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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
Print
Cheesy Bean Rice Burritos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Cheesy Bean and Rice Burritos are a quick and easy vegetarian meal made with seasoned basmati rice, refried beans, sharp Tex Mex cheese, and flavorful toppings wrapped in large tortillas, perfect for busy weeknights or on the go.
Ingredients
Rice Mixture
- 1 cup long grain rice (basmati)
- ½ cup salsa
- 1 tablespoon lime juice
- Salt and pepper to taste
Bean Mixture
- 15 ounce can refried beans (or 1 ¾ cups homemade refried beans)
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 chipotle pepper in adobo sauce (finely minced)
Other
- 6 ounces shredded Tex Mex cheese
- 6 large tortillas
Instructions
- Cook the Rice: Rinse the basmati rice under cold water until water runs clear. Cook the rice according to package instructions, typically simmering it in water for about 15 minutes until tender.
- Prepare the Bean Mixture: In a bowl, combine the refried beans, sour cream, mayonnaise, and finely minced chipotle pepper. Mix thoroughly until smooth and evenly blended.
- Season the Rice: Once the rice is cooked, stir in the salsa, lime juice, salt, and pepper. Mix well to incorporate all flavors evenly.
- Assemble the Burritos: Lay a large tortilla flat and spread a generous amount of the seasoned rice in the center. Add a layer of the bean mixture on top of the rice, then sprinkle with shredded Tex Mex cheese.
- Roll the Burritos: Fold the sides of the tortilla over the filling, then roll from one end to the other to create a snug burrito.
- Warm and Serve: Optionally, warm the burritos in a skillet over medium heat for 1-2 minutes on each side or in a microwave until the cheese melts and burritos are heated through. Serve immediately.
Notes
- Use homemade refried beans for a fresher taste or canned beans for convenience.
- Adjust the amount of chipotle pepper to control the spiciness of the burrito.
- To make the burritos gluten free, use gluten free tortillas.
- For a vegan version, substitute sour cream, mayonnaise, and cheese with plant-based alternatives.
- These burritos can be made ahead and frozen for quick meals later.
- Reheating in a skillet or oven helps keep the tortillas crispy compared to microwaving.
Nutrition
- Serving Size: 1 serving
- Calories: 522 kcal
- Sugar: 6 g
- Sodium: 1242 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
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