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!
I also use this no oil method for my Baked Chicken Taquitos and Chicken and Veggie Baked Tostadas. It’s a fabulous way to reduce the fat and calories in classic Mexican recipes.
This post may contain affiliate links. Please read our disclosure policy.
Table of contents
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.
Ingredient Notes
- 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.
Healthy Variations
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.
Pro Tip
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
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Cheesy Baked Bean and Rice Burritos
Ingredients
- 16 ounces refried beans
- 2 tablespoons of your favorite jarred salsa
- 1 teaspoon Homemade Taco Seasoning Mix, (or store bought)
- 10 8-inch (soft taco sized) flour tortillas
- 1 cup Restaurant Style Mexican Rice
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey jack cheese
Instructions
- 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.
Notes
Nutrition
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.
Like this? Please rate & comment below!This post was originally published on January 19, 2014. It has been updated with new text and images.
I wanted something comforting, but quick to make. Your recipe fit the bill. I used to make a similar recipe (although microwaved), but baking makes ALL the difference. I was pleasantly surprised that they burritos held together (as I added chopped fresch tomatoes), but they did! I did not have to bake on the other side because the second side was browned (along with the first). I just enjoyed one for my lunch and it was even better than I hoped! Thanks again Valerie for another wonderful recipe.
Thanks for your comment, Amy. So glad you enjoyed them!
These were so good, and easy! Easily made them vegan for lunch with a friend! This is definitely a keeper!
Delicious. I’m going to mix the rice and beans together I have left and make a tray of killer grill nachos with it on top. Thanks for the easy recipe!
These simple meals are often the tastiest! Looks so yummy. Thanks for sharing!
Making these tonight! Thanks for the recipe!
You’re very welcome. Enjoy!
What a delicious and easy way to enjoy beans and rice! Thank you for sharing Valerie!
These look yummy and so easy! I love having burritos in the freezer to pull out for an emergency meal.
These look so easy Valerie…I must do this!
These are my favorite kind of burritos! Can’t wait to give these a try! Would love for you to come over and share at my Happiness is Homemade link party https://mommyondemand.com/happiness-homemade-3/
I’d love to! Poppin’ over in a bit 🙂 Thanks so much for stopping by.