There’s something deeply comforting about warm, cheesy burritos packed with hearty refried beans and fluffy salsa rice.
These Cheesy Refried Bean and Rice Burritos are a go-to in my home when we want something quick, satisfying, and super affordable.
It’s the kind of recipe that reminds me of cozy nights, easy meal preps, and the power of simple ingredients.
Plus, they’re freezer-friendly and incredibly customizable.
Why You’ll Love This Recipe
Minimal prep, maximum flavor
Just a few pantry staples
Feeds a family without breaking the bank
Melty cheese + savory beans = perfect bite
Freezes beautifully for meal prep
What You’ll Need (Ingredient Highlights)
Salsa – Adds flavor and moisture to the rice
Quick-cook white rice – Ready in 5 minutes, fluffy and soft
Refried beans – Creamy, savory base
Cheddar cheese – Melts beautifully and adds richness
Flour tortillas – Burrito-sized for easy rolling
Water – Helps cook the rice with the salsa
Pro Tips Before You Start
Use hot salsa if you like a kick!
Warm the tortillas before rolling to prevent cracking
Don’t overfill – it makes wrapping harder
Let burritos rest after rolling to help the cheese melt
Want extra crunch? Pan-fry the burritos after rolling
How to Make Cheesy Refried Bean and Rice Burritos
Step 1: Cook the Salsa Rice
In a medium pot, bring salsa and water to a boil.
Stir in rice, cover with a lid, and remove from heat.
Let it rest for 5 minutes to steam and fluff up.
Step 2: Prep Fillings
While the rice cooks, shred the cheddar cheese and warm the refried beans over medium heat until heated through.
Step 3: Warm the Tortillas
Place tortillas on a microwave-safe plate and heat for 30 seconds to make them pliable.
Step 4: Fluff and Assemble
Fluff the cooked rice with a fork.
On each warm tortilla, spread a stripe of refried beans, add a scoop of rice, and sprinkle shredded cheese on top.
Step 5: Roll the Burritos
Fold in the short sides, then roll tightly from one end.
Repeat with all tortillas. Let them rest for 1–2 minutes so the cheese melts inside.
Step 6: Serve and Enjoy
Serve warm as-is, or toast in a pan for extra texture.
What to Serve It With
Guacamole or avocado slices
Sour cream or plain Greek yogurt
Fresh pico de gallo or chopped tomatoes
Jalapeños or hot sauce
Mexican street corn
Variations / Substitutions
Use brown rice for added fiber
Add sautéed bell peppers or onions
Substitute pepper jack or mozzarella
Add taco meat or shredded chicken for protein
Try whole wheat or low-carb tortillas
Storage & Leftovers
To store: Wrap burritos in foil or plastic wrap. Store in the fridge for up to 3 days.
To freeze: Wrap each burrito tightly and freeze up to 2 months.
To reheat: Microwave covered with a damp paper towel or reheat in a skillet for a crispy exterior.
FAQs
Can I use brown rice instead of white?
Yes, just make sure it’s quick-cook or pre-cooked for similar timing.
Are these burritos freezer-friendly?
Absolutely! Wrap them individually and freeze for grab-and-go meals.
Can I add meat to this recipe?
Of course. Ground beef, shredded chicken, or even taco-seasoned turkey works great.
What size tortillas should I use?
Use large burrito-sized tortillas (10-inch) for easy rolling.
Can I make these dairy-free?
Yes! Use dairy-free cheese or skip it altogether and add extra salsa.
What’s the best way to reheat leftovers?
Microwave with a damp paper towel, or reheat in a skillet for crispy texture.
How can I keep burritos from falling apart?
Don’t overfill, and always warm tortillas before rolling.
Final Thoughts
These Cheesy Refried Bean and Rice Burritos are a lifesaver on busy nights.
They come together quickly, taste incredible, and are loved by kids and adults alike.
Whether you’re feeding a crowd or meal prepping for the week, this recipe delivers comfort and satisfaction every single time.
