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Bean & Cheese Burritos

These Bean and Cheese Burritos are an explosion of flavor! They've got creamy & seasoned pinto beans, Mexican-spiced rice, crisp corn, and savory black beans. We add creaminess and plenty of cheesiness by adding in sour cream and two types of cheese! Crisp up these tasty vegetarian burritos in a skillet OR the air fryer!
Course Dinner
Cuisine Healthy, Mexican
Keyword Bean & Cheese Burritos
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 burritos
Calories 411kcal
Author Chelsea Lords
Cost $5.92


  • 1 tablespoon extra virgin 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 EACH: ground cumin, paprika, garlic powder, onion powder
  • 1 tablespoon ground chili powder (we use McCormick which is very mild)
  • Fine sea salt and cracked pepper
  • 1 cup long grain white rice
  • 1 & 3/4 cups chicken broth or stock (or vegetable stock for vegetarian option; we love Swanson's best!)
  • 1 cup prepared pinto beans (or refried beans) Note 1
  • 1 cup black beans drained and rinsed
  • 1 cup frozen corn
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon freshly squeezed lime juice
  • 2 cups freshly grated extra sharp cheddar cheese
  • 8 tablespoons sour cream (lite or fat-free is great)
  • 8 large (burrito sized) tortillas
  • Olive oil cooking spray
  • Optional toppings/dips: salsa, sour cream, fresh lime, cherry tomatoes, avocado, cilantro


  • PINTO BEANS: See Note 1
  • RICE: Add the olive oil to a nonstick pot over medium heat. Add in the onion and sauté for about 5 minutes or until golden and tender. Add in the minced garlic and jalapeño and stir for 1 minute. Add in all the seasonings (as well as salt and pepper to taste; I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper). Stir, constantly, for 1 minute or until fragrant. Add in the uncooked rice and stir constantly (no liquid still!) for 2 minutes. Finally pour in the chicken stock. Bring to a boil and then reduce the 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 still covered, and let stand for 5-10 minutes.
  • RICE CONT.: Once the rice has finished standing, remove the lid. Stir in the black beans, frozen corn, green onions, and lime juice.
  • ASSEMBLY: 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 1/3rd 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 sharp cheddar cheese. Fold up the burrito, rolling tightly and sealing so edges are folded in (great visual here). Repeat with the remaining burritos to get 8 loaded burritos!
  • COOK: Spray the burritos all over with olive oil cooking spray. Rub the spray into all sides of the burrito. Warm a very large nonstick skillet to medium heat for one minute. Once hot, place 2-3 burritos seam side down into the pan. Cook until golden brown and crisp, about 2-4 minutes. Flip with tongs and cook for 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



Note 1: This recipe uses leftovers from these homemade pinto beans
  • Don't have the time to make from-scratch beans? It's okay! Canned refried beans work too.
  • If you do make the 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 for these burritos, they'll get plenty warm when we cook the burritos. And if you want these burritos to be vegetarian use vegetarian stock and leave out the bacon in the homemade pinto beans.
Cooking/Re-heating Options:
  • Cooking from the fridge: Place the burrito in a skillet or on a grill pan and cook over medium-low heat until the outside is brown and crispy and the cheese is melted on the inside.
  • Cooking from the fridge in an air-fryer: Unwrap the burrito, spray all sides with cooking spray, and place seam side down in the air fryer. Cook at 360 degrees F for 6-10 minutes (flipping halfway through) or until burrito is crispy and browned to your desired preference. (This is timing for one burrito, with more burritos be sure to space out the burritos and slightly increase cook time)
  • Cooking from frozen in an air-fryer: Tightly wrap burrito in boil and fry for 18-20 minutes, flipping halfway through. (The foil keeps the outside from getting too crispy before the inside is fully heated).
  • Cooking in the microwave from frozen: Set your microwave to the defrost setting for approximately 7-9 minutes, or the defrost by weight setting (1 pound). Once burrito is thawed, crisp in the skillet if desired.
  • Cooking in the oven from frozen: Wrap the burrito in foil and bake for 35-40 minutes in a 350 degrees F oven. Crisp in skillet after baking if desired.


Serving: 1serving | Calories: 411kcal | Carbohydrates: 48.3g | Protein: 17.7g | Fat: 16.8g | Cholesterol: 36.9mg | Sodium: 574.9mg | Fiber: 4.9g | Sugar: 2.1g