Nothing beats the cozy, cheesy goodness of a homemade burrito that’s hearty without being fussy. This Cheesy Bean and Rice Burritos Recipe hits the sweet spot with creamy refried beans, flavorful rice, and melty cheese wrapped up in a soft tortilla—perfect for a quick family meal or a satisfying lunch to-go.

Two burritos are stacked on a white marbled surface, both wrapped in light brown tortillas with a slight toasted texture. The top burrito is cut open, showing layers of orange melted cheese and brown rice mixed with beans inside. Bright green fresh cilantro leaves are scattered around the burritos. In the front, a white spoon holds a creamy light brown sauce, and a black bowl with a white inside is filled with the same sauce on the left side. In the background, there is a blurred white bowl filled with shredded yellow cheese and a blurred glass with a brown beverage. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Bean and Rice Burritos Recipe
Top Tip
How to Serve Cheesy Bean and Rice Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Bean and Rice Burritos Recipe

Why You'll Love This Recipe

I’ve made this Cheesy Bean and Rice Burritos Recipe more times than I can count, and here’s the thing—it’s such a dependable crowd-pleaser. It’s straightforward, uses pantry basics, and brings together loads of flavors and textures in every bite. Plus, it’s ready in about half an hour, which is a total win on busy nights.

Super Quick: From cooking the rice to rolling your burrito, it all comes together in just around 30 minutes.
Simple Ingredients: You don’t need anything fancy—just rice, beans, cheese, and a handful of flavorful extras you probably already have.
Comforting and Filling: The melty cheese paired with creamy beans and seasoned rice hits all those cozy notes we crave.
Flexible to Customize: Easily swap out ingredients or add extra toppings to match your mood or dietary needs.

Ingredients & Why They Work

This combo of ingredients balances creaminess, tang, a little smoky heat, and comforting carbs. Each one pulls its weight—making the burritos flavorful but still easy to put together. Plus, using a good salsa and fresh lime juice really brightens everything up.

Flat lay of long grain basmati rice spilling slightly from a small mound, a few large plain flour tortillas stacked beside it, a small white ceramic bowl of chunky red salsa, a small white bowl filled with creamy sour cream, another small white bowl holding smooth mayonnaise, a small white bowl containing finely minced dark red chipotle pepper in adobo sauce, a small white bowl with freshly squeezed lime juice, a neat heap of shredded Tex Mex cheese with vibrant orange and yellow tones, and a portion of creamy refried beans shaped in a small white bowl, all ingredients fresh and natural, arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Long grain rice: I like basmati because it stays fluffy and separates nicely, which keeps the burrito from getting mushy.
Salsa: Pick your favorite kind, whether mild or spicy—the salsa is a big flavor player here.
Sour cream: Adds tang and creaminess to balance out the beans and cheese.
Mayonnaise: A small addition that boosts richness and helps bind flavors together.
Chipotle pepper in adobo sauce: Just a touch adds smoky heat without overwhelming the dish.
Lime juice: Brightens and lifts the whole filling for a fresh finish.
Refried beans: Creamy, hearty, and protein-packed—a perfect base for the burritos.
Tex Mex cheese blend: Melts beautifully and has enough sharpness to stand up to the beans and rice.
Large tortillas: You want big ones to hold all that delicious filling without breaking or needing to be double wrapped.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Cheesy Bean and Rice Burritos Recipe is how easy it is to tweak. I often add some fresh cilantro or a dollop of guacamole to dress it up, but it’s just as perfect as a humble weekday meal with no fuss.

Variations: I’ve swapped the refried beans for black beans on occasion when I wanted a chunkier texture—and it still worked beautifully!
Make it vegan: Skip the cheese or use a plant-based melt, and swap sour cream with coconut yogurt or a vegan alternative.
Spice it up: Add extra minced chipotle or a dash of cayenne to heat things up if you love a kick.
Bulk it up: Toss in some roasted veggies like peppers or zucchini to get some extra color and nutrition.

Step-by-Step: How I Make Cheesy Bean and Rice Burritos Recipe

The image shows several tightly wrapped burritos placed on a white marbled surface. Two burritos are cut in half vertically, revealing three layers inside: a bottom layer of cooked rice with a light brown color, a middle layer of refried beans in a darker brown shade, and a top layer of melted cheese with a bright yellow and slightly orange tone. The burrito wrappers are lightly toasted with golden brown spots on the white tortilla. Fresh green cilantro leaves are scattered around the burritos for garnish. In the foreground, a black bowl holds a creamy light beige sauce with a silver spoon resting inside. Another bowl with melted cheese and a glass cup of coffee or latte can be slightly seen in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook your rice just right

I start by cooking 1 cup of long grain rice (basmati if you have it) according to package directions. I like to keep the rice fluffy and separate—that helps the burrito filling hold together without becoming mushy inside. While it’s still warm, I mix in half a cup of salsa to infuse it with some spice and sweetness. Trust me, this little step seals the deal on flavor.

