Cheesy bean burritos are so easy to whip up for dinner! These are perfect for making ahead of time, or freezing for later.
Bean and Cheese Burritos aka burros
Who doesn’t love a good bean and cheese burrito (or as we call them – burros)? They just hit the spot sometimes, don’t they?
No 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 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
FILLING. Add the beans, shortening, and milk to a medium sauce pan 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.
*Tip: 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 filling.
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 dress up their burrito to their liking. Some sides include:
- veggies: shredded lettuce, diced tomatoes, diced onion, Fresh cilantro, Diced chilies or peppers
- sour cream
- Pico de Gallo
- Spanish Rice, brown rice, or Cauliflower Rice
- Add shredded beef, pork or chicken
How to Store, freeze + reheat
In my opinion these make of the best freezer meals. They are easy to assemble, easy to reheat, and delicious to eat! Win-Win-Win!
To prep these burritos for storage you’ll want to wrap each burrito in plastic wrap. If you are going to refrigerate them, just place them in the fridge for up to a week. To freeze them you’ll want to 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 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, then you’ll want to 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, try:
Bean Burrito Recipe
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
- 12 uncooked soft taco size flour tortillas
- 1 1/2 cups shredded cheddar cheese
- Add the beans, shortening, and milk to a medium sauce pan 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 cheddar cheese. Fold in the edges of the tortilla toward the center, then roll up, tucking in all of the filling.
- 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. When ready to reheat, unwrap the plastic wrap, wrap the burrito in a paper towel, and microwave for 1-2 minutes, until heated through.