Cheesy Bean and Rice Burrito

Course: Main Course

Cuisine: Mexican

Diet: Vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 388kcal

These cheesy bean and rice burritos are fast, filling, and full of flavor. Perfect for meal prep or weeknight dinners—no fancy ingredients required!

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!

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).