Description
These Cheesy Baked Bean and Rice Burritos are a delicious and easy-to-make meal featuring refried beans seasoned with homemade taco mix, layered with Mexican rice and a blend of sharp cheddar and Monterey Jack cheeses. Baked to perfection for a crispy outside and melty inside, they make a perfect snack or light meal.
Ingredients
Scale
Filling
- 16 ounces refried beans
- 2 tablespoons jarred salsa
- 1 teaspoon homemade taco seasoning mix (or store bought)
- 1 cup restaurant style Mexican rice
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Burritos
- 10 8-inch flour tortillas
- Nonstick cooking spray (for baking and coating)
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with foil and generously coat the foil with nonstick cooking spray to prevent sticking.
- Prepare bean mixture: In a small mixing bowl, combine the refried beans, taco seasoning mix, and salsa. Stir well and set aside to let the flavors meld.
- Warm tortillas: Place the stack of 10 flour tortillas in the microwave and warm for about 20 seconds to soften them, making them easier to roll without cracking.
- Assemble burritos: Lay one tortilla on a work surface. Place a couple tablespoons of the refried bean mixture down the center, then add a couple tablespoons of Mexican rice on top. Sprinkle a generous amount of shredded cheddar and Monterey Jack cheese over the rice. Fold in both sides of the tortilla and then roll it up tightly to enclose the filling. Place the rolled burrito seam side down on the prepared baking sheet. Repeat with the remaining tortillas and fillings.
- Prepare for baking: Lightly coat the tops of the assembled burritos with additional nonstick cooking spray to help them brown nicely in the oven.
- Bake first side: Place the baking sheet in the preheated oven and bake for about 10 minutes, allowing the bottoms to become golden and crispy.
- Flip burritos: Carefully pull the baking sheet out using oven mitts and, with tongs, flip each burrito over to brown the other side evenly.
- Bake second side: Return the baking sheet to the oven and bake the burritos for an additional 10 minutes or until both sides are nicely browned and the cheese inside is melted.
- Serve: Remove the burritos from the oven and serve warm with extra salsa and sour cream on the side for dipping, if desired.
Notes
- This recipe yields 10 small burritos using 8-inch tortillas. For larger, more filling burritos, you can use more filling per tortilla and expect about 6 to 8 burritos instead.
- Leftover burritos can be refrigerated in a zip-top plastic bag and reheated quickly in the microwave or baked at 400 degrees Fahrenheit for 5 to 6 minutes to re-crisp.
- For freezing, double wrap assembled burritos in wax paper or freezer-safe plastic wrap and foil to prevent freezer burn, then store in a freezer-safe bag for up to 3 months.
- Frozen burritos can be baked directly from the freezer; just add a few extra minutes to the baking time until heated through and crispy.
Nutrition
- Serving Size: 1 burrito
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 30 mg
