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These classic bean and cheese burritos are loaded up with flavorful, creamy refried beans, melty cheese, and a spicy red sauce. This family dinner recipe is ready in under 30 minutes. Plus they can easily be prepared ahead of time making them perfect for busy weeknights.
All about these bean and cheese burritos…
- Under 30 minutes: This easy recipe comes together in under 30 minutes. Not to mention they freeze and reheat perfectly, making them a great option for family dinner.
- Family friendly: Kids absolutely love this meal. Be sure to grab a mild enchilada sauce to keep any spice down if needed.
- Adaptable: You can add whatever you would like! Control the salt and the spice as needed, plus there’s info below on how to make sure this is a vegetarian friendly option.
Ingredients Needed:
Notes on some ingredients:
- Beans: to make this recipe quick and easy, canned refried beans are used, but we will be adding some seasoning and chicken broth to get the right texture. You can use homemade refried beans for this recipe if you want and have some on hand. Feel free to swap for refried black beans also!
- Red Sauce: this is simply canned enchilada sauce, if you are familiar with a certain fast food chain that serves up classic bean burritos, you know about the red sauce they have in them. I have found that canned Old El Paso Mild or Medium Enchilada Sauce has the same flavoring.
- Tortillas: to save time you can use store bought or buy some tortillas from your favorite Mexican or Tex Mex restaurant (usually places like that make their own and will sell them daily), or make your own at home following my Homemade Flour Tortilla recipe.
How to make (step-by-step):
- Prepare the beans, since canned refried beans come fairly thick, add in some broth to get the desired consistency. Then season, start with the recipe and add to taste as needed.
- Fill the tortillas, start with the beans, add your filling to the tortilla. To help with rolling I find it easier to put the filling slightly off center. Top with some red sauce. Then sprinkle with grated cheese.
- Fold the tortillas and bake. Fold up one side of the tortilla, and fold in to the left and right, then continue rolling the tortillas so that the ends are folded in and the fillings are in the middle of the tortillas. Lay on a baking sheet with the folded side down and bake for 10-12 minutes.
- Alternate Cooking Method: To make these crispy burritos cook them in a large skillet on the stovetop. Lay the burritos down on a hot skillet, folded side down first and cook for 3-5 minutes until toasted, then carefully flip and cook the other side an additional 3-5 minutes until toasted.
Storage Information
- Storage: Store leftovers in a sealed container in the refrigerator for 3-4 days.
- Freezing: Let cooked burritos cool completely to room temperature. Then wrap each individual burrito in foil then store in a freezer safe bag or container for up to 3 months.
- Reheating: Place foil wrapped frozen burritos on a baking sheet and bake in a 400 degree oven for 45 minutes or until warmed through. If thawed you can reheat in a skillet over medium heat or bake for 15 minutes.
Bean and Cheese Burritos
Classic bean and cheese burritos! These comforting burritos are loaded up with creamy refried beans, gooey cheese and a spicy red sauce. Perfect for serving to the family, this meal comes together in less than 30 minutes!
Ingredients
Beans
- 1 (16 ounce can) refried beans no salt added
- ½-⅔ cup chicken broth
- ¼ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp ground cumin
- ¼ tsp salt
Burritos
- 1 cup red enchilada sauce
- 2 cups mild cheddar cheese shredded
- 10 flour tortillas 10 inch
Instructions
- Preheat oven to 350℉. Spray a large baking sheet with cooking spray and set aside.
- In a medium size pot, add the refried beans and heat over medium heat.
- Stir in the chicken broth to get desired consistency, should be smooth and not thick or chunky, the amount needed can vary depending on the brand of beans you are using.
- Add in the seasonings and stir to combine. Taste and adjust as needed.
- Lay one tortilla flat on a clean work surface.
- Spread a layer of refried beans, about 1/3 cup, then top with 2 tbsp of the red sauce. Sprinkle with shredded cheddar cheese.
- Fold the bottom and top of the tortilla over while rolling to form the burritos. Lay the folded burrito on the baking sheet, seam side down.
- Continue until all burritos are filled and rolled and on the baking sheet.
- Bake for 8-10 minutes, tortillas will be slightly tanned and crisp on the bottom.
- Let cool for several minutes before serving, filling will be hot.
- Serve with additional red sauce or favorite hot sauce, sour cream, or guacamole.
Video
Equipment
Notes
- Vegetarian Option: use vegan refried beans and a vegetable broth.
- Beans: use homemade refried beans for this recipe if you want and have some on hand.
- Red Sauce: this is simply canned enchilada sauce, if you are familiar with a certain fast food chain that serves up classic bean burritos, you know about the red sauce they have in them. I have found that canned Old El Paso Mild or Medium Enchilada Sauce has pretty much the exact same flavoring.
- Tortillas: to save time you can use store bought or buy some tortillas from your favorite Mexican or Tex Mex restaurant (usually places like that make their own and will sell them daily), or make your own at home following my Homemade Flour Tortilla recipe.
- Tortillas not folding: if you’re having a hard time folding the tortillas heat them slightly, you can heat in a skillet on the stovetop or place in the microwave for about 10-15 seconds.
- Freezing: these freeze beautifully, making it a great option for a freezer meal. Follow the instructions and cook the burritos. Then let cool completely to room temperature. Wrap each individual burrito in foil then store in a freezer safe bag or container for up to 6 months. Reheat by placing wrapped burritos on a baking sheet and baking in a 400 degree oven for 45 minutes or until warmed through. OR you can heat on the stovetop in a skillet. This ensures that the tortilla is nice and crispy and not soggy.
Nutrition
Calories: 192kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 657mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography done by the talented @KJandCompany.co
This is the best bean and cheese burrito recipe I’ve ever made. I made these for dinner last night for my wife and I. The taste was so unbelievable, I made more of them today for our Sunday brunch, everyone loved them so much that I was asked if I can make them every Sunday. Thank you so much.
Needed something quick and easy for dinner tonight for the Mr. and I. Not only did these bean and cheese burritos fit the bill, they were delicious to boot! I chose to sear them in my cast iron skillet for quickness sake. Yes, yes, and yes! Crispy on the outside with a tad of sauce and cheese melted on top. Rounded these bad boys out with guacamole, pico de Gallo, sour cream, jalapeños and chips!
Let’s just say, “slap yourself girl!”
Thanks for the recipe, will definitely add it to our rotation!!😋😋
These are the best! So simple and delicious – definitely a keeper
I love cheese I love beans I love frozen burritos cause I’m in college and poor. You would be surprised how much a liberal arts degree costs. I’ll make these and eat them for months. Thanks for making these.