Skip the drive-thru and make these easy Cheesy Bean and Rice Burritos at home. With just ten ingredients and about 25 minutes, you get warm flour tortillas filled with cilantro-lime rice, seasoned smashed black beans, sautéed vegetables, and plenty of melty cheese. They freeze well, reheat quickly, and deliver big, bold flavor that rivals your favorite taco shop.
Bring the flavor to your burritos!
These burritos combine fluffy cilantro-lime rice, a smoky-spiced black bean filling, sautéed onions and bell peppers, and a generous amount of cheddar and pepper jack cheese. The beans are lightly smashed for extra texture and flavor instead of using refried beans, and the filling gets a hit of hot sauce and taco seasoning to keep things bright and bold. They’re an easy, satisfying weeknight dinner and a perfect option for make-ahead freezer meals.
The recipe was inspired by a friend who loved rice-and-bean burritos but didn’t want lard in the refried beans at her local taco shop. This version uses no lard, just pantry-friendly ingredients you can keep on hand and assemble in minutes. It’s a simple swap that tastes homemade and much better than fast food.
Key ingredients
Here are the main components that make these burritos flavorful and easy to prepare. Quantities and the full ingredient list are in the recipe card below.
- Hot sauce – controls the heat level. The recipe uses about 2 tablespoons; reduce to a teaspoon or two if you prefer mild, or add more if you like it spicy.
- Taco seasoning – brings depth to the bean filling. Homemade or two store-bought packets will work.
- Cilantro lime rice – cooks quickly and adds brightness. You can make it from scratch or use instant rice and stir in cilantro and lime.
- Cheese – cheddar and pepper jack create a melty, slightly spicy blend. Use one or the other if you prefer.
Instructions
Make the filling and assemble the burritos following the step-by-step photos below. The full, detailed instructions are available in the recipe card near the bottom of this post.
Sauces to serve with it
These burritos are delicious on their own, but dipping sauces add another layer of flavor. Popular options include a creamy jalapeño-style quesadilla sauce, smoky chipotle cream, guacamole, or a chipotle vinaigrette mixed with sour cream. If you prefer, serve them with salsa or extra hot sauce on the side.
Choose one or offer a few so everyone can customize their burrito.
How to freeze and reheat
To freeze: once assembled, wrap each burrito in aluminum foil, then place them in a resealable plastic bag. Wrapping in foil first prevents them from sticking together. Freeze for up to six months.
To reheat: remove foil and microwave the burrito for about 4 minutes until hot. For a crisp exterior, spray with cooking spray and finish in a hot skillet for about one minute per side or air fry at 400°F (200°C) for 2–4 minutes until golden.
Rice Bean and Cheese Burrito
Ingredients
- 2 teaspoons avocado oil, or olive oil
- 1 cup diced onions
- 1 cup diced bell pepper
- 30 ounces canned black beans, drained and rinsed
- 1 cup salsa
- 2 tablespoons hot sauce, adjust for spice preference
- 4 tablespoons taco seasoning
- 6 burrito-size flour tortillas
- 2 cups cilantro lime rice
- 4 cups shredded cheddar cheese, or 2 cups pepper jack + 2 cups cheddar
Equipment
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air fryer (optional)
Instructions
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Heat the avocado oil in a large skillet over medium-high heat. Add the diced onions and bell peppers and cook for 4–5 minutes until softened.
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Stir in the drained black beans, salsa, hot sauce, and taco seasoning. Lightly mash some of the beans with a fork so the mixture is slightly chunky. Cook for about 5 more minutes, then remove from heat.
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Warm the tortillas by wrapping them in a damp paper towel and microwaving for 1 minute.
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Assemble each burrito: place about 1/3 cup shredded cheese in the center of a tortilla, top with 1/3 cup cilantro-lime rice, then add roughly 1 cup of the bean mixture and another 1/3 cup cheese.
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Fold the short ends of the tortilla over the filling, then roll the tortilla tightly around the filling. Repeat with the remaining tortillas to make six burritos.
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To crisp and finish: place burritos seam-side down in an air fryer basket with space between them. Spray with nonstick cooking spray and cook at 400°F for 4 minutes. Flip, spray again, and cook for another 4 minutes.
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If you don’t have an air fryer, preheat the oven to 400°F. Arrange burritos seam-side down on a baking sheet, spray with cooking spray, bake 4 minutes, flip, spray, and bake 4 more minutes until golden and crisp.
Notes
- Freezing: Wrap burritos individually in foil and freeze for up to six months. Reheat from frozen by removing the foil and microwaving for about 4 minutes, then crisping in a skillet or air fryer if desired.
- Storage: Store leftover burritos in the refrigerator for up to a week and reheat in the oven or air fryer.
- Make ahead: Double the recipe to freeze extras for quick meals—everything scales easily for meal prep.