Bean Burrito Recipe
If there is one recipe that shows up on our table more than any other, it is this bean burrito recipe. It came straight out of my Great Grandma’s kitchen, and it has been a family favorite for as long as I can remember. She never made anything complicated, and that is exactly why this one still works today.
What makes these burritos special is the filling. Instead of spooning plain refried beans straight from the can, you warm them with a little shortening and milk until they turn silky smooth.
Then in goes taco seasoning and shredded cheddar, and suddenly the filling tastes like it simmered on the stove all afternoon. Around here we sometimes call them burros, and the name has stuck for three generations.
The recipe makes 12 burritos and takes about 30 minutes from start to finish, so it fits neatly into a busy weeknight. We often make a big batch on Sunday, wrap what we do not eat, and pull them out for lunches during the week.
They freeze beautifully too, which means there is always something warm and satisfying waiting in the freezer.
Serve them with salsa, sour cream, or guacamole, and watch how quickly the plate clears. Trust us, this is one of our FAVORITE dinners, and once you try it you will understand why.
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Why we think you’ll love it:
This is the kind of recipe that earns a permanent spot in the rotation, and here is why.
- It uses a handful of common ingredients, and most of them are already sitting in your pantry or fridge.
- It is made completely from scratch, and you can go even further with homemade refried beans, homemade taco seasoning, or homemade flour tortillas if you have the time.
- It comes together in about 30 minutes total, which makes it a realistic dinner on a hectic Tuesday.
- It works just as well for lunch as it does for dinner, and it travels well in a lunch bag.
- It is easy to double, and the extras freeze well for later.
A little something extra: that smooth bean filling makes these feel far more special than the short ingredient list suggests.
Bean Burrito Recipe Ingredients
The ingredient list is short and honest. Everything here is easy to find, and most of it keeps well in the pantry.
| Refried Bean Filling | Amount |
|---|---|
| Refried beans | 1 can, 30 ounces |
| Crisco shortening | 1/4 cup |
| Milk | 1/3 cup |
| Shredded cheddar cheese | 1 cup |
| Taco seasoning | 1 teaspoon |
| To Assemble | Amount |
|---|---|
| Uncooked soft taco size flour tortillas | 12 |
| Shredded cheddar cheese | 1 1/2 cups |
Why milk and shortening? Together they loosen the beans and give them that glossy, spoonable texture that spreads across a tortilla without tearing it. It is a small step that changes everything.
A few notes before you shop. The refried beans can be store bought or homemade, and the same goes for the taco seasoning. If cheddar is not your favorite, a Mexican blend, Monterey jack, or a vegan cheese all melt nicely into the beans.
The tortillas matter too. Look for soft taco size flour tortillas, the kind that stay flexible once they are warmed. Twelve of them line up perfectly with the amount of filling this recipe makes, so nothing goes to waste.
Want to make them heartier? Tuck in some shredded beef, pork, or chicken. Our Carne Asada, Sweet Pork, and Carnitas all work beautifully here. For toppings, think shredded lettuce, diced onion, fresh cilantro, diced chilies, green bell pepper, diced tomatoes, avocado, sour cream, guacamole, pico de gallo, or salsa. Pick a few, or pile them all on.
How to Make Bean Burritos
The whole process is simple, and it moves quickly once the pan is on the stove.
- Make the filling. Add the beans, shortening, and milk to a medium saucepan and heat over medium heat, stirring frequently, until the mixture is smooth. Stir in the cheddar cheese and taco seasoning, then add a little salt and pepper to taste.
- Warm the tortillas. Cook the flour tortillas according to the package directions and keep them warm in a towel until you are ready to use them. Warm tortillas roll without cracking.
- Assemble. Add 1/3 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.
Serve them seam side down on the plate so they hold their shape, then repeat with the remaining tortillas.
Kristyn’s Recipe Tips
A few small habits make a big difference here.
- Stir the beans often. They thicken as they heat, and frequent stirring keeps them from sticking to the bottom of the pan.
- Keep the tortillas warm. A cold tortilla cracks when you roll it, and a warm one cooperates.
- Do not overfill. A little restraint now means a burrito that actually stays closed.
- Serve with salsa, sour cream, or guacamole for a little something extra.
- Make a double batch. These freeze beautifully, and having a few on hand for quick lunches is a gift on a busy day.
More Like This
If these bean burritos earn a spot in your weekly rotation, there are a few other easy Mexican dishes worth trying next.
Cheese Quesadillas come together in minutes with the same melty cheese and warm tortilla combination, and Cheese Crisps are a crisp, simple snack that disappears fast. Both are great ways to use up any leftover cheese and tortillas from this recipe.
Sides
A burrito is a meal on its own, but a good side turns dinner into something worth lingering over. Here are four we reach for again and again.
Homemade Spanish Rice Recipe
Fluffy, tomato kissed rice that soaks up every bit of filling that escapes the tortilla. It takes about 45 minutes, so start it before you warm the beans.
Esquites
Mexican street corn in a cup, creamy and bright with lime. About 20 minutes total, which makes it an easy last minute addition to the table.
Mexican Cornbread
Moist, cheesy, and just a little spicy. It needs roughly 50 minutes, so it is a good choice on a night when you have a bit more time.
Cilantro Lime Rice
Light, fresh, and ready in about 30 minutes. It is the cool, herby contrast these warm burritos want on the plate.
