Forget the takeout menu—nothing beats a warm, cheesy bean burrito for a quick, satisfying meal. Whether you’re craving classic comfort or a creative twist, these 20 delicious recipes promise easy dinners that everyone will love. From speedy weeknight fixes to flavorful feasts, get ready to roll up something amazing. Let’s dive into these mouthwatering ideas!
Classic Bean and Cheese Burrito
Today we’re making a simple, satisfying meal that’s perfect for busy weeknights. This classic bean and cheese burrito requires minimal ingredients and comes together quickly, offering a warm, comforting handheld dinner everyone will love.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Flour tortillas – 4 large (10-inch)
– Refried beans – 1 (16-ounce) can
– Shredded cheddar cheese – 1 cup
– Vegetable oil – 1 tbsp
Instructions
1. Place a large skillet over medium heat and add 1 tbsp vegetable oil.
2. Open the can of refried beans and spoon them into a microwave-safe bowl.
3. Microwave the beans on high for 1 minute, stirring halfway through, until warm and spreadable.
4. Lay one flour tortilla flat on a clean work surface.
5. Spread ¼ of the warm refried beans evenly down the center of the tortilla, leaving a 1-inch border at the edges.
6. Sprinkle ¼ cup shredded cheddar cheese over the beans.
7. Fold the bottom edge of the tortilla up over the filling, then fold in the left and right sides.
8. Roll the burrito tightly away from you to enclose the filling completely.
9. Repeat steps 4–8 with the remaining tortillas, beans, and cheese.
10. Place the assembled burritos seam-side down in the preheated skillet.
11. Cook for 2–3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted.
12. Transfer the cooked burritos to a plate and let them rest for 1 minute before serving.
Resulting in a crispy exterior that gives way to a creamy, cheesy interior, these burritos are wonderfully hearty. For a fun twist, try dipping them in salsa or sour cream, or slice them in half to show off the layered filling.
Spicy Black Bean and Cheese Burrito
Ready to make a satisfying, protein-packed meal that comes together in minutes? This spicy black bean and cheese burrito is perfect for busy weeknights when you need something hearty and flavorful without spending hours in the kitchen. Let’s walk through each step together to ensure your burrito turns out perfectly every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Flour tortillas (10-inch) – 4
– Canned black beans – 2 cups
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Ground cumin – 1 tsp
– Chili powder – 1 tsp
– Salt – ½ tsp
Instructions
1. Drain and rinse the canned black beans thoroughly in a colander under cold running water.
2. Heat 1 tablespoon of olive oil in a medium skillet over medium heat for 1 minute.
3. Add the drained black beans to the skillet and cook for 3 minutes, stirring occasionally with a wooden spoon.
4. Sprinkle 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and ½ teaspoon of salt over the beans, then stir to coat evenly and cook for 2 more minutes.
5. Warm the flour tortillas in a separate dry skillet over low heat for 30 seconds per side, or until pliable.
6. Place one warm tortilla flat on a clean surface and spoon ½ cup of the seasoned black beans onto the center.
7. Top the beans with ¼ cup of shredded cheddar cheese.
8. Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll tightly away from you to form a burrito.
9. Repeat steps 6-8 with the remaining tortillas, beans, and cheese.
10. Place the assembled burritos seam-side down in the skillet used for the beans over medium heat and cook for 2 minutes per side, or until golden brown and crispy.
11. Remove the burritos from the skillet and let them rest on a cutting board for 1 minute before serving.
Keep in mind that the crispy exterior gives way to a creamy, melty interior where the spices bloom beautifully against the earthy beans. For a fun twist, slice them in half diagonally and serve with a side of cool sour cream or fresh salsa to balance the heat.
Green Chile Bean and Cheese Burrito
For a satisfying meal that comes together quickly, this green chile bean and cheese burrito delivers comfort with minimal effort. Following these simple steps will yield a flavorful, hearty dish perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Flour tortillas – 4 large
– Canned pinto beans – 2 cups
– Diced green chiles – 1 cup
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Drain and rinse the canned pinto beans thoroughly in a colander to remove excess sodium.
