Name: Cheesy Bean and Rice Burritos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup long grain rice (basmati); 1/2 cup salsa; 1/2 cup sour cream; 2 tablespoons mayonnaise; 1 chipotle pepper in adobo sauce, finely minced; 1 tablespoon lime juice; Salt and pepper to taste; 15 ounce can refried beans (or 1 3/4 cups homemade refried beans); 6 ounces shredded Tex Mex cheese; 6 large tortillas

There’s something so comforting about a warm, melty burrito filled with creamy beans, fluffy rice, and ooey-gooey cheese. This Cheesy Bean and Rice Burritos Recipe hits all the right notes for a cozy, satisfying meal that’s quick enough for a weekday dinner but tasty enough to feel like a treat.

A close-up of a stack of two burritos, the top one cut in half showing the inside layers of white rice mixed with beans and melted orange cheese, wrapped in a light brown toasted tortilla with a slightly crispy texture; fresh green cilantro leaves are scattered around the burritos on a white marbled surface. In the foreground, a silver spoon holds a dollop of light orange sauce, with a black bowl filled with creamy dipping sauce nearby. In the background, there is a blurred glass and a black bowl containing shredded cheese. 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 remember the first time I made these burritos on a busy weeknight and was amazed at how such simple pantry staples could come together for such a flavorful meal. This recipe takes just about 30 minutes from start to finish but delivers big on cozy, homey vibes.

Effortless comfort: Simple ingredients you probably have on hand come together in a breeze for a filling, satisfying dish.
Perfect for busy nights: Ready in under 30 minutes, it’s a great solution when you want something delicious without fuss.
Vegetarian and hearty: The combination of refried beans and rice makes this a protein-packed, meatless meal that fills you up.
Customizable and adaptable: Easy to tweak with your favorite salsas, cheeses, or add-ins to make it your own.

Ingredients & Why They Work

This Cheesy Bean and Rice Burritos Recipe shines because the ingredients complement each other with texture and flavor. The rice soaks up the zesty salsa and lime, the refried beans add creaminess and protein, and the cheese brings everything together with melty goodness. Here’s why each ingredient is a must-have on your grocery list.

Flat lay of a small mound of uncooked long grain basmati rice, a small white ceramic bowl filled with bright red chunky salsa, a small white ceramic bowl of smooth white sour cream, a small white ceramic bowl holding creamy pale mayonnaise, a few small pieces of dark red chipotle pepper, a small white ceramic bowl containing fresh lime wedges and a small pool of lime juice, a pinch of coarse salt and whole black peppercorns scattered neatly, a simple heap of creamy beige refried beans on a white ceramic plate, a neat pile of shredded Tex Mex cheese with shades of yellow and orange on a white ceramic plate, and six soft, round, lightly browned large flour tortillas arranged in a balanced stack on a white ceramic plate, placed 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 love using basmati because it stays fluffy and separate, giving a nice texture that pairs beautifully with beans.
Salsa: Pick your favorite—mild, spicy, chunky—this adds the perfect tangy punch to the rice.
Sour cream: It adds creaminess and a slight tang to balance the spices.
Mayonnaise: A surprising ingredient, but it helps create a luscious, rich texture in the rice mixture.
Chipotle pepper in adobo: Just a little gives a smoky, spicy kick—finely mince it so the heat distributes evenly.
Lime juice: Adds brightness and freshness to the whole filling.
Salt and pepper: To season everything perfectly.
Refried beans: The creamy base of your burritos—store-bought works great, but homemade gives extra flavor if you have time.
Shredded Tex Mex cheese: The melty gooeyness that makes these burritos irresistible.
Large tortillas: Big enough to hold all that filling and still fold neatly.

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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 thing I love about this recipe is how forgiving and flexible it is. Over time, I’ve tailored it to suit different moods or what’s in my fridge. You should absolutely make it your own – don’t hesitate to experiment with spices, veggies, or cheese types.

Variation: Once, I swapped out refried beans for black beans seasoned with cumin and garlic and added corn kernels for crunch – it was delicious and fresh!
Spice level: If you like it mild, skip the chipotle or reduce to half; want more heat? Add a splash of hot sauce inside the filling.
Dietary tweaks: Use dairy-free cheese or sour cream alternatives to make it vegan-friendly.
Seasonal additions: Add sautéed bell peppers, onions, or jalapeños for extra flavor and color.

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

The image shows four wrapped burritos placed on a white marbled surface, with two burritos whole and two burritos standing cut open to display their inside layers. Each burrito has an outer layer of a soft, lightly toasted tortilla with brown grilled spots. Inside, the first visible layer is orange melted cheese, followed by a mix of seasoned rice with a slightly reddish-brown tint. Fresh green cilantro leaves are placed around the burritos and as garnish on top of some burritos. In the foreground, a black bowl with a creamy sauce and a spoon is placed, while in the background, another black bowl containing more cheese is partially visible. The edges of lime wedges and scattered cilantro leaves add fresh color around the scene. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rice with Flavor

Start by cooking your rice according to package instructions (I use basmati). While it’s still warm, stir in salsa, sour cream, mayonnaise, finely minced chipotle pepper, lime juice, salt, and pepper. This seasoning mix transforms plain rice into a creamy, zesty filling base that’s bursting with flavor.

