There’s something incredibly comforting about the melty, hearty combo of beans, rice, and cheese wrapped up in a warm tortilla. That’s exactly why I adore this Cheesy Bean and Rice Burritos Recipe—it’s simple, satisfying, and downright delicious every single time.

The image shows two burrito halves stacked on top of each other on a white marbled surface. Each burrito has a soft, light brown tortilla wrap with some darker toasted spots. Inside, there are two visible layers: a middle layer of orange melted cheese and a bottom layer of cooked rice mixed with beans. Fresh green cilantro leaves are scattered around the burritos for garnish. In the foreground, a spoon with light orange creamy sauce is placed near a small white bowl filled with the same sauce. In the background, there is a blurred tall glass and a white bowl with more melted cheese, all on the white marbled surface. 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 truly can’t get enough of how easy this Cheesy Bean and Rice Burritos Recipe is to whip up, especially on busy weeknights. It’s got that perfect balance of creamy beans, fluffy rice, and just the right amount of spice and tang. Plus, it’s versatile and super filling.

Quick and Easy: Ready in about 30 minutes, making it a lifesaver when you need dinner fast.
Vegetarian Friendly: Packed with protein and fiber without any meat, which I appreciate for a lighter yet hearty meal.
Flavorful Twist: The chipotle in adobo adds a smoky depth that you won’t find in your average bean burrito.
Crowd-Pleaser: It’s perfect for feeding a family or guests, and you can customize it easily to please everyone.

Ingredients & Why They Work

Every ingredient in this Cheesy Bean and Rice Burritos Recipe plays a role in making it delicious and balanced. From tangy salsa to creamy sour cream and sharp Tex-Mex cheese, these flavors meld beautifully. I usually grab basmati rice because it stays fluffy and doesn’t get mushy.

Flat lay of a small mound of long grain basmati rice, a few large flour tortillas stacked neatly, a handful of shredded Tex Mex cheese with vibrant yellow and orange hues, a small white ceramic bowl filled with smooth refried beans, a small white bowl holding bright red salsa, a small white bowl with creamy white sour cream, a small white bowl with pale beige mayonnaise, a finely minced chipotle pepper in adobo sauce on a white ceramic dish, a small white bowl with fresh lime juice, a small pinch of coarse salt crystals, and a few black peppercorns scattered symmetrically, all 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 use basmati for its light texture and aromatic flavor, which keeps the filling fluffy.
Salsa: Pick your favorite style—mild, medium, or spicy—depending on your heat preference.
Sour cream: Adds creaminess and a touch of tang to balance the chipotle pepper’s smoky heat.
Mayonnaise: A little unexpected, but it helps make the filling rich and smooth without being heavy.
Chipotle pepper in adobo sauce: My secret weapon for smoky, slightly spicy depth—just a little goes a long way.
Lime juice: Brightens the whole filling with fresh acidity, cutting through the richness.
Salt and pepper: Essential for seasoning and bringing all the flavors together.
Refried beans: The creamy, hearty base of the burrito; you can use canned for convenience or homemade for extra flavor.
Shredded Tex Mex cheese: Melts beautifully and adds sharpness that makes every bite irresistible.
Large tortillas: I prefer flour tortillas for their softness and pliability, perfect for wrapping.

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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 the things I love most is how easy it is to tweak this recipe to suit your tastes. Whether you want it extra spicy, more gooey cheese, or even vegan, you can make it your own.

Spice it Up: I sometimes add extra chipotle or a dash of cayenne powder if I’m in the mood for a fiery kick. It’s great for those who love bold flavors.
Go Vegan: Swap out sour cream and mayonnaise for vegan alternatives and use dairy-free shredded cheese—you’d be amazed at how comforting it still is.
Make it a Meal Prep Star: Prepare the filling ahead and assemble burritos on demand for easy lunches throughout the week.

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

The image shows four burritos placed on a white marbled surface, with two burritos cut in half to reveal their inside layers of cooked rice and melted orange cheese, wrapped in a toasted light brown tortilla with some darker spots from grilling. Fresh green cilantro leaves are scattered around the burritos, adding a splash of color. In the foreground, there is a white bowl with a creamy light beige sauce and a spoon resting inside it. In the background, a black bowl holds more yellow melted cheese, slightly blurry. The photo has a warm, bright tone and clear focus on the burritos. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rice Just Right

I start by cooking the long grain rice according to package instructions—using either basmati or another type you prefer. The key is to avoid overcooking so it stays fluffy and separate. I like to fluff it with a fork once done and set it aside to cool slightly before mixing with the other ingredients.

