These cheesy bean and rice burritos are exactly what you want when dinner needs to be quick but still tastes like something worth sitting down for. A soft flour tortilla gets browned until the outside turns crisp and golden, while the inside holds creamy refried beans, melted cheese, seasoned rice, and a jalapeño sauce that ties everything together.
The smartest part of this recipe is that the rice and the sauce can both be made ahead. Do that, and the burritos themselves come together in about 5 minutes, which makes this a real weeknight option instead of a weekend project.
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From start to finish the recipe takes 30 minutes, with 5 minutes of prep and 25 minutes of cooking. One batch makes 3 burritos, so double it if you are feeding a crowd.
Taco Bell sells a similar cheese burrito among its cheapest menu items, and it stays popular because it is easy to customize with fillings like ground beef, red sauce, or lettuce. This version keeps things vegetarian, and it works just as well on its own as it does with guacamole, salsa, or an extra spoonful of cheese sauce.
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Here is why this recipe earns a spot in your regular rotation:
Pantry ingredients you probably already have on hand
Vegetarian, but hearty enough that nobody misses the meat
Great for breakfast or lunch on the go
Easy to double for a hungry family
In my kitchen, the rice and the sauce go into the fridge on Sunday, and weeknights turn into quick assembly plus a fast turn in the skillet.
Nothing here is hard to find. If you keep beans, rice, and tortillas on hand, you are most of the way there. The list is split into three groups, so take a minute to read through all of it before you start cooking.
For the rice
1/2 cup jasmine rice
1/4 cup medium salsa
3/4 cup vegetable broth or water
1/8 teaspoon salt
Freshly ground black pepper, to taste
For the sauce
1/2 cup sour cream
2 tablespoons mayo
5 to 6 pickled jalapeños
1 tablespoon pickle juice from the jalapeños
1 teaspoon taco seasoning
Salt and black pepper, to taste
For the burritos
3 large flour tortillas
1 cup refried beans
1/3 cup cheese sauce or shredded cheese
1 teaspoon olive oil, for frying
The rice carries a lot of the flavor here because it makes up the bulk of the filling. Jasmine rice is my first choice since it cooks up tender and a little sticky, which helps everything hold together. Brown rice works too if that is what you keep in the pantry.
The 1/4 cup of medium salsa goes right into the pot with the rice, so the grains soak up tomato and chile flavor while they simmer.
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The sauce is built on sour cream with mayo for richness. Pickled jalapeños and a tablespoon of their pickling juice bring tang and heat, and a teaspoon of taco seasoning rounds out the flavor. You want the finished sauce thick but still pourable so it dollops easily onto a tortilla.
For the tortillas, soft flour tortillas fold without cracking and are the most forgiving choice. Whole wheat and corn tortillas both work if you prefer them. Refried beans can be store bought or homemade from black beans or pinto beans.
For the cheese, you can make a simple cheese sauce with butter, flour, milk, and cheddar, or just use shredded cheese and let it melt in the skillet.
Simple swaps if you are working with what you have:
Ingredient
Easy substitute
Soft flour tortillas
Whole wheat or corn tortillas
Store bought refried beans
Homemade refried beans from black or pinto beans
Cheese sauce
Shredded cheese
Jasmine rice
Brown rice
Sour cream
Greek yogurt
Taco seasoning
Chili powder, garlic powder, and smoked paprika
Mayo might look like an odd addition, but it adds body and a little tang that sour cream does not have on its own. And if you are out of taco seasoning, that chili powder, garlic powder, and smoked paprika combo gets you very close.
How to Make This Cheesy Bean and Rice Burritos Recipe
Once your ingredients are lined up, the method is straightforward. Here it is step by step.
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Prepare the rice. Rinse 1/2 cup of rice and add it to a pot, followed by the salsa, 3/4 cup of water or broth, a pinch of salt, and black pepper. Cover with a lid and simmer for 12 minutes without stirring. Then remove the pot from the heat and let the rice steam for 10 minutes with the lid on.
