Bean & Cheese Burritos

5 from 3 votes

These Bean and Cheese Burritos are packed with flavor! Creamy spiced beans, zesty rice, crisp corn, and plenty of cheese—all wrapped up and crisped to perfection in a skillet or air fryer.

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: Healthy, Mexican

Keyword: Bean & Cheese Burritos

Servings: burritos

Author: Chelsea Lords

Cost: $5.92

Equipment

Medium pot nonstick
Large skillet nonstick

Ingredients

Cooking spray
1 tablespoon olive oil
1/2 cup diced yellow onion 1/2 onion
2 teaspoons minced garlic 2 cloves
1 tablespoon diced jalapeno seeds and ribs removed, optional
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon ground chili powder I use McCormick, which is very mild
Salt and pepper
1 cup long grain white rice
1-3/4 cups chicken broth or stock, or vegetable stock for vegetarian option; I love Swanson’s best!
1 cup prepared pinto beans or refried beans, see note 1
1 cup black beans drained and rinsed
1 cup frozen corn
1/4 cup thinly sliced green onions
1 lime
2 cups freshly shredded extra sharp Cheddar cheese
8 tablespoons sour cream lite or fat-free is great
8 large tortillas burrito sized
Optional toppings see note 2

US - Metric

Instructions

Pinto Beans: See note 1.
Add the olive oil to a nonstick pot over medium heat. Add the onion and sauté for about 5 minutes or until golden and tender. Add minced garlic and jalapeño and stir for 1 minute. Add all the seasonings (as well as salt and pepper to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir, constantly, for 1 minute or until fragrant. Add the uncooked rice and stir constantly (no liquid still!) for 2 minutes. Pour in the chicken stock. Bring to a boil, then reduce heat to the lowest setting and cover the pot. Let cook for 12–17 minutes or until all the liquid is evaporated. Remove from heat, keeping the rice covered, and let stand 5–10 minutes.
Once the rice has finished standing, remove the lid. Stir in the black beans, frozen corn, green onions, and 1 tablespoon lime juice.
Stack the tortillas on a large plate and place a damp paper towel over top. Microwave for 20 seconds to steam the tortillas. Keep the other tortillas covered while working on filling for 1 burrito. Place one of the tortillas in a clean work space. Spread 1 tablespoon sour cream on the left third the tortilla. Top with 3 tablespoons of the pinto (or refried) beans. Top with 1/2 cup + 2 tablespoons of the filling mixture. Top with 1/4 cup of the Cheddar cheese. Fold up the burrito, rolling tightly and sealing so edges are folded in (great visual here). Repeat to get 8 loaded burritos!
Spray the burritos all over with cooking spray. Rub the spray into all sides of the burrito. Warm a very large nonstick skillet to medium heat for 1 minute. Once hot, place 2–3 burritos seam side down in the pan. Cook until golden brown and crisp, about 2–4 minutes. Flip with tongs and cook another 2–4 minutes or until golden and crisp. The filling should be hot and cheese melted. Serve with any desired toppings such as sour cream, salsa, cherry tomatoes, cotija cheese, and/or fresh lime juice.

Video

Notes

Note 1: This recipe uses leftovers from these homemade pinto beans!

Don’t have the time to make from-scratch beans? Canned refried beans work too.
If you do make homemade pinto beans (highly recommended!), wait until the next day so the beans are thick enough to use in this recipe (right after being made, they’re a bit watery and thicken a lot overnight). No need to warm them through; they’ll get plenty warm when we cook the burritos. If you want these burritos to be vegetarian, use vegetable stock and leave out the bacon.

Note 2: Optional toppings/dips: salsa, sour cream, fresh lime, cherry tomatoes, avocado, and cilantro.

Storage: Wrap each burrito individually in plastic wrap (or wax or parchment paper) and place them in a freezer bag. Either store in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition