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How to Make Delicious Bean Burritos - Easy Bean Burrito Recipe




Bean Burritos


Bean burritos are a cheap and easy meal to make. Plus, bean burritos are delicious! If you are looking for a delicious dinner meal recipe idea that does not require spending much money, then you might like this recipe for how to make delicious bean burritos. You will want to decide what type of bean you would like to use to make the bean burritos.

  • Kidney beans or red beans,
  • black beans
  • or refried beans

are all good possibilities as the filling for a bean burrito. For this specific bean burrito recipe with food photos included, I have used Old El Paso brand canned refried beans that need heating on the stovetop at medium heat for just about seven minutes.

What type of beans do you think you would most likely use for making bean burritos?

Simple Cooking - easy one pot preparation of bean burrito filling

Refried beans, freshly cooked rice and melted cheddar cheese make a fantastic filling for a delicious bean burrito.

Refried beans, freshly cooked rice and melted cheddar cheese make a fantastic filling for a delicious bean burrito.


  • 3 cups rice
  • 6 cups water
  • 2-3 teaspoons cooking oil, such as canola oil or vegetable oil
  • 2-3 teaspoons salt
  • 8 ounces sharp cheddar cheese
  • 2-3 teaspoons other seasonings if desired
  • 4-8 soft burrito wraps
  • 1 can refried beans, such as old El paso brand

Cooking the rice for the bean burritos

You can easily cook a ‘perfect’ pot of rice with great texture and taste. I used white rice when cooking these bean burritos. The instructions on this package of rice recommended combining one cup of rice with two cups of water.

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For the number of people that I was feeding a very generous and hearty portion of bean burritos, I adjusted the recommendation and used:

  • 3 cups of rice (24 oz)
  • 6 cups of water (48 oz)


  1. For this recipe for how to make bean burritos, first, pour the measured rice grains (24 oz) into a deep pot that has been coated with cooking oil.
  2. Then, add the measured water to the pot (48 oz). Stir.
  3. Add a teaspoon of salt to this.
  4. Place the pot containing the cooking oil, rice grains, water and salt on the stovetop on high heat.
  5. Continue stirring with a ladle.
  6. When the water starts to boil rapidly, lower the heat setting to a simmer.
  7. Cover the pot that is now on low heat.
  8. Allow the rice to cook on the low heat for approximately 11 minutes.
  9. At the end of the 11 minutes, uncover the pot.
  10. Most of the water should be dissipated and absorbed but out of the pot, drain any excess water that you might see.
  11. Add a little more salt and/or seasoning to the rice as desired. I added two spare packets of chicken flavor that I had from previously prepared chicken flavored ramen noodles. This added a pale yellow hue and delicious flavor to the rice.
  12. For making the bean burritos, now, while keeping the stove on low heat, with a large spoon, push the now fully cooked rice to one side of the pot. Pour one more teaspoon of cooking oil in the cleared side of the pot.
  13. Open a can of Old El Paso refried beans and pour the beans into the clear side of the pot.
  14. Raise the heat to medium and watch for any burning and scorching.
  15. While the refried beans become thoroughly heated, cut or break an 8 oz block of sharp cheddar into small pieces and add the cheese into the pot for melting.
  16. Turn off the heat on the stove. Cover the pot again and let it stand for just a couple of minutes while the cheese melts completely. Now, your bean burrito filling is ready!
  17. Warm soft burrito wraps and add generous amounts of this bean burrito filling to each of the warmed soft burrito wraps. Roll each filled bean burrito wrap.
  18. Cut each filled bean burrito wrap into two halves if desired.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

Serves 6-8 people

Enjoy your bean burritos!

Delicious bean burritos

Delicious bean burritos

Please rate this easy recipe for how to make delicious bean burritos

© 2022 Nyesha Pagnou MPH

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