I make this cheesy bean and rice burrito when dinner needs to happen fast and I want something warm, filling, and satisfying. Packed with creamy refried beans, melty cheese, rice, and salsa, it’s everything you crave in a burrito, minus the drive-thru. Bonus: it’s meal-prep, freezer, and ridiculously budget-friendly too.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
These freezer-friendly bean burritos are way better than store-bought!
This cheesy bean and rice burrito was inspired by one of my guiltiest pleasures: Taco Bell. I used to order their cheesy bean and rice burritos on road trips or during late-night study sessions, but eventually started craving a version that felt a little more homemade—and a lot more satisfying.
I tested dozens of combos to get that perfect balance of gooey, melty, and toasty. Heating the fillings before assembly is non-negotiable—it’s what makes the cheese melt into the beans and rice instead of sitting cold and sad in the middle. Pan-toasting takes it to the next level, giving you that crisp, golden finish without deep frying.
If you want other fast, Tex-Mex inspired vegetarian dinners, you’ll also love my black bean enchiladas, veggie quesadillas, veggie enchiladas, or Tex-Mex enchilada casserole.
Ingredients and why they matter
This cheesy bean and rice burrito is loaded with comforting ingredients you probably already have on hand—think fluffy rice, creamy refried beans, melty cheddar (or Mexican blend), and a pop of flavor from salsa and taco seasoning. Wrap it all up in a warm flour tortilla, add a dollop of sour cream, and give it a golden toast in olive oil. Easy, satisfying, and totally customizable!
Full ingredient list and detailed instructions are on the recipe card.
- Flour tortillas: Go for the 10-inch burrito size so you have room to roll. Warm them slightly before filling so they don’t tear.
- Refried beans: Canned is fine, but homemade gives deeper flavor. Warm them first for easier spreading.
- Rice: Leftover cooked rice is ideal here—white, brown, cilantro-lime, or Mexican rice all work.
- Cheddar or Mexican cheese blend: Melts beautifully. Freshly shredded has the best texture.
- Salsa: Adds moisture and brightness. Use your favorite jarred or homemade variety.
- Sour cream (or Greek yogurt): Creamy contrast that balances the beans and spice.
- Taco seasoning: Just a bit boosts the beans and brings everything together.
TIPS & TRICKS
Shruthi’s top tips
- Warm the beans, rice, and tortillas before assembly so the cheese melts instantly and everything wraps easily.
- Don’t overfill the burrito—about ½ cup of filling total per burrito keeps them from bursting when rolled or toasted.
- To get a crispy, golden finish, toast seam-side down in a hot pan first without moving, then flip gently.
- Use foil to wrap and store for fridge or freezer burritos. They reheat beautifully.
- For extra flavor, mix salsa and sour cream together into a spread before adding to the burrito.
- Add-ins to try: sautéed bell peppers and onions, cooked corn, pickled jalapeños, or hot sauce.
- Make it vegan by using plant-based cheese and yogurt, or sour cream.
- Serve with sides like chips and guac, a crunchy slaw, or roasted sweet potatoes.
How to make bean and rice burrito
- In a small saucepan over medium heat, combine refried beans and taco seasoning. Cook, stirring occasionally, until warmed through and creamy, about 3–4 minutes.
- Lay tortillas flat on a clean work surface. Divide warm beans evenly among tortillas, spreading down the center of each. Top evenly with rice, salsa, cheese, and a spoonful of sour cream.
- Fold in the sides, then roll tightly from the bottom to form burritos.
- Heat oil or butter in a large nonstick skillet over medium heat. Place burritos seam-side down in a skillet and cook until golden and crisp, about 2–3 minutes per side.
- Serve hot with extra salsa, sour cream, or guacamole!
How to serve vegetarian burrito
These burritos are perfect for busy weeknights or meal prep you can take to work. Just slice them in half for easier eating and serve them warm with extra salsa, creamy jalapeño sauce, or a squeeze of fresh lime juice. They’re even better with a scoop of Mexican corn salad, some tortilla chips, or a handful of roasted veggies to round out the meal.
Storage and reheating suggestions
To store leftover burritos, wrap them individually in foil or plastic wrap. Store in the fridge for up to 4 days or freeze for up to 2 months. Reheat in a skillet, oven, or microwave until heated through.
Make it a meal with these sides
Want to turn this into a complete meal? Here are the best sides to pair it with!
Easy Mango Salsa Dip
The Best Spicy Guacamole Recipe
Corn in a Cup (Elote en Vaso)
Air Fryer Nachos
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Cheesy Bean and Rice Burrito
Ingredients
- 1½ cups refried beans, substitute 15 oz canned refried beans
- 1 teaspoon taco seasoning
- 4 flour tortillas, 10 inches
- 1 cup cooked rice
- ½ cup salsa
- 1 cup shredded cheddar cheese, or Mexican blend
- ¼ cup sour cream, substitute Greek yogurt
- 1 tablespoon olive oil, for toasting, substitute butter
Instructions
- In a small saucepan over medium heat, combine refried beans and taco seasoning. Cook, stirring occasionally, until warmed through and creamy, about 3–4 minutes.
- If using cold rice, warm it in the microwave or in a small pan with a splash of water until heated through.
- Lay tortillas flat on a clean work surface. Divide warm beans evenly among tortillas, spreading down the center of each. Top evenly with rice, salsa, cheese, and a spoonful of sour cream.
- Fold in the sides, then roll tightly from the bottom to form burritos.
- Heat oil or butter in a large nonstick skillet over medium heat. Place burritos seam-side down in a skillet and cook until golden and crisp, about 2–3 minutes per side.
- Serve hot with extra salsa, sour cream, or guacamole!
Notes
- White, brown, cilantro-lime, or Mexican-style rice all work well. You can also make microwave rice in a pinch; shelf-stable microwave packets are a great shortcut.
- If you don’t have refried beans, mash a drained can of pinto or black beans with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon garlic powder. Heat before using.
- Freshly shredded cheese melts better than pre-shredded, but both work in a pinch.
- Assemble and wrap burritos in foil, then refrigerate or freeze. Microwave from the fridge (1–2 minutes) or freezer (2–3 minutes, flipping halfway).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