2. Heat olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add the drained pinto beans and diced green chiles to the skillet, stirring to combine.
4. Cook the bean mixture for 5 minutes, mashing half the beans with a fork to create a creamy texture—this helps the filling hold together.
5. Stir in salt and cook for 2 more minutes, then remove the skillet from heat.
6. Warm the flour tortillas in a dry skillet over low heat for 30 seconds per side to make them pliable and prevent tearing.
7. Place one tortilla on a flat surface and spoon ½ cup of the bean mixture onto the center.
8. Sprinkle ¼ cup shredded cheddar cheese evenly over the bean mixture.
9. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling completely.
10. Repeat steps 7–9 with the remaining tortillas and filling.
11. Heat a clean skillet over medium heat and place the burritos seam-side down, cooking for 2–3 minutes per side until golden brown and crispy—this seals the burritos and melts the cheese inside.
12. Serve immediately while warm.
Golden and crisp on the outside, these burritos offer a creamy, slightly spicy interior from the green chiles and melted cheese. For a fresh twist, top them with a dollop of sour cream or serve alongside a simple avocado salad to balance the richness.
Vegetarian Bean and Cheese Burrito
Here’s a simple, satisfying vegetarian burrito that’s perfect for a quick lunch or dinner. Having a warm, cheesy filling wrapped in a soft tortilla makes for a comforting meal any day of the week.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Large flour tortillas – 4
– Canned black beans – 1 (15 oz) can
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Ground cumin – 1 tsp
– Salt – ½ tsp
Instructions
1. Drain and rinse the canned black beans thoroughly in a colander.
2. Heat the olive oil in a medium skillet over medium heat for 1 minute.
3. Add the drained black beans to the skillet and cook for 3 minutes, stirring occasionally.
4. Sprinkle the ground cumin and salt over the beans, then stir to combine and cook for 2 more minutes.
5. Remove the skillet from the heat and let the bean mixture cool slightly for 2 minutes.
6. Warm the large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Place one tortilla flat on a clean surface and spoon ¼ of the bean mixture onto the center.
8. Sprinkle ¼ cup of shredded cheddar cheese evenly over the beans on the tortilla.
9. Fold the sides of the tortilla inward, then roll it tightly from the bottom to enclose the filling.
10. Repeat steps 7 through 9 with the remaining tortillas, beans, and cheese.
11. Place the assembled burritos seam-side down in the same skillet over medium heat.
12. Cook each burrito for 2 minutes per side until the tortilla is golden brown and the cheese is melted.
Keep these burritos warm by wrapping them in foil until ready to serve. Known for their creamy, hearty texture from the melted cheese and seasoned beans, these burritos offer a savory, slightly smoky flavor. Try serving them with a side of salsa or sliced avocado for added freshness.
Chipotle Bean and Cheese Burrito
Many of us crave a hearty, satisfying meal that comes together quickly on busy weeknights. Making your own Chipotle Bean and Cheese Burrito at home is simpler than you might think, and this methodical guide will walk you through each step. You’ll end up with a delicious, customizable wrap that’s far superior to any fast-food version.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Large flour tortillas – 4
– Canned black beans – 1 (15 oz) can
– Shredded Monterey Jack cheese – 1 cup
– Chipotle peppers in adobo sauce – 2 peppers
– Sour cream – ½ cup
– Olive oil – 1 tbsp
Instructions
1. Drain and rinse the canned black beans thoroughly in a colander under cold running water.
2. Heat the olive oil in a medium skillet over medium heat for 1 minute until it shimmers.
3. Add the drained black beans to the skillet and cook for 5 minutes, stirring occasionally, until they are heated through and slightly softened.
4. While the beans cook, finely chop the 2 chipotle peppers.
5. Stir the chopped chipotle peppers into the skillet with the beans and cook for 2 more minutes to blend the flavors.
6. Warm the 4 large flour tortillas by placing them directly on a gas burner set to low for 15-20 seconds per side, or in a dry skillet over medium heat for 30 seconds per side, until pliable and lightly toasted.