Make the sauce while the rice cooks. To a bowl, add all of the ingredients for the sauce and mix until well combined. The sauce should be thick but pourable. Taste and adjust the flavor if needed, adding more salt, black pepper, or pickle juice.
Assemble the burritos. To a large tortilla, spread a few tablespoons of refried beans, then to the side of the tortilla closest to you add some of the cooked rice, a dollop of the jalapeño sauce, and some cheese sauce or shredded cheese.
Fold the burritos. Fold the edges first, then use your hands to roll the burrito toward its end, making sure the edges do not loosen up.
Brown the burritos. Heat a large skillet over medium heat. Once it is hot, add a teaspoon of olive oil and let it heat until it sizzles. Add the burritos with the end of the tortilla facing down and cook for 1 minute per side, or until golden brown. Serve right away while they are still warm.
The 12 minute simmer and the 10 minute steam make up most of the cooking time, and both are hands off. That window is exactly when you should be whisking the sauce together.
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Resist the urge to stir the rice while it simmers. Keeping the lid on traps the steam, and the grains finish cooking in that trapped heat after you pull the pot off the burner.
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Keep the filling on one side of the tortilla and away from the center. That is what makes a tight roll possible.
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The skillet step is not optional if you want that crisp shell. One minute per side is usually plenty, and the tortilla should come out golden with the filling hot all the way through.
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Top Tips
These are the small details that make the biggest difference between a good burrito and a great one.
Season the rice well. The rice makes up the bulk of the filling, so bland rice means a bland burrito. Taste it before you start rolling and add more salt or salsa if it needs it.
Cook the rice in broth. Vegetable broth or chicken broth adds flavor with zero extra effort. If you want to keep this vegetarian, stick with vegetable broth.
Use a Mexican rice recipe if you have one. Your favorite Mexican rice can stand in for the simple rice used here.
Do not overfill the tortilla. An overloaded burrito is hard to fold and the tortilla may crack under the pressure.
Keep the filling to about one third of the wrap. Not spread all over the surface, and not piled in the center. Leaving room around the edges is what allows a tight roll.
Fry just before serving. That is how you get a crispy tortilla and a warm filling at the same time. If they sit around, the shell softens.
Add vegetables if you like. Red bell pepper, yellow onion, or pico de gallo all tuck in nicely with the rice.
Anything you add should be cooked or well drained so it does not release water into the filling. Extra moisture is the fastest way to a soggy tortilla.
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If you are feeding a group, set up an assembly line. One person spreads the beans, another adds the rice and the sauce, and a third rolls and hands them to the skillet. It moves quickly that way, and everyone gets a warm burrito at the same time.
Serving
These burritos are filling enough to be a meal on their own, which makes them a great quick lunch or a light dinner. Serve them straight from the skillet with hot sauce and a squeeze of lime juice, and you are done.
They also work as a side dish next to something heartier. A bowl of stew or chili is a natural pairing, since the creamy sauce and the crispy tortilla balance a rich, saucy main dish. If you are feeding a crowd, set out guacamole, salsa, and extra jalapeño sauce so everyone can build their own plate.
Storage
Let the burritos cool to room temperature first. Then place them in an airtight container and refrigerate for up to 4 days.
Freezing works well too, but freeze them uncooked. Wrap each burrito in aluminum foil, place them in a freezer safe container, and freeze for up to 6 months.
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When you are ready to eat, brown them in the skillet the same way as fresh so you get that crisp outside and warm filling. Writing the date on the foil makes it easy to keep track of what is in the freezer.
You Might Also Enjoy…
If these burritos earned a spot in your rotation, there is a lot more on the blog for gathering season. Think hearty casseroles, crowd pleasing pasta salads, and portable desserts, all of them built to travel well and serve a crowd. Take a look around the recipe index and find your next potluck favorite.
FAQs
How do you make cheesy bean and rice burritos?