Step 2: Mix the Creamy Filling

Meanwhile, in a large bowl, I combine the salsa, sour cream, mayonnaise, minced chipotle pepper, lime juice, salt, and pepper. This sauce is where the magic happens—it’s smoky, creamy, and bright. Stir in the cooked rice and refried beans last, making sure everything is evenly coated.

Step 3: Assemble Your Burritos

Now, spread a generous scoop of the bean and rice mixture onto each tortilla, sprinkle on the shredded Tex Mex cheese, then carefully roll them up. Don’t overfill or it will be tricky to close—about ¾ cup per tortilla works well for me.

Step 4: Warm and Melt

I heat a skillet over medium heat and place each burrito seam side down first, pressing lightly. This not only warms the burritos through but also melts the cheese and helps them stick closed. I cook each side about 2-3 minutes until golden and melty.

Top Tip

Over the years, I learned a few tricks that keep these burritos tasting fresh and looking great every time I make them.

Don’t Skip the Chipotle: It adds a smoky punch that takes this recipe from good to unforgettable, so add it—even if you’re wary of heat, one pepper finely minced goes a long way.
Warm the Tortillas: Briefly warming the tortillas in a dry pan or microwave makes them pliable and much easier to roll without tearing.
Even Filling Distribution: Spread the filling evenly and avoid overstuffing—this helps keep everything sealed and easier to eat.
Use a Non-Stick Skillet: It prevents sticking and makes flipping the burritos hassle-free when melting the cheese.

How to Serve Cheesy Bean and Rice Burritos Recipe

cheesy bean rice burritos - Serving Suggestion

Garnishes

I love topping these burritos with a little fresh cilantro, diced avocado or guacamole for creaminess, and a squeeze of extra lime. Sometimes a dollop of extra sour cream or a drizzle of hot sauce rounds out the flavors perfectly. These simple touches brighten the whole dish.

Side Dishes

For sides, I keep it simple—cute little bowls of chips and salsa, a fresh green salad with lime vinaigrette, or roasted corn on the cob. If you want to keep things balanced, sautéed greens like spinach or kale are fantastic additions.

Creative Ways to Present

For a party, I’ll slice these burritos into bite-sized pinwheels, perfect for sharing. You can also pack them tightly in a baking dish, cover them with extra cheese and bake until bubbly for a fun take on "burrito casserole". It’s always a hit!

Make Ahead and Storage

Storing Leftovers

Leftover burritos store really well in the fridge. I wrap each one tightly in foil or plastic wrap, then pop them in an airtight container. They’ll keep fresh for up to 4 days, making for perfect grab-and-go meals.

Freezing

I often freeze these burritos individually—just wrap them tightly and place in a freezer-safe bag. When you want one, just thaw overnight in the fridge and reheat. This makes busy days a breeze because dinner is already ready to go!

Reheating

To reheat, I like to unwrap the burrito and warm it in a dry skillet over medium heat until the cheese melts and the tortilla crisps slightly. You can also microwave, but the skillet gives better texture and flavor.

Frequently Asked Questions:

Can I use other types of beans in this recipe?

Absolutely! While refried beans are traditional and give that creamy texture, you can use black beans or pinto beans, either mashed or whole. Just adjust the seasoning to keep the filling flavorful.

How spicy is this Cheesy Bean and Rice Burritos Recipe?

The spice level is moderate thanks to the chipotle pepper in adobo, which adds smokiness more than heat. You can easily adjust by using less pepper or opting for a milder salsa if you’re sensitive to spice.

Can I make these burritos gluten-free?

Yes! Simply swap the flour tortillas for gluten-free tortillas or corn tortillas if you prefer. Just watch for any ingredients in the salsa or cheese that may contain gluten.

What’s the best cheese to use in Cheesy Bean and Rice Burritos?

A shredded Tex Mex blend works great because it melts well and offers a nice balance of cheddar, Monterey Jack, and other cheeses. Feel free to experiment with mozzarella or sharp cheddar if you like.

Final Thoughts

This Cheesy Bean and Rice Burritos Recipe has become one of my all-time weekday favorites—comforting, quick, and endlessly adaptable. I hope you enjoy making it as much as I do because it’s truly one of those recipes that feels like a warm hug from the inside. Give it a go, and I’m sure it’ll become a staple in your kitchen too!