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Bean and Cheese Burritos

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!

Our family loves Mexican recipes anytime of the day! A few other favorites include breakfast burritos, bean dip and cheese enchiladas.

Bean and cheese burritos stacked on top of a white plate.
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15 Minute Bean and Cheese Burrito

I love recreating the best Mexican food recipes inspired by traditional and authentic flavorful dishes. These homemade bean and cheese burritos are made with delicious refried beans and melty cheese baked inside crispy flour tortillas. 

Making quick refried beans using aromatics and simple seasonings is easy, but if short on time canned works, too. A few other ingredients and this meatless bean burrito recipe is ready in only 15 minutes, making it a mouthwatering option for a quick lunch or dinner.

Along with chicken burritos and green chili burritos, it’s just one more easy way to satisfy your Mexican food cravings. 

Why This Recipe Works

  • Freezer-friendly. Prep a few for a freezer meal. It can be lifesaver when you’re short on time (or energy) and need dinner ready in a hurry. 
  • From scratch or not. You can make these as from scratch as you’d like. I use homemade tortillas and refried beans, but you don’t have to! 
  • Satisfying. Beans are full of fiber and plant-based protein which makes this bean burrito recipe filling and delicious!
  • Easy and portable. Easy bean burritos are great for a sit-down dinner and can also be portable for a quick meal on the go.

Recipe Ingredients

Beans, tortillas and cheese sitting on a countertop.

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.
  • 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: I love to elevate this dish by using homemade flour tortillas, but if that’s not your thing, use uncooked tortillas from the store and heat them.

Substitutions and Variations

  • Extra seasoning: Add garlic powder, paprika, or black pepper to the beans for more flavor.
  • Spice: For extra heat, add some more chili powder along with ground cumin. You can also add some cayenne or chopped jalapenos too.
  • Onion: Chop up 1/2 an onion and add it to the skillet before cooking the garlic. Cook until translucent and carry on with the rest of the recipe.
  • Add veggies: To add an extra element, consider adding some bell pepper, tomatoes, or corn to your classic bean and cheese burrito recipe.
  • Copycat Taco Bell bean and cheese burrito. Make refried beans as directed. Crisp a tortilla in a skillet, then quickly fold your burrito together with the warm beans, chopped onion, cheese and some taco sauce.
  • Fresh lime juice & cilantro: Can be added to your bean and cheese burritos for a fresh lively flavor addition!

How to Make Bean and Cheese Burritos

Step by step collage showing how to make bean and cheese burritos.
  • Cook the beans. In a medium saucepan cook the garlic (learn how to mince garlic easily for best results) 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. 
  • Mash them. Remove the lid and turn the heat down to low. Mash the beans until you reach your desired consistency. To do this you can use a potato masher, a fork, or for a smoother consistency, an immersion blender. 
  • Reduce and season the beans. Simmer for 2 minutes, remove from the heat, and season to taste.
  • Fill the tortillas. Grab your tortillas and spread about 1/3 cup of the bean mixture down the center and sprinkle cheese over top. 
  • Fold them up. 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 they have all been assembled. 
  • 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!

Expert Tips

  • To keep it vegetarian. Do not use lard to cook your beans!
  • Consistency of the beans. If the beans are too thick, add a splash of water. If there is too much liquid, give them time to simmer a little longer to allow moisture to evaporate.
  • Crispy 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.
  • Favorite toppings. Top it with guacamole, sour cream, homemade salsa, hot sauce or cilantro lime crema.
  • Serving suggestions. A side of cooked rice and shredded lettuce is all you need. Mexican rice and cilantro lime rice are two of my family’s favorites. 
Bean burritos laying in a white baking dish.

Recipe FAQs

How can I keep my tortillas from drying out?

The longer tortillas are exposed to the air, the faster they dry out. When this happens they crisp up and are hard to roll without breaking. To keep them pliable, stack them up on a plate and cover them with a damp paper towel. Give them a quick zap in the microwave if necessary to warm up.

Are refried beans healthy?

They certainly can be! Beans are a great source of fiber, iron, and protein. When refried using olive oil, that’s even better! It’s when they are cooked in lard that the lines start to get blurry. Although lard adds extra yumminess, if you are concerned, stick with the olive oil!

Can I make these in the air fryer?

Assemble burritos as directed while air fryer preheats to 370°F degrees. Spray burritos with cooking spray and add in a single layer to air fryer basket. Cook for 6 minutes, rotating a few times so all sides get crispy.

Storing, Freezing and Reheating

Storing leftovers. Keep them stored in an airtight container for up to 5 days in the fridge.

To freeze: Once assembled, baked, and cooled, wrap each one in plastic wrap. Store them in an airtight container or freezer-friendly zip-top bag and keep them frozen 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. The air fryer is your best bet to get them crispy. 

If you’re reheating straight from frozen, tack on extra minutes until heated all the way through.

Bean and cheese burritos with cilantro on a white plate.

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Bean and cheese burritos stacked on top of a white plate.

Bean and Cheese Burritos

5 from 14 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These bean and cheese burritos are a classic filled with flavorful, seasoned refried beans and melty cheese.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8



  • 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
  • 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


  • 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 the garlic, salt, and 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.
  • 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.
  • 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.


Substitutions + Additions: 
  • 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. 
  • Beans: You can also swap for black beans if preferred. Feel free to drain and rinse them, if desired. Make sure to add in closer to 1/2 cup water. 
  • Tortillas: Elevate these burritos with homemade flour tortillas or use the uncooked tortillas (we find them at Costco) and heat them up.
Cooking on a skillet: Don’t want to heat up your oven? Or want them a little crispy? Once they’re rolled up, butter a skillet and pan fry over medium heat (seam side down first), until golden brown and crispy. 
Storage: Store burritos in a covered container for up to 5 days or freeze for up to 3 months. 


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.

Course: Main Dish
Cuisine: Mexican
Diet: Vegetarian

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