Bean Burrito Recipe

bean burrito
Here is a quick and easy way to make your basic bean and cheese burrito. I haven’t cooked a lot of Mexican food or really posted many Mexican recipes on here but I’m going to change that. This was actually my first time making burritos and they turned out great. I thought the wrapping process might be a little complicated but it was actually quite easy, even though I’m certainly no expert. I was thinking about adding either beef or chicken but I decided not to, maybe next time. If you would like to add chicken or beef go for it! Making these burritos will take hardly no time at all as the oven does most of the work. Just mix the ingredients, wrap, place in the oven and you’re done.
bean burritobean burrito
1 (16oz) can refried beans
1  cup rice (cooked)
1 cup salsa
2 cups shredded cheddar cheese (divided)
12 (6 inch) flour tortillas
tomatoes (diced, to serve)
sour cream (to serve)

Cooking Instructions:
bean burritobean burrito
Step 1:
In a large bowl combine refried beans, salsa, rice and 1 cup of cheddar cheese. Mix well.
Step 2: Spoon about 1/3 of a cup of the mixture into the center of a tortilla. Fold up both of the sides and grab the bottom end and roll up. Repeat until are burritos have been wrapped.
bean burritobean burrito
Step 3: Arrange burritos in a greased baking dish, and top each burrito with cheddar cheese. Cover and place into the oven. Bake at 375 degrees for 25 minutes. Serve with tomatoes, sour cream and lettuce if desired.  


23 Responses to “Bean Burrito Recipe”

  1. Grilling Recipes — October 16, 2008 @ 5:44 am

    Some cilantro grilled flank steak would go great in those burritos :). You just inspired me to try and create burritos on the grill. We have been experimenting with the VillaWare pizza grill and recently made quesadillas. I think it would work great with your burrito recipe as well and give a nice toasted layer to the burritos, just have to flip them once during grilling.

    Anyways, thanks for the inspiration, once again. Keep up the great work on the photos as well.

  2. Ivy — October 16, 2008 @ 11:59 am

    A few days ago I made one of your recipes, rather it was two recipes combined in one and it was great. I am glad that now I shall start cooking Mexican from your recipes. I am sure they will be great.

  3. Roger Hamilton — October 17, 2008 @ 8:12 am

    Wow.. been searching for a burrito recipe for some time now. Will try out yours and see how good it tastes!

  4. Kevin — October 18, 2008 @ 11:25 am

    Good looking and simple bean burritos!

  5. Bobby — October 18, 2008 @ 3:25 pm

    Grilling Recipes – mmm, yes, indeed it would! I’m glad to be an inspiration.

    Ivy – I’m glad you enjoyed my recipes.

    Roger Hamilton – I hope you enjoy it.

    Kevin – Thanks, yeah were really good!

  6. HoneyB — October 20, 2008 @ 2:44 am

    Your food always looks so appetizing. I totally LOVE your blog! I would love to have these tonight but alas I have to wait for an evening when Grumpy won’t be eating with me. However, I have not forgotten about your pepper chicken recipe and Grumpy will love it I just know it. Hoping I can make it some time this week! 🙂

  7. Vani — October 20, 2008 @ 4:28 am

    Its treat to eyes… wonderfully presented. Very nice Bobby!

  8. Cindy at Muse in the Kitchen — October 24, 2008 @ 12:26 pm

    This sounds really good–and not as hard I would think a burrito would be to make from scratch (that rolling thing!)I’ll probably add chicken to mine–thanks for the recipe!

  9. Beverly — December 20, 2008 @ 8:56 pm

    Burritos are great and easy to make!

  10. Sherri — January 5, 2009 @ 5:03 pm

    Thank you again – I made the bean burritos today, I never made a bean burrito before – I cant believe how easy and very good they were. I would not change a thing. I think my favorite part is I presented just like you did in the picture ( a little lettuce and a sprinkle of tomatoes ) – very nice! 🙂

  11. Connie — April 24, 2009 @ 8:34 pm

    I made this using

    Fantastic Foods instant fat-free refried beans,
    Brown Minute Rice seasoned with salt-free taco seasoning,
    Homemade salt-free salsa,
    Reduced fat shredded Mexican-blend cheese,
    and topped it with the tomatoes and fat-free sour cream.

    It was VERY delicious! I’ll definitely be making this recipe again.

  12. Stacie — May 5, 2009 @ 3:55 pm

    My 2 year old daughter loves to help me cook. We made the burritos tonight for ‘Cinco de Mayo’. This is a simple and wonderful recipe. Thanks for sharing!