Step 2: Whip up the creamy bean mixture

In a bowl, combine ½ cup sour cream, 2 tablespoons mayonnaise, 1 finely minced chipotle pepper in adobo sauce, and a tablespoon of fresh lime juice. Season lightly with salt and pepper. Fold in your 15-ounce can of refried beans (or homemade if you’re feeling ambitious!). This creates a creamy, smoky base that feels indulgent but stays simple.

Step 3: Assemble and heat the burritos

Lay out your large tortillas and spread a generous scoop of the bean mixture down the center. Top with a good amount of the salsa-seasoned rice, then sprinkle 6 ounces of shredded Tex Mex cheese over everything. Roll tightly and place seam-side down in a skillet over medium heat for 2-3 minutes per side, just until the tortilla is golden and the cheese melts. Alternatively, you can pop them in a 350°F oven for about 10 minutes.

Top Tip

After making this recipe several times, here are a few tips that really helped me get it just right, so I thought you might appreciate them too.

Keep the rice fluffy: Avoid overcooking the rice to prevent soggy burritos—it should be tender but not mushy.
Don’t skimp on the chipotle: The smoky heat is subtle but essential. Start with one pepper and add more only if you want your burritos fiery.
Roll tightly for easier eating: When wrapping, pull the filling snug so it holds together better—this prevents a messy bite.
Toast the burritos after rolling: This crisps the tortilla slightly and melts the cheese inside to perfection.

How to Serve Cheesy Bean and Rice Burritos Recipe

cheesy bean burritos - Serving Suggestion

Garnishes

I usually top mine with chopped fresh cilantro, a squeeze of lime, and a spoonful of tangy salsa verde. If I’m feeling fancy or having friends over, a dollop of guacamole and some pickled jalapeños bring everything up a notch.

Side Dishes

This recipe pairs beautifully with a fresh corn salad or even simple tortilla chips and salsa on the side. I’ve also enjoyed it with a light mixed greens salad dressed with a lime vinaigrette to balance out the richness.

Creative Ways to Present

For a fun twist, I sometimes cut the burritos into bite-sized pinwheels for parties or brunch spreads. Wrapping them in parchment paper and tying with kitchen twine makes cute grab-and-go packages for picnics or lunchboxes.

Make Ahead and Storage

Storing Leftovers

After they cool, I wrap leftover burritos tightly in foil or plastic wrap and store them in the fridge. They keep well for about 3 days—perfect for easy weekday lunches or quick dinners.

Freezing

I’ve frozen these burritos wrapped in foil inside a freezer bag with great results. When I want one, I just take it out the night before to thaw in the fridge. It’s a great way to make multiple batches at once and have a ready meal always on hand.

Reheating

The best way to reheat is to unwrap the burrito and warm it gently in a skillet over medium heat until the cheese melts and the tortilla crisps back up. Microwaving works too, but the tortilla tends to get soft quickly, so I recommend the skillet if you have a few extra minutes.

Frequently Asked Questions:

Can I use canned black beans instead of refried beans?

You absolutely can! If you prefer a chunkier texture, drain and rinse black beans and mash them slightly before mixing them with the sour cream and other ingredients. The flavor will be different but equally delicious.

How spicy is this Cheesy Bean and Rice Burritos Recipe?

The chipotle pepper in adobo sauce adds a smoky, mildly spicy kick. If you’re sensitive to heat, start with half the chipotle pepper and adjust to taste. You can also choose a milder salsa to keep the heat down.

Can I prepare these burritos ahead of time and freeze them?

Yes! These burritos freeze very well. Once assembled, wrap each one tightly in foil and place in a freezer-safe container or bag. They’ll last up to 2 months and can be reheated directly from frozen with a bit more time in the oven or skillet.

What’s the best cheese to use for melting?

A Tex Mex cheese blend works perfectly for melting and flavor, but you can also use sharp cheddar or Monterey Jack. If you want a bit more kick, blend in some pepper jack cheese.

Final Thoughts

This Cheesy Bean and Rice Burritos Recipe has been one of my go-to meals when I want something satisfying but not complicated. It’s the kind of dish that feels like a warm hug in food form, and it’s easy enough to whip up on a weeknight or prep ahead for a no-stress dinner. I hope you enjoy making and sharing it as much as I do—it’s seriously a winner every time!