There’s something incredibly comforting about a warm, cheesy burrito stuffed with creamy beans and fluffy rice. This Cheesy Bean and Rice Burritos Recipe hits all the right notes—simple ingredients that come together for a satisfying, flavorful meal you’ll want again and again.

The image shows two stacked burritos, one on top of the other, with a cross section exposing three layers inside: soft light brown rice, orange melted cheese, and a light brown meat layer, all wrapped in a light beige tortilla with a slightly toasted edge. Fresh green cilantro leaves are scattered around the burritos on a white marbled surface. There is a white spoon with a light orange creamy sauce in the foreground and a black bowl with a beige sauce on the left side. In the blurry background, some additional burritos and a black bowl with shredded yellow cheese are visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Bean and Rice Burritos Recipe
Top Tip
How to Serve Cheesy Bean and Rice Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Bean and Rice Burritos Recipe

Why You'll Love This Recipe

Honestly, I keep coming back to this recipe because it’s the perfect blend of quick, tasty, and filling. It’s great for those nights when you want comfort food without hours in the kitchen.

Quick & Easy: This recipe comes together in about 30 minutes, making it ideal for busy weeknights.
Vegetarian Friendly: Packed with beans and cheese, it’s hearty without any meat.
Flavorful But Simple: The combination of chipotle pepper, lime, and salsa adds a nice kick without overpowering the dish.
Highly Customizable: You can easily swap out ingredients or add your favorite extras to make it your own.

Ingredients & Why They Work

Every ingredient in the Cheesy Bean and Rice Burritos Recipe plays a key role in building the flavors and texture that make this dish so satisfying. Here’s why these ingredients come together so well, plus a few tips for choosing the best versions when you shop.

Flat lay of a small mound of uncooked long grain basmati rice, a handful of fresh red salsa in a small white ceramic bowl, sour cream in a small white ceramic bowl, mayonnaise in a small white ceramic bowl, one dark red chipotle pepper on a white ceramic plate finely minced, a small white ceramic bowl with fresh lime juice, a pinch of coarse salt and black pepper arranged neatly on a white ceramic dish, smooth creamy refried beans spread on a white ceramic plate, a small pile of shredded Tex Mex cheese with orange and white tones on a white ceramic plate, six large soft flour tortillas stacked perfectly next to each other placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Long grain rice: I love using basmati for its fragrant aroma and fluffy texture, but any long grain rice works well here.
Salsa: Pick your favorite kind—mild, medium, or hot—to match your taste buds. It adds freshness and a bit of tang.
Sour cream: This adds creaminess and balances the spices with its cool richness.
Mayonnaise: A bit unexpected, I know, but it helps keep the filling moist and gives a subtle tang.
Chipotle pepper in adobo sauce: Just one finely minced chipotle adds smoky heat that really makes the filling sing.
Lime juice: Brightens everything up and cuts through the richness perfectly.
Salt and pepper: Essential seasonings that bring all the flavors together.
Refried beans: Either canned or homemade, this is where the hearty, creamy base comes from. I always drain the beans a bit if canned to avoid sogginess.
Shredded Tex Mex cheese: A blend of cheddar, Monterey Jack, and others adds melty, gooey cheesiness that’s hard to resist.
Large tortillas: Flour tortillas work best—they’re sturdy enough to hold everything without tearing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this burrito by swapping in extra fresh veggies or adding a splash of hot sauce for more heat. Don’t hesitate to make it suit your cravings and pantry—they’re incredibly forgiving!

Variation: I love adding corn and diced bell peppers to the rice mixture for more texture and a pop of color—it feels like a fiesta in every bite.
Dairy-free version: Swap out the sour cream and cheese for plant-based alternatives; it still turns out creamy and delicious.
Make it vegan: Use vegan cheese and skip the mayo or replace it with vegan mayo to keep things moist.
Spice it up: Add more chipotle pepper or a dash of cayenne if you like things fiery.

