Name: Cheesy Bean and Rice Burritos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 16 ounces refried beans; 2 tablespoons jarred salsa; 1 teaspoon Homemade Taco Seasoning Mix (or store bought); 1 cup Restaurant Style Mexican Rice; 1 cup shredded sharp cheddar cheese; 1 cup shredded Monterey jack cheese; 10 8-inch flour tortillas (soft taco sized); Nonstick cooking spray (for baking sheet and coating burritos)

Jump to Recipe·5 from 14 reviews

If you’re craving a comforting, crowd-pleasing meal that’s simple to whip up, you’re going to love this Cheesy Bean and Rice Burritos Recipe. This dish hits all the right notes with melty cheese, creamy refried beans, and perfectly seasoned rice all wrapped in a soft tortilla and baked to golden perfection. Trust me, once you try this, it’ll become one of your go-to dinners — easy, tasty, and totally satisfying.

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Why This Recipe Works

Comfort Food with a Twist: Combining refried beans, rice, and two sharp cheeses creates a cozy but exciting filling you’ll want again and again.
Baked for Perfect Texture: Baking the burritos crisps up the tortillas beautifully, while the inside stays creamy and melty — something stovetop wraps can’t always achieve.
Weeknight-Friendly: Minimal ingredients and a straightforward process make it quick to prepare, yet the result feels anything but basic.
Versatile and Customizable: You can easily swap out ingredients or add extras to suit your taste, making it a great foundational recipe.

Cheesy Bean and Rice Burritos, bean and rice burritos, baked burritos with cheese, easy Mexican burritos, hearty vegetarian burritos - Four lightly browned rolled tortillas with small brown spots are stacked on a white plate in the center of the image, with one placed on top and one slightly open, showing a hint of orange filling. Green cilantro leaves are scattered on the tortillas and gathered behind them on the plate. The plate sits on a white marbled surface. In the lower left corner, part of a white bowl filled with chunky red salsa is visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in my Cheesy Bean and Rice Burritos Recipe plays a key role in flavor and texture — plus, these ingredients are simple to keep on hand or pick up at your local store. Here’s a quick peek at why they’re chosen and some tips to get the best results.

Cheesy Bean and Rice Burritos, bean and rice burritos, baked burritos with cheese, easy Mexican burritos, hearty vegetarian burritos - Flat lay of a stack of ten soft flour tortillas, a small white bowl of creamy refried beans, a few sprigs of fresh green cilantro beside a small white bowl of vibrant red salsa, a small white bowl of bright orange shredded sharp cheddar cheese, a small white bowl of pale yellow shredded Monterey Jack cheese, a small white bowl of fluffy orange-hued Mexican rice, and a small white bowl of homemade taco seasoning mix with visible dried herbs and spices, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refried Beans: I love using refried beans for their creamy texture and rich flavor that melds perfectly with the taco seasoning.
Salsa: Adding your favorite jarred salsa gives the beans a nice kick of flavor without extra effort.
Taco Seasoning: Whether homemade or store-bought, this mix boosts the savory depth of the bean filling.
Flour Tortillas: The soft 8-inch tortillas are the perfect size to hold just enough filling without getting too bulky.
Mexican Rice: I use restaurant-style Mexican rice here because its tomato and spice notes complement the beans and cheese beautifully.
Cheddar Cheese: Sharp cheddar provides just the right tang and richness to melt into the beans and rice.
Monterey Jack Cheese: This cheese melts smoothly and balances the sharp cheddar’s bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Cheesy Bean and Rice Burritos Recipe is how easy it is to make your own. I often mix things up depending on what I have in the fridge or how spicy I’m feeling.

Spicy Variation: Sometimes I add a splash of chipotle in adobo to the beans for a smoky heat that really wakes things up.
Protein Boost: I’ve thrown in cooked chicken or ground beef when I want something heartier — it blends right in.
Make it Vegan: Swap out the cheeses for vegan alternatives or skip them entirely if you want a dairy-free burrito that’s still full of flavor.
Fresh Add-ins: A handful of chopped cilantro or diced avocado on the side adds a fresh brightness I adore.