7. Spoon one-quarter of the chipotle bean mixture onto the center of each warmed tortilla.
8. Sprinkle ¼ cup of shredded Monterey Jack cheese evenly over the bean mixture on each tortilla.
9. Dollop 2 tablespoons of sour cream on top of the cheese on each tortilla.
10. Fold the sides of each tortilla inward over the filling, then roll tightly from the bottom to form a secure burrito.
11. Place each burrito seam-side down on a plate to hold its shape.
Warm, melty cheese and creamy sour cream balance the smoky heat from the chipotle beans, creating a wonderfully cohesive filling. The tortilla becomes slightly crisp from toasting, providing a satisfying contrast to the soft interior. For a fun twist, try serving these burritos sliced in half diagonally with a side of extra sour cream for dipping.
Refried Bean and Cheese Burrito
A comforting, protein-packed meal that comes together in minutes, this refried bean and cheese burrito is perfect for busy weeknights when you need something satisfying but simple. Let’s walk through each step methodically so you can master this easy recipe.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Refried beans – 1 (16 oz) can
– Shredded cheddar cheese – 1 cup
– Large flour tortillas – 4
– Vegetable oil – 1 tbsp
Instructions
1. Open the can of refried beans and empty them into a small saucepan.
2. Heat the beans over medium-low heat for 5 minutes, stirring occasionally until warm and spreadable—warming them prevents tearing the tortillas.
3. Place one flour tortilla on a clean work surface.
4. Spoon ¼ of the warm refried beans onto the center of the tortilla, spreading them into a rectangle shape about 4 inches long.
5. Sprinkle ¼ cup of shredded cheddar cheese evenly over the beans.
6. Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll tightly away from you to form a burrito—rolling tightly ensures the filling stays inside during cooking.
7. Repeat steps 3–6 with the remaining tortillas, beans, and cheese.
8. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
9. Place two burritos seam-side down in the skillet and cook for 2–3 minutes per side until golden brown and crispy—cooking seam-side down first helps seal the burrito.
10. Transfer the cooked burritos to a plate and repeat with the remaining two burritos.
11. Let the burritos rest for 2 minutes before serving to allow the cheese to set slightly.
Cheesy and creamy with a satisfying crispy exterior, these burritos offer a delightful contrast in textures. For a creative twist, serve them with a side of salsa or sour cream for dipping, or slice them into pinwheels for a fun appetizer.
Loaded Bean and Cheese Burrito
Let’s make a satisfying, protein-packed meal that’s perfect for busy weeknights or a casual dinner. Loaded bean and cheese burritos are a comforting classic, and with this straightforward guide, you’ll have a delicious, hearty wrap ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Large flour tortillas – 4
– Refried beans – 1 (15 oz) can
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Ground cumin – 1 tsp
– Salt – ½ tsp
Instructions
1. Heat a large skillet over medium heat and add 1 tbsp of olive oil.
2. Pour the entire can of refried beans into the skillet, using a spatula to spread them evenly.
3. Stir in 1 tsp of ground cumin and ½ tsp of salt, mixing thoroughly to incorporate the spices into the beans. Tip: Warming the beans in the skillet for 3–4 minutes enhances their flavor and makes them easier to spread.
4. Remove the skillet from the heat and set it aside to cool slightly for 2 minutes.
5. Lay one large flour tortilla flat on a clean surface or plate.
6. Spoon about ¼ cup of the warm bean mixture onto the center of the tortilla, spreading it into a horizontal line.
7. Sprinkle ¼ cup of shredded cheddar cheese evenly over the beans. Tip: For a meltier result, use freshly shredded cheese instead of pre-shredded, as it contains fewer anti-caking agents.
8. Fold the bottom edge of the tortilla up over the filling, then fold in the left and right sides.
9. Roll the tortilla tightly away from you to form a secure burrito, ensuring the filling is fully enclosed.
10. Repeat steps 5–9 with the remaining tortillas and filling to make 4 burritos total.
11. Wipe the skillet clean with a paper towel and return it to medium heat.
12. Place one burrito seam-side down in the skillet and cook for 2–3 minutes until golden brown and crisp. Tip: Press down gently with a spatula to help seal the burrito and achieve an even crispness on all sides.
