I’ve been making this easy bean burrito recipe for my family for years, and it’s always a hit. My kids love it because it’s a fun twist on traditional tacos, and I love it because it’s so quick and easy to prepare.
The best part is that it’s packed with nutritious ingredients like beans, rice, and vegetables, making it a great option for a weeknight dinner or a special occasion. Plus, you can customize it to suit your tastes with your favorite toppings and fillings.
I like to use leftover rice and beans from previous meals to make the recipe even quicker. The result is a delicious and satisfying meal that’s perfect for anyone looking for a tasty and healthy option.
Easy Bean Burrito
4.6 from 1800 votes
A quick and satisfying bean burrito filled with seasoned refried beans, cheese, and your favorite toppings. Perfect for a weeknight dinner or a simple lunch, these burritos come together in minutes.
1Open the can of refried beans and empty them into a medium saucepan.
2Warm the beans over medium-low heat, stirring occasionally, until they are hot and spreadable, about 3 to 4 minutes.
3While the beans heat, warm the flour tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
4This makes them pliable and prevents cracking.
5Lay a warm tortilla on a clean work surface and spread about 1/4 cup of the hot refried beans down the center, leaving a 2-inch border at the top and bottom.
6Sprinkle 2 tablespoons of shredded cheese over the beans.
7Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll tightly from the bottom to form a burrito.
8Repeat with the remaining tortillas and filling.
9Serve the burritos immediately with salsa, sour cream, shredded lettuce, and diced tomatoes on the side.
10Add any optional toppings like diced onion, cilantro, or hot sauce as desired.
For a spicier burrito, use spicy refried beans or add a dash of cayenne pepper to the beans while heating. You can also substitute whole wheat tortillas for a fiber boost.
Watch Video Of How Easy Bean Burrito Works
This easy bean burrito recipe is one I turn to again and again because it is simple, filling, and always a hit. It works for a quick dinner, a lunchbox meal, or even a casual get together with friends.
I like that I can make a big batch and have leftovers for the next day. To store leftovers, wrap each burrito tightly in foil or plastic wrap and keep them in the fridge for up to 3 days.
To reheat, I place them in a dry skillet over medium heat for a few minutes on each side until the tortilla is crisp and the filling is hot. You can also use the oven at 350 degrees for about 10 minutes.
For serving, I like to add a side of tortilla chips and extra salsa or a simple green salad. These burritos are versatile and always a good choice for any meal.
❓ Frequently Asked Questions About Bean Burrito
1. Can I use refried beans instead of whole beans?
Yes, you can use canned refried beans to save time. Just heat them in a pan with a little water or broth until they are smooth and warm. They will work the same way in the burrito.
2. How do I keep the burritos from getting soggy?
The key is to not overfill the tortillas and to make sure the bean mixture is thick, not watery. Mash the beans well and let any excess liquid cook off before assembling. Also, warm the tortillas briefly so they are pliable but not wet.
3. Can I make these bean burritos ahead of time?
Yes, you can assemble the burritos and wrap them tightly in foil. Store them in the fridge for up to 2 days. When you are ready to eat, reheat them in a skillet or oven until warmed through.
4. What toppings go well with these burritos?
You can add shredded cheese, salsa, sour cream, chopped cilantro, diced tomatoes, or avocado. For extra crunch, add some shredded lettuce or pickled jalapenos just before serving.
5. Are these burritos freezer friendly?
Yes, they freeze very well. Wrap each burrito individually in foil or plastic wrap and place them in a freezer bag. They will keep for up to 3 months. To reheat, thaw in the fridge overnight and then warm in a skillet or oven.
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