Bean and Cheese Burritos

These bean and cheese burritos are filled with flavorful, seasoned refried beans and melty cheese. Ready in only 15 minutes, meal prep these for a busy weeknight meal or freeze for later!

Why I Love This Recipe

I love recreating the best Mexican food recipes inspired by traditional and authentic flavorful dishes. These bean and cheese burritos are made with delicious refried beans and melty cheese baked inside crispy flour tortillas. 

It’s one of our favorite vegetarian meals along with cheese enchiladas!

Making quick refried beans using aromatics and simple seasonings is easy, but if short on time canned works, too. A few other ingredients and this bean and cheese burrito recipe is ready in only 15 minutes, my family loves it for a quick lunch or dinner.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Seasoning: Sometimes I like to use just chili powder, but I also use this homemade taco seasoning other times. It wakes up the refried beans and adds great flavor. 
• Beans: Use either a can of pinto beans or cooked beans that you’ve made yourself. Black beans are great here, too, as well as this bean dip with cream cheese.
• Cheese: My go-to here is always shredded Mexican cheese, but use whatever you have or even a combination of shredded cheese like cheddar cheese, Colby Jack, or Monterey Jack cheese.
• Tortillas: I love to elevate this dish by using homemade flour tortillas, but if that’s not your thing, use uncooked tortillas from the store and heat them.

How to Make Bean and Cheese Burritos

In a medium saucepan cook the garlic, salt and chili powder (or taco seasoning) until fragrant, then add the beans and water. Drain one can, but keep the liquid in the other. Cover and cook for about 5 minutes then mash beans and continue to simmer.

Grab your tortillas and spread about 1/3 cup of the bean mixture down the center and sprinkle cheese over top. 

Start with the bottom edge over the filling. Fold in the sides of the tortilla and roll it up all the way. Continue to wrap your tortillas until all bean burritos are assembled. 

Bake. Place each one side by side in a single layer in a prepared parchment paper or foil lined baking dish and bake for 10 minutes. Serve warm with your favorite toppings!

Tips and Variations

• To keep it vegetarian. Do not use lard to cook your beans!
• Consistency of the beans. If the beans are too thick, add a splash of water. If there is too much liquid, give them time to simmer a little longer to allow moisture to evaporate. Using canned beans? Be sure to warm them up so they spread.
• Crispy easy bean and cheese burritos. Using a large skillet rather than a baking sheet is a great way to get them a little crispier. Butter the skillet and place them seam side down. Pan fry them over medium heat until golden and crispy.
• Favorite toppings. Top it with guacamole, sour cream, homemade salsa, hot sauce or cilantro lime crema.
• Copycat Taco Bell bean and cheese burrito. Make refried beans as directed. Crisp a tortilla in a skillet, then quickly fold your burrito together with the warm beans, chopped onion, cheese and some taco sauce.
• Serving suggestions. A side of cooked rice and shredded lettuce is all you need. Mexican rice and cilantro lime rice are two of my family’s favorites. 

Storing, Freezing and Reheating

• Storing leftovers. Keep cheese and bean burrito recipe leftovers stored in an airtight container for up to 5 days in the fridge.
• To freeze: These make a great freezer meal! Once assembled, baked, and cooled, wrap each one in plastic wrap. Store them in an airtight container or freezer-friendly zip-top bag and keep them frozen for up to 3 months.
• To reheat: Thaw them in the fridge overnight. You can use the microwave, the oven, or the air fryer to warm them through. The air fryer is your best bet to get them crispy. If you’re reheating straight from frozen, tack on extra minutes until heated all the way through.