Bean Burrito Recipes: Easy & Delicious Ideas for Busy Days |Easy 10-Minute Bean Burrito Recipe

Got a can of beans, a stack of tortillas, and absolutely no desire to spend an hour making dinner?

Make burritos.

Bean burritos are one of those meals that can be incredibly simple without tasting like you gave up on dinner.

Start with creamy seasoned beans.

Add rice and cheese.

Maybe throw in corn, salsa, avocado, or some sautéed peppers.

Roll everything into a warm flour tortilla, and dinner is basically handled.

They’re inexpensive, filling, easy to customize, and particularly useful when you’re cooking for people who all seem to want something different.

I’ve put together five easy bean burrito recipes for busy days.

We’ll make classic cheesy bean burritos, black bean and rice burritos, spicy bean and corn burritos, breakfast bean burritos, and crispy avocado bean burritos.

You can eat them immediately.

You can refrigerate them for later.

And several versions freeze beautifully.

Making six burritos tonight can quietly solve tomorrow’s lunch problem too.

What You’ll Need

Classic Cheesy Bean Burritos

6 large flour tortillas
1 can refried beans, 16 ounces
1 1/2 cups shredded cheddar cheese
1/2 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil

Black Bean and Rice Burritos

6 large flour tortillas
1 can black beans, 15 ounces, drained and rinsed
2 cups cooked white rice
1 cup shredded Monterey Jack cheese
1/2 cup salsa
1/2 cup corn kernels
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro

Spicy Bean and Corn Burritos

6 large flour tortillas
1 can pinto beans, 15 ounces, drained and rinsed
1 cup corn kernels
1 cup cooked brown rice
1 cup shredded cheddar cheese
1 small jalapeño, finely diced
1/2 cup salsa
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 tablespoon vegetable oil

Breakfast Bean Burritos

6 large flour tortillas
1 can black beans, 15 ounces, drained and rinsed
6 large eggs
1 1/2 cups shredded cheddar cheese
2 cups diced cooked potatoes
1/2 cup salsa
2 tablespoons whole milk
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro

Crispy Avocado Bean Burritos

6 large flour tortillas
1 can black beans, 15 ounces, drained and rinsed
2 medium avocados, sliced
1 1/2 cups cooked white rice
1 cup shredded Monterey Jack cheese
1/2 cup salsa
1/2 cup corn kernels
1 tablespoon lime juice
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
2 tablespoons chopped fresh cilantro

Tools You’ll Need

Large skillet
Medium skillet
Medium saucepan
Cutting board
Chef’s knife
Can opener
Colander
Large mixing bowl
Medium mixing bowl
Wooden spoon
Rubber spatula
Whisk
Measuring cups and spoons
Potato masher or fork
Tongs
Large plate
Aluminum foil
Baking sheet

5 Easy Bean Burrito Recipes

1. Classic Cheesy Bean Burritos

Start here when you need dinner fast and the refrigerator isn’t giving you many options.

Beans, cheese, salsa, and tortillas don’t sound complicated.

They don’t need to be.

Warm the refried beans in a saucepan over medium-low heat.

Stir in the cumin, chili powder, and garlic powder.

Cook for about 4 to 5 minutes, stirring occasionally.

Warm your tortillas briefly in a dry skillet or microwave.

This makes them much easier to fold without tearing.

Place a tortilla on your work surface.

Spread about 1/3 cup of the warm bean mixture slightly below the center.

Add cheddar cheese.

Spoon a little salsa over the cheese.

Finish with cilantro.

Fold the sides toward the center.

Bring the bottom edge over the filling and roll tightly.

Repeat with the remaining tortillas.

You can eat them like this.

But I prefer one extra step.

Heat 1 tablespoon vegetable oil in a large skillet over medium heat.

Place the burritos seam-side down.

Cook for about 2 minutes per side, until lightly golden and crisp.

That crispy tortilla makes a very simple burrito feel much more satisfying.

Serve with extra salsa on the side.

Pro Tips

Warm the tortillas first. Cold tortillas are more likely to crack while rolling.
Don’t overfill them. A slightly smaller burrito that stays closed is much easier to eat.
Drain beans thoroughly. Excess liquid can make the filling soggy.
Keep wet ingredients under control. Serve extra salsa on the side rather than pouring too much inside.
Toast the finished burrito. A couple of minutes in a skillet adds a surprisingly good crispy finish.

2. Black Bean and Rice Burritos

This is the burrito I’d make when I want something filling enough to count as a complete meal.

Beans and rice give you plenty of substance, while corn, salsa, cheese, lime, and cilantro keep everything from tasting heavy.

