Cheesy bean burritos are so easy to whip up for dinner! These are perfect for making ahead of time or freezing for later.
We love bean burritos. If you like burritos, try these Green Chili Smothered Burritos, or even our Breakfast Burritos, which also make for a great freezer meal! These are one of our favorite easy Mexican entrees!
Bean burros
Who doesn’t love a good bean burrito (or as we call them – burros)? They just hit the spot sometimes, don’t they?
Not only are they delicious, but they only require simple ingredients that you can find at the grocery store. If you are feeling adventurous though, we do have recipes for homemade Refried Beans, Taco Seasoning, and Flour Tortillas.
These bean burritos are so easy to make during the week for a yummy Mexican dinner or even for lunch. They can be made in under 30 minutes with just a few simple steps.
They’re also great to make ahead of time and keep in the freezer for a quick lunch or afternoon snack.
How to Make Bean Burritos
Whipping up a bean burrito is quick simple, and a family favorite dinner idea!
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.
Toppings + Fillings
I like making plain bean and cheese burritos especially if I’m serving children, a large crowd, or freezing them. Often, I will have toppings on the side for people to add to their burritos to their liking.
Some sides and toppings include:
- shredded lettuce, diced onion, fresh cilantro, diced chilies, green bell pepper, diced tomatoes, and avocado
- alternative cheeses like a Mexican cheese blend, Monterey jack cheese, or vegan cheese
- sour cream, Guacamole, Pico de Gallo, or Salsa
- Spanish Rice, brown rice, or Cauliflower Rice
- Add shredded beef, pork, or chicken
Storing + Freezing
In my opinion, homemade bean burritos make one of the best freezer meals. They are easy to assemble, easy to reheat, and delicious to eat! Win-Win-Win!
Make ahead of time. To prep these burritos for storage you’ll want to wrap each burrito in plastic wrap.
- Refrigerate. Place them in an airtight container in the fridge for up to a week.
- 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 burritos 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)
Recipe FAQ
This bean burrito recipe uses a can of refried beans as its base ingredient which is most often made from pinto beans. You can add extra pinto beans or even black beans to the burrito. Be sure they’ve been cooked first and add them whole or mash them up.
You can stick with a simple bean and cheese burrito and spice it up by adding a little extra black pepper, cumin, garlic salt, or red chili flakes. There is also a variety of cheeses and veggies you can fold into the burrito as well.
Once the burritos have been assembled and folded, wrap each burrito with plastic wrap and place them together in a freezer-safe container. They can be frozen for 3-6 months.
For More Mexican Dishes, Try:
Bean Burrito Recipe
Ingredients
for the beans:
- 1 30 ounce can refried beans
- 1/4 cup Crisco shortening
- 1/3 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon taco seasoning
for assembling:
- 12 uncooked soft taco size flour tortillas
- 1 1/2 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.
Do you really use a taco size tortilla for your burritos?
I did, because we wanted them small, but you can use whatever size you like 🙂
Thanks for answering my question so quickly! If I use the larger tortilla, how many will i need? Just bought the stuff i need to try these. can’t wait to taste them.
You are welcome! Honestly, it just depends on how much you fill them or how many you are trying to feed. I would just buy a pack of tortillas, based on your need & you you can put a lot of beans or not too much to make as many as you need.
We make these a couple times a month!! The beans are restaurant quality, better even & it’s the easiest, quickest meal to make!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
The best quickest meal around. Who doesn’t like cheesy bean burritos? You can pear these with something else or eat alone.
These are so simple and so delicious! I love making a bunch of these ahead of time so they’re even easier to get ready for a meal!
The bean filling of these are absolutely delicious. I love that I can make several and put some in the freezer for a quick meal or snack.
Hi Kristyn, what can i use instead of the shortening?
You could swap it for butter or even a type of oil… coconut oil would be a great substitute.
Delicious
Love these! Easy and tasty!
Thank you! So glad you enjoyed the recipe!
This was such a delicious recipe! My kids loved this!
Made them late snacks last night – my husband & I both love them! Thank you for sharing another great recipe.
I read the comments and I guess it’s just me that doesn’t know this but wasn’t sure if I am supposed to microwave these after assembling or is that only if you’re reheating?
Thanks in advance!
I usually bake in the oven (to warm it all up) after assembling, but you could microwave. That is also a good option.
Delicious and easy.
These look so simple and delicious! A win, win when you’re a busy mom! I think all of my kids would enjoy these. I love that they can easily be frozen to reheat later. We are often running to different activities after school, so these could also be taken on the go! And homemade is so much better than the frozen stuff at the store! I also think the tortilla warmer you have looks awesome and better than warming in the microwave which I typically do! Next time we are looking for a quick and easy recipe… this is it!
I really love recipe! Can’t get enough
my girls love bean and cheese tacos, but I think I’ll surprise them with these burritos 😋 love the idea of freezing!
Freezing is a game changer. Makes for such quick meals! Hope you all enjoy!
Haven’t tried this recipe, but I often eat a bean and cheese burrito for lunch….my go to lunch. I am protein deficient, so eating a bunch of beans works for me. I’ve never had the beans with milk and crisco before. I think I will give it a try…I wonder why the crisco? Can it be made without?
You could probably make it without… they just add a little extra flavor and creaminess. It takes them to the next level, in our opinion! 😉
My kids love burritos and refried beans but I never thought to try bean burritos. This recipe is quick to put together and super easy. I love it!