13. Flip the burrito and cook the other side for another 2–3 minutes until golden brown.
14. Transfer the cooked burrito to a plate and repeat steps 12–13 with the remaining burritos.
What you’ll love about these burritos is their creamy, savory interior from the beans and melted cheese, contrasted by the lightly crisp tortilla. They’re wonderfully versatile—try serving them with a side of salsa or sour cream for dipping, or slice them in half to showcase the layers. Enjoy this simple, filling dish that’s sure to become a go-to favorite in your kitchen.
Mexican Street Style Bean and Cheese Burrito
Gathering the vibrant flavors of Mexican street food into a handheld meal, this bean and cheese burrito is a simple, satisfying project perfect for beginners. Let’s methodically build it together, step-by-step, for a delicious result you can customize and enjoy.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Large flour tortillas – 2
– Refried beans – 1 (15-ounce) can
– Shredded cheddar cheese – 1 cup
– Vegetable oil – 1 tbsp
Instructions
1. Place a large skillet over medium heat and add 1 tbsp vegetable oil, swirling to coat the bottom evenly.
2. Open the can of refried beans and empty it into a small saucepan.
3. Heat the refried beans over medium-low heat, stirring frequently with a spoon for 5 minutes until warm and spreadable.
4. Warm one flour tortilla in the skillet for 30 seconds per side until pliable and lightly speckled; repeat with the second tortilla and set both aside on a plate.
5. Lay one warmed tortilla flat on a clean surface and spread half of the warm refried beans evenly over the center, leaving a 2-inch border around the edges.
6. Sprinkle ½ cup shredded cheddar cheese evenly over the beans.
7. Fold the bottom edge of the tortilla up over the filling, then fold in the left and right sides.
8. Roll the burrito tightly away from you to enclose the filling completely, pressing gently to seal.
9. Place the assembled burrito seam-side down in the skillet over medium heat and cook for 2-3 minutes until the bottom is golden brown and crisp.
10. Carefully flip the burrito using a spatula and cook the other side for 2-3 minutes until golden brown and the cheese is melted.
11. Repeat steps 5-10 with the second tortilla and remaining ingredients.
12. Transfer both burritos to a cutting board, let rest for 2 minutes, then slice each in half diagonally before serving.
Now you have a warm, hearty burrito with a crisp exterior giving way to a creamy, cheesy interior. Naturally, the melted cheddar binds the savory beans, creating a comforting texture that’s perfect for dipping in salsa or sour cream for an extra kick.
Low-Carb Bean and Cheese Burrito
Today, let’s make a low-carb bean and cheese burrito that’s both satisfying and simple to prepare, perfect for a quick lunch or dinner. This recipe uses minimal ingredients to keep things easy, and I’ll guide you through each step methodically so you can follow along without any confusion. You’ll end up with a delicious, protein-packed meal that fits your dietary goals.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Low-carb tortillas – 2
– Black beans – 1 cup, drained and rinsed
– Shredded cheddar cheese – ½ cup
– Olive oil – 1 tbsp
– Salt – ¼ tsp
– Ground cumin – ½ tsp
Instructions
1. Heat a medium skillet over medium heat and add 1 tbsp of olive oil, swirling to coat the pan evenly.
2. Add 1 cup of drained and rinsed black beans to the skillet, spreading them out in a single layer.
3. Sprinkle ¼ tsp of salt and ½ tsp of ground cumin over the beans, stirring gently to combine.
4. Cook the beans for 5-7 minutes, stirring occasionally, until they are heated through and slightly softened; a tip here is to mash a few beans with a fork to create a thicker texture if desired.
5. While the beans cook, warm 2 low-carb tortillas in a separate dry skillet over low heat for about 30 seconds per side, just until pliable and lightly toasted.
6. Remove the tortillas from the heat and place them on a clean surface.
7. Divide the cooked bean mixture evenly between the two tortillas, spooning it down the center of each.
8. Sprinkle ¼ cup of shredded cheddar cheese over the beans on each tortilla, ensuring even coverage.
9. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling, pressing gently to seal; a tip is to tuck in the edges as you roll to prevent leaks.
