These Cheesy Bean and Rice Burritos are easy to make and perfect for breakfast or lunch on the go! They’re hearty, comforting, and made with simple ingredients you probably have on hand right now!
This Cheese Bean Rice Burrito recipe features warm tortillas with a crispy exterior, filled with bean puree, cheese, rice and creamy jalapeño sauce.
It’s a great recipe for busy weeknights, especially if you make the sauce and rice ahead of time. This way you can have a meal ready in 5 minutes!
Taco Bell’s cheese burritos are among the most affordable items on the menu. They can be customized and filled with anything you like like ground beef, red sauce, lettuce, etc.
This vegetarian version tastes great on its own or in combination with guacamole, salsa or cheese sauce.
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ingredients you need
- Tortilla Wraps: I like to use soft flour tortillas, but whole wheat or corn tortillas will work, too.
- Fried Beans: You can use a store-bought can of refried beans or make your own using black beans or pinto beans.
- Cheese or Cheese Sauce: I like to make a simple cheese sauce with butter, flour, milk, and cheddar cheese, but you can use just shredded cheese too.
- Rice: I like to use white rice like jasmine, but you can use brown rice too.
- Salsa: You will need ¼ cup of salsa to flavor the rice.
- Sour cream: It is the base of the sauce, but Greek yogurt can also be substituted.
- Mayo: To add richness and body to the sauce.
- Pickled Jalapenos: You’ll need both the jalapenos and the pickling juice they contain for the sauce.
- Taco Seasoning: You will need 1 teaspoon of taco seasoning to flavor the jalapeno sauce. If you don’t have it on hand, you can use chili powder, garlic powder, and smoked paprika powder instead.
How to make this cheesy bean and rice burrito recipe
- Prepare the rice. Rinse ½ cup rice and place in saucepan, followed by salsa, ½ cup water, pinch of salt and black pepper. Cover with a lid and simmer without stirring for 12 minutes, then remove the pot from the heat and let the rice steam for 10 minutes.
- In the meantime prepare the sauce. Put all the ingredients for the sauce in a bowl and mix well. The sauce should be thick but pourable.
3. Assemble the burritos. Spread a few tablespoons of bean puree on a large tortilla, then add some cooked rice, a dollop of jalapeno sauce, and some cheese sauce (or grated cheese) to the side of the tortilla closest to you.
4. To fold the burritos, fold the side edges first, then use your hands to roll the burrito toward its end, being careful not to loosen the edges.
5. Brown the burritos. Heat a large skillet over medium-high heat. Once hot, add a teaspoon of olive oil and let heat through until sizzling. Place the burritos in the hot skillet, overlapping end of the tortilla side down, and cook 1 minute per side or until golden brown. Serve immediately while still warm!
Best Tips
- Season the rice well. The rice makes up the majority of these burritos, so be sure to season it properly. You can cook the rice in vegetable or chicken broth for more flavor, and if you want to take this recipe to the next level, make our Mexican Rice Recipe instead.
- Don’t overfill the burrito. This makes it difficult to fold and the tortilla can tear.
- Don’t add the filling all over the tortilla. Only add to ⅓ of the wrap for easier wrapping. If you add it in the middle of the tortilla or all over, you won’t be able to wrap it tightly.
- If possible, sear just before serving. This cheesy bean and rice burrito recipe is best served fresh, while the tortillas are crisp and the filling is warm.
- Add vegetables. This is an easy recipe that’s super versatile, allowing you to add any of your favorite veggies like red bell pepper, yellow onion, and even pico de gallo.
portion
These veggie burritos can be a great accompaniment to something heartier like a stew or chili, or they can be enjoyed on their own with a drizzle of hot sauce and a squeeze of lime juice.
storage
To storeallow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days.
Freezewrap uncooked burritos in aluminum foil and transfer to a freezer-safe container, freeze for up to 6 months.
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Recipe for a burrito with cheesy beans and rice
These Cheesy Bean and Rice Burritos are easy to make and perfect for breakfast or lunch on the go! They’re hearty, comforting, and made with simple ingredients you probably have on hand right now!
ingredients
for the sauce
- ½ Cup sour cream
- 2 tablespoon mayonnaise
- 5-6 pickled jalapenos
- 1 tablespoon Cucumber juice from the jalapenos
- Salt and black pepper to taste
- 1 tso taco seasoning
For the burritos
- 3 big flour tortillas
- 1 Cup chilled beans
- ⅓ Cup Cheese sauce or grated cheese
- 1 teaspoon Olive oil for frying
instructions
-
Prepare the rice. Rinse ½ cup rice and place in saucepan, followed by salsa, ½ cup water, pinch of salt and black pepper. Cover with a lid and simmer without stirring for 12 minutes. Then remove the pot from the stove and let the rice steam for 10 minutes with the lid closed.
-
In the meantime prepare the sauce. Put all the ingredients for the sauce in a bowl and mix well. The sauce should be thick but pourable. Taste the flavor and adjust as needed by adding more salt, black pepper, or pickle juice to taste.
-
Assemble the burritos. Spread a few tablespoons of bean puree on a large tortilla, then add some cooked rice, a dollop of jalapeno sauce, and some cheese sauce (or grated cheese) to the side of the tortilla closest to you.
-
To fold the burritos, fold the edges first, then use your hands to roll the burrito toward the end, being careful not to loosen the edges.
-
Fry the burritos. Heat a large skillet over medium-high heat. Once hot, add a teaspoon of olive oil and let heat through until sizzling. Place the burritos, tortilla end down, in the hot skillet and sear 1 minute per side or until golden brown. Serve immediately while still warm!
(Please see the post above for instructional photos and other helpful information for this recipe)
Remarks
- Season the rice well. The rice makes up the majority of these burritos, so be sure to season it properly. You can cook the rice in vegetable or chicken broth for more flavor, and if you want to take this recipe to the next level, make our Mexican Rice Recipe instead.
- Don’t overfill the burrito. This makes it difficult to fold and the tortilla can tear.
- Don’t add the filling all over the tortilla. Only add to ⅓ of the wrap for easier wrapping. If you add it in the middle of the tortilla or all over, you won’t be able to wrap it tightly.
- If possible, sear just before serving. This cheesy bean and rice burrito recipe is best served fresh, while the tortillas are crisp and the filling is warm.
- Add vegetables. This is an easy recipe that’s super versatile, allowing you to add any of your favorite veggies like red bell pepper, yellow onion, and even pico de gallo.
The nutritional information shown is an estimate from an online nutrition calculator. Accuracy is not guaranteed. The information displayed should not be taken as a substitute for the advice of a professional nutritionist.
nutrition
Calories: 400kcal | Carbohydrates: 39G | Protein: 9G | Fat: 23G | Saturated Fatty Acids: 7G | Fiber: 6G
Feature photography by: Petranka Atanasova.
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