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.

Bean and cheese burritos stacked on a plate showing melty cheese and creamy beans with red sauce inside.

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:

Ingredients needed to make homemade bean and cheese burritos laid out on the counter.

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 of course 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 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.

How to make (step-by-step):

Step by step how to make bean burritos, showing beans cooking in a pot, then spread onto a large tortilla.
  • Step 1: 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.
  • Step 2: 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.
  • Step 3: Top with some red sauce.
  • Step 4: Add the cheese.
how to make homemade bean burritos, showing layer sauce and cheese on top of beans on a flour tortilla.
  • Step 5: 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.
burritos laid out on a baking sheet to bake.

Expert Tips:

  • Meat Free: need a vegetarian or meat free dinner idea? This is a great recipe idea. Simply make sure you are using vegetarian friendly refried beans that haven’t been cooked in any fats made from meats. Then swap the chicken broth for vegetable broth.
  • Let cool. The insides of the refried bean burritos will be very hot when you take them out of the oven. Let them cool before serving or biting into one.
  • Alternate Cooking: if you would prefer you can cook these on a large skillet on the stovetop. Simply 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.
  • 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. Then 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.
  • Tortillas not folding: if your 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.
Sauce being poured over the top of a stack of bean and cheese burritos.

FAQ’s:

What size tortilla do you use for burritos?

Typically you will use 10 inch tortillas for burritos. This makes them big enough for filling and for folding. If you are buying tortillas from the market grab the package that says burrito size.

What are some sides to go with this easy meal?

Rice is a great option (cilantro lime rice, Mexican green rice, or classic Mexican rice). Other ideas include: Mexican Grilled Corn (elotes), Street corn in a cup, guacamole, or some chips and salsa.

What cheese should be used?

I love using mild cheddar, another great option is Monterey Jack. You can also use a combination of the two.

More recipes to enjoy:

Bean and cheese burritos stacked on a plate showing melty cheese and creamy beans with red sauce inside.

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!
5 from 2 votes

Ingredients

Beans

Burritos

  • 1 cup red enchilada sauce
  • 2 cups mild cheddar cheese, shredded
  • 10 flour tortillas, 10 inch

Equipment

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

Notes

  • 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
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Photography done by the talented @KJandCompany.co