Burrito Recipes
Once you have the rolling technique down, the whole burrito family opens up. These are the variations our readers ask about most.
Green Chili Smothered Burritos
Rolled burritos covered in a warm green chili sauce and baked until bubbly. About 35 minutes total, and worth every minute.
Burrito Bowl
Everything you love about a burrito, minus the tortilla, in about 10 minutes. Perfect when you want all the flavor without the rolling.
Chicken Burrito Bowl
Seasoned chicken over rice with all the toppings you can fit in the bowl. Around 20 minutes total and endlessly customizable.
Green Chile Burritos
Slow simmered green chile pork wrapped in a warm tortilla. This one takes about 4 hours 5 minutes, so plan it for a weekend when the house can fill with that smell.
Collections
If you are planning a whole menu around these burritos, these collections are a good place to start.
Mexican Dinner Ideas
A full spread of tacos, enchiladas, rice, and beans for taco night at home.
Easy Dinner Ideas
Simple, reliable meals for the nights when you want dinner on the table without a lot of thinking.
Quick Dinner Ideas
Recipes that land in 30 minutes or less, including this one.
Family Dinner Ideas
Crowd pleasing meals for a full table. This burrito recipe was first shared back in March 2020, and it has been a reader favorite ever since.
Ingredients
Here is the full list in one place, ready to copy into your shopping list.
For the refried bean filling:
- 1 can, 30 ounces, refried beans
- 1/4 cup Crisco shortening
- 1/3 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon taco seasoning
To assemble:
- 12 uncooked soft taco size flour tortillas
- 1 1/2 cups shredded cheddar cheese
Instructions
Step 1. 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.
Step 2. Cook the flour tortillas according to the package directions. Keep warm in a towel until ready to use.
Step 3. To assemble the burritos, add 1/3 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.
Warm tortillas roll more easily and hold together better, so do not skip that step. Serve right away, or let the burritos cool completely before wrapping them for the fridge or the freezer.
Notes
To store. Wrap each burrito in plastic wrap and place them in an airtight container. They keep in the refrigerator for 4 to 5 days.
To freeze. Wrap each burrito in plastic wrap and then in aluminum foil. They hold for up to 6 months.
To reheat from frozen in the oven. Remove the plastic wrap, rewrap the burrito in foil only, and bake at 400°F for about 40 minutes. Then remove the foil and bake for another 8 to 12 minutes so the tortilla crisps up.
To reheat in the microwave. Thaw first, poke a few holes with a fork, wrap in a damp paper towel, and heat for 1 to 2 minutes until warm throughout.
Recipe details
This recipe makes 12 burritos. Prep takes about 20 minutes, cooking takes about 10 minutes, and the total time is roughly 30 minutes.
Based on the source nutrition information, each burrito has about 275 calories, 24 grams of carbohydrates, 11 grams of protein, 14 grams of fat, 7 grams of saturated fat, 25 milligrams of cholesterol, 763 milligrams of sodium, 4 grams of fiber, and 4 grams of sugar.
FAQs
What is the best way to make a creamy refried bean filling for burritos?
To create a smooth and creamy filling, heat a 30-ounce can of refried beans with 1/4 cup of shortening and 1/3 cup of milk in a saucepan over medium heat. Stir frequently until the mixture is smooth, then mix in 1 cup of shredded cheddar cheese and 1 teaspoon of taco seasoning.
Can you freeze bean burritos, and how do you reheat them?
Yes, these bean burritos freeze very well for up to 6 months. Wrap each burrito individually in plastic wrap and then aluminum foil. To reheat from frozen, remove the plastic, wrap in foil, and bake at 400°F for about 40 minutes, then remove the foil and bake for another 8-12 minutes until crisp.
How do you keep bean burritos from getting soggy?
To prevent sogginess, avoid overfilling the tortillas and ensure the bean filling is thick and spreadable, not runny. Warming the tortillas before rolling also helps them stay pliable and seal properly, and serving the burrito seam-side down keeps it closed and prevents moisture from softening the tortilla.
What are the best toppings for bean burritos?
Classic toppings include shredded lettuce, diced tomatoes, salsa, and sour cream. Other great options are guacamole, pico de gallo, diced onion, fresh cilantro, or pickled jalapeños for a spicy kick. Adding these fresh toppings right before serving enhances the texture and flavor of the burrito.
Bean Burrito Recipe
Bean Burrito Recipe If there is one recipe that shows up on our table more than any other, it is this bean burrito recipe. It came straight out of my Great Grandma’s kitchen, and it has been a family favorite for as long as I can remember.
- Total Time: 30 min
- Yield: 12 1x
Ingredients
Refried Beans
1 can (30-ounce) refried beans
1/4 cup Crisco shortening
1/3 cup milk
1 cup shredded cheddar cheese
1 teaspoon taco seasoning
To Assemble
12 uncooked soft taco size flour tortillas
1 1/2 cups shredded cheddar cheese
Instructions
1-Add the beans, shortening, and milk to: 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.
2-Cook the flour tortillas according to the: Cook the flour tortillas according to the package directions. Keep warm in a towel until ready to use.
3-To assemble the burritos, add 1/3 cup: To assemble the burritos, add 1/3 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 10 min
- Method: stovetop
Nutrition
- Calories: 275kcal
- Sugar: 4g
- Sodium: 763mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg
