Cheesy Bean and Rice Burritos

Cheesy Bean and Rice Burritos are the perfect quick and easy meal! Made with refried beans, super simple seasoned rice, and sharp cheese, this is the perfect vegetarian meal for busy nights or on the go.

Course Main Course

Cuisine American, Mexican

Diet Vegetarian

Keyword Bean and Cheese Burritos, Cheesy Bean and Rice Burritos

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 522kcal

Author Katie Trant

Ingredients

Seasoned rice

1 cup long grain rice I used basmati
½ cup salsa Use your favorite

Chipotle sauce

½ cup sour cream
2 Tablespoons mayonnaise
1 chipotle pepper in adobo sauce finely minced
1 Tablespoon lime juice
salt and pepper to taste

Cheesy Bean and Rice Burritos

15 ounce can refried beans or 1 ¾ cups homemade refried beans
6 ounces shredded Tex Mex cheese
6 large tortillas

US Customary - Metric

Instructions

Seasoned Rice

Start by making the seasoned rice. Cook the rice according to package directions (I combine the rice with 1 ¾ cups water, bring to a boil, then reduce the heat and simmer for about 15 minutes, until the liquid is absorbed).
1 cup long grain rice
Remove the rice from the heat and let it cool slightly, then stir in the salsa.
½ cup salsa

Chipotle sauce

While the rice is cooking, make the chipotle sauce. Combine sour cream, mayonnaise, minced chipotle, lime juice, salt, and pepper. Taste, and adjust the seasonings if necessary.
½ cup sour cream, 2 Tablespoons mayonnaise, 1 chipotle pepper in adobo sauce, 1 Tablespoon lime juice, salt and pepper to taste

Cheesy Bean and Rice Burritos

To assemble the burritos, start by spreading a scant ½ cup refried beans on one side of the tortilla. Add the rice (I aim for about ¾ cup of rice per burrito, but you can do more or less), followed by a couple of spoonfuls of the chipotle sauce. Top with shredded cheese, and then roll up your burrito.
15 ounce can refried beans , 6 large tortillas, 6 ounces shredded Tex Mex cheese
If you’d like to toast your burritos, heat a heavy-bottomed skillet over medium heat. Brush the bottom of the skillet lightly with olive oil, and then place the burritos, seam side down, in the pan. Toast for 3-5 minutes on two sides, until golden.
Serve the burritos with extra chipotle sauce if desired.

Notes

Nutrition values are an estimate only.
Note - less is more when it comes to rolling burritos, so don’t over fill them. I made this recipe into 4 large burritos, but you can certainly make 6 slightly smaller ones instead.

Nutrition