Description
These Cheesy Baked Bean and Rice Burritos are a delicious and easy-to-make meal featuring refried beans seasoned with taco spices, layered with Mexican rice and a blend of sharp cheddar and Monterey jack cheeses, all wrapped in soft flour tortillas and baked to golden perfection.
Ingredients
Scale
Filling
- 16 ounces refried beans
- 2 tablespoons jarred salsa
- 1 teaspoon Homemade Taco Seasoning Mix (or store bought)
- 1 cup Restaurant Style Mexican Rice
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey jack cheese
Assembly
- 10 8-inch flour tortillas
- Nonstick cooking spray
Instructions
- Preheat oven: Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil and generously coat the foil with nonstick cooking spray to prevent sticking.
- Prepare bean mixture: In a small mixing bowl, combine the refried beans, taco seasoning, and salsa. Stir well and set aside to allow the flavors to meld.
- Warm tortillas: Warm the entire stack of 10 tortillas in the microwave for about 20 seconds to soften them for easy rolling.
- Assemble burritos: Lay one tortilla on a flat surface. Place a couple tablespoons of the refried bean mixture down the center of the tortilla. Add a couple tablespoons of Mexican rice on top, then sprinkle with some shredded sharp cheddar and Monterey jack cheese. Fold in both sides of the tortilla, then roll it tightly from one end to form a burrito. Place the burrito seam side down on the prepared baking sheet. Repeat this process with the remaining tortillas and fillings.
- Coat and bake: Lightly coat the tops of the burritos with additional nonstick cooking spray. Place the baking sheet in the preheated oven and bake for 10 minutes to crisp the bottom side.
- Flip burritos: Remove the baking sheet and carefully flip each burrito using tongs to brown the other side. Return to the oven for an additional 10 minutes or until both sides are nicely browned and the cheese is melted.
- Serve: Remove the burritos from the oven and serve immediately with additional salsa and sour cream on the side for dipping or topping.
Notes
- This recipe yields 10 small burritos using 8-inch tortillas. For larger, more substantial burritos, stuff them fuller which will reduce the total number to about 6 to 8.
- To store leftovers, refrigerate burritos in a zippered plastic bag. Reheat quickly in the microwave or re-crisp in the oven at 400 degrees F for 5 to 6 minutes.
- For freezing, wrap each assembled burrito tightly in wax paper or freezer-safe plastic wrap followed by foil to prevent freezer burn. Freeze up to 3 months.
- Frozen burritos can be baked directly from the freezer; just add a few extra minutes to the baking time as needed.
Nutrition
- Serving Size: 1 burrito
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 20 mg
