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Bean and Cheese Burritos

Warm tortillas stuffed with seasoned beans, cheese, and rice. A filling, inexpensive meal you can customize with whatever you have in the fridge.

VegetarianNut-FreeEgg-Free Main Dish
Prep: 10 min Cook: 10 min Total: 20 min Servings: 4 (makes 4 burritos) Difficulty: Easy

Allergens: Contains Dairy (cheese, sour cream), Gluten (flour tortillas).

Ingredients

  • 4 large flour tortillas
  • 1 can (15 oz) pinto beans or black beans, drained
  • 1 cup shredded cheese
  • 1 cup cooked rice
  • ½ cup sour cream or salsa

Optional Extras

  • Salsa
  • Hot sauce
  • Diced onion
  • Chili powder or cumin
  • Lettuce or diced tomato

Equipment

  • Small pot or microwave
  • Skillet (optional, for crisping)
  • Can opener

Instructions

  1. Warm the beans in a small pot over medium heat, mashing some with a fork for a creamier texture. Or microwave for 2 minutes. Season with salt, chili powder, or cumin if you have them.
  2. Warm the tortillas (10 seconds per side in a dry skillet, or wrap in a damp paper towel and microwave 15 seconds).
  3. Lay out the tortillas. Spread beans down the center of each, followed by rice, cheese, and sour cream or salsa.
  4. Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly.
  5. Optional: place each burrito seam-side down in a dry skillet over medium heat for 1–2 minutes per side to crisp the outside.

Notes

  • Any beans work. Black beans, kidney beans, or even baked beans.
  • Add meat: Leftover ground beef or turkey, shredded canned chicken, or diced hot dogs all work inside.
  • Freeze them. Wrap burritos individually in foil. Freeze for up to 2 months. Reheat in the microwave (2–3 minutes, flipping halfway).
  • No rice? They're still great with just beans and cheese.
  • Breakfast burrito: Add scrambled eggs in the morning.