These crispy Baked Cheesy Bean and Rice Burritos are made using an oven roasting method. Bake a sheet pan full of these filling meatless burritos for an easy meal or a healthier game day party snack!
I also use this oil-free method for my Baked Chicken Taquitos and Chicken and Veggie Baked Tostadas. It’s a fabulous way to reduce fat and calories in classic Mexican recipes.
Healthier Baked Burritos
Crunchy tortillas filled with beans, Mexican rice and melted cheese. A healthier version of Taco Bell’s Cheesy Bean and Rice burritos, these easy veggie burritos are an excellent choice to serve to your football fans. Or keep them in the fridge for a quick reheat when the kids get home from school.
Why you will love this recipe
- reuse leftovers – You can use leftover restaurant style Mexican rice or plain cooked rice.
- budget friendly – The recipe calls for a short list of inexpensive ingredients.
- Feed a crowd – Load a baking sheet with up to ten burritos!
- food preparation – Keep them in your fridge or freeze them to make an easy meal anytime.
- Teen friendly – I have yet to meet a teenager who does not enjoy consuming these burritos.
Notes on ingredients
- beans – A can of beans. Simply! We love the regular variety or chilled black beans.
- rice – This recipe is a great way to use leftovers from my restaurant style Mexican rice. You can also use plain or plain seasoned cooked white or brown rice if you like.
- Cheese – I use both shredded sharp cheddar cheese and Monterey Jack cheese for added cheesiness!
- salsa – A jar of your favorite salsa from the store. Easy again!
- Spice – I always have a batch of my homemade taco seasoning mix in my pantry. You can use store-bought condiments if you like. It is made with a variety of dried spices, including chili powder, garlic powder, cumin, and salt.
- Tortillas – I use 8 inch flour tortillas (soft taco size) big enough for these burritos.
- To serve – I can’t serve burritos in this house without sour cream and hot sauce. You can also arrange the remaining salsa and some cilantro for serving.
Healthy Variations
You can add or substitute a variety of healthy ingredients for these easy burritos to suit your tastes.
- vegetables – Add sautéed diced onions, peppers and frozen corn for a Tex-Mex twist.
- Healthier wraps – Replace regular flour tortillas with whole wheat or spinach wraps.
- Whole beans – You can use whole black beans or pinto beans.
How to Make Baked Cheesy Bean and Rice Burritos
- bean mix – Grab a small mixing bowl and combine a can of refried beans with salsa and taco seasoning.
- Assemble the burritos – Layer a bean curd, Mexican rice and cheese tortilla.
- roll – Fold the sides of the tortilla over the filling. Then fold the bottom over the folded sides and roll up.
pro tip
Place the entire stack of tortillas in the microwave and reheat for about 20 seconds just to soften them a little. This makes them much easier to roll and they’ll likely tear when they’re cold out of the fridge.
- Prepare for baking – Transfer the burritos to a foil-lined baking sheet that you’ve liberally coated with nonstick cooking spray. Lightly coat the tops and sides of the burritos with additional cooking spray.
- Bake – Transfer the pan to a preheated 400 F degree oven and bake for 10 minutes. Using tongs, flip the burritos and bake an additional 5 or 10 minutes, until toasted and golden on both sides.
Storage and reheating tips
refrigerator – Refrigerate leftover burritos in a ziplock plastic bag.
You can quickly reheat them in the microwave, or to get them crispy again, place them on a baking sheet coated with nonstick cooking spray and bake at 400 degrees F for 5 to 6 minutes or until warmed through.
freezer – For the best result, I recommend freezing the burritos before baking. After assembly, double wrap each burrito in wax paper or freezer plastic wrap, then in foil. This will help prevent freezer burn. Place the wrapped burritos in a freezer safe plastic bag, label with the date and freeze for up to 3 months.
Frozen burritos can be baked from their frozen state. Just follow the instructions as directed, but add a few minutes to the baking time if needed.
More Easy Mexican Recipes
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Cheesy baked bean and rice burritos
These crispy Baked Cheesy Bean and Rice Burritos are made using an oven roasting method. Bake a sheet pan full of these filling meatless burritos for an easy meal or a healthier game day party snack!
Servings: 10 small burritos
instructions
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Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil and liberally coat the foil with nonstick cooking spray.
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In a small mixing bowl, combine the refried beans, taco seasoning, and salsa. put it aside
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Microwave the entire stack of 10 tortillas for about 20 seconds just to soften them up a bit. Place a tortilla on a cutting board or other work surface and place a few tablespoons of the chilled bean mixture in the center of the tortilla. Top with a few tablespoons of rice and then sprinkle with some grated cheese. Fold in both sides and then roll up the tortilla. Place seam-side down on prepared baking sheet. Repeat with the remaining tortillas. Coat the top of the burrito with additional nonstick cooking spray.
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Bake in the preheated oven for about 10 minutes. Remove the baking sheet from the oven and use tongs to flip each burrito over to brown the other side. Return to the oven for another 5 or 10 minutes or until nicely browned on both sides.
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Serve with additional salsa and sour cream.
Remarks
This recipe makes 10 small burritos on 8 inch tortillas. If you stuff them fuller, you’ll have about 6 to 8 more substantial burritos.
storage tips
You can quickly reheat them in the microwave, or to get them crispy again, place them on a baking sheet coated with nonstick cooking spray and bake at 400 degrees F for 5 to 6 minutes or until warmed through.
freezer – For the crispiest result, I recommend freezing the burritos before baking. After assembly, double wrap each burrito in wax paper or freezer plastic wrap, then in foil. This will help prevent freezer burn. Place the wrapped burritos in a freezer safe plastic bag, label with the date and freeze for up to 3 months.
Frozen burritos can be baked from their frozen state. Just follow the instructions as directed, but add a few minutes to the baking time if needed.
nutrition
Calories: 230 kcal · Carbohydrates: 25 G · Protein: 10 G · Fat: 9 G · Saturated Fatty Acids: 5 G · Cholesterol: 22 mg · Sodium: 621 mg · Potassium: 81 mg · Fiber: 3 G · Sugar: 3 G · Vitamin A: 253 ie · Calcium: 214 mg · Iron: 2 mg
Nutritional information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on January 19, 2014. It has been updated with new text and images.