Description
These Cheesy Baked Bean and Rice Burritos are a delicious and easy-to-make meal perfect for any time of day. Soft flour tortillas are filled with flavorful refried beans seasoned with taco spices and salsa, combined with savory Mexican rice, and topped with a blend of sharp cheddar and Monterey jack cheeses. Baked until golden and crispy, these burritos are great served with salsa and sour cream on the side.
Ingredients
Scale
Filling
- 16 ounces refried beans
- 2 tablespoons jarred salsa
- 1 teaspoon Homemade Taco Seasoning Mix (or store bought)
- 1 cup Restaurant Style Mexican Rice
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey jack cheese
Tortillas
- 10 8-inch flour tortillas (soft taco sized)
Other
- Nonstick cooking spray for baking sheet and tops of burritos
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil and generously coat the foil with nonstick cooking spray to prevent sticking.
- Make refried bean mixture: In a small mixing bowl, combine the refried beans with the taco seasoning mix and salsa until well blended. Set aside.
- Warm tortillas: Warm the entire stack of 10 tortillas in the microwave for about 20 seconds to soften them slightly, making them easier to roll.
- Assemble burritos: Lay one tortilla flat on a cutting board. Spread a couple tablespoons of the refried bean mixture down the center of the tortilla, then add a couple tablespoons of Mexican rice on top, and sprinkle with some shredded cheddar and Monterey jack cheese. Fold in both sides of the tortilla and then roll it up tightly. Place the burrito seam side down on the prepared baking sheet. Repeat this process with the remaining tortillas and fillings.
- Prepare for baking: Lightly coat the tops of the assembled burritos with additional nonstick cooking spray to help them brown and crisp during baking.
- Bake and brown first side: Place the baking sheet in the preheated oven and bake for about 10 minutes until the bottoms are golden and crisp.
- Flip and brown other side: Carefully pull the baking sheet out, use tongs to flip each burrito so the other side is on the baking sheet. Return to oven and bake for an additional 10 minutes or until the other side is equally browned and the cheese inside has melted.
- Serve: Remove the burritos from the oven and serve warm with additional salsa and sour cream on the side for dipping.
Notes
- This recipe makes 10 small burritos using 8-inch tortillas. For larger and more filling burritos, you can stuff fewer tortillas, making about 6 to 8 bigger burritos.
- Store leftover burritos in a zippered plastic bag in the refrigerator. Reheat quickly in the microwave or re-crisp in the oven at 400 degrees F for 5 to 6 minutes.
- For freezing, wrap burritos tightly in wax paper or freezer-safe plastic wrap, then in foil. Store in a freezer-safe bag for up to 3 months. Bake frozen burritos longer than fresh to ensure heating through.
- Nonstick spray on the baking sheet and tops of burritos helps achieve a crispy exterior while baking.
Nutrition
- Serving Size: 1 burrito
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 30 mg