Step-by-Step: How I Make Cheesy Bean and Rice Burritos Recipe

Step 1: Mix the Bean Magic

Start by combining the refried beans, taco seasoning, and salsa in a small bowl. This is where a lot of flavor builds, so I like to taste and adjust the seasoning here — maybe a bit more taco powder or salsa if I want more zing. Set it aside to let those flavors meld while you prep the other ingredients.

Step 2: Warm the Tortillas

Pop the stack of tortillas in the microwave for about 20 seconds to soften them just enough to roll without tearing. This little trick keeps them pliable and much easier to work with — I’ve learned the hard way that cold tortillas crack when you try to roll.

Step 3: Fill and Roll

Lay a tortilla flat and spoon a couple tablespoons of your bean mixture down the center. Top with a few tablespoons of rice, then sprinkle on a generous mix of cheddar and Monterey jack. Fold the sides in first, then roll tightly from one end to the other. Placing them seam-side down on your baking sheet is the secret to keeping them sealed during baking.

Step 4: Bake to Perfection

Spray the tops of the assembled burritos with nonstick cooking spray for that golden crust and pop them in your preheated 400°F oven. After about 10 minutes, I flip them over with tongs — this browns both sides evenly. Then bake for another 5 to 10 minutes until beautifully crisp and melty. Your kitchen is going to smell amazing at this point!

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Pro Tips for Making Cheesy Bean and Rice Burritos Recipe

Don’t Overstuff: Filling the tortillas a little on the lighter side makes rolling easier and prevents ripping or bursting during baking.
Preheat the Baking Sheet: I often put my baking sheet in the oven while it preheats and then place the burritos on the hot sheet. This jump-starts browning on the bottom.
Use Two Cheeses: Combining sharp cheddar and Monterey jack gives you a satisfying balance of flavor and meltiness that’s just right.
Flip Gently: Use tongs to carefully turn the burritos — this avoids messy spills and keeps the shape intact.

How to Serve Cheesy Bean and Rice Burritos Recipe

Cheesy Bean and Rice Burritos, bean and rice burritos, baked burritos with cheese, easy Mexican burritos, hearty vegetarian burritos - Two soft white tortillas are rolled and placed on a white plate, one whole and one cut in half showing a mix of orange-brown rice and beans inside. The cut burrito is stacked on top of the whole one. A dollop of white sour cream and red salsa sauce with some fresh green cilantro leaves are on top of the burritos. Extra cilantro leaves are scattered on the plate around the burritos. In the background, there is a small bowl of white sour cream on the white marbled surface. The photo is taken with an iphone --ar 2:3 --v 7

Garnishes

I always serve these burritos with a dollop of cool sour cream and extra salsa on the side. Fresh cilantro and sliced jalapeños are great if you love a bit of brightness or spice. Sometimes, a squeeze of lime adds the perfect zing that cuts through the richness.

Side Dishes

For sides, a crisp salad with a citrusy dressing balances the meal well. I also love pairing this with simple black bean salad or corn on the cob for a Tex-Mex vibe. If you want something heartier, chips and guacamole can’t be beat!

Creative Ways to Present

When I’ve had guests over, I like to cut these burritos in half and stack them on a platter with colorful bowls of salsa, guacamole, and pickled onions around. It’s an easy, casual presentation that invites everyone to dig in and customize each bite.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I wrap individual burritos tightly in plastic wrap and pop them into a zippered bag before refrigerating. That keeps them fresh and helps avoid any drying out. Usually, they last well for about 3-4 days.

Freezing

If I want to meal prep or save extras, I freeze the burritos before baking. I double-wrap each one in wax paper and foil, then place them all in a freezer bag with a label. This method prevents freezer burn and lets me bake from frozen later, which makes life so much easier.

Reheating

To reheat, I usually bake the frozen or refrigerated burritos at 400°F on a foil-lined baking sheet sprinkled with a little nonstick spray to crisp them up again. It takes about 5-6 minutes for refrigerated or a bit longer from frozen. Microwave works too for a quick fix, but you’ll miss out on that crunchy exterior.

FAQs

Can I use canned refried beans for this Cheesy Bean and Rice Burritos Recipe?

Absolutely! Canned refried beans work perfectly here. Just make sure to stir in your salsa and taco seasoning well to give them more flavor before assembling the burritos.
Can I make these burritos gluten-free?

