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 incredibly comforting about a warm, melty burrito packed with beans and rice, isn’t there? This Cheesy Bean and Rice Burritos Recipe hits all the right spots: hearty, flavorful, and super easy to throw together when you want a satisfying meal without fuss.

The image shows two stacked burritos cut in half, revealing inside layers of brown rice mixed with orange melted cheese and some beans or meat. The burritos have a light toasted white tortilla wrapping with light brown spots. Around them are fresh green cilantro leaves scattered on a white marbled surface. In front, there is a white spoon with some creamy orange sauce on it, and to the left, there is a white bowl filled with a thick, light brown dipping sauce. A blurred jar and another bowl with shredded orange cheese are in the background. 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 can’t tell you how many times this recipe has saved me on busy evenings. It’s quick, adaptable, and hits that perfect combo of creamy and cheesy that always makes everyone smile around the table.

Simple Ingredients: It uses pantry staples and things you can keep on hand, so it’s always ready to go.
Vegetarian-Friendly: Packed with protein-rich beans and cheese, making it hearty without meat.
Customizable Flavors: You can easily adjust the spice and tang with salsa and chipotle pepper to suit your taste.
Perfect for Meal Prep: Makes a satisfying batch that reheats beautifully for lunches or quick dinners.

Ingredients & Why They Work

Each ingredient plays its part perfectly here, from the mildly fragrant basmati rice that doesn’t stick together to the bold chipotle pepper that adds a little smoky heat. Using your favorite salsa really personalizes the taste, making the burritos uniquely yours.

Flat lay of long grain basmati rice in a small heap, vibrant red salsa in a small white bowl, creamy sour cream in a small white bowl, smooth mayonnaise in a small white bowl, a finely minced chipotle pepper on a small white dish, a small white bowl with fresh lime juice, coarse salt crystals and black peppercorns neatly arranged in small white bowls, a simple mound of creamy refried beans on a white ceramic plate, a neat pile of shredded Tex Mex cheese, and six large plain flour tortillas stacked beside each other, all ingredients fresh and natural, balanced and symmetrical composition, 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 basmati because it cooks fluffy and separate, which keeps the texture just right inside the burrito.
Salsa: Your go-to salsa brings in fresh tomato and spice notes—feel free to go mild or spicy depending on your mood.
Sour cream: Adds creaminess and a bit of tang that balances the smoky chipotle.
Mayonnaise: It might sound odd but it really enriches the filling, making everything silkier and more luscious.
Chipotle pepper in adobo: This tiny powerhouse contributes subtle smoky heat that wakes up the flavors without overwhelming them.
Lime juice: Brightens the whole mix with fresh acidity, cutting through the richness.
Salt and pepper: Essential for bringing all the flavors together—don’t skimp here!
Refried beans: The heart of the burrito, creamy and comforting. I often use canned for convenience but homemade is fantastic if you have the time.
Tex Mex cheese blend: Melts perfectly to hold everything together with gooey goodness.
Large tortillas: Choose soft flour tortillas that are pliable but sturdy enough to roll without tearing.

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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 my favorite things about this Cheesy Bean and Rice Burritos Recipe is how flexible it is—once you know the basics, you can swap things up however you like to suit your household’s tastes.

Spicy variation: I sometimes add extra chipotle pepper or a splash of hot sauce to turn up the heat when I want something with a kick.
Vegan swap: Use vegan sour cream and cheese alternatives, plus homemade refried beans without lard, for an animal-product-free meal.
Bulk it up: Add sautéed veggies like peppers, onions, or mushrooms for some extra texture and nutrition.
Cheese overload: Feeling indulgent? Add extra cheese on top before wrapping for a super gooey result.

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

The image shows four burritos on a white marbled surface, three burritos wrapped tightly with light toasted flour tortillas showing brown spots, and one burrito cut in half displaying layers inside, including a layer of light brown rice and melted yellow cheese. Bright green cilantro leaves are scattered on and around the burritos. In the background, there is a black bowl with shredded yellow cheese and another black bowl partially visible with a creamy beige sauce and a spoon inside it. The scene is bright, fresh, and colorful. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rice Just Right

I start by rinsing the rice well under cold water—that little step keeps it from getting sticky. Then, I cook it with a pinch of salt until it’s fluffy and tender. Timing is key here—overcooked rice turns mushy, so watch closely. Once done, I toss it gently with half the salsa, lime juice, salt, and pepper to infuse those flavors while it’s still warm.

