Description
Delicious and easy Cheesy Baked Bean and Rice Burritos made with seasoned refried beans, Mexican rice, and a blend of cheddar and Monterey jack cheeses, baked to golden perfection. Perfect for a quick lunch or dinner with a crispy exterior and melty, flavorful filling.
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
Other
- 10 8-inch flour tortillas (soft taco sized)
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with 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, and salsa. Stir well to mix and set aside for later use.
- Warm Tortillas: Warm the stack of 10 tortillas in the microwave for about 20 seconds to soften them slightly, making them easier to roll.
- Assemble Burritos: Lay a tortilla on a clean work surface. Spread a couple of tablespoons of the refried bean mixture down the center, top with a couple of tablespoons of Mexican rice, and sprinkle with some shredded cheddar and Monterey jack cheese. Fold in both sides of the tortilla, then roll it up tightly. Place the burrito seam side down on the prepared baking sheet. Repeat for all tortillas.
- Prepare for Baking: Lightly coat the tops of the burritos with nonstick cooking spray to help create a crispy crust while baking.
- Bake Burritos: Bake the burritos in the preheated oven for about 10 minutes. Remove the baking sheet and carefully flip each burrito over using tongs to brown the other side.
- Finish Baking: Return the baking sheet to the oven and bake for an additional 10 minutes or until both sides are nicely browned and crispy.
- Serve: Remove from oven and serve warm with additional salsa and sour cream on the side for dipping if desired.
Notes
- This recipe yields 10 small burritos using 8-inch tortillas. For larger, more substantial burritos, use bigger tortillas or increase the filling amount, which will yield about 6 to 8 burritos.
- Store leftover burritos in the refrigerator in a zippered plastic storage bag. Reheat in the microwave or crisp in the oven at 400 degrees Fahrenheit for 5 to 6 minutes.
- For freezing, wrap each burrito tightly in wax paper or freezer-safe plastic wrap, then foil to prevent freezer burn. Freeze for up to 3 months.
- Bake frozen burritos from frozen, increasing baking time by a few minutes until heated through and crispy.
- You can substitute salsa with your favorite homemade salsa or add chopped jalapeños for extra heat.
Nutrition
- Serving Size: 1 small burrito
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 13 g
- Cholesterol: 25 mg
