Refried Bean Burrito
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My easy Refried Bean Burrito recipe, filled with creamy refried beans and melty cheese, is perfect for busy weekday dinners. With just 3 ingredients and 20 minutes, I can have these tasty burritos on the table. I also love that I can freeze them for easy pre-made meals or sneak in extra favorite fillings.
My boys are all about anything they can hold in their hands; burritos, wraps, tacos, you name it. They love stuffing them with their favorite fillings, though they usually like to keep things pretty simple. Now, my husband? He’s the opposite! He wants his burritos loaded up with all the extras, like my vegan pizza burrito or this vegan black bean and rice burrito with salsa crema. I swear, the messier, the better for him. Ha!
These burritos are vegetarian, but it’s super easy to make them vegan or gluten-free. I just swap in vegan cheese and use gluten-free tortillas, this almond flour tortilla recipe works great for that. I like to keep a stash of these refried bean burritos in the freezer for those extra busy weekdays or to toss in the cooler when we’re heading out for a picnic with friends or family.
👩🏽🍳 Why I Love This Recipe
It’s amazing what you can make with cheese, refried beans, and tortillas! Flavor? Check. Easy to prepare? Absolutely. Sometimes, keeping it simple can create the best meals. Not to mention that you can make a dozen of these delicious burritos for less than $20 bucks. It’s a win-win all around with my refried bean burrito recipe!
You can totally use canned refried beans or make a quick batch of my 10-minute vegan refried beans if you’ve got the time. I spread a good layer right onto big burrito tortillas, those smaller ones never seem to hold enough for my hungry boys, then I sprinkle on the cheese and roll them up tight. I always place them seam side down in a hot pan first to seal everything in before flipping. My kids like them fresh and hot, but I’ll sometimes make a batch ahead, let them cool, and stash them in the fridge or freezer for those days when dinner needs to happen fast.
Last Cinco de Mayo, I sent a bunch of these refried bean burritos over to my neighbors, I’m pretty sure it was six or so, and they didn’t last long. The next day, they were at my door asking for the recipe, so of course I wrote it out for them. That got me thinking that maybe more people would love to try this recipe at home. So here I am, finally sharing my easy refried bean burrito recipe with you. I hope you love them as much as I do!
🥘 Ingredients
My family loves this vegan refried bean burrito recipe, and I love that it uses just a few simple ingredients I always have in the kitchen. Here’s what you’ll need to make them:
Refried beans: I always use my homemade vegan refried beans because they make these burritos extra creamy and tasty. They’re perfect if you’re keeping it vegan too.
Cheese: I usually grab shredded dairy-free cheese, but if regular cheese works better for you, go for it. Either way, it melts up nicely inside the burrito.
Burrito-sized tortillas: I use big flour tortillas so they hold all the filling without falling apart. If you need gluten-free, your favorite gluten-free tortillas work just fine.
🔪 How To Make
These burritos aren’t just delicious, they’re also a breeze to make. Three easy steps and they’re on the table ready to eat.
Make the refried beans: I either follow my easy 10-minute recipe or, when I’m in a hurry, I just use store-bought refried beans. Both work great for these burritos.
Spread the filling: I spread the refried beans right down the center of the tortilla, then sprinkle the cheese over the top. I make sure to keep everything in the middle so it’s easier to roll up.
Fold and grill: I fold the sides of the tortilla in, roll it up tight, and place it seam side down in a hot pan. I like to grill them until both sides are golden and crispy, but sometimes I skip this step if we’re in a rush.
Serve: I slice the burritos in half and serve them warm. My boys usually grab them straight from the pan, but they’re just as good cooled for later.
💭 Expert Tips
My #1 Secret Tip for making these refried bean burritos is to always place them seam side down in the pan first. This helps seal the burrito while it cooks, so everything stays tucked inside and my boys can grab them without any of the filling falling out.
Other Tips To Keep In Mind:
- Warm the beans first: I like to warm the beans a bit before filling the tortillas. It helps the burrito stay nice and hot all the way through.
- Use burrito-sized tortillas: I always reach for the bigger burrito-sized tortillas so I can fit more filling. If I only have smaller ones, I just use a little less.
- Check before flipping: When I flip the burrito, it should lift off the pan easily. If it’s sticking, I give it a little more time to cook.
- Fix if burned: If I ever burn the tortilla a bit, I don’t stress. I just grab a serrated knife and gently scrape off the burned part.
📖 Variations
I’ve mixed things up so many times with these burritos, and honestly, they all turn out great. These are a few of my favorites, so go ahead and give them a try.
