Cheesy bean and rice burritos are easy to make and assemble. With refried beans, salsa rice, and melted cheese in every bite, these burritos are filling and tasty.
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These cheese bean and rice burritos have always been my personal go-to. I'm not a fan of the texture of meat inside of my burritos so I like to keep it simple and plain.
We have a local burrito restaurant called Taco Del Mar and I always order the same thing when I go in- a vegetarian burrito of beans, rice, and cheese.
This homemade version is the easiest copycat recipe I can make. They are a convenient and portable option for a quick lunch or dinner, and you can prepare a batch of them in advance to have a tasty meal ready when you need it.
If you love burritos, then you'll also love my Air Fryer Tortilla Chips, Tortilla French Toast, and Mac and Cheese Quesadillas.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"These came together super quick and were delicious and filling. We had some left over and wrapped them in foil for next time. Definitely a repeat recipe. Loved it!"
- Deb
💛 Why You'll Love This Recipe
- Simple ingredients. With salsa rice, canned refried beans, and shredded cheddar cheese, every bite is flavorful, and the effort to make them is minimal.
- Great for now and later. Make them quickly and freeze them or store them for later if meal planning, or simply eat them fresh and warm.
- They're meatless. This is a great option to add to the menu when you're looking for meatless recipes! Serve them up on Taco Tuesdays or Meatless Mondays and I'm sure no one will complain.
🛒 Ingredients
Flour tortillas- Use burrito sized flour tortillas for this recipe. Other sizes will work, but smaller tortillas may be harder to roll up.
Quick Rice- Using quick rice in the salsa rice mixture will make this recipe a lot quicker to prep. This Easy Salsa Rice is also the base of my Cheesy Salsa Chicken and Rice.
Cheddar Cheese- You can use any cheese of your choice, but I prefer to use shredded cheddar cheese in these burritos.
Refried Beans-Use a can of your favorite refried beans, or use homemade refried beans if desired.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use discounted tortillas: Tortillas often go on rollback and freeze well for future meals.
Stretch with rice and beans: Rice and refried beans are some of the cheapest, most filling ingredients and help keep cost per burrito low.
Choose store-brand salsa and cheese: Generic options taste just as good and are usually much cheaper.
🥄 Instructions for Cheesy Bean and Rice Burritos
Step 1: Bring 2 cups of chunky salsa and 1 cup of water to a boil in a medium sized pot on the stove.
Step 2: Add in the quick rice, stirring to combine. Place the lid on the pot and turn off the heat. Let rest for 5 minutes.
Step 3: In the meantime, shred your cheddar cheese and warm the refried beans in a small pot on the stove or in a bowl in the microwave.
Step 4: Place 8 flour tortillas on a plate and microwave for 30 seconds.
Step 5: Lay your tortillas down on a large surface and spread about ¼ cup of the refried beans down the middle in a stipe.
Step 6: Add about ½ cup of rice over the top or to the side.
Step 7: Sprinkle cheddar cheese over the top of the beans and rice.
Step 8: Fold and roll up your burrito.
Step 9: Let rest for about 1-2 minutes to melt the cheese.
Step 10: Repeat until all burritos have been rolled.
Serve warm.
👩🏻🍳 Expert Tips
- Soften the tortillas. If you do not have a tortilla steamer, warm tortillas in the microwave for about 30 seconds to prevent tearing.
- Roll with care. Tuck in the sides first, fold the bottom over the filling, then roll upward while keeping everything snug to avoid gaps.
- Let them rest. Allow the rolled burritos to sit for a minute so the cheese melts and the flavors come together.
- Add crunch if desired. Lightly cook the outside in a hot pan to seal the edges and add a subtle, crispy finish.
❄️ Storage, Reheating & Make Ahead
Storage: Wrap burritos individually and store in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the microwave until warmed through or bake wrapped in foil at 350°F for about 15 minutes.
Make Ahead: Burritos can be assembled in advance and stored in the fridge, or frozen individually for up to 3 months and reheated as needed.
🥗 Side Dishes or Pairing Ideas
Serve with tortilla chips and salsa, fresh fruit, or a simple side salad. Sour cream, hot sauce, or extra salsa make easy, low-cost add-ins.
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❓ Recipe FAQs
To make your rice and bean burritos a healthier choice, consider making mindful ingredient selections. Opt for healthier options like low-fat beans, lower-carb tortillas, and brown rice instead of white. These small adjustments can accumulate and contribute to a much healthier overall meal.
I personally enjoy cheddar cheese for my burritos but Monetary jack, nacho cheese, and others are all great options. Choose a cheese you already like and that you think would pair well with the flavors.
Yes. You can make these burritos and keep them in an airtight container in the fridge for up to a few days. Simply place them on a baking sheet and bake at 350 degrees F for several minutes until heated through or cook them for 1-2 minutes in the microwave.
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🐝 If you tried these Cheesy Bean and Rice Burritos, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cheesy Bean and Rice Burritos
Ingredients
- 2 cups salsa - ($1.88)
- 1 cup water - ($0.00)
- 3 cups white quick-cooking rice, 5-minute - ($1.84)
- 1 can (16 ounces) refried beans - ($1.00)
- 8 ounce cheddar cheese, shredded - ($2.00)
- 8 large burrito-size flour tortillas - ($3.48)
Instructions
- Cook rice. In a medium pot, bring the salsa and water to a boil. Stir in the rice, cover, turn off the heat, and let rest for 5 minutes.
- Prepare fillings. Warm the refried beans using your preferred method. Shred the cheese if not already prepared.
- Warm tortillas. Stack the tortillas on a plate and microwave for about 30 seconds until pliable.
- Fluff rice. Remove the lid and fluff the rice with a fork.
- Assemble burritos. Lay out a tortilla and spread about ¼ cup of refried beans in a strip down the center. Add about ½ cup of rice next to the beans, then sprinkle shredded cheese over the top.
- Roll. Fold in the two short ends, then roll tightly into a burrito. Repeat with remaining tortillas and filling.
- Rest and serve. Let the burritos rest for 1 to 2 minutes so the cheese can melt, then serve warm.
Notes
- Warming tortillas. Heating tortillas briefly makes them easier to roll without tearing.
- Cheese melting. Resting the burritos helps the cheese melt. For a crisp exterior, briefly cook the rolled burritos in a hot skillet.
- Cheese options. Cheddar works well, but Colby jack, Mexican blend, or Monterey jack are good substitutes.
- Make ahead. Assemble burritos and store in the refrigerator. Reheat in a 350°F oven or microwave before serving.
Nutritional Information
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Anna says
Very good!! I added beef as well to the rice (husbands request) and it was delicious! Thank you!!
Emily Roman says
Delicious and super easy! Will definitely make again.
Martha says
Yummo AND easy to make! What’s not to like? Thanks for a good, easy recipe and btw, we like them browned a bit for that touch of crispy!
Nicole Durham says
Glad you liked them! I love making the tortillas crispy too!
Deb Spackman says
These came together super quick and were delicious and filling. We had some left over and wrapped them in foil for next time. Definitely a repeat recipe. Loved it!
Nicole says
Funny enough this is what we ate for lunch today haha. They are great for leftovers, glad you enjoyed them! 🙂
Rachel says
This recipe is DELICIOUS! I want to print it to keep it in my recipe binder, but the link for print mode isn't working. Can you correct it please?
Nicole says
I'm glad you enjoyed the recipe, but I'm sorry to hear that you had printer issues. I have fixed the issue and it should be working fine now. 🙂
Rachel says
Awesome, thank you!! I