I include these Cheesy Bean and Rice Burritos in my Meals To Make With Beans rotation because layers of refried beans, salsa rice and melted cheese assemble quickly and freeze neatly for easy meal planning.

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I won’t pretend these Cheesy Bean And Rice Burritos are fancy, but they stop the hanger in its tracks. I load creamy refried beans and gooey shredded cheddar into every bite, and somehow that combo feels smarter than its parts.

I’ve thrown them together on rushed weeknights, froze a bunch for later, and still been surprised how much flavor there is. If you like food that fixes dinner without drama, this one is a winner.

Great for when you need Cheap Easy Quick Dinners For Family 4 and not a lot of thinking. Honestly I’m weirdly proud of how well they hold up after freezing.

Ingredients

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Flour tortillas, soft carb base that wraps it all up, give comforting chew.
Refried beans, creamy, packed with fiber and plant protein, make burrito hearty.
Cooked white rice, light starchy filler, adds mild flavor and carbs for energy.
Cheddar or Mexican blend, melty fat and protein, brings savory, salty richness.
Salsa, tangy tomato kick, adds acidity and spice, brightens the burrito.
Onion and garlic, aromatic alliums that sweeten when cooked, add deeper flavor.
Cilantro, fresh herb that adds citrusy brightness, optional but wakes flavors.
Lime wedges, acidic finish that cuts richness, squeeze to boost brightness.

Ingredient Quantities

8 large flour tortillas, about 10 inch each

2 cans refried beans, 15 ounce each, about 3 cups total

3 cups cooked long grain white rice

1 cup salsa, plus extra for serving if you want

2 cups shredded cheddar or Mexican blend cheese, plus more for topping

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 tablespoon vegetable oil, plus extra for warming tortillas

1 teaspoon ground cumin

one half teaspoon chili powder, optional

one half teaspoon kosher salt, or to taste

one quarter teaspoon black pepper, or to taste

one quarter cup chopped fresh cilantro, optional

1 lime, cut into wedges for serving

plain sour cream or Greek yogurt for serving, optional

How to Make this

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1. Prep everything: finely chop the onion, mince the garlic, shred cheese if needed, and have tortillas, rice, salsa, beans, cilantro, lime and sour cream ready.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat, add the chopped onion and cook until soft and slightly golden about 4 minutes, then stir in the garlic, 1 teaspoon cumin, 1/2 teaspoon chili powder if using, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and cook 30 seconds until fragrant.

3. Add both cans of refried beans to the skillet and stir to combine; if the beans are too thick add 1 to 3 tablespoons water or a splash of salsa to loosen them so they spread easily; simmer 3 to 5 minutes and taste, adjust salt and pepper.

4. Make the salsa rice by mixing the 3 cups cooked rice with 1 cup salsa and the chopped cilantro if using, taste and add a pinch more salt if needed.

5. Warm tortillas so they fold without cracking: brush lightly with a little oil and heat briefly in a hot skillet 20 to 30 seconds per side, or wrap in a damp paper towel and microwave 20 to 30 seconds.

6. Assemble burritos: lay a warm tortilla flat, spread a generous spoonful of refried beans down the center (about 1/8 of the beans each), top with about 1/3 to 1/2 cup salsa rice, sprinkle with shredded cheese (reserve some for topping), add extra cilantro if you like and squeeze a little lime over it.

7. Fold the sides in, then roll tightly seam side down; press gently in the skillet over medium heat for 1 to 2 minutes per side to seal and melt the cheese, or place seam side down on a baking sheet, sprinkle tops with extra cheese and broil or bake at 375 F until cheese melts.

8. Serve hot with lime wedges, extra salsa and sour cream or Greek yogurt on the side.

9. To store or freeze: cool completely then wrap each burrito tightly in foil or plastic wrap and freeze up to 3 months. Reheat from frozen in a 350 F oven 25 to 30 minutes, or unwrap and microwave 2 to 3 minutes then crisp in a hot skillet for 1 minute per side.