Step-by-Step: How I Make Cheesy Bean and Rice Burritos Recipe

The image shows four medium-sized burritos on a white marbled surface, two of them wrapped fully and two cut in half to reveal their filling. Each burrito has a soft, light golden brown toasted tortilla with visible grill marks. Inside, there are layers of orange cheese, light brown beans, and slightly pinkish rice. Fresh green cilantro leaves are placed around and on top of the burritos for garnish. In the foreground, there is a white bowl with pinkish creamy sauce and a spoon resting on the edge. In the background, there is a white bowl filled with more melted cheese. The whole scene is bright and fresh with a clean white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rice Fluffy and Flavorful

Start by cooking one cup of long grain rice—like basmati—the way you usually do. I like to rinse my rice under cold water until the water runs clear to keep the grains fluffy and prevent sticking. Once cooked, gently fluff with a fork and let it cool slightly before mixing it with the salsa and lime juice.

Step 2: Mix the Creamy Filling

In a bowl, combine the refried beans, sour cream, mayonnaise, finely minced chipotle pepper, and a squeeze of lime juice. Season with salt and pepper to taste. I usually give it a quick taste here—sometimes I add a pinch more pepper or lime juice to balance the flavors perfectly.

Step 3: Assemble the Burritos

Spread a scoop of the bean mixture onto the center of each tortilla, followed by a generous spoonful of the salsa-rice mix. Top with shredded Tex Mex cheese, then fold in the sides and roll up tightly. Don’t overfill, or your burrito might be tricky to roll without bursting.

Step 4: Heat Them Up Just Right

Warm a skillet over medium heat and place the burritos seam side down to seal them. Cook for a couple of minutes on each side until the tortillas are golden and the cheese inside is melted. This step gives you that perfect crispy exterior with gooey, cheesy filling inside.

Top Tip

From my experience making these burritos, a few tricks make all the difference between good and unforgettable.

Don’t Skimp on Cheese: Using enough cheese ensures every bite is perfectly melty and binding, which helps keep the filling neatly tucked inside.
Let the Rice Cool Slightly: Mixing warm rice with the beans can make the filling watery—allow the rice to cool before combining for the right texture.
Use a Hot Pan for Crisping: Give the burritos a few minutes on each side in a hot skillet to develop a nice crust without drying out.
Seal Them Well: Folding and rolling snugly, then cooking seam-side down first, prevents messy spills.

How to Serve Cheesy Bean and Rice Burritos Recipe

Garnishes

For toppings, I usually stick with simple favorites that add freshness or creaminess without stealing the show—think diced avocado, a spoonful of sour cream, fresh cilantro, or a sprinkle of chopped green onions. Salsa extra on the side is always welcome for dipping.

Side Dishes

I love pairing these burritos with crisp tortilla chips and guacamole or a simple mixed green salad with a lime vinaigrette. It balances the warmth and heaviness of the burritos nicely.

Creative Ways to Present

For a party or special occasion, slice the burritos into bite-sized pinwheels and serve with colorful bowls of salsa, sour cream, and jalapeños for dipping—it’s fun, shareable, and looks fantastic on any table.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover burritos individually in foil or plastic wrap and store them in the fridge for up to 3 days. This keeps them moist without drying out in the fridge.

Freezing

They freeze beautifully! I wrap them tightly in foil and place in a freezer bag. When I’m ready, I thaw overnight in the fridge before reheating for best texture.

Reheating

I reheat in a skillet or oven instead of the microwave to keep the outside crisp and the cheese melty. Just a few minutes on medium heat per side and you’re good to go.

Frequently Asked Questions:

Can I use other types of beans for this recipe?

Absolutely! While refried beans are classic and help bind the filling, you can mash black beans or pinto beans for a different texture and flavor.

Can I make the rice ahead of time?

Yes, cooking the rice ahead of time is a great way to speed up the recipe. Just be sure to cool the rice and refrigerate it before mixing with other ingredients for the best texture.

What if I don’t have chipotle peppers in adobo sauce?

You can substitute with a pinch of smoked paprika and a small amount of cayenne pepper for smoky heat, or just leave it out if you prefer milder flavor.

How can I make this recipe vegan?

Swap out the cheese for a vegan alternative and use vegan sour cream and mayonnaise. The rest of the recipe stays the same and is just as tasty!

Final Thoughts

The Cheesy Bean and Rice Burritos Recipe is one of those meals I find myself turning to again and again. It’s straightforward yet packed with flavor, comforting on chilly nights, and endlessly adaptable to what you have on hand. I hope you enjoy making and sharing it as much as I do—it’s like a warm hug wrapped in a tortilla!