Bean and Cheese Burritos
This bean and cheese burrito recipe is ready in 20 minutes! Creamy refried beans, salsa, and melty cheese. Perfect for meal prep and freezer. Get the recipe!
Table of contents
This bean and cheese burrito recipe is the one I turn to when I want something quick and comforting. I grew up on those frozen microwave burritos, but once I started making them from scratch, I never looked back. The combination of creamy refried beans, smoky spices, and melty cheese wrapped in a crisp tortilla is pure nostalgia with way better flavor. And it only takes 20 minutes, so it's perfect for busy weeknights.
Why You’ll Love This Bean and Cheese Burritos
- They come together in just 20 minutes, making them a lifesaver for busy evenings.
- You can freeze them for up to 6 months, so you always have a meal ready to go.
- Pan-frying gives the tortilla a satisfying crispy exterior while the inside stays warm and gooey.
Key Ingredients for Bean and Cheese Burritos
- Refried beans: Use canned or homemade. If using canned, look for ones without lard for a vegetarian option. Mash them a bit if they're too chunky.
- Flour tortillas: Burrito-size (about 10 inches) work best. You can substitute whole wheat or gluten-free tortillas.
- Cheese: Shredded cheddar, Mexican blend, or Monterey Jack all melt well. Pepper jack adds a spicy kick.
Kitchen Tools for Bean and Cheese Burritos
- Small saucepan for warming the bean mixture
- Large skillet for pan-frying the burritos
- Baking sheet and aluminum foil if you choose to bake
- Tongs for easy flipping
Tips for Making Crispy Bean and Cheese Burritos
To get the perfect crisp on your burritos, make sure the skillet is hot before adding them, medium-high heat works best. When rolling, fold the sides in about an inch to keep the filling from leaking out of the ends. If you prefer to bake, wrap each burrito tightly in foil and bake at 375°F for 12 to 15 minutes; they'll come out warm and slightly crisp all over.
Expert Tips for the Best Bean and Cheese Burrito
Don't skip the smoked paprika, it adds a subtle smokiness that makes these burritos taste like they came from a taqueria. If you're making a batch to freeze, let the bean filling cool completely before assembling to prevent soggy tortillas. And always use a good-quality salsa; it's the main flavor booster besides the spices.
Bean and Cheese Burrito Variations to Try
Add leftover shredded chicken, seasoned ground beef, or chorizo for extra protein. For a vegan version, use dairy-free cheese and ensure your refried beans are plant-based. Want more heat? Stir diced jalapeños into the bean mixture or use pepper jack cheese. You can also swap flour tortillas for whole wheat or low-carb wraps.
What to Serve with Bean and Cheese Burritos
These burritos are delicious on their own, but toppings make them even better. I like to serve them with salsa, guacamole, and a dollop of sour cream or plain Greek yogurt. A few dashes of hot sauce add a nice kick. For a full meal, pair them with crunchy tortilla chips and maybe a side of Mexican rice or a simple salad.
How to Store Leftover Bean and Cheese Burritos
Let any leftover burritos cool completely. Wrap each one tightly in aluminum foil and place them in an airtight container. They'll keep in the refrigerator for up to 5 days. To reheat, you can use the oven, air fryer, skillet, or microwave, just make sure they're heated all the way through.
How to Freeze Bean and Cheese Burritos for Later
These burritos are ideal for a freezer burrito recipe, they freeze beautifully. Let the bean filling cool to room temperature before assembling to avoid soggy tortillas. Roll each burrito tightly, wrap in foil, and store in a freezer bag or container. They'll stay fresh for up to 6 months. To serve, reheat directly from frozen using your preferred method.
Best Ways to Reheat Bean and Cheese Burritos
For the crispiest results, reheat in a 350°F oven (still wrapped in foil) for 20 to 30 minutes. If you're short on time, unwrap and microwave on high for 1 minute per side. An air fryer at 400°F for about 15 minutes, flipping once, also works great and gives you that crunchy texture back.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 5 servings
- Cuisine
- Mexican
- Course
- Lunch
Ingredients
Instructions
- In a small saucepan, combine the refried beans, salsa, chili powder, cumin, smoked paprika, garlic powder, and salt. Heat over medium-low, stirring occasionally, until beans are warm. Remove from heat.
- Place a tortilla on a work surface. Spread 1/3 cup of beans in the center of the tortilla. Top with 1/4 cup shredded cheese.
- Fold the sides, 1 to 2 inches inwards. This will prevent the filling from falling out of the bottom of your burrito as you eat it. Next, fold the bottom over so it completely covers the filling.
- Starting with the bottom flap that’s covering the filling, roll the burrito, tucking the flap firmly inwards as you roll to secure the fillings. Continue rolling until your burrito is seam side down.
- Continue making burritos with remaining ingredients.
- Heat a large skillet over medium-high heat. Place the burritos seam side down in the pan and heat for a few minutes on each side until the outside is slightly crisp and the burritos are warm. Alternatively, you can wrap the burritos in foil and place them on a baking sheet. Bake at 375 degrees F for 12 to 15 minutes or until they are warm all the way through and slightly crisp on the outside.
- Serve warm with desired toppings.
Nutrition (per serving, estimated)
- Calories
- 273 kcal14% DV
- Protein
- 13 g26% DV
- Fat
- 12 g15% DV
- Carbs
- 26 g9% DV
- Fiber
- 5 g18% DV
- Sugar
- 4 g
- Sodium
- 1131 mg49% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