Step 2: Warm the Refried Beans

Heat the refried beans gently on the stove or in the microwave until warm and spreadable. This makes them easy to scoop and helps them meld nicely with the rice inside the burrito.

Step 3: Assemble Your Burritos

Lay out a large tortilla and spread about ¼ cup of refried beans down the center. Top with a generous scoop of the cheesy, flavored rice, then sprinkle shredded Tex Mex cheese over the top. Don’t overfill—leave room to fold up the burrito without tearing the tortilla.

Step 4: Roll Them Up Tight

Fold the sides over the filling, then roll from one end to the other, keeping the filling tight inside. If your tortillas feel dry or crack, wrapping them in a damp towel and microwaving for 20 seconds makes them flexible and easier to roll.

Step 5: Heat to Melt Cheese and Crisp Tortilla

For the final touch, warm the rolled burritos in a skillet over medium heat, seam side down first, for 2–3 minutes per side. This melts the cheese inside and crisps the outside just enough for a little crunch and extra flavor.

Top Tip

I’ve made these burritos dozens of times and found a few tricks that make all the difference between an okay meal and one everyone asks for again.

Perfectly Soft Tortillas: Warming tortillas wrapped in a damp towel in the microwave for 20 seconds prevents cracks and helps with rolling tight burritos.
Even Spice Distribution: Finely mince the chipotle pepper to avoid spicy pockets that can overpower some bites.
Don’t Skimp on Cheese: Adding cheese both inside the filling and melting it on the skillet creates layers of gooey texture that take this dish up a notch.
Serve Immediately: These burritos are best enjoyed right away while the cheese is melty and the tortilla is crisped just enough.

How to Serve Cheesy Bean and Rice Burritos Recipe

Garnishes

I like to top mine with a dollop of sour cream, some fresh chopped cilantro, and a squeeze of lime. For a bit of crunch and color, diced avocado or sliced jalapeños work beautifully, too. These garnishes add fresh brightness that balances the richness inside.

Side Dishes

This burrito goes so well with simple sides like tortilla chips and guacamole, a fresh tomato-cucumber salad, or even a light corn salad with lime and chili powder. I sometimes throw together a quick black bean and corn salsa on the side for an easy, vibrant accompaniment.

Creative Ways to Present

For casual weekend gatherings, I’ve laid these out buffet-style with all the toppings on the side, letting everyone customize their burritos. For cozier dinners, cutting each burrito in half diagonally and stacking them makes a colorful platter that looks inviting and shareable.

Make Ahead and Storage

Storing Leftovers

Leftover burritos can be individually wrapped in foil or plastic wrap and stored in the fridge for up to 3 days. I recommend keeping them tightly wrapped to prevent the tortillas from drying out.

Freezing

They freeze well! I wrap each burrito in plastic wrap and then in foil before freezing. When you want one, thaw overnight in the fridge and reheat, or microwave straight from frozen but add extra time to ensure it heats through evenly.

Reheating

To keep the tortilla crisp and cheese melted, I reheat in a skillet over medium heat, turning occasionally, until hot all the way through. If you’re short on time, the microwave works too—just sprinkle a small splash of water over the burrito, cover loosely with a paper towel, and microwave in 30-second bursts.

Frequently Asked Questions:

Can I use other types of beans in this Cheesy Bean and Rice Burritos Recipe?

Absolutely! While refried beans give a creamy texture, you can also use black beans, pinto beans, or even homemade mashed beans for a different flavor and texture profile. Just be sure they’re well-seasoned.

How do I make this recipe vegan?

Swap out the cheese for a vegan cheese alternative, and replace sour cream and mayonnaise with vegan versions or plant-based yogurt. The rest of the ingredients are naturally vegan, making this an easy swap.

Can I prepare the filling ahead of time?

Yes, you can prepare the rice and bean filling a few hours ahead and store it in the fridge. Just reheat gently before assembling the burritos to keep the flavors fresh and the texture just right.

What’s the best cheese to use in Cheesy Bean and Rice Burritos Recipe?

A Tex Mex blend works amazingly because it melts well and has a good balance of sharp and creamy flavors. However, you can also use Monterey Jack, cheddar, or even a mild mozzarella if you prefer.

Final Thoughts

The Cheesy Bean and Rice Burritos Recipe has become one of my go-to meals for good reason—it’s simple, comforting, and endlessly adaptable. I hope when you try it, you find it as satisfying and soul-warming as I do on those nights when you need a little extra deliciousness without the hassle. Don’t be shy about making it yours; that’s where the real magic happens!