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Baked Bean Burrito Recipe
Ash Tyrrell

Baked Bean Burrito Recipe

I make this baked bean burrito recipe on nights when I have zero energy left to cook but still want something warm, filling, and actually enjoyable to eat. I mix up the filling, roll it into tortillas, and let the oven do the rest of the work for me
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 16 ounces refried beans – the base of the filling; I like a can with a touch of jalapeño for extra flavor
  • 1 cup cooked rice – bulks up the filling without watering it down use leftover rice if you have it
  • 2 cups shredded cheddar jack cheese divided – melts beautifully and holds the burrito together
  • ½ cup salsa – adds moisture and a little tang use your favorite jarred or fresh variety
  • 1 teaspoon chili powder – brings warmth without overwhelming heat
  • ½ teaspoon cumin – gives the filling that classic Tex-Mex depth
  • 12 flour tortillas – I use medium-sized ones so the filling ratio stays balanced
  • Olive oil cooking spray – key for a crisp golden tortilla exterior
  • Toppings for serving: shredded lettuce guacamole, sour cream, pico de gallo, cilantro, or green onions

Method
 

  1. Start by preheating your oven to 375°F so it's fully heated by the time your burritos are ready to go in. I always do this step first so I'm not standing around waiting later. A properly preheated oven is what gives the tortillas that light crisp instead of a soggy texture.
  2. In a large bowl, stir together the refried beans, cooked rice, 1 cup of the shredded cheese, salsa, chili powder, and cumin. I mix until everything is evenly coated and no dry pockets of rice remain. This filling doubles easily if I'm feeding a bigger crowd or want extras for the freezer.
  3. Line a baking sheet with aluminum foil and spray it generously with olive oil cooking spray. This little step saves me from scrubbing burnt cheese off the pan later. It also helps the bottoms of the burritos crisp up nicely as they bake.
  4. Spoon about ¼ cup of the bean and rice mixture onto the center of each tortilla. Fold in the ends, then roll it up tightly into a burrito shape. I place each one seam-side down on the baking sheet so they hold their shape while baking.
  5. Spray the tops of the burritos lightly with olive oil, then sprinkle the remaining 1 cup of cheese over the top. Bake for 15 minutes, or until the burritos are heated through and the cheese has fully melted. If you like a toasted top, broil for the final minute while watching closely.
  6. Pull the burritos from the oven and let them sit for a minute or two before serving. I like to plate mine over shredded lettuce with guacamole and pico de gallo on the side. This resting step keeps the filling from spilling out the moment you slice into one.

Notes

  • I always use freshly shredded cheese instead of the bagged kind, since it melts smoother and doesn't leave a gritty texture.
  • I warm my tortillas for about 20 seconds in the microwave before rolling, which makes them far less likely to crack or tear.
  • I never overfill the tortillas, since a heavy hand with the filling makes rolling and sealing nearly impossible.
  • I double the filling recipe and freeze half unrolled, so I can throw together a fresh batch of burritos in minutes another night.
  • I keep a spray bottle of olive oil on hand just for this recipe because it gives a more even, lighter coating than pouring oil straight from the bottle.