese from a block is recommended over pre-shredded bags.
How long do you bake bean and cheese burritos?
Assembled bean and cheese burritos should be baked in a preheated 350°F oven for 10 minutes. This is enough time to melt the cheese and warm the filling through while the tortilla becomes slightly crisp on the outside. For a crispier tortilla, you can pan-fry them in a skillet over medium heat instead.
Can you freeze bean and cheese burritos?
Yes, bean and cheese burritos freeze exceptionally well for up to three months. To freeze, wrap each burrito individually in aluminum foil or plastic wrap, then place them in a freezer-safe bag. When ready to eat, thaw the burrito in the fridge overnight and reheat in the microwave, oven, or air fryer until warmed through.
How do you roll a bean burrito without it falling apart?
To roll a secure bean burrito, spread about 1/3 cup of filling only down the center of the tortilla to avoid overfilling. Fold the bottom edge over the filling, then fold in the sides tightly, and roll the burrito up from the bottom. This technique encloses the filling completely and prevents the burrito from bursting during cooking.
Bean and Cheese Burritos
Bean and Cheese Burritos These bean and cheese burritos are a lifesaver on busy weeknights. They are filled with seasoned refried beans and melty cheese, wrapped in warm flour tortillas, and baked until lightly crisp.
- Total Time: 15 min
- Yield: 8 1x
Ingredients
Main Ingredients
1 Tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon fine sea salt
3/4 teaspoon chili powder
2 (15-ounce) cans pinto beans
1/3 cup water
1/2 cup shredded Mexican or Monterey cheese, shredded
8 flour tortillas
Optional add-ins
Fresh lime juice
Chopped cilantro, chopped
For serving
Guacamole
Salsa
Sour cream
Instructions
1-Preheat the oven to 350°F: Preheat the oven to 350°F. Spray a baking dish with nonstick spray.
2-In a medium saucepan, heat the olive: In a medium saucepan, heat the olive oil over medium heat. Add 3 cloves garlic, 1/2 teaspoon salt, and 3/4 teaspoon chili powder. Cook 1 minute, or until fragrant.
3-Pour in the beans (I usually leave: Pour in the beans (I usually leave 1 can with juice and drain the other) and water. Cover and cook 5 minutes.
4-Mash beans: Mash beans. Remove the lid and reduce the heat to low. Use a potato masher or fork to mash the beans until you reach your desired consistency. You can also use an immersion blender if you prefer a smoother consistency. Bring to a light simmer for 2 minutes. Add a splash more water if they become too thick or simmer longer to allow more moisture to evaporate if needed. Remove from heat and stir in optional add-ins, if using. Season to taste.
5-Assemble burritos: Assemble burritos. Spread about 1/3 cup of the beans down the center of a tortilla. Add 2 Tablespoons of cheese over the top. Fold the bottom edge over the filling and then fold in the sides and roll up.
6-Place in baking dish and bake 10: Place in baking dish and bake 10 minutes. Serve while warm. Add desired toppings. See note for cooking them in a pan instead.
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: 5 min
- Cook Time: 10 min
- Method: bake
Nutrition
- Serving Size: 1g
- Calories: 135kcal
- Sugar: 1g
- Sodium: 412mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 7mg
