Description
Delicious cheesy baked bean and rice burritos that are easy to assemble and bake, featuring refried beans, seasoned salsa, Mexican rice, and a blend of sharp cheddar and Monterey jack cheeses wrapped in soft flour tortillas. Perfect for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 16 ounces refried beans
- 2 tablespoons jarred salsa
- 1 teaspoon homemade taco seasoning mix or store-bought
- 10 8-inch flour tortillas (soft taco sized)
- 1 cup restaurant style Mexican rice
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey jack cheese
Instructions
- Preheat the Oven – Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with foil, then generously coat the foil with nonstick cooking spray to prevent the burritos from sticking.
- Prepare the Bean Mixture – In a small mixing bowl, combine the refried beans, taco seasoning, and salsa. Mix well and set aside to let the flavors blend.
- Soften the Tortillas – Warm the entire stack of 10 flour tortillas in the microwave for about 20 seconds. This softens them, making them easier to roll without tearing.
- Assemble the Burritos – Lay one tortilla flat on a cutting board. Spoon a couple tablespoons of the refried bean mixture down the center, then add a couple tablespoons of Mexican rice. Top with a generous layer of shredded cheddar and Monterey jack cheeses. Fold in both sides and carefully roll the tortilla up, sealing the filling inside. Place each rolled burrito seam-side down on the prepared baking sheet. Repeat until all tortillas are filled.
- Prepare for Baking – Lightly coat the tops of all assembled burritos with additional nonstick cooking spray for a crispy finish when baking.
- Bake the Burritos – Bake the burritos in the preheated oven for about 10 minutes. Remove the baking sheet and, using tongs, flip each burrito over to brown the other side.
- Finish Baking – Return the baking sheet to the oven and bake for an additional 10 minutes, or until the burritos are nicely browned and heated through on both sides.
- Serve – Serve the cheesy baked bean and rice burritos hot with extra salsa and sour cream on the side for added flavor.
Notes
- This recipe yields 10 small burritos using 8-inch tortillas. If you prefer larger, more substantial burritos, increase the fillings accordingly to make 6 to 8 burritos.
- To store leftovers, refrigerate burritos in a zippered plastic bag. Reheat quickly in the microwave or crisp them up again in the oven at 400 degrees Fahrenheit for 5 to 6 minutes.
- For freezing, assemble burritos and double wrap each in wax paper or freezer-safe plastic wrap, then foil. Freeze up to 3 months. Bake from frozen by increasing baking time slightly.
- Use nonstick cooking spray on the baking sheet and burrito tops to ensure crispiness and prevent sticking.
Nutrition
- Serving Size: 1 burrito
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 35 mg
