Easy Cheesy Bean and Rice Burrito
If you’re craving something warm, cheesy, and comforting, this homemade Cheesy Bean and Rice Burrito hits the spot. It’s inspired by the Taco Bell favorite—but this version is made with simple ingredients right from your kitchen, and it tastes even better.
You get everything you love: soft flour tortillas, creamy refried beans, flavorful Spanish rice, melty cheese, and a quick creamy jalapeño sauce that brings it all together.
Whether you’re feeding a family or just need an easy meal on a busy weeknight, this burrito is fast, filling, and full of flavor.
Why You’ll Love This Burrito
- ✅ Quick and easy – ready in under 40 minutes
- ✅ Uses budget-friendly pantry ingredients
- ✅ Vegetarian-friendly
- ✅ Great for meal prep and freezer-friendly
- ✅ Kids and adults both love it
Ingredients
Makes 12 burritos
Creamy Jalapeño Sauce:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons pickled jalapeños, diced (optional)
- 2 tablespoons pickled jalapeño juice (optional)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle chili powder (or regular chili powder)
Burrito Filling:
- 12 flour tortillas
- 1 (16 oz) can refried beans
- 1½ cups Spanish rice (boxed or homemade – about 3 cups cooked)
- 1½ cups shredded Mexican cheese blend
How to Make It
Step 1 – Make the Sauce
In a small bowl, stir together sour cream, mayo, jalapeños, jalapeño juice, and seasonings until smooth. Taste and adjust spice if needed. Set aside or chill in the fridge while prepping the rest.
Step 2 – Cook the Rice
If you’re using boxed Spanish rice, follow the package instructions. You’ll need about 3 cups once cooked. Let it cool slightly before assembling the burritos.
Step 3 – Warm the Tortillas
Heat each tortilla for 15–20 seconds in a dry skillet or microwave to make them soft and easy to roll.
Step 4 – Assemble the Burritos
Spread about 2 tablespoons of refried beans down the center of the tortilla. Top with a scoop of Spanish rice, a handful of shredded cheese, and ½ tablespoon of the creamy jalapeño sauce. Add more sauce if you like extra flavor.
Step 5 – Roll and Serve
Fold in the sides and roll the tortilla tightly into a burrito shape. Serve warm, or wrap in foil to enjoy later.
Tips and Variations
- Add cooked veggies like onions, corn, or bell peppers
- Use brown rice or cilantro-lime rice for a twist
- Make it vegan with dairy-free sour cream, mayo, and cheese
- Want extra heat? Add hot sauce, chili flakes, or more jalapeños
- Lightly toast the burrito in a skillet for a crispy outside
Make-Ahead & Storage
In the Fridge:
Store wrapped burritos in an airtight container for up to 4 days.
In the Freezer:
Wrap each burrito tightly in foil or plastic wrap, then freeze for up to 2 months. Great for meal prep!
To Reheat:
Microwave for 1–2 minutes or warm in a skillet over medium heat. If frozen, thaw overnight in the fridge for best results.
This Cheesy Bean and Rice Burrito is a quick, satisfying meal that anyone can make at home. It’s perfect for busy nights, picky eaters, or when you just want something cheesy and comforting without the drive-thru.
