These oven baked bean burritos are delicious, and oh-so easy. Simply mix all the filling ingredients in a bowl. Fill and roll tortillas into burritos, place them seam-side down on tinfoil sprayed with nonstick spray, top with cheese, bake, and serve with toppings.
Simple! But these few tidbits will make them even easier:
- Use your rice cooker to make delicious rice easily, or use a packet of heat and eat rice, or thawed rice from the freezer.
- Use store bought guacamole and pico to elevate and round out the meal without any extra work on your part.
- Make a double batch to stick in the freezer for a future easy and delicious weeknight dinner (just leave off the topping cheese until you are ready to bake). To reheat, simply pull from the freezer to put in the fridge 24 hours ahead of time, then bake until warmed through.
I hope your family enjoys these as much as mine does! As always, your reviews mean a lot to me so if you make them and love them, please let me know and tag me on social. Enjoy!
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Oven Baked Bean Burritos
Description
The family-pleasing oven baked bean burritos come together quickly (we’re talking in 20 minutes) and make for a delicious weeknight dinner!
Ingredients
- 16 ounces refried beans
- 1 c cooked rice
- 2 c shredded cheddar jack cheese, divided
- ½ c salsa
- 1 tsp chili powder
- ½ tsp cumin
- 12 tortillas
- Olive oil cooking spray
- For serving: shredded lettuce, guacamole, sour cream, pico, cilantro, or green onions
Instructions
- Preheat the oven to 375.
- In a large bowl, mix together the refried beans, rice, 1 c of the cheese, salsa, chili powder, and cumin.
- Line a baking sheet with tinfoil and spray with olive oil spray.
- Fill each tortilla with ¼ c of the bean and rice mixture. Roll it up, tucking in the ends, to create a small burrito. Place seam-side down on the lined baking sheet. Repeat until all tortillas and filling is used.
- Spray the top of the burritos with olive oil, then sprinkle remaining 1 c of cheese over the burritos.
- Bake for 15 minutes until the burritos are heated through and the cheese is melted. If preferred, broil for the last minute to toast the tops of the burritos.
- Serve over shredded lettuce with guacamole, pico de gallo, and any other toppings of your choice.
Like burritos that you can make and keep in the freezer? Be sure to check out my freezer breakfast burritos and these kid-friendly make ahead pinto and cheese freezer burritos!
Ali says
Congrats on the new site! I love the color scheme and how crisp it is. One thing I was wondering — how do I find the latest post? I find myself scrolling up and down. I am a newish reader (within nine months) so I don’t necessary recognize the older posts that are being highlighted. I typically want to just find what’s new. Any way to flag it on the home page? Even by just making the dates available there? (I notice that once I click on them I can see the date.)
Brittany Dixon says
Thanks so much, Ali, I worked with a talented team of ladies to pull the new site together!
Great question- on both desktop and on mobile, there should be a sticky button that says “Jump to Latest Post.” On desktop, it/s along the right hand side and on mobile it’s in the top right corner. I hope that helps!
Ali says
Ahh I see it on the desktop. Thank you! When I just clicked on it, it brought me to the post bout Tips for Skiing with Kids. Though it appears the bean burrito recipe is the most recent post.
Alyssa says
I’m glad you asked this as I was struggling with the same thing! I was trying to scroll around on the page and find it but I just kept finding the top posts and others. I’ll go look for this button now too.
I love the new look though! So fun!
Noa says
My family loved this. Thank you!
Brittany Dixon says
I’m so glad they did! Thank you for your review!
Lauren says
Loved the recipe! I also added a can of pinto beans because I needed to use them up and it was great. Nice texture mix with the refried beans. Loved the crispy edges of the tortillas. Very easy and quick to throw together. Will definitely be adding this into my meatless Monday rotation.
Brittany Dixon says
Love the addition of pinto beans! Thank you for your review; so glad you liked them!
Jennifer says
Needed a fast dinner and this was it! So delicious and will definitely be adding this to the meal planning rotation.
Brittany Dixon says
So glad it was a hit! Thank you for your review!
Jean Mitchell says
Wow!!! These are so good!!!!! Thank you for
The recipe!
Brittany Dixon says
So glad you love them, too! 🙂
Sarah says
This was great and so easy! I made most of it with “real” cheese for my family and then set aside a little bowl to make some with plant-based cheese for me (just in case anyone is wondering: this recipe is still great dairy-free). Everyone enjoyed. Thanks for a new staple!
Mary says
These burritos were delicious, and my family (husband and 2 kiddos) loved them. Will definitely make again! Thanks!
Brittany Dixon says
Thanks so much for your review, Mary! I’m so glad your family enjoyed them!
Ange says
Logging in to say this recipe was an absolute hit with my family! I used fresh salsa from the deli/dip isle instead of jarred. So good!
Brittany Dixon says
I’m so thrilled it was a hit; thanks for the review!