Easy Bean And Cheese Burritos Ready in 15 Minutes

Bean and Cheese Burritos

These bean and cheese burritos come together in just 15 minutes, and they are one of our favorite weeknight dinners. Creamy seasoned beans and plenty of melty cheese get rolled into soft flour tortillas and baked until the edges turn lightly crisp.

My family loves that they are filling, budget friendly, and easy enough for a new cook to nail on the first try. You can prep a batch for busy weeknights or freeze them for later, and they still taste wonderful when you reheat them.

Bean and Cheese Burrito Recipe

This is the kind of recipe I keep coming back to when the day gets away from me. It uses refried beans and cheese rolled in warm flour tortillas, then baked until lightly crisp, so it works for a fast lunch or a simple dinner.

The beans can be made from scratch with a few basic seasonings, or you can use canned beans when you need to save time. Either way, the whole dish comes together in roughly 15 minutes with just a handful of ingredients, and it is completely vegetarian.

Feel free to serve the burritos with your favorite toppings, or keep dinner simple with rice on the side. If your family enjoys bean based meals as much as mine does, this one fits right in with other favorites like black bean tostadas and cheese enchiladas.

Ingredient Notes

Good burritos start with simple ingredients, and this recipe is flexible enough to work with what you already have in the kitchen. Here is how I think about each one.

• Seasoning: Chili powder alone works beautifully, or you can use a homemade taco seasoning blend if that is what you keep on hand. Both options add warmth and a little smoky flavor to the beans.
• Beans: Pinto beans are the base here, whether you use canned or cook them from scratch. Black beans also work well if that is what your pantry holds.
• Cheese: Shredded Mexican cheese is my usual pick because it melts smoothly. Cheddar, Colby Jack, Monterey Jack, or a mix of whatever you have on hand will all taste great.
• Tortillas: Soft flour tortillas do the job nicely. Homemade flour tortillas or uncooked tortillas that you heat first make them even better, and they are worth trying if you can find them.
• Cooking fat: Olive oil keeps things light and simple, and lard is a traditional option if you prefer it.
• Water: The water helps the beans mash into a creamy filling. Keep a little extra nearby in case yours turn out thicker than you like.

How to Make Bean and Cheese Burritos

This recipe moves quickly, so it helps to know the flow before you start. First, heat the oven to 350°F and spray a baking dish with nonstick spray. While the oven warms, make the filling on the stovetop.

In a medium saucepan, heat the olive oil over medium heat, then add the garlic, salt, and chili powder. Cook them for about 1 minute, just until they smell fragrant. Pour in the beans and the water.

I usually leave one can of beans with its juice and drain the other, which gives you a creamy filling without extra work. Cover the pan and cook for 5 minutes.

Next, uncover the pan and lower the heat to low. Mash the beans with a potato masher or a fork until they look the way you want them. An immersion blender gives you a smoother texture if your family prefers that.

Let the beans simmer lightly for 2 minutes, then adjust. A splash of water loosens them up, and a longer simmer thickens them.

To assemble, spread about 1/3 cup of the beans down the center of a tortilla, add 2 Tablespoons of cheese, fold the bottom edge over the filling, fold in the sides, and roll it up. Arrange the burritos in a single layer in the prepared dish and bake for 10 minutes. Serve them warm with the toppings you love.

Recipe Tips

A few small details make a big difference here, and these are the ones I reach for most often.

• Fix the consistency of the beans. If your filling is too thick to spread, add up to 1/2 cup water. If it is too thin, simmer it a little longer so the extra moisture cooks off.
• Warm the filling before rolling. Beans that are warm and soft spread easily, and cold, stiff filling tends to tear the tortilla.
• Add onion for extra flavor. Cook 1/2 chopped onion in the oil until it turns translucent, then add the garlic, salt, and chili powder and continue as written.
• Turn up the heat. Extra chili powder, a pinch of ground cumin, or 1/2 Tablespoon of red enchilada sauce gives the beans more of a kick. Add a little at a time and taste as you go.
• Try them crispy. Butter a large skillet and cook the burritos seam side down over medium heat until they turn golden. The tortilla gets crisp and the seam seals as it browns.
• Keep the filling thick enough. A filling that is too loose will leak out while the burritos bake, so aim for a soft, scoopable texture.

Tip: warm your beans before you roll. A soft filling spreads in seconds and helps the tortilla hold together in the oven.

Serving Suggestions

Serve these burritos with guacamole, sour cream, salsa, hot sauce, or a drizzle of cilantro lime crema. My family also loves them with Mexican rice or cilantro lime rice on the side, which turns them into a heartier plate for hungry teenagers.

For a lighter meal, a simple green salad or a bowl of black beans and rice works well too. If you enjoy bean based dinners, other recipes in the same spirit include quinoa black bean salad and black bean and sweet potato taquitos.

Ingredients

• 1 Tablespoon olive oil, or lard if you prefer
• 3 cloves garlic, minced
• 1/2 teaspoon fine sea salt, plus more to taste
• 3/4 teaspoon chili powder, or taco seasoning
• 2 (15 ounce) cans pinto beans, or 3 cups cooked beans
• 1/3 cup water, plus more as needed
• 1/2 cup shredded Mexican or Monterey cheese, plus more as needed
• 8 flour tortillas

Optional add ins: fresh lime juice and chopped cilantro.

