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Refried Bean Burrito Recipe
Ash Tyrrell

Refried Bean Burrito Recipe

I started making this refried bean burrito recipe on a weekend when I wanted my freezer stocked with lunches that didn't feel like an afterthought. One big bowl of filling, a stack of tortillas, and twenty minutes in the oven later, I had a dozen burritos ready to grab whenever I needed them
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 15 ounces refried beans one can, or homemade if you have a favorite pinto bean burrito recipe you like to use
  • 2 cups cooked brown rice white rice works fine too if that's what you have on hand
  • 1 cup salsa use whatever jarred or fresh salsa you already love
  • 1 small can diced green chilies adds a mild warmth without overpowering the beans
  • 1 cup corn kernels thawed if frozen, for a little sweetness and texture
  • 1 1/2 cups shredded cheddar cheese divided, and best when grated fresh rather than pre-shredded
  • 12 flour tortillas 10-inch size, warmed so they roll without cracking
  • 1 cup cooked shredded chicken optional, for anyone who wants a heartier bean and cheese burrito recipe
  • 1/2 teaspoon ground cumin optional, stirred in if you're leaving out the cheese for a dairy-free batch

Method
 

  1. Set your oven to 400 degrees Fahrenheit and let it fully heat while you prep everything else. A properly hot oven is what gives the tops of these burritos that light golden color once the cheese melts. Don't skip this step even if you're in a hurry, since a lukewarm oven leads to soggy tortillas instead of a lightly crisp finish.
  2. In a large bowl, stir together the refried beans, cooked rice, salsa, green chilies, corn, and one cup of the shredded cheese. If you're adding chicken, pull out a portion of the mix into a separate bowl and stir the chicken in there instead. For a dairy-free version, skip the cheese and stir in the cumin along with a pinch of salt and pepper.
  3. If your tortillas feel stiff or seem likely to crack when folded, lay them on a plate, cover with a damp towel, and microwave for about 30 seconds. This little bit of steam makes a huge difference in how easily they roll. Skipping this step is one of the most common reasons burritos split open during baking.
  4. Lay a tortilla flat and spoon about a third of a cup of filling just below the center. Fold in both sides so they nearly meet, then bring up the bottom edge and roll it forward tightly, tucking the sides in as you go. Repeat with the remaining tortillas until your filling is used up.
  5. Place the rolled burritos seam-side down, side by side, in your baking pan. Keeping them snug against each other actually helps them hold their shape while baking. If you're making both a chicken and a vegetarian batch, use two separate pans so you don't mix them up later.
  6. Sprinkle the remaining shredded cheese over the top of the burritos and slide the pan into the oven. Bake for about 20 minutes, until everything is heated through, the cheese on top has melted, and the edges are just starting to turn golden. Let them sit for a couple of minutes before serving so the filling settles.

Notes

  • I always grate my own cheese instead of buying the pre-shredded bags, since it melts so much smoother over the top.
  • I like to double the batch on weekends specifically so I have a stocked freezer for the whole week ahead.
  • When I want an authentic bean burrito recipe feel, I swap in homemade refried beans instead of canned, and the flavor really does taste richer.
  • I always taste my filling before rolling, since salsas vary a lot in saltiness and heat.
  • If I'm short on time, I use rotisserie chicken so I skip the cooking step entirely.