This post may contain affiliate links, please see the privacy policy for details.
These south of the border inspired bean and cheese burritos are filled with refried beans, Spanish rice, tomato salsa and gooey melted cheese, all wrapped in flour tortillas and baked until hot and irresistible! The bean mixture is thick and well seasoned, with the rice adding substance and the salsa bringing acidity. As the burritos bake, the cheese melts beautifully into the refried beans mixture. Bean burritos are savory and satisfying, with beans, rice and cheese in every bite.
Why You’ll Love It
Bean and cheese burritos are filled with refried beans, Spanish rice, salsa and Colby Jack cheese, then baked in flour tortillas until golden and hot.
Balanced filling: Beans, rice and salsa combine into a simple yet satisfying and tasty savory base.
Melted cheese: Colby Jack softens into the bean mixture as the burritos bake, to offer another flavor and texture.
Reliable structure: The tortillas hold the filling in place and make these a handheld option.
You might also like freezer friendly breakfast burritos, these sausage breakfast burritos, one pot cheesy taco pasta and this chicken pasta casserole.
Easy Bean Burritos Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Canned refried beans: Provide the main base and body of the filling.
Spanish rice: Cooked rice seasoned with tomato and spices, using a packaged mix or homemade version that is fully cooked.
Salsa: Adds moisture and acidity to season the bean mixture. You can use chunky salsa but I find smooth salsa blends more easily with the filling. Anything tomato-based would be good (or you could try my tomatillo salsa!)
Flour tortillas: Wrap and contain the filling during baking and reheating. I used 8-inch tortillas but you can go bigger or smaller.
Colby Jack cheese: Melts into the filling and binds the ingredients together.
Nonstick cooking spray: To spray on the burritos before baking so they get crispy and golden. Optional but recommended!
How to Make Bean Burritos
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Combine the filling ingredients: Mix refried beans, Spanish rice and salsa until evenly blended.
Fill the tortillas: Spoon the bean mixture into the center of each tortilla and top with cheese.
Roll the burritos closed: Fold the bottom edge over the filling, tuck in the sides and roll tightly.
Bake the burritos: Arrange seam side down on a baking sheet and bake until heated through.
Substitutions and Variations
Different cheese choice: Use shredded cheddar cheese, monterey jack cheese or pepper jack in place of Colby Jack. You could try a Mexican cheese blend or mix and match more than one kind.
Rice alternative: Use plain cooked rice seasoned with tomato sauce and spices if Spanish rice is unavailable.
Tortillas: This amount of filling works well for 8 tortillas if they’re the 8-inch ones, but if you’re using smaller or larger ones, you will get fewer or more burritos. Just don’t overstuff them because the filling might leak out that way and make them messy. You could make maybe 6 larger ones or 10 smaller ones. Just don’t overfill!
Add whole beans: Mix some cooked pinto beans or black beans into the refried beans mixture for texture.
Add veggies: Add sauteed bell pepper, mushrooms or minced green onions.
Salsa: You can use any kind of tomato salsa or swap it for some enchilada sauce or taco sauce. Don’t use anything too thin, otherwise it can leak out during baking.
Add seasonings: Add garlic powder, black pepper, smoked paprika or a pinch of chili powder to liven up the filling and add extra flavor.
Dairy free version: Use a dairy free shredded cheese that melts when heated.
Gluten free version: Use gluten free tortillas that can be warmed before rolling.
Air fryer method: Place the assembled burritos seam side down in the basket in a single layer, lightly oil the tops if you want browning and air fry until hot throughout, turning once.
Skillet method: Cook seam side down in a lightly oiled skillet over medium heat until browned, turn to brown other sides, then cover briefly if the centers need more heat.
Serving Suggestions
For breakfast: Swap your usual eggs and bacon, eggs benedict, breakfast lasagna or spirulina blue smoothie bowl for these delicious bean and cheese burritos.
For lunch or dinner: Pair with a taco salad or some homemade salsa, sour cream and chunky guacamole. You can serve them on a bed of shredded lettuce for an Insta-worthy look and delicious filling dinner.
How to Store
Store: Refrigerate burritos in an airtight container for up to 4 days.
Freeze: Wrap burritos individually and freeze for up to 3 months.
Reheat: Warm them up in the oven at 400°F for 20 minutes or in a covered pan until heated through.
Top Tips
Tortilla warming: Warm tortillas briefly before filling to prevent cracking.
Even filling placement: Keep the filling in a compact line before rolling.
Firm rolling: Roll tightly to keep the filling from shifting during baking.
Seam placement: Place burritos seam side down on the baking sheet.
Easy Bean Burritos FAQs
No but it does make them nice and crunchy, as well as heating them up.
Roll them tightly and place them seam side down on the baking sheet. And don’t overfill them!
Bean and Cheese Burritos Recipe
Bean and Cheese Burritos
Ingredients
- 20 Ounces refried beans, canned
- 2 Cups Spanish rice, cooked
- ½ Cup tomato salsa, mild, medium or hot
- 8 flour tortillas, 8-Inch
- 2 Cups colby jack cheese, shredded
- nonstick cooking spray, as needed
Instructions
- Preheat the oven to 350°F.
- Add the refried beans, Spanish rice and salsa to a large mixing bowl.
- Fold the ingredients together with a large spoon until well combined.
- Add a few spoonfuls of the bean mixture to the center of each tortilla and then top with cheese.
- Fold one edge of the tortilla over the bean mixture and pull back to completely cover it.
- Fold the left and right edges towards the center and then roll from the bottom to the top to completely close your burrito.
- Space out your burritos on a baking sheet, spritz with cooking spray, and bake for 15 minutes or until golden.
Notes
Even filling placement: Keep the filling in a compact line before rolling.
Firm rolling: Roll tightly to keep the filling from shifting during baking.
Seam placement: Place burritos seam side down on the baking sheet.
Nutrition
Bean and cheese burritos bring together creamy refried beans, seasoned rice and melted cheese inside baked flour tortillas. Salsa adds a tangy note that cuts through the richness of the beans and cheese, while the rice gives the filling more body. The flavor is straightforward and well seasoned, with the beans carrying most of the savoriness and the cheese rounding it out. Serve them hot from the oven, or let them cool and reheat later when you want the same warm, savory filling again.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
