These Baked Bean and Cheese Burritos come together in about 30 minutes and all in one pot for a quick and easy meal that your family will love!
Ingredient Breakdown
What You Need:
- 16 oz can BUSH’S Traditional Refried Beans: The star of the dish, creamy and full of flavor. You can use homemade if you have them, such a time-saver!
- 1/2 cup chunky salsa: Adds a zesty kick! Go mild or spicy, depending on your family’s taste.
- 1/4 medium onion, diced: For that aromatic sweetness. I love using a yellow onion, but you can switch it up!
- 1/2 teaspoon smoked paprika: This elevates the dish to smoky perfection. It just feels like a warm hug!
- 1/2 teaspoon garlic powder: A must-have in any burrito, a little foundational goodness there.
- 1/4 teaspoon kosher salt (plus more to taste): Because a couple pinches can make all the difference.
- 1/4 teaspoon freshly ground black pepper: For a touch of warmth.
- 1/2 cup shredded cheddar cheese: Irresistibly melty and gooey!
- 1/2 cup shredded Monterey jack cheese: Adds smoothness and richness, seriously, this combo is everything!
- 4 10-inch flour tortillas: These will wrap up all that deliciousness!
How to Make Baked Bean and Cheese Burritos
Preheat the Oven: Start by heating your oven to 375°F. Line a small baking sheet with parchment paper. Simple enough, right?
Mix the Filling: In a medium bowl, add refried beans, salsa, diced onion, smoked paprika, garlic powder, salt, and black pepper. Stir until well combined. Taste it! Might need a couple pinches more salt. The smell? Oh man, it’s super fragrant.
Cheese It Up: In another medium bowl, toss together the shredded cheddar and Monterey jack cheese. Yes, it’s a cheese party, and everyone’s invited!
Assemble the Burritos: Spread about 1/4 cup of the cheese mixture onto the center of each tortilla. Then, add 1/2 cup of the bean mixture on top. Fold the bottom of the tortilla up and over the filling, fold in the sides, and roll it up tightly from the bottom. It’s about to get delicious!
Bake Them Up: Transfer the burritos to your prepared baking sheet and pop them in the oven for 12 minutes. You want them golden and crispy on the outside. The patience is killer, but worth it!
Serve and Enjoy: They’re ready when they’re lightly browned. Serve these babies with guacamole, sour cream, and your favorite hot sauce for a real fiesta at the dinner table!
If you loved this Baked Bean and Cheese Burritos recipe, be sure to check out my Birria Tacos, my Easy Chicken Enchiladas, or my Grilled Chicken Street Tacos!
Why These Bean and Cheese Burritos Work
Quick & Easy
This recipe gets you a delightful dinner in under 30 minutes. With minimal prep and just a few steps, you can be sitting down to enjoy these delicious burritos in no time!
One Pot Perfection
Everything happens all in one pot and baking sheet, making cleanup a total breeze. No need to fuss with multiple bowls and pans. Perfect for busy weeknights!
Comfort Food
These burritos are loaded with tons of flavor and the warmth of beans and cheese all wrapped up in a tortilla? Yes, please! It’s like a cozy blanket after a long day.
Customizable Delight
Want to go vegetarian? Cool! Feel like adding more spice? You do you! Use whatever you have; this recipe welcomes creativity, turn out something new every time!
Serving and Storage Tips
How to Serve These Baked Bean and Cheese Burritos
Pair your burritos with a fresh salad, some crispy chips, or even vegetable sticks dipped in guacamole for a colorful plate! They’re great on their own, too, just don’t forget the toppings.
Storage
These burritos will keep in your refrigerator for up to 3-4 days. You can store them in an airtight container.
Reheating Instructions
To reheat, I recommend popping them back in the oven at 350°F for about 10 minutes until warmed through. But if you’re in a rush, a quick zap in the microwave works too, just remember to keep an eye on them so they don’t get tough!
Freezer Friendly
Oh, absolutely! These burritos freeze well. Wrap them tightly in foil or plastic wrap and keep them in a freezer bag for up to 2 months. To reheat from frozen, bake them directly from the freezer for about 20-25 minutes, or pop it in the microwave for about 3-5 minutes, flipping halfway through until heated through.
Let me assure you, you’ll want to keep this recipe close at hand. Between the comforting filling, cozy burritos, and flexibility of ingredients, it’s impossible not to fall in love! I cannot wait to hear how your family enjoys these burritos. Happy cooking! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Baked Bean and Cheese Burritos
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Baked Bean and Cheese Burritos come together in about 30 minutes and all in one pot for a quick and easy meal that your family will love!
Ingredients
- 16 oz can BUSH’S Traditional Refried Beans
- 1/2 cup chunky salsa
- 1/4 medium onion, diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 4 10-inch flour tortillas
Instructions
- Preheat your oven to 375°F and line a small baking sheet with parchment paper.
- In a medium bowl, combine refried beans, salsa, diced onion, smoked paprika, garlic powder, salt, and black pepper. Stir until well combined.
- In another bowl, mix the shredded cheddar and Monterey jack cheese.
- Spread about 1/4 cup of cheese mixture onto each tortilla and add 1/2 cup of the bean mixture. Fold and roll the tortillas tightly.
- Place the burritos on the baking sheet and bake for 12 minutes until golden and crispy.
- Serve with guacamole, sour cream, and your favorite hot sauce.
Notes
These burritos are customizable; feel free to add leftover veggies or rotisserie chicken. They can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg