Who doesn’t love a good bean burrito (or as we call them, burros)? They are one of our FAVORITE easy Mexican meals that we’ve made our entire lives.
Burritos have been a family favorite for decades, so much so that we called great-grandma “Grandma Bean Burro”. She was famous for them, and now we have her bean burrito recipe to share with you! Trust us, not all bean burritos are created equal.
What makes these burritos extra good is the way the beans are cooked, a little milk and shortening makes them super smooth, and the taco seasoning adds just the right flavor. They are perfect for busy nights, and you can make a bunch at once for quick meals later.
If you love easy Mexican inspired dinners like this, be sure to try Cheese Quesadillas and Cheese Crisps.
Why we think you’ll love it:
- A handful of ingredients. Most of these ingredients are things most have on hand, especially if you eat a lot of Mexican food, as 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 bean 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.
Bean Burrito Recipe Ingredients
- Refried beans (1 can, 30-ounce): Creates the creamy, hearty base of the burritos. Use store-bought or homemade Refried Beans.
- Crisco shortening (¼ cup): Makes the beans extra smooth and rich.
- Milk (⅓ cup) – loosens the beans for a silky texture.
- Shredded cheddar cheese (1 cup): Melts into the beans for extra flavor. Or use Mexican cheese blend, Monterey jack cheese, or vegan cheese for vegetarian burritos.
- Taco seasoning (1 teaspoon): Adds bold, classic Mexican flavor. Use store-bought or homemade Taco Seasoning.
- Flour tortillas (12, soft taco size): Wraps around the filling and hold everything together. Use store-bought, homemade Flour Tortillas, or already cooked tortillas.
- Additional shredded cheddar cheese (1½ cups): Adds melty goodness inside each burrito.
- Add meat, optional: Add shredded beef, pork, or chicken (Carne Asada, Sweet Pork, Carnitas)
- Optional toppings: Shredded lettuce, diced onion, fresh cilantro, diced chilies, green bell pepper, diced tomatoes, avocado, sour cream, Guacamole, Pico de Gallo, or Salsa
How to Make Bean Burritos
FILLING. Add the refried beans, shortening, and milk to a medium saucepan and heat over medium heat. Make sure to stir frequently until smooth. Stir in 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 more easily.)
ASSEMBLE. Add ⅓ cup of the bean mixture to the center of a tortilla, then sprinkle with cheddar cheese. Fold in the edges of the tortilla toward the center, then roll up, tucking in all of the fillings, and serve seam side down.
Kristyn’s Recipe Tips
- Stir the beans frequently to prevent sticking.
- Keep tortillas warm for the perfect roll and to avoid cracking.
- Do not overfill the burritos to make rolling easier.
- Serve with your favorite salsa, sour cream, or guacamole for a little something extra.
- These burritos are one of our favorites to freeze for easy meal prep! We like to have a few on hand for a quick lunch.
Burritos Recipe
Video
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.
Notes
- Stir the beans frequently to prevent sticking.
- Keep tortillas warm for the perfect roll and to avoid cracking.
- Do not overfill the burritos to make rolling easier.
- Serve with your favorite salsa, sour cream, or guacamole for a little something extra.
- These burritos are one of our favorites to freeze for easy meal prep! We like to have a few on hand for a quick lunch.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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 10-12 minutes.
Microwave. Thaw, poke holes with a fork, wrap with a damp paper towel, and heat for 1-2 minutes until warm throughout.
Wrap each burrito in plastic wrap and place them in an airtight container in the fridge for 4-5 days. Reheat in the microwave.
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This recipe was first shared March, 2020.
Need substitute for crisco please
I would use lard, if I couldn’t use crisco. There are other substitutions, though I haven’t tried for this specific recipe; like butter or coconut oil, but I wouldn’t use those in the beans.
Is there a healthier substitution for the Crisco?
I used avocado oil and it worked out well
This bean burrito recipe is super easy to make! It turned out delicuous and I love that I can make this ahead of time!