Description
These Cheesy Baked Bean and Rice Burritos are a delicious and easy-to-make meal perfect for a quick lunch or dinner. Featuring refried beans seasoned with homemade taco mix and salsa, layered with Mexican rice and a blend of sharp cheddar and Monterey Jack cheeses, these burritos are baked until crispy and golden. Serve them with salsa and sour cream for a comforting and satisfying meal.
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
Burritos
- 10 8-inch flour tortillas (soft taco sized)
- Nonstick cooking spray, as needed for baking sheet and tops of burritos
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with foil and spray the foil generously with nonstick cooking spray to prevent sticking.
- Prepare Bean Mixture: In a small mixing bowl, combine the refried beans, taco seasoning, and salsa. Stir well and set aside to let the flavors meld.
- Warm Tortillas: Stack the 10 tortillas and warm them in the microwave for about 20 seconds to soften, making them easier to roll without cracking.
- Assemble Burritos: Lay each tortilla flat on a clean surface. Place a couple tablespoons of the refried bean mixture down the center, followed by a couple tablespoons of Mexican rice, then sprinkle some of both shredded cheddar and Monterey Jack cheeses on top. Fold in both sides of the tortilla and then roll it up tightly. Place each burrito seam side down on the prepared baking sheet. Repeat with remaining tortillas.
- Prepare for Baking: Lightly coat the tops of the assembled burritos with nonstick cooking spray to help achieve a crisp, golden finish during baking.
- Bake Burritos: Place the baking sheet in the preheated oven and bake for about 10 minutes. Remove from the oven and carefully flip each burrito using tongs to brown the other side.
- Finish Baking: Return the baking sheet to the oven and bake an additional 10 minutes or until the burritos are nicely browned and crisp on both sides.
- Serve: Serve the baked burritos warm with additional salsa and sour cream on the side for dipping or topping as desired.
Notes
- This recipe yields 10 small burritos using 8-inch tortillas. For larger, more filling burritos, use fewer tortillas and increase fillings; expect 6 to 8 bigger burritos.
- To store leftovers, refrigerate burritos in a zippered plastic bag and reheat quickly in the microwave, or bake at 400 degrees Fahrenheit for 5 to 6 minutes to restore crispiness.
- For freezing, assemble burritos and wrap each tightly in wax paper or freezer-safe plastic wrap, then foil to prevent freezer burn. Freeze up to 3 months.
- Bake frozen burritos from frozen by adding a few extra minutes to the baking time to ensure they are heated through and crisp.
- Nonstick cooking spray can be substituted with a light brushing of oil if preferred for browning.
Nutrition
- Serving Size: 1 burrito
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 30 mg