You sure can! Swap out the flour tortillas for gluten-free tortillas—many brands offer soft, pliable options that bake nicely. Just ensure your taco seasoning and other ingredients are also gluten-free.
How do I prevent the tortillas from getting soggy?

Warming the tortillas before assembling softens them, and baking at a high temperature with a light coating of nonstick spray helps crisp up the exterior. Also, avoid overfilling to keep them from bursting and releasing moisture.
Can I add other fillings to the Cheesy Bean and Rice Burritos Recipe?

Definitely! These burritos are versatile—add sautéed veggies, cooked meats, or even corn and black beans for extra texture and flavor. Just keep the filling balanced so it’s not too heavy to roll.
What’s the best cheese combination for this recipe?

My favorite is mixing sharp cheddar with Monterey jack because cheddar gives great flavor while Monterey jack melts beautifully. You can experiment with other melting cheeses like mozzarella or pepper jack for different flavor profiles.

Final Thoughts

Honestly, this Cheesy Bean and Rice Burritos Recipe has been such a lifesaver for me on busy nights — it’s quick, comforting, and feels homemade without the fuss. I love how the flavors come together with simple ingredients and the baked finish gives it that extra touch of magic. I hope you enjoy making and eating these as much as I do. Go ahead, give it a try and make it your own — I can’t wait to hear what tweaks you come up with!

Cheesy Bean and Rice Burritos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews

Author: Julia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10 small burritos
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

Print Recipe

Description

These Cheesy Baked Bean and Rice Burritos are a delicious and satisfying meal perfect for a quick lunch or dinner. Filled with flavorful refried beans seasoned with taco spices and salsa, Mexican rice, and a blend of sharp cheddar and Monterey jack cheeses, these burritos are baked to golden perfection. They’re easy to assemble, bake quickly in the oven, and make great leftovers or freezer-friendly meals.

Ingredients

Filling

16 ounces refried beans
2 tablespoons jarred salsa
1 teaspoon Homemade Taco Seasoning Mix (or store bought)
1 cup Restaurant Style Mexican Rice
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese

Wraps

10 8-inch flour tortillas (soft taco sized)
Nonstick cooking spray (for baking sheet and coating burritos)

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Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with foil and generously spray the foil with nonstick cooking spray to prevent sticking.
Prepare Filling: In a small mixing bowl, combine the refried beans, taco seasoning mix, and jarred salsa thoroughly. Set this mixture aside for later assembly.
Warm Tortillas: Warm the entire stack of 10 tortillas in the microwave for about 20 seconds to soften them slightly, making them easier to roll without cracking.
Assemble Burritos: Lay one tortilla flat on a work surface. Spoon a couple tablespoons of the refried bean mixture down the center, then add a couple tablespoons of Mexican rice on top. Sprinkle some of the shredded sharp cheddar and Monterey jack cheeses over the rice. Fold in both sides of the tortilla and roll it up tightly. Place the burrito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Coat Burritos: Lightly coat the tops of each burrito with additional nonstick cooking spray to help them brown nicely while baking.
Bake Burritos: Place the baking sheet in the preheated oven and bake for 10 minutes. Then remove the baking sheet and use tongs to carefully flip each burrito over to brown the other side. Return the baking sheet to the oven and bake an additional 10 minutes, or until both sides are nicely browned and the cheese is melted inside.
Serve: Remove the burritos from the oven and serve warm, optionally with extra salsa and sour cream on the side for dipping or topping.

Notes

This recipe makes 10 small burritos using 8-inch tortillas. For larger, more filling burritos, use bigger tortillas or pack filling more generously, which will yield about 6 to 8 substantial burritos.
Store leftover burritos in a zippered plastic bag in the refrigerator. Reheat quickly in the microwave, or to restore crispness, bake at 400 degrees Fahrenheit for 5 to 6 minutes.
For best freezer results, wrap assembled burritos tightly in wax paper or freezer-safe plastic wrap, then in foil to prevent freezer burn. Store in a freezer-safe bag for up to 3 months.
Frozen burritos can be baked directly from the freezer. Increase baking time by a few minutes as needed until warmed through and browned.