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A burrito is sliced in half to reveal beans, rice, and cheese and stacked on top of another burrito with sour cream and salsa.
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4.75 from 4 votes

Cheesy Baked Bean and Rice Burritos

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch, Main Course
Cuisine: American, Mexican
Servings: 10 small burritos
Calories: 230kcal

Ingredients

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

This recipe will make 10 small burritos on 8-inch tortillas. If you stuff them fuller, you'll have about 6 to 8 more substantial burritos.
 
Storage 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 crispiest 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.

Nutrition

Calories: 230kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 621mg | Potassium: 81mg | Fiber: 3g | Sugar: 3g | Vitamin A: 253IU | Calcium: 214mg | Iron: 2mg