Best 6 Cheesy Mexican Rice Bean Burritos Recipes

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Indulge in a culinary journey of flavors with our tantalizing Cheesy Mexican Rice and Bean Burritos! These delectable burritos are packed with a flavorful fusion of Mexican spices, tender rice, hearty beans, and a generous helping of melted cheese, all wrapped in a soft and fluffy tortilla. Savor the perfect harmony of textures and flavors in every bite. Our recipe collection offers a variety of options to cater to your taste buds, including a classic beef burrito, a vegetarian black bean burrito, and a spicy chicken burrito. Each variation promises a distinct and satisfying experience, making these burritos a versatile dish for any occasion. Whether you're hosting a fiesta or simply craving a comforting meal, our Cheesy Mexican Rice and Bean Burritos will transport you to culinary bliss with every bite.

Here are our top 6 tried and tested recipes!

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY



Beans, Rice & Cheese Burritos Recipe by Tasty image

Here's what you need: flour tortillas, refried bean, spanish rice, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Dinner

Yield 6 burritos

Number Of Ingredients 4

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram

BEAN AND CHEESE BURRITOS



Bean and Cheese Burritos image

Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.

Provided by Kay Chun

Categories     weeknight, burritos and nachos, main course

Time 40m

Yield 6 burritos

Number Of Ingredients 11

1/4 cup safflower or canola oil
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 pepper)
Kosher salt and black pepper
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup store-bought or homemade pico de gallo or salsa
1/4 teaspoon smoked paprika
6 (9- to 10-inch) flour tortillas
2 cups (8 ounces) shredded sharp Cheddar
Sour cream and hot sauce, for serving

Steps:

  • In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
  • Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
  • In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

BEAN BURRITOS



Bean Burritos image

I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. -Beth Osborne Skinner, Bristol, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 can (16 ounces) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups shredded cheddar cheese, divided
12 flour tortillas (6 inches)
Shredded lettuce, optional

Steps:

  • Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. , Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, topped with lettuce.

Nutrition Facts : Calories 216 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 9g protein.

CHEESY BAKED BEAN AND RICE BURRITOS



Cheesy Baked Bean and Rice Burritos image

A no oil, oven "fry" baking method results in crispy, satisfying Cheesy Baked Bean and Rice Burritos.

Provided by Valerie Brunmeier

Categories     Lunch     Main Course

Time 30m

Number Of Ingredients 7

16 ounces refried beans
2 tablespoons of your favorite jarred salsa
1 teaspoon Homemade Taco Seasoning Mix ((or store bought))
10 soft taco sized flour tortillas
1 cup Restaurant Style Mexican Rice
1 cup shredded sharp cheddar
1 cup shredded Monterey jack cheese

Steps:

  • Preheat oven to 400 degrees. Generously coat a foil-lined, rimmed baking sheet with non-stick cooking spray.
  • In a small mixing bowl, combine refried beans, taco seasoning, and salsa. Set aside.
  • Warm the entire stack of 10 tortillas in the microwave for about 20 seconds just to soften them slightly. Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of refried bean mixture down the center of the tortilla. Layer with a couple tablespoons of the rice and then top with some grated cheese. Fold in the both sides and then roll the tortilla up. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Coat the tops of the burrito with additional non-stick cooking spray.
  • Bake at 400 degrees for about 10 minutes. Pull baking sheet out of the oven and using tongs, flip each burrito over to brown the other side. Return to the oven for an additional 5 or 10 minutes or till nicely browned on both sides.
  • Serve with additional salsa and sour cream on the side.

Nutrition Facts : Calories 230 kcal, Carbohydrate 25 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 621 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHEESY MEXICAN RICE & BEAN BURRITOS



Cheesy Mexican Rice & Bean Burritos image

Taco Bell, move over! This is a wonderful vegetarian recipe. You can use fat free refried beans, sour cream, low fat cheese & this can be a healthy meal! 8)

Provided by OceanIvy

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) can enchilada sauce
1 cup instant rice, uncooked
1/2 cup green bell pepper, cut in bite size thin strips
1 (16 ounce) can vegetarian refried beans, heated
4 (9 inch) flour tortillas, heated
1 medium tomatoes, chopped
1 cup cheddar cheese, shredded
1/2 sour cream

Steps:

  • In medium saucepan, bring the sauce to a boil.
  • Add rice and pepper.
  • Cover, remove from burner and let stand 5-10 minutes (or until the liquid has been absorbed) then fluff with a fork.
  • Next, spread 1/4 cup of the beans evenly over tortillas to within 1 inch of edges.
  • Top each with 1/4 of the rice mixture, tomato and cheese.
  • Spoon in the sour cream down centers of tortillas.
  • Roll tortillas up. Serve right away while warm.

QUICK BEAN AND RICE BURRITOS



Quick Bean and Rice Burritos image

These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Optional toppings: Reduced-fat shredded cheddar cheese and reduced-fat sour cream

Steps:

  • In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.

Tips:

  • Prep your ingredients: Before you begin cooking, measure and chop all your ingredients. This will help you stay organized and make the cooking process smoother.
  • Use a large skillet: A large skillet will allow you to easily cook all of the ingredients in one pan. If you don't have a large skillet, you can cook the ingredients in batches.
  • Season your rice: Before cooking the rice, be sure to season it with salt and pepper. This will help to enhance the flavor of the rice.
  • Use a flavorful cheese: The type of cheese you use will greatly impact the flavor of your burritos. Choose a cheese that melts well and has a bold flavor, such as cheddar, Monterey Jack, or pepper Jack.
  • Don't overstuff your burritos: When you're assembling your burritos, be careful not to overstuff them. Otherwise, they will be difficult to roll and eat.
  • Serve with your favorite toppings: Once your burritos are cooked, serve them with your favorite toppings, such as salsa, guacamole, sour cream, or pico de gallo.

Conclusion:

These cheesy Mexican rice and bean burritos are a delicious and easy-to-make meal that the whole family will enjoy. They're perfect for lunch, dinner, or even a snack. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that everyone will love. So next time you're looking for a quick and easy recipe, give these cheesy Mexican rice and bean burritos a try. You won't be disappointed!

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