10. Return the rolled burritos to the skillet, seam-side down, and cook over medium heat for 2-3 minutes per side until golden brown and crispy.
11. Remove the burritos from the skillet and let them cool for 1-2 minutes before serving; a final tip is to slice them in half diagonally for easier eating and a neat presentation.
Just out of the skillet, these burritos offer a delightful contrast of a crispy exterior with a warm, gooey cheese and bean filling. The cumin adds a subtle earthy flavor that complements the creaminess of the beans, making each bite satisfying without heaviness. For a creative twist, serve them with a side of fresh salsa or avocado slices to add a bright, fresh element to your meal.
Gluten-Free Bean and Cheese Burrito
Now, let’s make a simple gluten-free bean and cheese burrito that’s perfect for a quick, satisfying meal. This recipe uses minimal ingredients and straightforward steps, ideal for beginners looking to master a classic comfort food. You’ll have a delicious, handheld dinner ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Gluten-free tortillas – 4
– Refried beans – 1 (15-ounce) can
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Preheat a large skillet over medium heat to 350°F.
2. Open the can of refried beans and pour them into a small saucepan.
3. Heat the beans over medium-low heat for 5 minutes, stirring occasionally, until warm and smooth.
4. Tip: If the beans seem too thick, add 1-2 tablespoons of water to achieve a spreadable consistency.
5. Lay one gluten-free tortilla flat on a clean surface.
6. Spread ¼ cup of the warm refried beans evenly over the center of the tortilla.
7. Sprinkle ¼ cup of shredded cheddar cheese over the beans.
8. Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito.
9. Repeat steps 5-8 with the remaining tortillas, beans, and cheese.
10. Add 1 tablespoon of olive oil to the preheated skillet.
11. Place the burritos seam-side down in the skillet and cook for 3-4 minutes, until golden brown and crispy.
12. Tip: Press gently with a spatula to ensure even browning and to seal the burrito.
13. Flip the burritos and cook for another 3-4 minutes on the other side.
14. Remove from the skillet and let cool for 2 minutes before serving.
15. Tip: For extra flavor, sprinkle ½ teaspoon of salt over the burritos after cooking while they’re still hot.
16. Once assembled, the burritos are ready to enjoy.
Often, this burrito yields a satisfying contrast of creamy beans and melted cheese wrapped in a crispy, gluten-free tortilla. Serve it with a side of salsa or guacamole for added freshness, or slice it into pinwheels for a fun appetizer at gatherings.
Breakfast Bean and Cheese Burrito
Bursting with protein and flavor, this breakfast bean and cheese burrito is a satisfying morning meal that comes together quickly. By following these simple steps, you’ll master a delicious, portable breakfast perfect for busy days. Let’s get started with the ingredients and method.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Large flour tortillas – 2
– Canned black beans – 1 cup, drained and rinsed
– Shredded cheddar cheese – ½ cup
– Large eggs – 2
– Olive oil – 1 tbsp
– Salt – ¼ tsp
Instructions
1. Heat a non-stick skillet over medium heat and add 1 tbsp of olive oil.
2. Crack 2 large eggs into the skillet and scramble them with a spatula for 2–3 minutes until fully cooked and fluffy.
3. Remove the scrambled eggs from the skillet and set them aside on a plate.
4. In the same skillet, add 1 cup of drained and rinsed black beans and cook for 3–4 minutes, stirring occasionally, until heated through.
5. Warm 2 large flour tortillas in the skillet for 30 seconds per side to make them pliable.
6. Place one tortilla flat on a clean surface and spoon half of the black beans onto the center.
7. Top the beans with half of the scrambled eggs and ¼ cup of shredded cheddar cheese.
8. Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito.
9. Repeat steps 6–8 with the remaining tortilla and ingredients.
10. Return the assembled burritos to the skillet and cook over medium heat for 2–3 minutes per side until golden brown and crispy.
Zesty and hearty, this burrito offers a creamy texture from the melted cheese and beans, balanced by the fluffy eggs. For a creative twist, serve it with a side of salsa or avocado slices to add a fresh, tangy contrast to the warm, savory filling.