  13. Allison — August 16, 2009 @ 3:55 pm

    Simple and great! As a college student I’m always looking for easy meals and this one was perfect for my budget and time. I used mission whole wheat wraps and brown rice and loved it! I am definitely going to be making this again very soon.

  14. Tatiana — October 10, 2009 @ 1:22 pm

    Making this right now with white corn and black bean salsa!

  15. rhonda — October 28, 2009 @ 2:16 pm

    I have been looking for an easy bean recipe for burritos and yours looks wonderful. I will try this one tonight! Keep sending in those recipes.

  16. Pamela Boles — April 15, 2011 @ 7:46 pm

    I’d never made burritos without meat before tonight and your recipe worked wonderful. I’ll be making these again. Thanks for the post.

  17. mahek — April 19, 2011 @ 11:48 am

    great recipe ,
    Just today morning I was watching mexican food on FOOD SAFARI a program shown here in India and they showed us burritos . can I suggest something There they showed that each item is spooned on the tortilla one after the other and then wrapped with the cheese inside so that the bundle sticks together when the cheese melts will try it soon…

  18. PseudoShea — March 7, 2012 @ 10:31 pm

    I made these tonight and they were good! 🙂 I loved how baking them in the oven made the tortilla crispy and delicious. I think next time though I will add more rice and cheese to the inside of the burrito and less bean. The bean flavor was really all that I could taste. I think it’d also be fun to try this with beef or chicken inside.

  19. Renee — March 21, 2012 @ 9:38 am

    Omg eating these now! Taste wonderful!

  20. JL — May 26, 2012 @ 7:28 pm

    I love these. They’re absolutely one of my favorite meals to make.

    As a side dish for this I cut up a pint of cherry tomatoes and then cook some corn and mix them together, add a little salt and pepper and about two tablespoons of balsamic vinegar, and it really adds a nice flavor to this meal.

  21. sruthi — July 27, 2012 @ 1:22 am

    Mmmm delicious

  22. Cass — August 23, 2012 @ 2:33 pm

    Great recipe! I will be using whole wheat tortillas, a can of black beans (smashed), a bag of quick spanish rice and maybe even melt some white queso velveeta on the top!

    This is going to take me all of 10 minutes to put together, plus the cooking time! Even better is I already had all of these items in my pantry and usually do so this will be another quick tasty meal.

  23. Holly — November 10, 2013 @ 3:15 pm

    This recipe probably tastes good, but it’s nothing compared to what can be had in Mexico.

    I’ve lived in Mexico for 20 years. So now I love two countries! The food here is marvelous. When I first came I dreaded that everything would be extremely hot (chiloso), but I was SO wrong! Even here, there are folks who can only tolerate so much of hot chiles. I also thought all their recipes had cumin. NOT SO. I do use it in my bean/bacon burritos, though.

    I’ve never seen burritos with rice. I’d only add it to stretch the portions. It adds nothing to the recipe.

    Lettuce on top? Never! Only cilantro will do.

    I can get things you can’t (sigh), such as canned chilorio, which is a very spicy pork mixture, and it’s delicious and mild with peppers. It makes marvelous burritos – usually mixed with beans. I can also buy locally home-cooked beans in plastic lidded containers of about a quart. They’re much more creamy/tender than the ones I make, and are better than any canned variety. The beans in a burrito can be either pureed or used whole – or just mashed coarsely.

    I use my food processor (whizzer), and that makes it all easy. Drain the beans and whiz them to a puree. Then whiz some onion, some pickled jalapeno slices (to taste) and tomato, and add to the beans in a bowl. Fry up about 1/2 lb of bacon, small-chopped, and add it to the bowl along with a Tb or so of the bacon fat. Then season it with garlic, oregano, cumin, liquid smoke and use it to fill tortillas. Mince some cilantro to put fresh on top of the burritos.

    The flour tortillas must ALWAYS be toasted on a dry pan (cast iron best). Here, we use a comal, a cast iron oval that covers two burners if they’re close together. Don’t over-toast them. Just heat till they begin to bulge with air, then flip them and do likewise on the other side. If you toast them too much, they’ll crack. But they don’t taste right untoasted. Even baking the burritos isn’t quite right.

    I top the filling in each burrito with a generous amount of small-chopped or shredded manchego cheese, which is sorta like jack, then roll them up. Mexicans don’t often use cheddar. After filling, I nuke them till the cheese melts, then serve with minced cilantro, salsa picante and sour cream. If someone loves the hot chiles, serve some separately. They’re offered on almost every table in Mexico.


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