There’s something incredibly comforting about the simple harmony of beans, rice, and melty cheese wrapped up in a warm tortilla. This Cheesy Bean Rice Burritos Recipe brings that cozy feeling to your table fast, making it a go-to when you want something satisfying without fuss.

A close-up of two burritos stacked on a white marbled surface, each cut in half showing two layers inside: a layer of soft, light brown rice and a layer of melted orange cheese, all wrapped in a golden toasted tortilla with light brown spots, topped with small green cilantro leaves; around the burritos, scattered fresh green cilantro leaves, a black bowl filled with a light beige creamy sauce, a white spoon holding some of the same sauce, and some blurred out elements in the soft background, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Bean Rice Burritos Recipe
Top Tip
How to Serve Cheesy Bean Rice Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Bean Rice Burritos Recipe

Why You'll Love This Recipe

I’ve made cheesy bean rice burritos countless times, especially on busy weeknights when I don’t want to spend hours cooking. What makes this recipe stand out is its perfect balance of creamy beans, sharp cheese, and that little smoky kick from chipotle, all wrapped up effortlessly.

Quick and Easy: Prepping takes about 15 minutes, then you’re ready to roll — perfect for busy schedules or last-minute meals.
Veggie-Friendly Comfort: It’s a hearty vegetarian dish that never feels like it’s missing anything.
Customizable Flavors: You can easily adjust spice level, cheese type, or even add your favorite extras to make it your own.
Portable and Filling: These burritos hold together well, making them ideal for on-the-go lunches or picnics.

Ingredients & Why They Work

The magic of this Cheesy Bean Rice Burritos Recipe comes from simple ingredients that pack a punch together — the creamy beans, flavorful rice, and melted cheese make a team that’s hard to beat. Plus, using salsa and chipotle pepper gives it that delicious smoky, tangy edge.

Flat lay of a small mound of fluffy long grain basmati rice, a few large soft flour tortillas stacked neatly, a heap of shredded Tex Mex cheese with yellow and white strands, a small white ceramic bowl of smooth reddish-brown refried beans, a small white bowl filled with chunky red salsa, a small white bowl of creamy white sour cream, a smaller white bowl of pale mayonnaise, a small white bowl holding bright green lime juice, a single dark red chipotle pepper finely minced on a plain white plate, and a sprinkle of coarse salt and black pepper scattered artistically on the white surface, all arranged in perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Long grain rice: I like using basmati for its aroma and fluffy texture, but any long grain rice you have works great here.
Salsa: Choose a salsa you love – it adds moisture and a bright, zesty flavor that lifts the whole burrito.
Sour cream: Adds creaminess and a slight tang that balances the spices perfectly.
Mayonnaise: A bit surprising, but it keeps the rice moist and creamy without heaviness.
Chipotle pepper in adobo sauce: Just one finely minced chipotle pepper gives a smoky heat that transforms the filling – it’s my secret kick.
Lime juice: Fresh lime juice brightens the rice and complements the chipotle’s smokiness.
Salt and pepper: Essential for seasoning and bringing all the flavors together.
Refried beans: Using canned or homemade, they’re the rich base that holds the burrito together and adds protein.
Tex Mex shredded cheese: Sharp and melty cheese is non-negotiable here – it makes every bite extra indulgent.
Large tortillas: Soft but sturdy flour tortillas are best for wrapping all this goodness without falling apart.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cheesy Bean Rice Burritos Recipe is how easy it is to make it truly yours. Sometimes I swap out the chipotle pepper for a little smoked paprika if I want milder heat, or add sautéed onions and peppers for more texture.

Variation: For extra protein, I sometimes add cooked shredded chicken or ground beef, but honestly, the beans and cheese combo is so satisfying I often leave it vegetarian.
Dairy-free option: Use dairy-free sour cream and a plant-based cheese to accommodate dietary needs.
Veggie boost: Toss in corn, diced tomatoes, or chopped spinach to sneak in some veggies.

Step-by-Step: How I Make Cheesy Bean Rice Burritos Recipe

The image shows five rolled tortillas browned on the outside, arranged on a white marbled surface with fresh green cilantro leaves scattered around. Two tortillas are cut in half vertically, revealing three layers inside: a bottom layer of white rice, a middle layer of beans, and a top layer of melted yellow cheese. Near the bottom left is a white bowl with light pink sauce and a spoon inside. The background includes a white bowl filled with melted yellow cheese and a glass with a brown drink. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the rice with salsa and seasonings

I start by cooking the rice according to package instructions, but replacing some of the water with your favorite salsa makes a huge flavor difference. While it cooks, I mix in the sour cream, mayonnaise, minced chipotle pepper, lime juice, salt, and pepper. This blend keeps the rice creamy and flavorful, so it’s not just plain filler — it’s the star of the show.

