Bean and Cheese Burrito Recipe
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This Bean and Cheese Burrito Recipe is the ultimate budget-friendly, comfort-food win. Creamy refried beans, zesty salsa, and gooey cheddar cheese are tucked inside soft flour tortillas and ready to devour in minutes. Toast them in a skillet for golden, crispy edges or keep them soft and warm. Either way, they’re melty, cheesy perfection! At just about $8 for 8 portions, bean and cheese burrito recipes are the answer to busy weeknights, meal prep, or late-night cravings. Plus, they’re freezer-ready, so you can stock up and have homemade burritos on hand instead of hitting the drive-thru.
Table of Contents
WHY YOU’LL LOVE BEAN AND CHEESE BURRITOS
- Quick & easy: Only 5 minutes of prep.
- Budget-friendly: About $1 per serving.
- Freezer-ready: Perfect for stocking up.
- Customizable: Change up the beans, cheese, or salsa.
- Family-approved: Great for both picky eaters and hungry teens.
Bean and Cheese Burrito Recipe
Listen… I don’t know about you, but burritos are one of those meals I could eat every single day and not get tired of them.
I’ll eat them for breakfast and grab one from the drive-thru when I’m out, but these Bean and Cheese Burritos are exactly what I want on a crazy weeknight. No fuss, all flavor.
The beans are creamy, the cheese gets all melty and gooey, and the salsa gives them just the right little kick. Toast ‘em, bake ‘em, or freeze ‘em… these burritos don’t judge.
Make a double batch (trust me!) because once the kids see these golden beauties cooling on the counter, half will disappear before they ever make it to the freezer.
INGREDIENT NOTES
- Refried Beans: Two cans of classic refried beans work perfectly. Homemade? Even better. You’ll need about 3 cups. We love Rosita’s Spicy Refried Beans.
- Salsa: Chunky salsa keeps the filling from turning runny. Use spicy for heat or mild for a kid-friendly bean and cheese burrito recipe.
- Taco Seasoning: A packet works fine, but homemade taco seasoning will give you more control.
- Cheddar Cheese: Freshly shredded melts smoother, but pre-shredded works. Swap with Monterey Jack, Pepper Jack, or a mix.
- Tortillas: Use burrito-size flour tortillas to hold all that filling. Warm slightly in the microwave before filling so they don’t crack.
VARIATIONS
Meaty Upgrade: Replace 1 can of beans with 1 ½ cups cooked chicken, beef, or turkey.
Veggie Boost: Add diced bell peppers, corn, or onions to the bean mix.
Spicy Kick: Stir in diced jalapeños, hot salsa, or a splash of hot sauce.
Cheese Swap: Use a blend of Mexican cheeses, or add a layer of queso fresco.
Breakfast Burritos: Swap beans for scrambled eggs and breakfast sausage.
SERVING SUGGESTIONS
- Classic sides: Serve with Mexican rice or air fryer nachos.
- Party tray: Cut burritos in halves or thirds and serve with guac and salsa for game day.
- Light option: Pair with a crisp salad tossed with avocado and lime vinaigrette.
- Dipping duo: Try dunking in homemade guacamole or restaurant-style salsa.
- Beverage pairing: A chilled Mexican lager or sparkling lime agua fresca is a perfect match.
BEST BEAN AND CHEESE BURRITO FAQ
Try adding black beans, pinto beans, or sautéed veggies like bell peppers, corn, or onions. It bulks up the filling while keeping the cost low.
Swap the flour tortillas for low-carb tortillas or use cheese wraps. You can also cut the bean filling in half and bulk it up with extra meat or veggies.
The oven or skillet is your friend! Bake thawed burritos at 350°F for 10 minutes, or pan-toast them for crispy edges. The microwave works in a pinch, but the texture won’t be quite as good.
You bet! Unwrap each burrito and place on a baking sheet, then bake at 350°F for 20-30 minutes.
Can’t wait? Microwave unwrapped frozen burritos for 1 minute, then flip and heat for another 30-60 seconds or until warmed through.
I’ve been making freezer burritos for years, and the key to success is moisture balance! Too much salsa and your burritos get soggy. Too little, and they taste dry after reheating.
That’s why chunky salsa + creamy beans is my go-to combo for this bean and cheese burrito recipe. Warming tortillas before filling keeps them pliable and prevents tearing.
And listen… I’ve tested every reheating method under the sun. The oven keeps tortillas crispy, the microwave is fastest, and the skillet is best when you want that golden crunch.
The secret to the best bean and cheese burrito? Don’t overfill. A tightly wrapped burrito holds together better through freezing and reheating.
DONNA’S PRO TIPS
- Warm tortillas first: Microwave for 20–30 seconds so they roll without cracking.
- Don’t overfill: Stick to ½ cup filling + ¼ cup cheese per tortilla. More = mess.
- Cool completely: Before freezing, let burritos cool so steam doesn’t cause sogginess.
- Wrap tight: Plastic wrap + foil = best freezer protection.
- Label bags: Write the date and reheating instructions right on the bag.
- Batch smart: Double the recipe! You’ll thank yourself on busy mornings or weeknights.
TOOLS NEEDED
- Large Mixing Bowl & Spoon: To combine the filling.
- Microwave or Skillet: For warming tortillas or toasting burritos.
- Sheet Pan: For baking or freezing flat before bagging.
- Plastic Wrap & Foil: Keeps burritos fresh in the freezer.
- Gallon Freezer Bags: For labeling, stacking, and easy grab-and-go storage.
Enjoy!
With love, from our simple kitchen to yours.
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Bean and Cheese Burrito Recipe
Ingredients
- 2 16 ounce cans refried beans (about 3 cups)
- 1 cup chunky salsa
- 1 tablespoon taco seasoning
- 2 cups shredded cheddar cheese, (8 ounces)
- 8 burrito-size flour tortillas
Instructions
- Mix the Filling: In a large mixing bowl, stir together 2 16 ounce cans refried beans (about 3 cups), 1 cup chunky salsa, and 1 tablespoon taco seasoning until fully combined.
- Assemble the Burritos: Place about ½ cup of the bean mixture in the center of each tortilla. Sprinkle ¼ cup shredded cheese over the beans. Fold the bottom edge up over the filling, then fold in both sides tightly, and roll up from the bottom. Place seam-side down.
Cook or Freeze:
- Toast for crispy tortillas: Heat a skillet over medium heat. Place burritos seam-side down and cook for 1–2 minutes per side until golden brown.
- Bake for crispy edges: Preheat oven to 375°F. Place burritos on a sheet pan and bake for 12–15 minutes. Broil for 1–2 minutes if you want extra crunch.
- Freeze for later: If burritos were toasted, let cool completely. Wrap individually in plastic wrap or foil, then place in a labeled gallon freezer bag. Freeze up to 3 months.
Reheat:
- From frozen (oven): Bake unwrapped at 350°F for 20–30 minutes.
- From frozen (microwave): Unwrap, microwave 1 minute, flip, then another 30–60 seconds.
- From thawed: Bake unwrapped at 350°F for 10 minutes, or microwave 30–45 seconds.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
