These bean and cheese burritos are filled with flavorful, seasoned refried beans and melty cheese. Ready in only 15 minutes, meal prep these for a busy weeknight meal or freeze for later!

Bean and cheese burritos cut in half showing creamy refried bean and melted cheese filling.

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Bean and Cheese Burrito Recipe

These bean and cheese burritos are made with refried beans and melty cheese wrapped in warm flour tortillas. They’re baked until lightly crisp and ready in minutes for a quick lunch or dinner.

You can make homemade refried beans with simple seasonings or use canned beans to save time. With just a few ingredients, this easy bean and cheese burrito recipe is ready in about 15 minutes. It’s one of our favorite vegetarian meals, right up there with cheese enchiladas.

Ingredient Notes

Ingredients for bean and cheese burritos including refried beans, cheese, and flour tortillas.

Find the full printable recipe with specific measurements below.

  • Seasoning: Sometimes I like to use just chili powder, but I also use this homemade taco seasoning other times. It wakes up the refried beans and adds great flavor. 
  • Beans: Use either a can of pinto beans or cooked beans that you’ve made yourself. Black beans are great here, too, as well as this bean dip with cream cheese.
  • Cheese: My go-to here is always shredded Mexican cheese, but use whatever you have or even a combination of shredded cheese like cheddar cheese, Colby Jack, or Monterey Jack cheese.
  • Tortillas: Elevate these burritos with homemade flour tortillas or use the uncooked tortillas (we find them at Costco) and heat them up.

How to Make Bean and Cheese Burritos

In a medium saucepan cook the garlic, salt and chili powder (or taco seasoning) until fragrant, then add the beans and water. Drain one can, but keep the liquid in the other. Cover and cook for about 5 minutes then mash beans and continue to simmer.

Homemade refried beans simmering in a pot.

Grab your tortillas and spread about 1/3 cup of the bean mixture down the center and sprinkle cheese over top. 

Refried beans and shredded cheese placed in the center of a flour tortilla.

Start with the bottom edge over the filling. Fold in the sides of the tortilla and roll it up all the way. Continue to wrap your tortillas until all bean burritos are assembled. 

Folding a flour tortilla around refried beans to make a bean and cheese burrito,

Bake. Place each one side by side in a single layer in a prepared parchment paper or foil lined baking dish and bake for 10 minutes. Serve warm with your favorite toppings!

Crispy bean and cheese burritos stacked in a baking dish.

Recipe Tips

  • Consistency of the beans. If the beans are too thick, use up to 1/2 cup water. If there is too much liquid, give them time to simmer a little longer to allow moisture to evaporate. Using canned refried beans? Be sure to warm them up so they spread.
  • Onion: Feel free to add in 1/2 chopped onion before cooking the garlic. Cook until translucent and then follow recipe as stated. 
  • Spice: Feel free to season to taste. If you like them a little spicier, add in a little extra chili powder and ground cumin or try 1/2 Tablespoon of red enchilada sauce.
  • Crispy easy bean and cheese burritos. Using a large skillet rather than a baking sheet is a great way to get them a little crispier. Butter the skillet and place them seam side down. Pan fry them over medium heat until golden and crispy.

Serving Suggestions

Top bean and cheese burritos with guacamole, sour cream, homemade salsa, hot sauce or cilantro lime crema.

My family loves these served with a side of Mexican rice or cilantro lime rice.

Close-up of bean and cheese burritos with soft tortillas and melted cheese inside.

More easy recipes with beans include black beans and rice, quinoa black bean salad and black bean and sweet potato taquitos.

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Bean and cheese burritos stacked on top of each other to show cheesy bean filling.

Bean and Cheese Burritos

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
These bean and cheese burritos are a classic filled with flavorful, seasoned refried beans and melty cheese.
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Video

Ingredients 

  • 1 Tablespoon olive oil , or lard if desired
  • 3 cloves garlic , minced
  • ½ teaspoon fine sea salt , more to taste
  • ¾ teaspoon chili powder , or taco seasoning
  • 2 (15-ounce) cans pinto beans , or 3 cups cooked beans
  • ⅓ cup water , plus more as needed
  • ½ cup shredded Mexican cheese , plus more as needed
  • 8 flour tortillas

Optional add-ins

  • Fresh lime juice
  • Chopped cilantro

For serving

Instructions

  • Preheat the oven to 350°F. Spray a baking dish with nonstick spray.
  • In a medium saucepan, heat the olive oil over medium heat. Add 3 cloves garlic, 1/2 teaspoon salt, and 3/4 teaspoon chili powder. Cook 1 minute, or until fragrant.
  • Pour in the beans (I usually leave 1 can with juice and drain the other) and water. Cover and cook 5 minutes.
  • Mash beans. Remove the lid and reduce the heat to low. Use a potato masher or fork to mash the beans until you reach your desired consistency. You can also use an immersion blender if you prefer a smoother consistency. Bring to a light simmer for 2 minutes. Add a splash more water if they become too thick or simmer longer to allow more moisture to evaporate if needed. Remove from heat and stir in optional add-ins, if using. Season to taste.
  • Assemble burritos. Spread about 1/3 cup of the beans down the center of a tortilla. Add 1 to 2 Tablespoons of cheese over the top. Fold the bottom edge over the filling and then fold in the sides and roll up.
  • Place in baking dish and bake 10 minutes. Serve while warm. Add desired toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store burritos in a covered container for up to 5 days or freeze for up to 3 months.
To reheat: Thaw them in the fridge overnight. You can use the microwave, the oven, or the air fryer to warm them through. 

Nutrition

Serving: 1g, Calories: 135kcal, Carbohydrates: 15g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 7mg, Sodium: 412mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Vitamin A: 102IU, Vitamin C: 0.4mg, Calcium: 93mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.