Add veggies: Sometimes I sauté some bell peppers or onions and add them inside the burrito for a little extra flavor and texture. My husband especially likes this version when he wants a more loaded burrito.
Make it spicy: When I’m making these just for me and my husband, I like to stir in some hot sauce or a tablespoon of salsa with the beans.
Use different cheeses: I swap the dairy-free cheese for regular shredded cheese when I have friends over. Both melt up nicely, so I just go with whatever is in the fridge.
🍽 Serving Suggestions
Want to make your burrito more filling? I have some super-easy vegan recipes for you to make at home that will taste delicious in my refried bean burrito.
When I’m serving these burritos for dinner, I love pairing them with this 20-minute chipotle corn salsa. It adds a smoky flavor to the plate, and when I want something on the tangier side, I go for my tomatillo salsa verde.
If I don’t have vegan cheese in the fridge, I like to make my easy cashew-based vegan parmesan cheese. For an extra creamy touch, I’ll spoon on some of my tangy vegan sour cream or serve them alongside my kids’ favorite healthy guacamole recipe, which they never say no to.
🧊 Storage Directions
Refrigeration: I store the assembled burritos in the fridge for up to five days, or just the refried beans if I’m prepping ahead.
Freezing: I freeze these burritos for up to three months. They keep really well, and it’s such a lifesaver to have a batch ready for those extra busy nights.
Reheating: I reheat the burritos in the microwave with a damp paper towel to keep them soft, or in the oven if I want them a little crispier.
❓Recipe FAQs
How do I keep the burritos from falling apart when cooking?
I make sure to fold the sides in first, then roll the burrito up nice and tight. I always place it seam side down in the pan first because that helps seal it shut as it cooks, so the filling stays inside and doesn’t make a mess.
Do I have to grill the burritos or can I skip that step?
You can skip grilling if you want, but I always like to grill them because it makes the outside nice and crispy and keeps the burrito sealed tight. It also makes them easier for my boys to hold and eat without the beans and cheese spilling everywhere.
Do these burritos stay crispy after reheating?
When I reheat them in the oven or on the stove, they crisp up nicely again. If I microwave them, they stay softer, which my boys actually like for a quick snack or lunch.
🥣 More Vegan Bean Recipes!
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📋 Recipe Card
Refried Bean Burrito
My easy Refried Bean Burrito recipe, filled with creamy refried beans and melty cheese, is perfect for busy weekday dinners. With just 3 ingredients and 20 minutes, I can have these tasty burritos on the table. I also love that I can freeze them for easy pre-made meals or sneak in extra favorite fillings.
Servings: 6
Calories: 303kcal
Ingredients
- 3 cups refried beans , homemade or store bought (my recipe makes 3 cups)
- 1 ½ cups dairy free shredded cheese , or any cheese you prefer
- 6 burrito sized tortillas , gluten-free if needed
Instructions
- Add ½ cup beans to each tortilla.
- Top with ½ cup cheese.
- Fold sides of the tortilla in, then roll tortilla packing in the filling into a nice tight burrito closed on all sides.
- Place seam side down into a frying pan. I did not use or need any non stick surface. Cook on medium low for about 5 minutes, or until seam is sealed and tortilla is a deep brown. Burrito should come off easily, if it is sticking then it needs to cook longer. Check periodically being careful not to burn it. If you accidentally burn it, don’t worry, it is easy to use a serrated knife to scrape off the burned surface.
- Flip burrito to the other side and brown again for another 5 minutes. Grilling is optional but makes for the perfect burritos and makes them easier for kids to eat since it seals them.
- Serve!
Notes
- My #1 Secret Tip for making these refried bean burritos is to always place them seam side down in the pan first. This helps seal the burrito while it cooks, so everything stays tucked inside and my boys can grab them without any of the filling falling out.
- Warm the beans first: I like to warm the beans a bit before filling the tortillas. It helps the burrito stay nice and hot all the way through.
- Use burrito-sized tortillas: I always reach for the bigger burrito-sized tortillas so I can fit more filling. If I only have smaller ones, I just use a little less.
- Check before flipping: When I flip the burrito, it should lift off the pan easily. If it’s sticking, I give it a little more time to cook.
- Fix if burned: If I ever burn the tortilla a bit, I don’t stress. I just grab a serrated knife and gently scrape off the burned part.
Nutrition
Calories: 303kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Sodium: 1256mg | Fiber: 9g | Sugar: 5g | Vitamin A: 100IU | Calcium: 141mg | Iron: 3mg
