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
Scale
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)
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.
Nutrition
- Serving Size: 1 burrito
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 30 mg