Step 2: Mix the Creamy Filling

In a bowl, I combine the sour cream, mayonnaise, chipotle pepper, and remaining salsa. This mix adds a creamy tang with a smoky undertone that makes the beans and rice feel extra special. Then, I stir in the refried beans until everything’s well blended and smooth.

Step 3: Assemble and Layer the Burritos

Now for the fun part! Warm your tortillas to make them easier to roll—microwave for 20 seconds wrapped in a damp towel works great. Spread a spoonful of rice-salsa mix down the center, followed by the creamy bean filling, and then sprinkle a generous handful of that Tex Mex cheese on top. Trust me, don’t skimp on the cheese—it’s the magic glue!

Step 4: Roll and Heat

Fold in the sides and roll up your burrito tight but gently so it holds all the filling without tearing. Place them seam-side down in a non-stick skillet and heat over medium for about 2-3 minutes on each side until the tortilla is crispy and the cheese is melted inside. That little crust on the outside is my favorite part.

Top Tip

After making this recipe several times over, I've found a few little tweaks that make a big difference in the final result. These tips helped me perfect this burrito game at home, and I bet they'll help you too.

Warm Your Tortillas: Always warm tortillas before filling—they fold easier and won’t crack when you roll.
Don’t Overfill: It’s tempting, but if the filling’s too thick, burritos become messy—stick to moderate portions for neat, easy rolling.
Use Good Cheese: A quality Tex Mex or cheddar blend melts more smoothly and adds real flavor—don’t settle for generic shredded cheese!
Seal the Burrito in the Pan: Placing them seam-side down first keeps them closed and helps create a crisp, golden crust.

How to Serve Cheesy Bean and Rice Burritos Recipe

cheesy bean burritos - Serving Suggestion

Garnishes

I’m a sucker for simple, fresh garnishes here like chopped cilantro, thinly sliced green onions, and a dollop of extra sour cream. Sometimes I add a squeeze of lime and a handful of crunchy tortilla chips on the side for contrast. These little touches brighten and balance the rich, cheesy filling perfectly.

Side Dishes

On the side, I often serve a crisp green salad with avocado or a cup of black bean soup for extra protein. Mexican street corn or roasted veggies are fantastic too—they add color and texture without overpowering the burritos.

Creative Ways to Present

For a fun family dinner, I’ve laid out all the ingredients buffet-style so everyone can customize their own burritos. For gatherings, cutting the burritos into pinwheel slices makes a pretty finger-food display. And if you’re feeling fancy, a drizzle of avocado crema or chipotle mayo on top always impresses!

Make Ahead and Storage

Storing Leftovers

I like to wrap leftover burritos tightly in plastic wrap or foil, then pop them in the fridge. They keep well for up to 3 days and still taste great reheated. Just be sure to cool them completely before storing to avoid sogginess.

Freezing

Freezing is a total game-changer with this recipe. I wrap each burrito tightly and place them in a freezer bag for up to 2 months. When you're ready, thaw overnight in the fridge and reheat in a skillet or microwave. The texture holds up surprisingly well, making meal prep a breeze.

Reheating

I find reheating in a non-stick pan on medium heat works best to revive the crispy tortilla outside and remelt the cheese inside. You can microwave them wrapped in a damp paper towel if you’re in a hurry, but it won’t give you that satisfying crunch.

Frequently Asked Questions:

Can I use a different type of cheese for this recipe?

Absolutely! While a Tex Mex blend melts perfectly, you can swap in Monterey Jack, cheddar, or even a Mexican queso fresco if you prefer a lighter texture. Just choose cheeses that melt well to keep the burritos nice and gooey.

Are these burritos gluten-free?

Usually, flour tortillas contain gluten. To make these burritos gluten-free, you can use gluten-free tortillas or large corn tortillas, keeping in mind that corn tortillas can be more delicate, so handle them carefully while rolling.

How spicy are these burritos?

The chipotle pepper in adobo sauce gives a moderate smoky heat, but you can adjust the spice by adding more or less chipotle or by using a milder salsa. It’s totally customizable based on your spice preference.

Can I make the refried beans from scratch?

Definitely! Homemade refried beans tend to taste fresher and allow you to control ingredients like salt and fat. Simply cook and mash pinto or black beans with some oil, garlic, and seasoning. Use about 1 ¾ cups to substitute the canned variety in this recipe.

Final Thoughts

This Cheesy Bean and Rice Burritos Recipe has been a true kitchen favorite in my home for good reason — it’s fuss-free, comforting, and endlessly adaptable. I hope you’ll enjoy crafting and customizing these burritos as much as I do. Give it a try one night soon, and let it become your go-to for a delicious, satisfying meal that everyone loves.