Place the black beans in a saucepan.

Add the cumin and chili powder.

Cook over medium heat for about 5 minutes.

Use a fork or potato masher to lightly crush some of the beans.

Don’t mash everything.

Leaving some beans whole gives the filling more texture.

Stir in the corn and lime juice.

Warm the rice separately.

Lay out the warmed tortillas.

Add rice to each tortilla.

Top with the black bean mixture.

Add Monterey Jack cheese, salsa, and cilantro.

Fold the sides inward.

Roll from the bottom until tightly closed.

Serve immediately or toast them in a dry skillet for a few minutes.

Don’t put the rice in straight from the refrigerator.

Warm filling helps soften the cheese and makes the whole burrito taste much better.

3. Spicy Bean and Corn Burritos

This one has a little kick.

Nothing wild.

Just enough jalapeño and smoked paprika to make things interesting.

Heat the vegetable oil in a large skillet over medium heat.

Add the diced jalapeño.

Cook for approximately 2 minutes.

Add the pinto beans, corn, smoked paprika, and cumin.

Cook for another 4 to 5 minutes.

Use the back of your spoon to lightly mash some of the beans.

Stir in the lime juice.

Taste the mixture.

If your salsa is already salty, you may not need additional salt.

Warm the tortillas.

Add brown rice, the bean mixture, cheddar cheese, and salsa.

Roll each burrito tightly.

You can serve them soft or return them to the skillet and cook until golden on both sides.

Want less heat?

Remove the jalapeño seeds and white inner membranes before chopping it.

Want more?

Keep them in or serve hot sauce alongside the burritos.

4. Breakfast Bean Burritos

Beans for breakfast make a lot more sense once eggs, potatoes, cheese, and salsa get involved.

These are particularly useful for busy mornings because you can prepare several at once.

Heat the diced cooked potatoes in a skillet until warm and lightly crisp.

Transfer them to a plate.

Whisk the eggs, milk, salt, and black pepper together.

Melt the butter in the skillet over medium-low heat.

Add the eggs.

Cook gently, moving them around the pan with a rubber spatula until softly scrambled.

Remove them from the heat before they become dry.

Warm the black beans separately.

Now assemble.

Place some potatoes down the center of each warmed tortilla.

Add black beans.

Top with scrambled eggs.

Add cheddar cheese, salsa, and cilantro.

Fold and roll tightly.

If you’re eating them immediately, you can toast the burritos briefly in the skillet.

Let the eggs cool slightly before making freezer burritos.

Wrapping steaming-hot fillings traps moisture inside, which can give you a soggy tortilla later.

5. Crispy Avocado Bean Burritos

This one gives you creamy avocado on the inside and a crisp golden tortilla on the outside.

It’s a very good combination.

Place the black beans in a saucepan.

Add the cumin and warm them over medium heat.

Lightly mash some of the beans.

Stir the lime juice into the cooked rice.

Warm the tortillas.

Layer rice, beans, corn, Monterey Jack cheese, avocado slices, salsa, and cilantro down the center of each tortilla.

Don’t add too much salsa.

Fold in the sides and roll tightly.

Heat the vegetable oil in a large skillet over medium heat.

Place the burritos seam-side down.

Cook for approximately 2 to 3 minutes.

Turn carefully.

Continue cooking until the other side is crisp and golden.

Serve immediately.

Avocado doesn’t freeze particularly well inside these burritos.

If you’re meal prepping for the freezer, leave the avocado out and add fresh avocado after reheating.

How to Roll a Burrito That Doesn’t Fall Apart

We’ve all made that burrito.

You pick it up.

One end opens.

Half the rice lands on the plate.

Then you spend the rest of dinner eating it with a fork.

The biggest mistake is usually too much filling.

Place your filling slightly below the center of the tortilla rather than directly in the middle.

Then:

Fold the left and right sides toward the center.
Bring the bottom edge up and over the filling.
Use your fingers to gently pull the filling toward you.
Roll forward tightly.
Place the burrito seam-side down.

A warm tortilla makes this much easier.

Large burrito-size flour tortillas also give you more room to work.

How to Keep Bean Burritos From Getting Soggy

Beans aren’t usually the problem.

Too much liquid is.

Drain whole beans thoroughly.

Don’t add large amounts of salsa inside the burrito.

If you’re adding freshly cooked vegetables, cook away excess moisture first.

Let hot ingredients cool slightly before wrapping burritos for meal prep.

And if you’re making freezer burritos, skip ingredients that release lots of moisture after thawing.