Equipment Needed

1. Large skillet, about 10 to 12 inch, for cooking the onions and beans and to toast or press the burritos
2. Cutting board, for chopping onion, cilantro and slicing lime
3. Chef’s knife, sharp, for chopping and mincing garlic and onion
4. Wooden spoon or heatproof spatula, to stir the beans and rice
5. Measuring spoons and a 1 cup measuring cup, for spices, oil and the salsa rice
6. Cheese grater, if your cheese isnt pre-shredded
7. Medium mixing bowl, to mix the cooked rice with salsa and cilantro
8. Tongs or a flat spatula, to flip and press burritos in the skillet
9. Can opener plus foil or plastic wrap for wrapping burritos to store or freeze

FAQ

Can I make these ahead and freeze them? Yes. Wrap cooled burritos tightly in foil or plastic wrap, then place in a freezer bag. Freeze up to 2 months. To reheat, thaw in fridge overnight then unwrap and warm in a 350°F oven about 20 minutes, or microwave covered for 2 to 3 minutes and then crisp in a skillet for 1 minute each side.

How do I stop the tortillas from tearing or falling apart? Warm the tortillas first so they're pliable, either in a dry skillet with a little oil, or wrapped in a damp paper towel in the microwave for 20 to 30 seconds. Don’t overfill, and fold the sides in before rolling tight. A quick press in a hot skillet seals seams and helps keep them closed.

My burritos get soggy, how do I avoid that? Use room temperature or slightly warm rice and beans, not straight from the fridge. Drain excess liquid from your salsa or mix in a spoonful less. Put cheese between the beans and rice to create a barrier, and crisp the outside in a skillet or oven to seal things up.

Can I make these vegan or add meat? Yes. For vegan swap cheese and sour cream for vegan versions, and use oil instead of butter. To add meat, brown and season ground beef, chicken or chorizo with cumin and garlic, then mix with the rice before assembling. Keep proportions so tortillas aren't overstuffed.

How many burritos does this recipe make and how big are the servings? The recipe uses eight 10-inch tortillas so it makes 8 burritos. Expect one burrito per person for a main course, two if you have big eaters or want leftovers.

Any quick flavor boosts or hacks? Stir a squeeze of lime and chopped cilantro into the filling before rolling, or mix a spoon of salsa into the beans for extra tang. If you like it spicy add jalapeño or a pinch more chili powder. For gooey extra cheese melt the burritos seam-down in a skillet with a lid for 1 to 2 minutes.

Cheesy Bean And Rice Burritos Recipe Substitutions and Variations

Refried beans: swap with mashed canned pinto or black beans (drain, rinse, mash and season with a little cumin and salt), or use cooked lentils for a different but tasty protein option.
Cooked long grain white rice: use brown rice or quinoa for more fiber and a nuttier bite, or cauliflower rice if you want a low carb version — use about the same volume.
Shredded cheddar or Mexican blend cheese: Monterey Jack or Oaxaca melt the same, Pepper Jack gives a kick, or use a plant based shredded cheese if you need dairy free.
Large flour tortillas: try large corn tortillas warmed and wrapped in a cloth to make them pliable, whole wheat or spinach wraps, or ditch the tortilla and make a burrito bowl with the same filling.

Pro Tips

1. Warm and loosen the refried beans before assembling so they spread easily. Stir in a tablespoon of butter, a splash of salsa, or a little reserved bean liquid while heating, then taste and adjust salt and cumin. Creamier, well seasoned beans make the whole burrito feel homemade.

2. Use rice from the day before if you can. Cold, drier rice mixes with salsa better and gives less mush. If your rice is fresh and soft, let it cool a bit on a tray so it firms up, then mix with salsa and lime so it stays fluffy.

3. Heat tortillas so they bend without cracking. Wrap a stack in a damp towel and microwave briefly, or warm them one by one in a hot dry skillet, brushing very lightly with oil only if you want crisp edges. Keeping them warm while you assemble makes folding much easier.

4. Don’t overfill and seal well. Aim for a modest amount of filling so you can roll tight. Press the seam side down in the pan for a minute to seal and melt the cheese, then flip once to brown the other side for texture and to lock everything inside.

5. Cool completely before freezing and reheat in two stages for best texture. Wrap tightly for the freezer. Reheat in the oven from frozen at about 350 F until hot, then give it a quick sear in a hot skillet to bring back crispness, or microwave first then crisp in the pan.