Step 2: Warm the refried beans

While the rice is finishing, I heat the refried beans gently on the stove or microwave until warm and creamy. If they seem too thick, a splash of water or broth can help loosen them up for easier spreading inside the burritos.

Step 3: Assemble and fill the tortillas

Lay out each large tortilla and spread a generous spoonful of refried beans down the center. Next, spoon on the cheesy chipotle rice mixture, then sprinkle the shredded Tex Mex cheese on top. Don’t overload the tortillas too much or it’ll be tricky to wrap — I like just enough to get a bit of every flavor in each bite.

Step 4: Roll and warm the burritos

Fold the sides of the tortilla in, then tightly roll it up like a little package. I usually warm the burritos in a hot skillet for a couple of minutes on each side to melt the cheese perfectly and crisp up the outside slightly. This step takes it from good to amazing—you’ll love that melty, slightly crunchy finish.

Top Tip

From my countless attempts at perfecting this Cheesy Bean Rice Burritos Recipe, these tips made all the difference in getting it just right:

Rice texture matters: Make sure your rice is fluffy and not overcooked or mushy — it holds up better in the burrito.
Chipotle balance: Add the chipotle pepper little by little, tasting as you go, so the heat doesn’t overpower the other flavors.
Warm tortillas: Soft tortillas are easier to roll and less likely to tear if you warm them briefly before filling.
Don’t overfill: It’s tempting to load up these burritos, but keeping the filling moderate makes them easier to eat without bursting.

How to Serve Cheesy Bean Rice Burritos Recipe

Cheesy Bean Rice Burritos - Serving Suggestion

Garnishes

I love topping these burritos with fresh cilantro and a dollop of sour cream or guacamole — it adds a bright, fresh contrast that complements the rich filling. Sometimes a squeeze of extra lime juice or a few pickled jalapeño slices give it just the right zing.

Side Dishes

Simple sides work best: a crisp green salad, some crunchy tortilla chips with salsa, or even a quick slaw made from shredded cabbage and lime juice adds great texture and freshness to the meal.

Creative Ways to Present

For casual get-togethers, I place a stack of these burritos on a platter lined with lettuce leaves, surrounded by little bowls of salsas, guacamole, and sour cream — it creates a fun DIY burrito bar everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I store leftover burritos in an airtight container in the fridge for up to 3 days. To prevent sogginess, I wait until they are completely cool before wrapping them individually in foil or plastic wrap.

Freezing

These burritos freeze brilliantly. After assembling, wrap each one tightly in foil and place in a freezer-safe bag. They’ll keep well up to 2 months. Whenever I’m short on time, I just grab one from the freezer – such a lifesaver!

Reheating

I reheat frozen burritos wrapped in foil in a 350°F oven for about 20 minutes until hot all the way through. For refrigerated leftovers, a quick reheat in the microwave followed by a few minutes in a skillet crisps up the tortilla and keeps the filling deliciously melty.

Frequently Asked Questions:

Can I use brown rice instead of white rice?

Absolutely! Brown rice works well, though it takes longer to cook. Just adjust cooking times accordingly and double-check the texture before assembling your burritos.

What’s the best way to keep tortillas soft and pliable?

Warming tortillas before filling them helps prevent tearing. You can heat them in a dry skillet for 20-30 seconds each side or wrap them in a damp paper towel and microwave for 30 seconds.

Can I make these burritos vegan?

Yes! Swap out the Tex Mex cheese for a vegan cheese alternative and use dairy-free sour cream or omit it. Double-check your tortillas are vegan-friendly as well.

How spicy are these burritos?

The heat is mild to moderate depending on how much chipotle pepper you add. Start with less if you’re sensitive to spice, and you can always add more to taste.

Final Thoughts

This Cheesy Bean Rice Burritos Recipe has become one of my favorite quick meals — it’s simple, flexible, and packs all those warm, cheesy, smoky flavors I crave. I hope you’ll enjoy making these as much as I do because nothing beats a homemade burrito that feels like a warm hug after a long day.