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a burrito sliced in half and one leaning off of the other at an angle on a plate and topped with chopped cilantro
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5 from 1 vote

Cheesy Bean and Rice Burritos

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. Make them quickly and freeze or store for later if meal planning, or simply eat them fresh and warm.
Prep Time5 mins
Cook Time10 mins
Assembly15 mins
Total Time30 mins
Course: dinner, Main Course
Cuisine: American, Mexican
Servings: 8 burritos
Calories: 402kcal
Author: NicoleDurham
Cost: Recipe $6.13 / Serving $0.76

Equipment

Ingredients

  • 3 cups White Quick Cook 5 Minute Rice ($1.14)
  • 2 cups salsa ($1.12)
  • 1 cup water ($0.00)
  • 1 can refried beans ($0.88)
  • 8 ounce shredded cheese ($0.99)
  • 8 large burrito sized flour tortillas ($2.00)

Instructions

  • In a medium sized pot on the stove, bring 2 cups of salsa and 1 cup of water to a boil.
  • Stir in the quick cooking rice. Place lid on pot and turn off heat. Let rest 5 minutes.
  • Shred your cheese and warm the refried beans as you normally would. (I warm mine in a small pot over medium heat).
  • Place 8 tortillas on a plate and heat in the microwave for 30 seconds.
  • Fluff cooked rice with a fork.
  • Lay your tortilla down and then spread about ¼ cup of refried beans (more or less) onto the tortilla in a stripe down the middle.
  • Take a scoop of rice (about ½ cup) and make a strip of it right next to the refried beans.
  • Sprinkle shredded cheese over the top of the beans and rice.
  • Fold in the two ends on either side of the filling and then tuck in the other edges as you roll so that you get a nice burrito. Repeat until all burritos have been finished.
  • Allow the burritos to rest for about 1 or 2 minutes after rolling so that the warmth can melt the cheese before eating.
  • Serve warm.

Notes

Recipe Tips

For those of us without a tortilla steamer handy I like to warm a stack of my tortillas for about 30 seconds in the microwave before filling and rolling. This helps them to roll more easily without tearing.
Folding the vegetarian burritos is like an art form though. Tucking in two sides, then covering the filling with the bottom side and rolling upward while tucking in the sides of the top edge so that the filling is covered and there are no holes in the burrito shape.
After the burritos have been rolled. Let them rest for a minute with the warm filling and cold cheese inside as this will help to melt the cheese. You could also take it a step further and cook the outside of the pan in a hot pan to seal edges and give it a subtle crunch.
If you would like your rice and bean burritos to be healthier, make better choices when buying the ingredients. Opt for the healthier, low-fat bean variety options, lower carb tortillas, brown rice instead of white, etc. Making small changes like this can add up to a lot of healthier benefits.
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.

Make Ahead

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.

Nutrition

Serving: 1burrito | Calories: 402kcal | Carbohydrates: 53.6g | Protein: 19.1g | Fat: 12.3g | Saturated Fat: 5.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.3g | Cholesterol: 21.3mg | Sodium: 1471.1mg | Potassium: 300.8mg | Fiber: 2.7g | Sugar: 3g | Vitamin A: 81.9IU | Vitamin C: 1.2mg | Calcium: 485.7mg | Iron: 2mg