Easy Bean Burritos are made with creamy refried beans, spices, red enchilada sauce, and melted cheddar in a soft tortilla, baked crispy, and topped with your favorites!
The Quickest Burritos
Here’s another one of my mom’s well-known recipes from my childhood — her really quick Bean and Cheese Burritos. They were a regular dinner choice, with her Tortilla Pie and a great version of Vegetarian Nachos.
I’ve always loved these burritos, especially because I’m really into toppings and sauces! I’d have so much fun looking through the fridge, adding whatever I had — guacamole, sour cream, salsa, you name it!
Bean Burritos Ingredients
- Olive oil: Used to cook the spices and bringing out their full flavor!
- Spices: Make sure your spices are fresh for the best flavor.
- Refried beans: Go for a brand that you know you love or try homemade Pinto Beans.
- Chicken broth: For a plant-based option, veggie broth works just as well.
- Flour tortillas: Look for soft, flexible, and fresh tortillas.
- Red enchilada sauce: This can vary greatly in flavor and heat from brand to brand. I recommend Old El Paso® mild red enchilada sauce.
- Sharp Cheddar cheese: Feel free to mix it up with some Monterey Jack.
Quick Tip
Sharp Cheddar is best to use because its age gives it a strong, deep flavor. If cheesy dishes taste bland, it could be due to under-aged cheese or needing a little extra salt to boost the flavor.
How To Make Bean Burritos (Tips)
- Add heat: You can add cayenne or hot sauce to make it spicier.
- Spray with oil: Don’t forget to spray your burritos before baking for a crispy outside.
- Rolling burritos: Tuck in the sides, then roll from the bottom to keep fillings inside.
- Make it your own: Add chicken, beef, rice, or veggies for extra flavor.
- Cheese: Shredding fresh cheese melts better and is usually cheaper.
- Toast spices: Toast spices in the pan before adding to beans to bring out their flavors.
Favorite Bean Burrito Toppings
Let’s talk toppings!
- Sour cream and lime: Mix light sour cream and lime juice for a tangy drizzle.
- Guacamole or avocado: Add guac or sliced avocado for creaminess.
- Pico de gallo, salsa, or cherry tomatoes: Top with these for fresh flavor.
- Jalapeños: Spice it up with fresh or pickled jalapeños.
- Green onions or cilantro: Fresh green onions or cilantro add a herbal zing.
- Cotija cheese: Finish with crumbled cotija for a salty, delicious touch.
Storage
Keep extra bean burritos in a sealed container in the fridge for up to 3 days. Warm up in the oven or microwave until hot all the way through.
For longer keeping, cover each burrito in foil, put in a freezer bag, and store in the freezer for up to 2 months.
More Easy Mexican-Inspired Favorites
- Taco Sweet Potato Foil Packets with melty cheese
- French Bread Taco Pizza with a bread base
- Chicken Taco Marinade with lime juice and seasonings
- 7 Layer Bean Dip with sour cream
- Chipotle Chicken Marinade with peppers
Bean and Cheese Burritos
Easy Bean and Cheese Burritos are a snap to make! Creamy refried beans are spiced up with red enchilada sauce and melty cheddar, all wrapped in a soft flour tortilla and baked to crispy perfection. Top them with your favorites for a delicious finish!
Equipment
- Sheet pan dark-colored
Ingredients
- 2 teaspoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 tsp salt
- 1 (16-ounce) can refried beans
- 1/2 cup chicken broth
- 6 large (10-inch) flour tortillas
- 9 tablespoons red enchilada sauce see note 1
- 2 cups sharp Cheddar cheese see note 2
- Cooking spray
- Toppings as desired see note 3
Instructions
- Preheat oven to 375℉. Generously grease a dark-colored sheet pan with sides with cooking spray and set aside.
- In a medium-sized nonstick pan over medium heat, add olive oil, chili powder, smoked paprika, ground cumin, garlic powder, salt. Cook for 1–2 minutes, until fragrant, stirring constantly. Scoop in refried beans. Pour in chicken broth—just enough to get to the desired consistency. We want beans to be smooth, not thick or chunky, so the amount will vary depending on the brand of beans used. I start with 1/4 cup and add up to 1/2 cup.
- Set out 6 flour tortillas. Divide bean mixture evenly between all the tortillas—about 1/3 cup of filling per tortilla. Make a slight divot in beans and pour 1-1/2 tablespoons enchilada sauce in each. Add a packed 1/4 cup cheese on top.
- Roll up the tortillas, sealing both ends. Spray each burrito all over with cooking spray and place them in the prepared pan, sealed side down. Bake for 10 minutes, then remove the pan and carefully flip the burritos. Bake for an additional 3–5 minutes, or until crisp. Let them cool for 5 minutes before serving with your favorite toppings. Enjoy!
Video
Recipe Notes
Note 1: Enchilada sauce can vary greatly in flavor and heat from brand to brand. Personally, I love and recommend Old El Paso® mild red enchilada sauce (not sponsored). If you aren’t able to find this specific brand, I’d recommend tasting the enchilada sauce first and making sure it isn’t too spicy and that you enjoy the flavor.
Note 2: The sharpness of a cheese corresponds to its age. A well-aged cheese promises a deep, robust, and rich flavor. Freshly grated melts and tastes best!
Note 3: Add your favorite toppings. I love to add a creamy element like fresh avocado, guacamole, or a sour cream drizzle. My favorite quick sour cream drizzle is just 1/4 cup sour cream with 2 tbsp lime juice and a pinch of salt all whisked together. Some other delicious toppings include salsa, pico de gallo, or cherry tomatoes.
Leftovers: Store leftover burritos in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. For longer storage, wrap each burrito in foil, place in a freezer bag, and freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 26g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 1234mg | Potassium: 76mg | Fiber: 5g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 0.4mg | Calcium: 337mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Cant wait to make this soon for me can i use vegetable broth i never had bean and cheese burritos before perfect for my after office meals love your recipes as always brightens up my day everyda after work
Can’t wait for you to try these! Thanks Ramya! 🙂