Grilled Bean and Cheese Burrito
Perfect for a quick, satisfying meal, this grilled bean and cheese burrito combines simple ingredients into a crispy, melty delight. Let’s walk through each step to ensure your burrito turns out golden and delicious every time.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Large flour tortilla – 1
– Refried beans – ½ cup
– Shredded cheddar cheese – ½ cup
– Butter – 1 tbsp
Instructions
1. Lay the large flour tortilla flat on a clean surface.
2. Spread the ½ cup of refried beans evenly over the center of the tortilla, leaving a 1-inch border around the edges.
3. Sprinkle the ½ cup of shredded cheddar cheese evenly over the beans.
4. Fold the sides of the tortilla inward over the filling, then roll it tightly from the bottom to form a burrito, pressing gently to seal.
5. Heat a skillet or griddle over medium heat (about 350°F).
6. Add the 1 tbsp of butter to the skillet and let it melt completely, swirling to coat the surface evenly.
7. Place the burrito seam-side down in the skillet and cook for 3–4 minutes, or until the bottom is golden brown and crispy.
8. Flip the burrito carefully using a spatula and cook for another 3–4 minutes, until the other side is golden brown and the cheese is fully melted inside.
9. Remove the burrito from the skillet and let it rest for 1 minute on a cutting board before slicing.
Just out of the skillet, this burrito offers a satisfying crunch on the outside with a warm, gooey center. For a creative twist, serve it with a side of salsa or sour cream for dipping, or slice it into pinwheels for an easy appetizer.
Smoky Bean and Cheese Burrito
Now, let’s make a satisfying smoky bean and cheese burrito that’s perfect for a quick lunch or easy dinner. This recipe breaks down the process into simple, manageable steps, so you can build a flavorful burrito with confidence, even if you’re new to the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – ½ cup, diced
– Canned black beans – 1 (15-oz) can, drained and rinsed
– Smoked paprika – 1 tsp
– Ground cumin – ½ tsp
– Salt – ¼ tsp
– Large flour tortillas – 4
– Shredded cheddar cheese – 1 cup
Instructions
1. Heat 1 tbsp of olive oil in a medium skillet over medium heat for 1 minute until shimmering.
2. Add ½ cup diced onion to the skillet and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 1 (15-oz) can of drained and rinsed black beans, 1 tsp smoked paprika, ½ tsp ground cumin, and ¼ tsp salt.
4. Cook the bean mixture for 5 minutes, mashing some beans with the back of a spoon to thicken it—this helps create a cohesive filling that won’t spill out.
5. Warm 4 large flour tortillas in a dry skillet over low heat for 30 seconds per side to make them pliable and prevent tearing when rolled.
6. Spoon one-quarter of the bean mixture onto the center of each tortilla, leaving a 2-inch border at the edges.
7. Sprinkle ¼ cup shredded cheddar cheese evenly over the bean mixture on each tortilla.
8. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling completely, pressing gently to seal.
9. Place the burritos seam-side down in the same skillet over medium heat and cook for 2 minutes per side until golden brown and crispy—this step locks in the fillings and adds a delightful crunch.
10. Transfer the burritos to a cutting board and let them rest for 2 minutes before serving to allow the cheese to set slightly, making them easier to handle.
Here, you’ll enjoy a burrito with a creamy, smoky bean center and melted cheese, all wrapped in a crisp tortilla. For a creative twist, slice it in half and serve with a side of salsa or sour cream for dipping, or pack it cold for a hearty on-the-go meal.
Cheesy Bean and Rice Burrito
Just imagine a warm, comforting burrito that’s both incredibly easy to make and deeply satisfying. Join me as we methodically build this simple, cheesy bean and rice burrito, perfect for a quick lunch or a relaxed dinner.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Flour tortillas (10-inch) – 2
– Cooked white rice – 1 cup
– Canned black beans – 1 cup, drained and rinsed
– Shredded cheddar cheese – 1 cup
– Salsa – ½ cup
– Vegetable oil – 1 tbsp
Instructions
1. Place a large skillet over medium heat and add 1 tbsp of vegetable oil, letting it heat for 1 minute until shimmering.