To make cheesy bean and rice burritos, first cook jasmine rice with salsa and vegetable broth. While the rice cooks, mix sour cream, mayo, pickled jalapenos, pickle juice, and taco seasoning to make a jalapeno sauce. Spread refried beans on a large flour tortilla, then add the cooked rice, sauce, and cheese sauce or shredded cheese. Fold the tortilla tightly and brown the burrito in a skillet with olive oil for 1 minute per side.
Can you freeze cheesy bean and rice burritos?
Yes, you can freeze cheesy bean and rice burritos for up to 6 months. Assemble the burritos without browning them, wrap each tightly in aluminum foil, and place them in a freezer-safe container. To reheat, thaw overnight in the refrigerator, then brown in a skillet or bake at 350°F for 15 to 20 minutes.
What is the best rice for burritos?
Jasmine rice is recommended for cheesy bean and rice burritos because it cooks quickly and has a fluffy texture. For more flavor, cook the rice in vegetable or chicken broth instead of water. Brown rice is a suitable alternative, though it will require a longer cooking time.
How do you fold a burrito so it doesn’t fall apart?
To fold a burrito without it falling apart, place the filling on the side of the tortilla closest to you, not in the center. Fold the side edges inward first, then roll the burrito away from you, keeping the edges tight. Avoid overfilling, and brown the burrito with the seam side down in a hot skillet to seal it closed.
How do you fold a burrito so it doesn't fall apart?
To fold a burrito without it falling apart, place the filling on the side of the tortilla closest to you, not in the center. Fold the side edges inward first, then roll the burrito away from you, keeping the edges tight. Avoid overfilling, and brown the burrito with the seam side down in a hot skillet to seal it closed.
Cheesy Bean and Rice Burritos Recipe These cheesy bean and rice burritos are exactly what you want when dinner needs to be quick but still tastes like something worth sitting down for. A soft flour tortilla gets browned until the outside turns crisp and golden, while the inside holds creamy refried beans, melted cheese, seasoned rice, and a jalapeño sauce that ties everything together.
Total Time:30 min
Yield:3 burritos 1x
Ingredients
Scale
For the rice 1/2 cup jasmine rice 1/4 cup medium salsa 3/4 cup vegetable broth or water 1/8 teaspoon salt Freshly ground black pepper, to taste
For the sauce 1/2 cup sour cream 2 tablespoon mayo 5–6 pickled jalapenos 1 tablespoon pickle juice from the jalapenos Salt and black pepper, to taste 1 tso taco seasoning
For the burritos 3 large flour tortillas 1 cup refried beans 1/3 cup cheese sauce or shredded cheese 1 teaspoon olive oil, for frying
Instructions
1-Prepare the rice: Prepare the rice. Rinse ½ cup of rice and add it to a pot, followed by salsa, 3/4 cup of water or broth, a pinch of salt, and black pepper. Cover with a lid and simmer for 12 minutes without stirring. Then, remove the pot from the heat and let the rice steam for 10 minutes with the lid on. 2-In the meantime, make the sauce: In the meantime, make the sauce. To a bowl, add all of the ingredients for the sauce and mix until well combined. The sauce should be thick but pourable. Taste and adjust the flavor if needed, adding more salt, black pepper, or pickle juice to taste. 3-Assemble the burritos: Assemble the burritos. To a large tortilla spread a few tablespoons of refried beans, then to the side of the tortilla that’s closer to you add some of the cooked rice, a dollop of the jalapeno sauce, and some cheese sauce (or shredded cheese). 4-To fold the burritos, fold the edges: To fold the burritos, fold the edges first, then using your hands roll the burrito towards its end, making sure that the edges don’t loosen up. 5-Brown the burritos: Brown the burritos. Heat a large skillet over medium heat. Once hot, add a teaspoon of olive oil and let it heat until it sizzles. Add the burritos to the hot pan with the end of the tortilla facing down, and cook for 1 minute per side, or until golden brown. Serve right away while still warm!
Last Step:
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