An oven fry method creates these crispy Baked Cheesy Bean and Rice Burritos. Bake up a sheet pan full of these satisfying meatless burritos for an easy meal or a healthier game day party snack!
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Healthier Baked Burritos
Crisped tortillas filled with beans, Mexican rice, and melted cheese. These simple vegetarian burritos are a healthier version of Taco Bell’s Cheesy Bean and Rice Burritos and an excellent choice for serving to your football watching crowd. Or, stock them in the fridge for a quick reheat when the kids get home from school.
Why You’ll Love this Recipe
- Repurpose Leftovers – You can make use of leftover Restaurant Style Mexican Rice or plain cooked rice.
- Budget-Friendly – The recipe calls for a short list of inexpensive ingredients.
- Feed a Crowd – Load up a baking sheet with up to ten burritos!
- Meal Prep – Stock them in your fridge or freeze them for an easy to make meal anytime.
- Teenager-Friendly – I haven’t met a teenager who doesn’t happily consume these burritos.
- Beans – A can of refried beans. Easy! We love the regular variety or refried black beans.
- Rice – This recipe is a great way to use leftovers of my Restaurant Style Mexican Rice. You can also used plain or simply seasoned cooked white or brown rice, if you’d like.
- Cheese – I use both shredded sharp cheddar cheese and Monterey Jack cheese for extra cheesiness!
- Salsa – A jar of your favorite store-bought salsa. Again, easy!
- Seasoning – I keep a batch of my Homemade Taco Seasoning Mix in my pantry at all times. You can use store-bought seasoning, if you’d like. It’s made up of a variety of dried seasonings including chili powder, garlic powder, cumin, and salt.
- Tortillas – I use 8-inch (soft taco size) flour tortillas which are plenty big enough for these burritos.
- For serving – I can’t serve burritos without some sour cream and hot sauce on the side in this house. You can set out the remaining salsa and some cilantro for serving as well.
You can add or substitute a variety of wholesome ingredients in these easy burritos to suit your taste.
- Veggies – Add sautéed diced onion, bell pepper, and frozen corn for a Tex-Mex twist.
- Healthier Wraps – Swap out plain flour tortillas for whole wheat or spinach wraps.
- Whole Beans – You can use whole black beans or pinto beans.
How to Make Baked Cheesy Bean and Rice Burritos
- Bean mixture – Grab a small mixing bowl and combine a can of refried beans with a salsa and taco seasoning.
- Assemble the burritos – Layer a tortilla with refried beans, Mexican rice, and cheese.
- Roll – Fold the sides of the tortilla over the filling. Then, fold the bottom over the folded sides and roll it up.
Place the entire stack of tortillas in the microwave and warm them for about 20 seconds, just to soften them a bit. It will make them far easier to roll and they are likely to crack if they are cold from the fridge.
- Prep for baking – Transfer the burritos to a foil-lined baking sheet that you’ve coated generously with nonstick cooking spray. Lightly coat the tops and sides of the burritos with additional cooking spray.
- Bake – Transfer the pan to a preheated 400 F degree oven and bake for 10 minutes. Use tongs to flip the burritos and continue to bake for an additional 5 or 10 minutes until toasty and golden brown on both sides.
Storage and Reheating Tips
Refrigerator: Refrigerate leftover burritos in a zippered plastic storage bag.
You can reheat them quickly in the microwave or to re-crisp, place them on a baking sheet coated with nonstick cooking spray and bake them at 400 degrees F for 5 to 6 minutes, or until warmed through.
Freezer: For the best result, I recommend freezing the burritos before baking. Once assembled, double wrap each burrito in wax paper or freezer-safe plastic wrap and then foil. This will help prevent freezer burn. Place the wrapped burritos in a freezer-safe plastic storage bag and label it with the date and freeze for up to 3 months.
Frozen burritos can be baked from their frozen state. Just follow the directions as written but increase the baking time a few minutes, as needed.
More Easy Mexican Recipes
- Green Chile Chicken Smothered Burritos
- Freezer-Friendly Beef and Bean Burritos
- Veggie Tostadas
- Blackened Fish Tacos
- Mexican Shredded Beef
Cheesy Baked Bean and Rice Burritos
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil and generously coat the foil with nonstick cooking spray.
- In a small mixing bowl, combine the refried beans, taco seasoning, and salsa. Set it aside.
- Warm the entire stack of 10 tortillas in the microwave for about 20 seconds, just to soften them slightly. Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of refried bean mixture down the center of the tortilla. Layer with a couple tablespoons of the rice and then top with some grated cheese. Fold in the both sides and then roll the tortilla up. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Coat the tops of the burrito with additional nonstick cooking spray.
- Bake in the preheated oven for about 10 minutes. Pull the baking sheet out of the oven and using tongs, flip each burrito over to brown the other side. Return to the oven for an additional 5 or 10 minutes or until nicely browned on both sides.
- Serve with additional salsa and sour cream on the side.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on January 19, 2014. It has been updated with new text and images.