2. Add 1 cup of cooked white rice to the skillet, spreading it evenly, and cook for 3 minutes, stirring occasionally, until lightly toasted and fragrant.
3. Stir in 1 cup of drained and rinsed black beans and ½ cup of salsa, then cook for 2 more minutes until everything is heated through, using a tip to scrape the bottom of the pan to prevent sticking.
4. Remove the skillet from the heat and immediately fold in 1 cup of shredded cheddar cheese until it melts into the mixture, creating a creamy binding agent.
5. Warm 2 flour tortillas in a separate dry skillet over medium heat for 30 seconds per side, or until pliable and lightly spotted, a key step to prevent tearing when rolling.
6. Spoon half of the cheesy bean and rice mixture onto the center of each warmed tortilla, leaving a 2-inch border at the top and bottom for folding.
7. Fold the sides of each tortilla inward over the filling, then roll tightly from the bottom up to form a secure burrito, applying gentle pressure to compact the ingredients.
8. Return the rolled burritos, seam-side down, to the dry skillet over medium heat and cook for 2 minutes per side, or until the tortillas are golden brown and crisp, using a spatula to press lightly for even browning.
9. Transfer the burritos to a cutting board, let them rest for 1 minute to set, then slice each in half diagonally before serving.
What you’ll love is the contrast of the crisp, toasted tortilla against the soft, melty interior, with the beans and rice offering a hearty, savory base brightened by the salsa. For a creative twist, serve these with a side of guacamole or a dollop of sour cream to add a cool, creamy element that balances the warmth.
Southwest Bean and Cheese Burrito
Sometimes the best meals come together quickly with pantry staples, and this Southwest Bean and Cheese Burrito is a perfect example. Simple to assemble and packed with flavor, it’s a satisfying lunch or dinner that feels homemade without the fuss. Let’s walk through each step together to make sure your burrito turns out just right.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Flour tortillas – 4 large
– Black beans – 1 (15-ounce) can, drained and rinsed
– Shredded cheddar cheese – 1 cup
– Salsa – ½ cup
– Vegetable oil – 1 tbsp
– Salt – ¼ tsp
Instructions
1. Heat a large skillet over medium heat and add 1 tbsp of vegetable oil.
2. Pour the drained and rinsed black beans into the skillet and cook for 5 minutes, stirring occasionally, until they are warmed through and slightly softened.
3. Sprinkle ¼ tsp of salt over the beans and stir to combine evenly.
4. Remove the skillet from the heat and set aside the beans to cool slightly for 2 minutes.
5. Lay a flour tortilla flat on a clean surface and spoon ¼ of the bean mixture onto the center of the tortilla.
6. Top the beans with ¼ cup of shredded cheddar cheese and 2 tbsp of salsa.
7. Fold the sides of the tortilla inward over the filling, then roll it tightly from the bottom to form a burrito.
8. Repeat steps 5 through 7 with the remaining tortillas and ingredients to make 4 burritos total.
9. Wipe the skillet clean with a paper towel and return it to medium heat.
10. Place a burrito seam-side down in the skillet and cook for 2–3 minutes, until the bottom is golden brown and crispy.
11. Flip the burrito carefully using a spatula and cook for another 2–3 minutes until the other side is golden brown.
12. Transfer the cooked burrito to a plate and repeat steps 10 and 11 with the remaining burritos, cooking one at a time to avoid overcrowding the skillet.
13. Let the burritos rest for 1 minute before serving to allow the filling to set.
Vibrant and hearty, these burritos offer a delightful contrast of creamy melted cheese and tender beans wrapped in a crispy tortilla. For a fun twist, try serving them with extra salsa for dipping or slicing them into smaller pieces as appetizers at your next gathering.
Conclusion
Versatile and satisfying, these 20 bean and cheese burrito recipes are your ticket to easy, delicious meals. We hope you find a new favorite to add to your rotation! Give one a try this week, then drop a comment below to tell us which you loved. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas.
