Go Back
+ servings
Rolled and baked tortillas on a platter with sour cream and salsa.
Print Recipe
4.5 from 2 votes

Cheesy Baked Bean and Rice Burritos

A no oil, oven "fry" baking method results in crispy, satisfying Cheesy Baked Bean and Rice Burritos.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch, Main Course
Cuisine: American, Mexican
Servings: 10 small burritos
Calories: 230kcal



  • Preheat oven to 400 degrees. Generously coat a foil-lined, rimmed baking sheet with non-stick cooking spray.
  • In a small mixing bowl, combine refried beans, taco seasoning, and salsa. Set 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 non-stick cooking spray.
  • Bake at 400 degrees for about 10 minutes. Pull 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 till nicely browned on both sides.
  • Serve with additional salsa and sour cream on the side.


Put these out on a tray during the next game along with sour cream, salsa, and guacamole for dipping.


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