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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!

Bean Burrito recipe stacked on a white plate.
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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.
Beans, cheese, and flour tortillas on a kitchen counter.

Ingredients

Flour tortillas stacked on top of each other.

How to Make Bean Burritos

  1. 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.
  2. 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.)
  3. ASSEMBLE. To assemble the burritos, add โ…“ 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.
A scoop of beans and cheese on top of a flour tortilla.

Toppings + Fillings

Some sides and toppings include: 

A bean burrito on a white plate with a side of Mexican rice.

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 450ยฐF. 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)
Close up of bean burrito recipe piled on a serving platter.

For More Mexican Dishes:

5 from 52 votes

Burrito Recipe

By: Lil’ Luna
This bean burrito recipe is so easy to whip up for dinner! These are perfect for making ahead of time or freezing for later.
Servings: 12
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes

Ingredients 

for the beans:

  • 1 (30-ounce) can refried beans
  • ยผ cup Crisco shortening
  • โ…“ cup milk
  • 1 cup shredded cheddar cheese
  • 1 teaspoon taco seasoning

for assembling:

  • 12 uncooked soft taco size flour tortillas
  • 1ยฝ 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 โ…“ 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 for later. To refrigerate or freeze for later, wrap each burrito in plastic wrap. Refrigerate for up to a week, or place in a freezer-safe container and freeze for up to six months.ย 
To reheat. When ready to reheat, unwrap the plastic wrap, wrap the burrito in a paper towel, and microwave for 1-2 minutes, until heated through.

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.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 52 votes (35 ratings without comment)

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29 Comments

  1. Natasha says:

    5 stars
    This bean burrito recipe is super easy to make! It turned out delicuous and I love that I can make this ahead of time!