Enjoy this bean and cheese burrito recipe whenever the craving hits- great fresh of frozen! Each batch comes together in just 30 minutes and are an instant family favorite!
Jump to:
- Why You'll Love My Burritos With Beans
- Ingredient Information And Substitutions
- How To Make This Bean Burrito Recipe
- Frequently Asked Questions
- Tips for Making These Bean And Cheese Burritos
- What To Serve With This Bean Burritos Recipe
- Other Delicious Freezer-Friendly Recipes To Try
- Bean and Cheese Burrito recipe
Why You'll Love My Burritos With Beans
I'll be honest… bean burritos are not my personal first choice. I'm more of a taco supreme kind of girl. But my family? They are absolutely obsessed with a good refried bean burrito. It doesn't matter what's on the menu or what the occasion is... these are always met with pure excitement.
So when I was stocking up the freezer in preparation for some upcoming chaos in our house, making a big batch of these was a no-brainer. And honestly, watching how thrilled they get every single time they pull one out of the freezer makes me love this recipe too. Here's what else there is to love:
- 10 minutes of prep
- Freezer-friendly
- Perfect grab-and-go
- Kid and family approved
Ingredient Information And Substitutions
- Flour tortillas- Pliable and perfect for rolling without cracking. Corn tortillas are too stiff for freezer burritos. If needed, swap in your favorite low-carb or gluten-free tortillas- I prefer the 8 inch size and contrary to the below photo, my preferred bran is Mission.
- Refried beans- The heart of the burrito. Fat-free works just as well, or swap in black bean refried beans for a different flavor.
- Sharp cheddar cheese- Gives a bold, cheesy flavor in every bite. Freshly shredded melts better, but pre-bagged works. Try Pepper Jack for heat or Monterey Jack for something milder.
- Taco sauce- Optional, but it adds a nice punch of flavor and keeps things from feeling dry. Salsa works as a substitute, or skip it entirely if you prefer.
- Chili powder- Gives the beans some Tex-Mex flavor. Add a little extra if you like more heat.
- Cumin- Adds warmth and depth to the bean mixture. For a different flavor, try a pinch of smoked paprika or a little extra chili powder instead.
- Onion powder- Rounds out the seasoning blend with a savory, slightly sweet flavor.
- Salt & pepper- Brings all the flavors together. Adjust to taste.
How To Make This Bean Burrito Recipe
Step 1- Season and heat the beans.
Add the refried beans, salt, pepper, chili powder, cumin, and onion powder to a pan over medium-high heat. Cook, stirring, until heated through and softened, about 5 minutes. Remove from heat and cool slightly.
Step 2- Build the burritos.
Lay out all six tortillas flat. Divide the seasoned beans evenly down the side of each one. Top each with a drizzle of taco sauce, then divide the shredded cheese evenly between all six.
Step 3- Roll them up.
Tuck in both sides toward the middle, then fold the end of each tortilla closest to you up over the filling. Roll away from you to seal.
Step 4- Bake immediately.
Place each burrito seam-side down on a lined sheet pan so they aren't touching. Spray the tops with cooking spray and bake uncovered at 375 degrees F for 15 minutes.
Step 4a- Wrap and freeze
Place each burrito seam-side down near the end of a long piece of saran wrap. Fold the end over the top, tuck in the sides, and roll until the burrito is snug. Place the wrapped burritos in a freezer bag and add the date.
I prefer the thaw before cooking and then baking uncovered at 375 degrees F for 15 minutes, until heated through and the tortillas are lightly golden. Or microwave for 1-2 minutes, until the center is warm.
Frequently Asked Questions
They're very similar: simple, cheesy, and totally satisfying. The biggest difference is that there are no onions- these are homemade, so you can control exactly what goes in them!
I would encourage it, but if you go straight to the oven from frozen, I'd encourage you to monitor the cooking and increase the cook time.
Feel free to add diced green chiles, Spanish rice, or a spoonful of sour cream before rolling. Just keep in mind that sour cream can change texture after freezing.
Tips for Making These Bean And Cheese Burritos
- To take these to the next level, try making your refried beans and tortillas from scratch. That said, canned beans and store-bought tortillas work perfectly and keep things super quick and easy.
- Don't overfill. Too much filling makes rolling really difficult, and the burritos are more likely to fall apart.
- Warm your tortillas before rolling if they're stiff or cracking. 15 seconds in the microwave, wrapped in a paper towel, does the trick.
- Roll tightly if freezing. A snug wrap in plastic wrap before going into the freezer bag helps maintain the shape and keeps everything together.
- Label your freezer bags with the date so you know exactly how long they've been in there.
- Ingredients to prep ahead- This recipe is basically assembly, so there's almost nothing to prep in advance. You could pre-shred your cheese if you want to shave off a few extra minutes.
- Leftovers and storage- Freeze wrapped burritos for up to 3 months. Thaw and reheat in the oven.
What To Serve With This Bean Burritos Recipe
These are fantastic on their own, but if you're craving that classic Taco Bell bean and cheese burrito experience at home, pair them with some of my favorite sides to round things out:
Other Delicious Freezer-Friendly Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Bean and Cheese Burrito recipe
Equipment
Ingredients
- 14 ounces Refried Beans
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 6 Flour tortillas 8 inch size
- ⅓ cup Taco sauce optional
- 1 ½ cup sharp cheddar cheese shredded
Instructions
- Lay out 6 tortillas and divide beans onto the side of each tortilla.
- Drizzle 1 Tablespoon of taco sauce onto the beans and sprinkle cheese on top of the beans.
- Fold the sides of the tortilla into the middle and take the end of each tortilla closest to you and fold it over the beans. Toll the burrito away from you to close it.
- Optional- If freezing, wrap in plastic wrap and freeze in a zipper freezer bag with the contents and date on it. Thaw before baking.
- For baking, lay them in a single layer on a lined sheet pan and spray the tops of the burritos with cooking spray.
- Bake in a preheated oven at 375 degrees F for 15 minutes. Serve immediately.
Video
Notes
- To take these to the next level, try making your refried beans and tortillas from scratch. That said, canned beans and store-bought tortillas work perfectly and keep things super quick and easy.
- Don't overfill. Too much filling makes rolling really difficult, and the burritos are more likely to fall apart.
- Warm your tortillas before rolling if they're stiff or cracking. 15 seconds in the microwave, wrapped in a paper towel, does the trick.
- Roll tightly if freezing. A snug wrap in plastic wrap before going into the freezer bag helps maintain the shape and keeps everything together.
- Label your freezer bags with the date so you know exactly how long they've been in there.
- Ingredients to prep ahead- This recipe is basically assembly, so there's almost nothing to prep in advance. You could pre-shred your cheese if you want to shave off a few extra minutes.
- Leftovers and storage- Freeze wrapped burritos for up to 3 months. Thaw and reheat in the oven.
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