You can always serve salsa, sour cream, guacamole, and other wet toppings on the side.

Substitutions and Variations

One reason bean burritos are so useful is that they’re difficult to get bored with.

Black beans: Use pinto beans or seasoned refried beans.

Pinto beans: Black or kidney beans can work depending on the flavor you’re going for.

White rice: Use brown rice, cilantro lime rice, or quinoa.

Cheddar: Monterey Jack, pepper Jack, or a Mexican-style cheese blend works nicely.

Flour tortillas: Whole wheat flour tortillas are an easy swap.

Corn: Use roasted corn for a slightly deeper flavor.

Jalapeño: Leave it out for a milder burrito.

Salsa: Try salsa verde or pico de gallo.

Cilantro: Leave it out if you’re not a fan.

For extra vegetables, add:

Sautéed bell peppers
Sautéed onions
Spinach
Roasted sweet potatoes
Zucchini
Mushrooms

You can also add cooked chicken, beef, or another protein if you don’t need the burritos to stay vegetarian.

Make-Ahead Tips

Bean burritos were practically made for meal prep.

Prepare your fillings first.

Let hot fillings cool before assembling burritos that won’t be eaten immediately.

Roll each burrito tightly.

For refrigerated meal prep, place them in an airtight container and refrigerate.

For freezing, wrap each burrito individually in foil or another freezer-safe wrapping, then place them together in a freezer-safe container or bag.

Label them if you’re making different versions.

Because once they’re wrapped, that spicy pinto bean burrito looks suspiciously similar to the mild black bean one.

Can You Freeze Bean Burritos?

Yes.

In fact, that’s one of my favorite reasons to make them.

Beans, rice, cheese, and tortillas generally freeze well.

Ingredients I’d leave out of freezer burritos include:

Fresh avocado
Sour cream
Large amounts of salsa
Fresh lettuce
Very watery vegetables

Add those after reheating instead.

For best quality, use frozen homemade burritos within about 3 months.

Thaw overnight in the refrigerator when convenient, then reheat until the center reaches 165°F.

You can also reheat from frozen, but it will take longer.

What to Serve With Bean Burritos

Bean burritos can easily be a meal by themselves.

But if you’re feeding a family or putting together a larger dinner, a few simple sides work well.

Try:

Salsa
Guacamole
Sour cream
Pico de gallo
Mexican-style rice
Corn salad
Green salad
Roasted vegetables
Tortilla chips
Fresh lime wedges
Pickled onions
Sliced jalapeños

For a busy weeknight, I’d keep it simple.

Burrito.

Salsa.

Maybe some sliced avocado.

Dinner done.

Leftovers and Storage

Store cooked bean burritos in an airtight container in the refrigerator.

For best quality, eat refrigerated burritos within about 3 to 4 days.

To reheat in the oven, wrap the burrito loosely in foil and heat at 350°F until hot throughout.

For a crispy exterior, finish it in a skillet.

You can also microwave refrigerated burritos.

Remove any foil first, place the burrito on a microwave-safe plate, and heat until the center is steaming hot.

Reheat leftovers to 165°F.

And if you’re storing leftover filling separately?

Even easier.

Keep it refrigerated and assemble fresh burritos as you need them.

Frequently Asked Questions

What beans are best for burritos?

Black beans, pinto beans, and refried beans all work very well. The right choice depends on the texture and flavor you want.

Can I make bean burritos ahead of time?

Yes.

They’re great for meal prep and can be refrigerated or frozen.

How do I keep homemade burritos from getting soggy?

Drain ingredients well, limit wet sauces inside the tortilla, and let steaming-hot fillings cool before wrapping burritos for storage.

Can I freeze bean burritos?

Yes.

Beans, rice, and cheese freeze particularly well inside burritos.

Should I rinse canned beans?

For recipes using whole canned beans, draining and rinsing them removes the canning liquid and gives you more control over the final seasoning.

How do I make bean burritos more filling?

Add rice, cheese, eggs, potatoes, corn, avocado, or sautéed vegetables.

Can I make bean burritos without cheese?

Yes.

Leave the cheese out or use your preferred dairy-free alternative.

How do I get a crispy burrito?

Cook the assembled burrito seam-side down in a lightly oiled skillet for about 2 to 3 minutes per side.

Can I use corn tortillas?

Corn tortillas are generally smaller and less flexible, so they’re better suited to tacos or smaller rolled dishes. Large flour tortillas are easier for traditional burritos.

Are bean burritos good for meal prep?

Very much so.

Prepare several at once, refrigerate what you’ll eat soon, and freeze the rest.