Description
These Cheesy Baked Bean and Rice Burritos are a delicious and easy meal featuring refried beans, seasoned with taco spices and salsa, combined with flavorful Mexican rice and a melty blend of cheddar and Monterey Jack cheeses. Soft flour tortillas are filled, rolled, and baked to a golden crisp, making for a satisfying vegetarian main dish perfect for lunch or dinner.
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 coating baking sheet and burrito tops)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil and generously coat the foil with nonstick cooking spray to prevent sticking.
- Prepare Bean Mixture: In a small mixing bowl, combine the refried beans, taco seasoning mix, and salsa. Mix well and set aside to let the flavors meld slightly.
- Slightly Warm Tortillas: Place the entire stack of 10 tortillas in the microwave and warm for about 20 seconds. This softens them, making them easier to roll without cracking.
- Assemble Burritos: Lay one warmed tortilla on a clean work surface. Spoon a couple tablespoons of the refried bean mixture down the center. Add a couple tablespoons of Mexican rice on top of the beans, then sprinkle some of the shredded cheddar and Monterey Jack cheeses over the rice. Fold both sides of the tortilla inward and then roll it up tightly from one end to the other. Place the rolled burrito seam-side down on the prepared baking sheet. Repeat this process for the remaining tortillas.
- Apply Cooking Spray: Lightly coat the tops of the assembled burritos with additional nonstick cooking spray to aid browning and crisping during baking.
- Bake Burritos: Place the baking sheet in the preheated oven and bake for 10 minutes. Remove the sheet carefully, then using tongs, flip each burrito to brown the other side evenly. Return to the oven and bake for an additional 10 minutes or until both sides are nicely browned and crispy.
- Serve: Remove burritos from oven and serve warm with extra salsa and sour cream on the side, if desired.
Notes
- This recipe yields 10 small 8-inch burritos. If you prefer larger, more filling burritos, stuff them more generously to make 6 to 8 burritos instead.
- Storage Tips: Refrigerate leftovers in a zippered plastic bag. Reheat in the microwave or crisp them by baking at 400 degrees Fahrenheit for 5 to 6 minutes.
- Freezing: For best results, freeze assembled burritos before baking. Wrap each burrito tightly in wax paper or freezer-safe plastic wrap, then aluminum foil to prevent freezer burn. Store in a freezer-safe bag for up to 3 months.
- Bake frozen burritos directly from the freezer, adding a few extra minutes to baking time as needed.
Nutrition
- Serving Size: 1 small burrito
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 30 mg
