Easy Bean and Cheese Burritos are a breeze to whip up! They start with creamy refried beans and from there, we jazz them up! A myriad of spices, red enchilada sauce, and gooey, melty cheddar, get all snuggled up in a soft flour tortilla and then baked to crispy perfection. From there, you can go wild with your favorite toppings!
This Bean and Cheese Burrito recipe is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!
The Quickest Burritos
Here we go again, diving into another one of my mom’s “famous” recipes from my childhood — the speediest Bean and Cheese Burritos. They shared a spotlight in our dinner rotation with her delicious Tortilla Pie and a mouthwatering variation of these Vegetarian Nachos.
I absolutely adored these burritos, and still do, mainly because, as you may already know, I’m all about toppings and sauces! Digging through the fridge and decking out my burrito with every enticing topping I could find was always a blast. Guacamole, sour cream, salsa — you name it, I added it!
Bean and Cheese Burritos Ingredients
- Olive oil: It’s the secret to sautéing your spices and making them release their full flavor!
- Spices: This is where the magic happens. Make sure your spices are fresh for the best flavor.
- Refried beans: Go for a brand that you know you love or try our incredible Pinto Beans recipe.
- Chicken broth: For a vegetarian option, veggie broth works just as well.
- Flour tortillas: Choose a good quality tortilla. Look for soft, flexible, and fresh tortillas.
- Red enchilada sauce: Enchilada sauce 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 for a bit of a twist!
Quick Tip
Why do we recommend sharp Cheddar? The sharpness of a cheese corresponds to its age, and a well-aged cheese promises a deep, robust, and richer flavor. If you’ve ever felt like your cheesy dishes are a bit bland, it might be because the cheese you used wasn’t aged enough. Or, perhaps, your dish needed a sprinkle of more salt to really make that cheesiness sing!
How To Make Bean and Cheese Burritos (Tips)
- Spice it up: Feel free to add a little more heat if you like your burritos spicy. A pinch of cayenne pepper or a few dashes of hot sauce can really turn up the heat.
- Cooking spray: Don’t forget to spray your burritos with cooking spray before baking. This gives them a golden, crispy exterior that contrasts beautifully with the soft, creamy interior.
- Rolling burritos: When rolling your burritos, make sure to fold the sides in first and then roll up from the bottom. This keeps all the yummy fillings inside the burrito and not on your baking sheet.
- Customization: This is a flexible recipe. Feel free to add other ingredients to your burritos like cooked chicken, beef, rice, or veggies.
- Grate your own cheese: Instead of buying pre-shredded cheese, we recommend grating your own. Not only is it usually cheaper, but fresh-grated cheese also melts better and doesn’t contain added anti-caking agents.
- Toast the spices: Before adding the spices to the beans, we toast them briefly in the pan. This helps release their essential oils and brings out a much deeper flavor.
Favorite Bean and Cheese Burrito Toppings
Time to talk about my favorite part– the toppings! Sure, the core recipe is tempting as it is, but let’s face it, a burrito decked out with toppings takes it to another level! Drizzle on a tangy sour cream and lime mixture, add dollops of creamy guacamole, or sprinkle on some zesty pico de gallo – the possibilities are endless!
- Sour cream and lime: Combine light sour cream and lime juice for a creamy, tangy drizzle.
- Guacamole or avocado: Lay on some guacamole or sliced avocado to add a rich, creamy dimension. Besides the wonderful taste and texture, they bring healthy fats and a gorgeous pop of green to your meal.
- Pico de gallo, salsa, or cherry tomatoes: Spoonfuls of pico de gallo, your best-loved salsa, or some halved cherry tomatoes add a burst of fresh flavor.
- Jalapeños: For the heat seekers, adding thinly sliced fresh or pickled jalapeños will fire things up just right.
- Green onions or cilantro: A sprinkle of freshly chopped green onions or cilantro will lend a fresh, herbal zing to your burrito.
- Cotija cheese: Finish off with a dusting of crumbly cotija, a mild Mexican cheese that adds an extra layer of salty deliciousness.
More Easy Mexican-Inspired Favorites
- Taco Sweet Potato Foil Packets with melty Cheddar
- French Bread Taco Pizza with a crusty French bread base
- Chicken Taco Marinade with lime juice and seasonings
- 7 Layer Bean Dip with taco-seasoned sour cream
- Chipotle Chicken Marinade with chipotle peppers
Bean and Cheese Burritos
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
Nutrition
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! 🙂