For serving: guacamole, salsa, and sour cream.

Everything here is easy to find at a regular grocery store, and most of it is probably already in your pantry. The cheese amount is generous for 8 burritos, so keep extra on hand if your family likes them loaded.

Instructions

1. Preheat the oven and prep the dish. Heat the oven to 350°F and spray a baking dish with nonstick spray so the burritos release easily.
2. Cook the aromatics. In a medium saucepan, heat 1 Tablespoon olive oil over medium heat. Add 3 cloves minced garlic, 1/2 teaspoon fine sea salt, and 3/4 teaspoon chili powder. Cook for 1 minute, until fragrant and the garlic just begins to soften.
3. Add the beans and water. Pour in two 15 ounce cans of pinto beans and 1/3 cup water. I usually leave one can with its juice and drain the other, which gives the filling a creamy texture without making it soupy. Cover the pan and cook for 5 minutes.
4. Mash and simmer. Remove the lid and lower the heat to low. Mash the beans with a potato masher or a fork until they reach the consistency you like, or use an immersion blender if you prefer a smoother texture. Let them come to a light simmer for 2 minutes. If the beans are too thick, add a splash more water. If they are too thin, simmer a little longer so extra moisture can evaporate. Take the pan off the heat, stir in optional add ins such as fresh lime juice or chopped cilantro, and season to taste.
5. Assemble the burritos. Spread about 1/3 cup of the bean mixture down the center of each tortilla, then add 2 Tablespoons of shredded cheese over the top. Fold the bottom edge over the filling, fold in the sides, and roll up.
6. Bake and serve. Place the burritos in a single layer in the prepared baking dish and bake for 10 minutes, until they are heated through and lightly crisp. Serve them warm with your favorite toppings. If you would rather skip the oven, the notes below show how to cook them in a pan instead.

Notes

These burritos are great for planning ahead. Keep them in a covered container in the refrigerator for up to 5 days, or freeze them for up to 3 months.

For a crisp tortilla and a sealed edge, brown the burritos seam side down in a large skillet over medium heat, about 2 minutes per side, until golden. That quick pan sear is my favorite way to use up leftovers the next day.

To reheat from frozen, thaw them overnight in the refrigerator, then warm them through in the microwave, the oven, or an air fryer until they are hot in the center. They hold up well in lunch boxes too, and my kids are happy to eat them at room temperature.

Recipe details

Prep time is 5 minutes, cook time is 10 minutes, and total time is 15 minutes. This recipe makes 8 servings.

The source nutrition information lists 135 kcal, 15 g carbohydrates, 4 g protein, 6 g fat, 2 g saturated fat, 1 g fiber, 1 g sugar, 412 mg sodium, and 7 mg cholesterol.

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Bean and Cheese Burritos

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Bean and Cheese Burritos These bean and cheese burritos come together in just 15 minutes, and they are one of our favorite weeknight dinners. Creamy seasoned beans and plenty of melty cheese get rolled into soft flour tortillas and baked until the edges turn lightly crisp.

• Total Time: 15 min
• Yield: 8 1x

Ingredients

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1 Tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon fine sea salt
3/4 teaspoon chili powder
2 (15-ounce) cans pinto beans
1/3 cup water
1/2 cup shredded Mexican or Monterey cheese
8 flour tortillas
1 fresh lime juice
1 chopped cilantro
1 Guacamole
1 Salsa
1 sour cream

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Instructions

main
1-Preheat the oven to 350°F: Preheat the oven to 350°F. Spray a baking dish with nonstick spray.
2-In a medium saucepan, heat the olive: In a medium saucepan, heat the olive oil over medium heat. Add 3 cloves garlic, 1/2 teaspoon salt, and 3/4 teaspoon chili powder. Cook 1 minute, or until fragrant.
3-Pour in the beans (I usually leave: Pour in the beans (I usually leave 1 can with juice and drain the other) and water. Cover and cook 5 minutes.
4-Mash beans: Mash beans. Remove the lid and reduce the heat to low. Use a potato masher or fork to mash the beans until you reach your desired consistency. You can also use an immersion blender if you prefer a smoother consistency. Bring to a light simmer for 2 minutes. Add a splash more water if they become too thick or simmer longer to allow more moisture to evaporate if needed. Remove from heat and stir in optional add-ins, if using. Season to taste.
5-Assemble burritos: Assemble burritos. Spread about 1/3 cup of the beans down the center of a tortilla. Add 2 Tablespoons of cheese over the top. Fold the bottom edge over the filling and then fold in the sides and roll up.
6-Place in baking dish and bake 10: Place in baking dish and bake 10 minutes. Serve while warm. Add desired toppings. See note for cooking them in a pan instead.

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• Prep Time: 5 min
• Cook Time: 10 min
• Method: bake

Nutrition

• Calories: 135kcal
• Sugar: 1g
• Sodium: 412mg
• Fat: 6g
• Saturated Fat: 2g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 7mg