Cheesy Bean and Rice Burrito

If you’re craving a hearty, satisfying, and easy meal, this cheesy bean and rice burrito is your perfect go-to! Packed with flavor, it features a mix of refried beans, seasoned rice, and a homemade creamy jalapeño sauce that takes it to the next level. Whether you're meal-prepping for busy weeknights or whipping up a quick lunch, this burrito is an excellent choice.

In my sophomore year in college, I stopped at Taco Bell almost every day. Luckily I was rowing 6 days a week, so it hardly made a dent in the calories I was burning every day. This recipe is a riff off the Taco Bell burritos but is a great base recipe that you can add to with grilled veggies or chicken.  

Ingredient Notes

• Long-grain rice: I like using 1 cup of basmati rice for a fluffy texture, but you can swap it for brown rice or white rice based on your preference. Both work great!
• Salsa: For the rice, I add ½ cup of my favorite salsa to give it extra flavor. Feel free to use mild, medium, or spicy salsa depending on your heat tolerance.
• Refried beans: You’ll need 1 (15-ounce) can of refried beans, or you can use 1 ¾ cups of homemade beans if you prefer to make them yourself. Pinto beans or black beans work well.
• Tex-Mex cheese: About 6 ounces of shredded Tex-Mex cheese gives the burrito its melty, cheesy goodness. Cheddar cheese works too.
• Tortillas: Use 6 large soft flour tortillas or whole wheat tortillas for a healthier twist.
• Creamy Jalapeño Sauce: This sauce is the star! You’ll need ¼ cup of sour cream, 1 tablespoon of diced pickled jalapeños, 1 tablespoon of lime juice, ½ teaspoon each of paprika, cumin, and chili powder, plus ¼ teaspoon each of garlic powder and onion powder for the perfect blend of creamy and spicy.

Instructions

Make the creamy jalapeño sauce: In a small bowl, mix together ¼ cup of sour cream, 1 tablespoon of diced pickled jalapeños, 1 tablespoon lime juice, and the seasonings—½ teaspoon each of paprika, cumin, and chili powder, plus ¼ teaspoon each of garlic powder and onion powder. Set the sauce aside.

Cook the seasoned rice: Start by cooking 1 cup of long-grain rice according to the package instructions. Once done, stir in ½ cup of salsa and ¼ cup of chopped cilantro for that extra kick of flavor. Set the rice aside.

Prepare the filling: Warm 1 (15-ounce) can of refried beans in a saucepan or microwave for 1-2 minutes. If you want a smoother texture, mash them with a potato masher for a few seconds.

Assemble the burritos: Lay out 6 large tortillas on a cutting board. Spread a generous layer of refried beans onto each tortilla, followed by a spoonful of the seasoned rice. Sprinkle about 1 ounce of Tex-Mex cheese over the top, and drizzle with the creamy jalapeño sauce.

Wrap and heat: Fold the sides of the tortilla over the filling, then roll it up tightly. Heat each burrito in a hot pan for 2-3 minutes on each side until golden brown. If you're short on time, you can also microwave them on a microwave-safe plate for 1 minute, then finish them off in the pan to crisp them up.

How to Serve

• Serve with a side of fiesta salsa for dipping.
• Top with more creamy jalapeño sauce for an extra burst of flavor.
• Pair with Mexican rice or Spanish rice for a full meal.
• Add some nacho cheese sauce for a next-level experience!

Tips, Tricks, and Alterations

• Switch up the tortillas: Try whole wheat or smaller tortillas if you want a lighter option.
• Extra heat: Like it spicy? Add more pickled jalapeños or a dash of taco seasoning to the filling.
• Add Veggies: my favorite is to add chard peppers and onions. Roaster sweet potatoes or cauliflower work well too.
• Add some meat: grilled chicken or ground turkey cooked with taco seasoning.
• Meal prep: These burritos store well in the fridge for up to 4 days in an airtight container. Reheat them wrapped in a damp paper towel to keep the tortillas soft.
• Freeze for later: Wrap the burritos individually in foil and freeze for up to 2 months. To reheat, thaw overnight and microwave for 3-5 minutes, or bake in the oven for 15 minutes at 350°F.

If you’ve tried this Cheesy Bean and Rice Burrito recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Cheesy Bean and Rice Burrito

This burrito is sure to satisfy your cravings, offering the perfect vegetarian meal for busy weeknights or a quick lunch. Plus, it’s a great option for meal prep. Enjoy these tasty burritos with your favorite sides for an authentic Mexican food

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Ingredients

  

• 1 ½ cup long-grain rice cooked
• ½ cup salsa
• ¼ cup chopped cilantro
• 15 oz can refried beans or 1 ¾ cups homemade refried beans
• 6 oz shredded Tex-Mex cheese
• 6 large tortillas
• ¼ cup sour cream
• 1 tablespoon fresh or pickled jalapeños finely chopped
• 1 tablespoon lime juice
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon chili powder

Instructions

 

• Cook 1 ½ cups of cooked rice, then stir in ½ cup of salsa and ¼ cup of chopped cilantro. Set aside.
• In a small bowl, mix together ¼ cup sour cream, 1 tablespoon diced pickled jalapeños, 1 tablespoon pickled jalapeño juice, ½ teaspoon paprika, ½ teaspoon cumin, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon chili powder.
• Warm 15 oz refried beans, then mash with a potato masher for a smoother texture.
• Spread the beans, rice, cheese, and jalapeño sauce onto the tortillas, roll them up, and heat until golden brown.