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This bean burrito recipe is so easy to whip up for dinner! These are perfect for making ahead of time or freezing for later.
If you like burritos, try our Green Chili Smothered Burritos, or even our Breakfast Burritos, which also make for a great freezer meal!
We Love Bean burros!
Who doesn’t love a good bean burrito (or as we call them – burros)? They are one of our favorite easy Mexican entrees!
Burritos have been a family favorite for decades, so much so, that we called my great-grandma “Grandma Bean Burro”. She was famous for them and we’ve loved them for as long as I can remember.
We also love that whipping up a bean burrito is quick simple, and a family favorite dinner idea!
Why we love them:
- A handful of ingredients. And really most of these ingredients are things you have on hand – especially if you eat a lot of Mexican food like we do!
- All from scratch. If you are feeling adventurous, we do have recipes for homemade Canned Refried Beans, Taco Seasoning, and Flour Tortillas.
- A fast meal. This burrito recipe is so easy to make during the week for a quick dinner or lunch. They can be made in under 30 minutes with just a few simple steps.
- Save for later. These are great to make ahead of time and keep in the freezer for a quick lunch or afternoon snack.
Ingredients
- Refried Beans
- Crisco shortening
- milk
- shredded cheddar cheese – or use Mexican cheese blend, Monterey jack cheese, or vegan cheese for vegetarian burritos.
- Taco Seasoning
- soft taco size Flour Tortillas
How to Make Bean Burritos
- FILLING. Add the beans, shortening, and milk to a medium saucepan and heat over medium heat. Make sure to stir frequently, until smooth. Stir in the cheddar cheese and taco seasoning. Salt and pepper to taste.
- TORTILLAS. Cook the flour tortillas according to the package directions. Keep warm in a towel or tortilla warmer until ready to use.
- (Warming your tortillas beforehand will help them roll easier.)
- ASSEMBLE. To assemble the burritos, add ⅓ cup of the bean mixture to the center of a tortilla, then sprinkle with 2 tablespoons of cheddar cheese. Fold in the edges of the tortilla toward the center, then roll up, tucking in all of the fillings and place seam side down.
Toppings + Fillings
Some sides and toppings include:
- Veggies. Shredded lettuce, diced onion, fresh cilantro, diced chilies, green bell pepper, diced tomatoes, and avocado
- Cheese. Alternative cheeses like a Mexican cheese blend, Monterey jack cheese, or vegan cheese
- Sauces. Sour cream, Avocado Cream Sauce, Guacamole, Pico de Gallo, or Salsa
- Rice. Spanish Rice, brown rice, white rice, or Cauliflower Rice
- Meat. Add shredded beef, pork, or make chicken burritos (some of our favorites include: Carne Asada, Sweet Pork, Carnitas and more).
Storing + Freezing
- Make ahead of time. Wrap each burrito in plastic wrap. Place them in an airtight container in the fridge for up to a week. To freeze, wrap each burrito again with aluminum foil. The foil-wrapped burritos will last for up to 6 months in the freezer.
- To reheat in the microwave. Remove the foil and plastic wrap. Use a fork to poke a few holes in the tortilla. Wrap in a damp paper towel, defrost if frozen, and then heat for 1-2 minutes or until hot.
- To heat in the oven. Remove the foil and plastic wrap. Preheat the oven to 450°F. Place burrito recipe on a baking sheet and heat for about 10 minutes or until hot.
- If the burritos are frozen, remove the plastic, but then rewrap them with only the foil. Bake for about 40 minutes. Remove the foil and bake for another 10 minutes. (bake times may vary a bit)
For More Mexican Dishes:
Burrito Recipe
This is Great Grandma's famous burrito recipe, filled with amped up creamy beans and on the table in 30 minutes!
Ingredients
Refried Beans
- 1 (30-ounce) can refried beans
- ¼ cup Crisco shortening
- ⅓ cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon taco seasoning
To Assemble
- 12 uncooked soft taco size flour tortillas
- 1½ cups shredded cheddar cheese
Instructions
- Add the beans, shortening, and milk to a medium saucepan and heat over medium heat, stirring frequently, until smooth. Stir in the cheddar cheese and taco seasoning.
- Cook the flour tortillas according to the package directions. Keep warm in a towel until ready to use.
- To assemble the burritos, add ⅓ cup of beans to the center of a tortilla, then sprinkle with 2 tablespoons of cheddar cheese. Fold in the edges of the tortilla toward the center, then roll up, tucking in all of the filling.
Video
Notes
Store. Wrap each burrito in plastic wrap and place them in an airtight container in the fridge for 4-5 days. Reheat in the microwave.
Freezer meal. Wrap each burrito with plastic again with aluminum foil and freeze for up to 6 months.
- Oven. Remove the plastic, but then rewrap them with only the foil. Bake at 400°F for about 40 minutes. Remove the foil and bake for another 8-12 minutes.
- Microwave. Thaw, poke holes with a fork, wrap with a damp paper towel, and heat for 1-2 minutes until warm throughout.
Nutrition
Calories: 275kcal, Carbohydrates: 24g, Protein: 11g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 25mg, Sodium: 763mg, Potassium: 78mg, Fiber: 4g, Sugar: 4g, Vitamin A: 306IU, Calcium: 233mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This bean burrito recipe is super easy to make! It turned out delicuous and I love that I can make this ahead of time!