bean and cheese burrito recipe

Written BySheba G Updated On
bean and cheese burrito recipe
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The Best bean and cheese burrito recipe

Oh, I’ve got to tell you—there’s something so simple and satisfying about a good ol’ bean and cheese burrito. I’ve been making this recipe for years, ever since my kids were little and they’d beg for something quick, filling, and not too messy to eat. It’s not fancy, but it’s got that perfect balance of flavors—smoky, savory, and just a little bit sweet from the beans, with the creamy, rich taste of cheese that makes it feel indulgent even when it’s made with whole wheat tortillas and minimal butter. My family loves it because it’s easy to customize—you can swap in whatever veggies or proteins you’ve got on hand, and the kids always say it’s like a warm, cozy hug in a bowl. It’s the kind of dish that feels like home, whether you’re serving it after a long day or just grabbing it for lunch on a busy weeknight. Plus, it’s got all the nutrients you need—fiber from the beans, protein from the cheese and maybe some chicken or beans, and healthy fats to keep you full. It’s not just a meal; it’s a comfort that doesn’t take forever to prepare. And honestly? It’s the kind of recipe that makes you feel good about eating, not guilty. My kids still ask for it sometimes, and I always make sure there’s a handful of them in the freezer for when they’re in a hurry. It’s that kind of recipe that just works.
Cheesy Bean & Rice Burritos

Cheesy Bean & Rice Burritos

4.7 from 1788 votes

A hearty and flavorful burrito packed with black beans, seasoned rice, melted cheese, and a touch of salsa. Perfect for a quick and satisfying meal!

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough
  • 1 package (8 oz) refrigerated burrito wraps
  • 1 tbsp olive oil
For the Filling
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked white or brown rice
  • 1 cup shredded Monterey Jack cheese
  • ½ cup diced bell peppers
  • ½ cup diced red onion
  • 1 cup salsa
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
For the Toppings
  • 1 avocado, sliced
  • ½ cup sour cream
  • Fresh cilantro, chopped
  • Lime wedges

👨‍🍳Directions

  1. 1
    Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add diced bell peppers, red onion, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 5 minutes until softened.
  2. 2
    In a large bowl, mix cooked black beans, rice, sautéed vegetables, and salsa. Season with additional salt and pepper if needed.
  3. 3
    Preheat a tortilla warmer or microwave the burrito wraps for 20 seconds to soften. Divide the filling evenly among the wraps.
  4. 4
    Top each burrito with shredded cheese and fold in half. Place on a baking sheet lined with parchment paper. Bake for 12-15 minutes until cheese is melted and golden.
  5. 5
    Let the burritos cool for 5 minutes, then slice in half. Arrange on a platter and top with sliced avocado, sour cream, fresh cilantro, and lime wedges.

🔧Equipment

  • Mixing bowls
  • Large skillet
  • Oven
  • Tortilla warmer or microwave
  • Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 12.5💛Saturated Fat: 4.5❤️Cholesterol: 15🧂Sodium: 750🌾Total Carbs: 65🥦Dietary Fiber: 12🍬Sugars: 8🥩Protein: 18

📝Notes

  • For extra flavor, add diced jalapeños or hot sauce to the filling.
  • Substitute rice with quinoa or cauliflower rice for a lower-carb option.
  • Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Watch Video Of How Cheesy Bean & Rice Burritos Works

This bean and cheese burrito recipe is always a solid choice for family gatherings because it’s simple to make ahead and holds up well, whether you’re serving it as a quick lunch or a meal to share with guests. It’s perfect for busy weeknights when you need something hearty and flavorful without taking too much extra effort, and it’s also great for potlucks because it’s filling, customizable, and always a crowd-pleaser. No one has to worry about leftovers—everyone will want seconds, and you’ll have a delicious way to wrap up the meal.

❓ Frequently Asked Questions About Cheesy Bean & Rice Burritos

1. What is the best type of tortilla to use for a bean and cheese burrito?

The best tortillas for bean and cheese burritos are typically large, soft, and sturdy enough to hold filling without tearing. Flour tortillas are a classic choice because they’re slightly thicker and hold up well when wrapped. Corn tortillas can also work well, especially if you prefer a traditional or authentic flavor, but they may be slightly more delicate. For extra crispiness, consider using a large, soft flour tortilla (around 12 inches).

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2. Can I make this recipe ahead of time and reheat it?

Yes, you can absolutely make this bean and cheese burrito ahead of time! Assemble the burritos, wrap them tightly in foil or parchment paper, and refrigerate for up to 24 hours. To reheat, wrap them in foil and bake at 375°F (190°C) for 15–20 minutes or microwave for 1–2 minutes (covering with a damp paper towel to prevent drying). For the best texture, reheat individually to avoid sogginess.

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3. What are some good substitutions for black beans if I don’t have them?

If you’re out of black beans, several other beans work well in this recipe:
– Pinto beans (mild, slightly sweet flavor)
– White beans (such as navy or cannellini, for a creamier texture)
– Red beans (great for a heartier, slightly earthy taste)
– Chickpeas (for a lighter option, but they’ll be softer)
For extra flavor, add a pinch of cumin, smoked paprika, or a splash of lime juice when cooking the beans.

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4. How do I keep the burritos from getting soggy when wrapping them?

To prevent sogginess, follow these tips:
– Use a large, soft tortilla (like a flour tortilla) that can hold up to the filling without tearing.
– Pack the burrito tightly—layer beans, cheese, and any other fillings evenly to avoid leaks.
– Wrap in foil or parchment paper before microwaving or baking to trap steam and keep moisture contained.
– Add a splash of water or broth to the beans before cooking (about 1–2 tbsp) to help them cook evenly, but avoid over-soaking.
– Reheat gently—microwave on low or bake at a moderate temperature to avoid steaming the burrito too much.

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5. Can I add any extra toppings or proteins to this recipe?

Absolutely! Here are some great additions to customize your bean and cheese burrito:
– Proteins: Shredded chicken, ground beef (taco-style), or even crispy bacon.
– Toppings: Shredded lettuce, diced tomatoes, avocado slices, salsa, pico de gallo, or a sprinkle of cotija cheese.
– Fresh herbs: Cilantro, green onions, or chopped jalapeños for extra freshness.
– Spices: A dash of cumin, chili powder, or a squeeze of lime juice to brighten the flavors.
– Crunchy elements: Toasted pumpkin seeds, crushed tortilla chips, or a fried egg on top for a heartier bite.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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