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This is Great Grandma’s famous bean burrito recipe, filled with amped up creamy beans and on the table in 30 minutes!
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 great-grandma “Grandma Bean Burro”. She was famous for them and now we have her recipe to share with you! Trust us, all bean burritos are not created equal. 😉
Our version uses amped up creamy refried beans packed with extra flavor! We typically keep it simple with shredded cheese, but you can fill your burrito with favorites likes sour cream, salsa, or guacamole.
This burrito recipe is a favorite 30-minute meal – quick, simple, and on the table in no time! These are also great to make ahead of time and keep in the freezer for a quick lunch or afternoon snack.
What we’re saying is any time can be burrito time!!
WHY WE LOVE IT:
- 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 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.
Ingredients
PREP TIME: 20 minutes
COOK TIME: 10 minutes
- 1 (30-ounce) can refried beans – store-bought or homemade Refried Beans
- ¼ cup Crisco shortening
- ⅓ cup milk
- 1 cup shredded cheddar cheese – or Mexican cheese blend, Monterey jack cheese, or vegan cheese for vegetarian burritos
- 1 teaspoon taco seasoning – store-bought or homemade Taco Seasoning
- 12 uncooked soft taco size flour tortillas – store-bought, homemade Flour Tortillas, or already cooked tortillas
- 1½ cups shredded cheddar cheese
- 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 1 can refried beans, ¼ cup shortening, and ⅓ cup milk to a medium saucepan and heat over medium heat. Make sure to stir frequently, until smooth. Stir in the 1 cup cheddar cheese and 1 teaspoon 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. 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 serve seam side down.
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Bean Burrito Recipe
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
- 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.
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?
This bean burrito recipe is super easy to make! It turned out delicuous and I love that I can make this ahead of time!