There’s something magical about a well-made bean burrito that transforms simple ingredients into pure comfort food gold. These hearty, satisfying wraps combine creamy seasoned beans with fluffy rice, melted cheese, and fresh toppings, all bundled together in a soft flour tortilla that holds everything in perfect harmony. Bean burritos represent the best of Tex-Mex cuisine—they’re filling, flavorful, budget-friendly, and endlessly customizable to suit any taste preference. Whether you’re looking for a quick weeknight dinner, a satisfying lunch, or meal prep options that will keep you happy all week, these burritos deliver on all fronts. The beauty lies in their simplicity: seasoned pinto or black beans serve as the protein-packed foundation, while additions like Spanish rice, cheese, salsa, and fresh vegetables create layers of flavor and texture that make every bite interesting. Best of all, they’re naturally vegetarian and can easily be made vegan, proving that plant-based meals can be incredibly satisfying.
Serves: 6 people (makes 6 large burritos)
Ingredients
For the Seasoned Beans:
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 2 tablespoons vegetable oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water or vegetable broth
For the Burritos:
- 6 large flour tortillas (10-12 inch)
- 3 cups cooked Spanish rice or cilantro-lime rice
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream
- 1 cup fresh salsa or pico de gallo
- 1 large avocado, sliced
- 2 cups shredded lettuce
- 1/4 cup fresh cilantro, chopped
- Hot sauce (optional)
Instructions
Prepare the Seasoned Beans
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the cumin, chili powder, smoked paprika, salt, and pepper, cooking for 30 seconds until the spices are aromatic.
Cook and Mash the Beans
Add the drained pinto beans to the skillet along with the water or broth. Bring to a simmer and cook for 8-10 minutes, stirring occasionally. Using a potato masher or large wooden spoon, partially mash about half of the beans, leaving some whole for texture. The mixture should be creamy but still chunky. If it gets too thick, add more liquid as needed.
Warm the Tortillas
Heat the flour tortillas one at a time in a dry skillet over medium heat for 30 seconds on each side, or wrap them in damp paper towels and microwave for 30-45 seconds until they’re soft and pliable. Keep them warm by wrapping in a clean kitchen towel.
Set Up Your Assembly Station
Arrange all your burrito fillings in separate bowls: the warm seasoned beans, cooked rice, shredded cheese, sour cream, salsa, avocado slices, shredded lettuce, and chopped cilantro. Having everything ready makes assembly quick and easy.
Assemble the First Burrito
Place one warm tortilla on a clean work surface. Spread about 1/2 cup of the seasoned beans in a horizontal line across the center of the tortilla, leaving about 2 inches of space on each side. Add about 1/2 cup of rice on top of the beans.
Add the Toppings
Sprinkle about 1/3 cup of shredded cheese over the rice. Add a dollop of sour cream, a spoonful of salsa, a few avocado slices, a handful of lettuce, and a sprinkle of cilantro. Be careful not to overfill, as this will make rolling difficult.
Roll the Burrito Properly
Fold the left and right edges of the tortilla over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla away from you, keeping the sides tucked in. The key is to roll firmly but not so tight that the tortilla tears.
Repeat the Process
Continue assembling and rolling the remaining burritos using the same method. Each burrito should be plump but well-sealed.
Cooking Techniques for Perfect Burritos
The Secret to Creamy Beans
Don’t drain the beans too thoroughly before cooking—a little of the liquid from the can helps create the perfect creamy consistency when combined with the added water or broth.
Rice Temperature Matters
Use rice that’s warm but not piping hot. Hot rice can make the other ingredients soggy and the cheese can melt too much during assembly.
Tortilla Flexibility
Properly warmed tortillas are crucial for rolling without tearing. If a tortilla cracks during rolling, it wasn’t warm enough or it’s too dry.
Customization Options
Protein Additions
While beans provide plenty of protein, you can add cooked ground beef, chicken, or chorizo for meat lovers. Seasoned tofu or tempeh works great for additional plant-based protein.
Bean Varieties
Try black beans, kidney beans, or a combination of different beans for variety. Each type brings its own unique flavor and texture to the burrito.
Heat Level Control
Adjust the spice level by adding jalapeños to the bean mixture, using spicy salsa, or including hot sauce. For milder burritos, skip the chili powder and use mild salsa.
Serving and Storage
Serve the burritos immediately while warm, cut in half diagonally to show off the colorful layers inside. For meal prep, wrap each burrito tightly in aluminum foil and refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove foil and microwave for 1-2 minutes, or bake wrapped burritos in a 350°F oven for 15-20 minutes if frozen.
Perfect Pairings
Bean burritos pair wonderfully with Mexican-style sides like tortilla chips with guacamole, Mexican street corn, or a simple side salad with lime vinaigrette. Cold beer, agua fresca, or horchata make excellent beverage companions for this hearty meal.
