Skip the drive-thru and make these delicious Cheesy Bean and Rice Burritos at home. With just 10 ingredients and about 25 minutes, you’ll have warm tortillas filled with seasoned black beans, cilantro-lime rice, sautéed vegetables, and plenty of melty cheese. These burritos freeze and reheat beautifully, making them a perfect quick weeknight dinner or a reliable meal-prep option.
Bring bold flavor to your burritos
These Cheesy Bean and Rice Burritos combine fluffy cilantro‑lime rice, taco‑seasoned black beans and veggies, and plenty of melted cheese wrapped in a warm flour tortilla. After a quick toast or air fry, the outside becomes golden and crisp while the filling stays creamy and satisfying. They rival your favorite taco shop and are faster — and healthier — than grabbing fast food.
The recipe started as a simple solution for a friend who loved rice-and-bean burritos but didn’t want lard in the refried beans. Instead of refried beans, this version uses lightly smashed black beans for texture and flavor, along with simple pantry ingredients. They’re easy to assemble, freeze well, and reheat quickly for grab-and-go meals.
I personally love giving these as a freezer meal, and they’re a great option if you want a homemade alternative to store-bought burritos. You can hand them out to friends or keep a stash in the freezer for busy nights.
Key ingredients
Below are notes on a few ingredients to help you get the best results. The full ingredient list with amounts appears in the recipe card further down.
- Hot sauce – controls the heat. The recipe calls for 2 tablespoons, but reduce to 1–2 teaspoons if you prefer mild, or increase for more spice.
- Taco seasoning – adds depth and classic taco flavors. Use about 4 tablespoons of homemade or two standard store packets.
- Cilantro‑lime rice – cooks while you prepare the filling if you want to multitask, or use pre-cooked rice and stir in fresh cilantro and lime for a shortcut.
- Cheese – a mix of cheddar and pepper jack gives a nice balance of creaminess and kick. Use your favorite shredded cheeses or swap in all cheddar or all pepper jack.
Step-by-step instructions
Step-by-step photos below make the recipe easy to follow. The full, numbered instructions are included in the recipe card near the bottom.
Sauces and sides
These burritos are delicious on their own, but a sauce or dip can elevate the experience. Popular choices include a creamy jalapeño or quesadilla-style sauce, smoky chipotle crema, fresh guacamole, or a sour-cream‑based dip. Pick one or offer a small variety so everyone can customize their bite.
If you prefer a lighter option, serve with a zesty lime crema, salsa fresca, or a bright chipotle vinaigrette mixed with a touch of sour cream. For garnish, chopped cilantro, sliced jalapeños, and a squeeze of lime add freshness and balance.
How to freeze and reheat
To freeze: wrap each fully cooled burrito individually in aluminum foil, then place the wrapped burritos in a resealable freezer bag. Wrapping in foil first prevents them from sticking together and protects the tortilla during freezing.
To reheat from frozen: remove the foil and microwave the burrito on a microwave-safe plate for about 4 minutes (time may vary by microwave). For a crisp exterior, spray lightly with cooking spray and pan‑toast for a minute per side or air fry at 400°F for 2–4 minutes until golden. If reheating from refrigerated, air fry or bake for a few minutes until hot and crisp.
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 to taste
- 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
- Air fryer or oven and skillet
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the diced onions and bell peppers and cook, stirring occasionally, for 4–5 minutes until softened.
- Add the black beans, salsa, hot sauce, and taco seasoning to the skillet. Use a fork to lightly mash some of the beans, leaving others whole for texture. Stir to combine and cook for about 5 minutes more over medium heat. Remove from heat.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 1 minute, or warm briefly in a dry skillet so they’re pliable.
- 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 about 1 cup of the bean mixture. Finish with another 1/3 cup shredded cheese.
- Fold the two sides of the tortilla over the filling, then roll tightly from the bottom to close the burrito. Repeat with remaining tortillas until you have six burritos.
- To cook: place burritos seam‑side down in an air fryer basket, leaving space for air circulation. Lightly spray with nonstick cooking spray and air fry at 400°F for 4 minutes. Flip, spray again, and air fry for another 4 minutes until golden and crispy.
- If you don’t have an air fryer, preheat the oven to 400°F. Place burritos seam‑side down on a baking sheet, spray lightly, bake 4 minutes, flip, spray again, and bake 4 more minutes until golden.
Notes
- Freezing: Wrap each cooled burrito in aluminum foil and freeze for up to six months. To reheat from frozen, remove foil and microwave for about 4 minutes, then pan‑toast or air fry briefly for a crisp exterior.
- Refrigerator: Cooked burritos can be kept in the fridge for up to one week and reheated in an air fryer or oven until warm and crisp.
- Make ahead: Double the batch if you want extra freezer meals. Assembling several at once saves time on busy evenings.