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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!
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.
Ingredients
- Refried Beans
- Crisco shortening
- milk
- shredded cheddar cheese – or use Mexican cheese blend, Monterey jack cheese, or vegan cheese for vegetarian burritos.
- Taco Seasoning
- soft taco size Flour Tortillas
How to Make Bean Burritos
- 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 and place seam side down.
Toppings + Fillings
Some sides and toppings include:
- Veggies. Shredded lettuce, diced onion, fresh cilantro, diced chilies, green bell pepper, diced tomatoes, and avocado
- Cheese. Alternative cheeses like a Mexican cheese blend, Monterey jack cheese, or vegan cheese
- Sauces. Sour cream, Avocado Cream Sauce, Guacamole, Pico de Gallo, or Salsa
- Rice. Spanish Rice, brown rice, white rice, or Cauliflower Rice
- Meat. Add shredded beef, pork, or make chicken burritos (some of our favorites include: Carne Asada, Sweet Pork, Carnitas and more).
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 450°F. 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)
For More Mexican Dishes:
Burrito Recipe
This bean burrito recipe is so easy to whip up for dinner! These are perfect for making ahead of time or freezing for later.
Ingredients
for the beans:
- 1 (30-ounce) can refried beans
- ¼ cup Crisco shortening
- ⅓ cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon taco seasoning
for assembling:
- 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
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.
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.
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Just made these burritos, and they’re a hit! This is comfort food at its best. So good! I added more cheese.
These reheated beautifully. Just as you said they would
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!
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 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!
I really love recipe! Can’t get enough
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!
Delicious and easy.
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.
Made them late snacks last night – my husband & I both love them! Thank you for sharing another great recipe.