Refried Bean Burritos

"These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by love4culinary photo by love4culinary
photo by love4culinary photo by love4culinary
Ready In:




  • Place beans in microwave safe dish.
  • Stir in next 5 ingredients.
  • Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
  • Alternatively, heat over low heat on stovetop until warmed through.
  • If mixture becomes too thick, add water.
  • Mix in rice, if using.
  • Meanwhile, heat the tortillas.
  • Use the method you like best.
  • I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
  • Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
  • You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
  • I like to skip this step.
  • That's it!
  • These refrigerate well for a few days.
  • I can't speak for the freezer.
  • I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
  • Since I usually reheat one or two at a time, I add sour cream after reheating.
  • No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.

Questions & Replies

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  1. Goodeatin
    Good simple recipe that we liked. I doubled everything, cooked 1 c brown rice and added it. It made about 14 burritos. We topped with sour cream and homemade "fire" sauce from this site. (Search for "39226"- good stuff!)
  2. Sadies Mom
    I love this recipe and have made it quite a bit. My husband doesn't like burritos...but he does like these!
  3. anniesnomsblog
    Love these! I added rice and these turned out perfectly. I also baked them in the oven as I wanted them to be extra crispy! Great flavour and a really simple, tasty dinner recipe!
  4. Dr. Jenny
    DH and I made these easy burritos for lunch today. Yummy and quick with no prep other than chopping up a few toppings. Omitted the optional rice. Thanks!
  5. Shannon V. Holmes
    Very good and easy to make. I doubled the recipe to use up a large can of refried beans I had on hand and I ended up with 8 decent sized burritos. I cooked them in the oven so they would be crispy.


  1. Sadies Mom
    I don't use the rice (cutting back on carbs) I substitute ground turkey or left over shredded pork..


I am about to be 34 years old and I live in Western Massachusetts, USA. I love to cook and I love to eat! My tasters include my friends as well as my mom occasionally.
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