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Basic Bean and Cheese Burrito Recipe

Basic Bean and Cheese Burrito Recipe


  • 4 flour tortillas
  • 1 16 ounce can of refried beans
  • 1 cup shredded cheese, preferably a jack and cheddar mix
  • 1 medium sized onion, finely chopped


Preheat oven to 350°.

Place tortillas, wrapped in foil, in the oven and heat for 10 minutes.

Meanwhile, sauté onions with cooking oil in a medium-sized saucepan until translucent. Stir in refried beans and cook until it reaches the desired temperature.

Remove tortillas from the oven. Portion the beans and cheese evenly in the center of each tortilla.

To assemble, first fold one half of the tortilla until it covers the filling. Take the adjacent sides and fold them over the first fold. Holding the three folded sides taught, and wrap the fourth corner tightly over the other three.

Serve with guacamole, sour cream, and salsa as desired.

Nutritional Facts


Calories Per Serving373

Folate equivalent (total)117µg29%

Riboflavin (B2)0.3mg16.5%

Beef Bean and Cheese Burritos

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Beef Bean and Cheese Burritos for dinner or for an easy after school snack.

With back to school season here, I love to pre-make dinner or make easy after school snacks that are simple and delicious. I love to make a big batch of these beef bean and cheese burritos and have them in the fridge ready for a quick snack when the kids get home from school. If we serve them for dinner, it&rsquos always nice to have a few toppings to serve with them. Sometimes its the simple recipes that are always my go to.


Freezer-friendly foods are such a convenience, especially when it comes to lunchtime. To freeze your burritos, allow them cool, wrap them in wax paper (using the burrito method used above), and transfer them to a freezer-safe zip top bag. They will keep well for at least three months in the freezer.


To thaw, remove them from the wrapping and place them in the microwave for 1 1/2 – 2 minutes. If you are sending in your child’s lunchbox, note the filling is very dense and could take 1-2 days to thaw in the refrigerator, so plan accordingly.

As it turns out, these black bean and cheese burritos with hidden vegetables met all the lunchbox criteria: easy, healthy, make-ahead, and freezer-friendly. But most importantly, it’s a meal the kids and the grown-ups can look forward to.

How to Make Baked Burritos

The recipe I found as inspiration for this meal said to buy frozen bean and cheese burritos, but I decided to construct my own instead. Not because I have anything against frozen burritos- it&rsquos actually quite the opposite! I figured if I am already in the kitchen planning to add additional steps to the cooking process of a frozen burrito, I might as well save them for a time when I don&rsquot feel like cooking at all!

To make these baked burritos, you&rsquoll need some tortillas, refried beans, cheddar cheese, and enchilada sauce. You can certainly use all store-bought ingredients, but if you want to make them even more delicious, here are a few helpful recipes &ndash

Enchilada Style Burrito Ingredients &ndash

Fill each tortilla with some refried beans and cheese, then roll them up and place them in a baking dish. Pour enchilada sauce on top of the burritos, then sprinkle with some cheese.

Since all of your ingredients are cooked already, you&rsquoll just need to bake these in a preheated oven to heat it up and melt the cheese.

Serve with your favorite Spanish rice or some chips and salsa, and you&rsquore good to go!

  • 1 ½ cups chopped grape tomatoes
  • 4 scallions, chopped
  • ¼ cup chopped pickled jalapeño peppers
  • 2 tablespoons chopped fresh cilantro
  • 2 (15 ounce) cans low-sodium pinto beans, rinsed
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups shredded sharp Cheddar cheese
  • 8 8-inch whole-wheat tortillas, at room temperature

Combine tomatoes, scallions, jalapeños and cilantro in a medium bowl.

Mash beans with chili powder and cumin in a large bowl with a fork or potato masher until almost smooth. Add cheese and the tomato mixture and stir until combined. Spread about 1/2 cup of the filling mixture on the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Wrap each burrito in heavy-duty foil. Freeze for up to 3 months.

To heat in the microwave: Unwrap a burrito and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 1/2 to 2 1/2 minutes.

To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.

To make ahead: Freeze for up to 3 months defrost for up to 1 day in a refrigerator or cold cooler.

How to Make Taco Bell Bean Burritos:

Make the Red Sauce:

In a small pan, over medium-low heat, prepare the sauce by mixing the first eleven ingredients (tomato sauce through cayenne pepper).

Cook at a low simmer for 15-20 minutes.

Make the Burritos:

To make the burritos, heat the refried beans in a small pan over low heat.

One at a time, heat the tortillas in a warm skillet over low heat for about 30 seconds on each side.

Add the Toppings:

Top each heated tortilla with one-third of the beans and a tablespoon or more of the sauce.

Add the onions and shredded cheese, fold the tortilla sides over the filling and roll up tightly.

Makes 3 servings that taste just like Taco Bell Bean Burritos!

To make the recipe, make sure you have available cooking tools and kitchengearpros will help you to guide on it.

Want to serve you more mouth-watering recipes, check out the cooking guide and the healthiest cooking tips that you and your family will love at


  1. Evenly distribute refried beans on tortillas.
  2. Top with shredded cheese.
  3. Roll sides of tortilla into the center and roll up tightly.

Lay the tortilla on a flat surface and evenly distribute refried beans and cheese on each tortilla. I typically like to make around 6-8 burritos but you can make more or less depending on the number of campers in your group.


Yup! These burritos are completely customizable, which is great if you are camping with a large group of people.

I encourage you to bring a variety of toppings to the campsite and let each camper pick their favorites. Olives, diced tomatoes, cilantro, lime wedges, jalapeños are just a few popular burrito topping options.

Fold the tortilla in half after all of your toppings have been piled onto the shell. My kids love to be in the kitchen at this step because they will snack on the remaining toppings that did not make it into the burritos.

I use to pack all the ingredients and try to assemble the burritos at our campsite. However, I quickly learned that making the burritos ahead of time is easier and you just need to reheat at the campsite. Making them before camping makes your trip a little more enjoyable!


  1. Wrap burritos in tinfoil and place into a freezer ziplock bag. Freeze.
  2. Reheat over the campfire or in the oven.

PRO TIP: If wanting to reheat in the microwave, remove tin foil and wrap burritos in parchment paper.

When deciding the best way to reheat your burritos at the campsite, consider the tools that you have access to. I travel with a portable campsite grill that I use to reheat all of our packed food. It is definitely a necessity and is at the top of my packing list.


  1. Preheat oven to 350 degrees.
  2. Heat refried bean burritos for 5-10 minutes or until heated through.


  1. Wrap bean burritos in heavy duty tin foil and place on grill top over embers
  2. Heat for 3-7 minutes or until heated through.

Looking for other camping recipes? Our favorite simple recipes that use minimal ingredients include Pineapple Habanero BBQ Chicken Kabobs , Beef Burritos , and Campfire Nachos .

Our favorite vegetarian camping recipes include Boil in Bag Omelets and Egg McMuffins.

If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!


  • 1 can (16 oz) Old El Paso™ refried beans
  • 1 cup shredded Cheddar cheese ( 4 oz )
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos ( 8 inch)
  • Make it FRESH toppings, as desired (see below)


  1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper or foil set aside.
  2. In medium bowl, mix beans, cheese and taco seasoning mix.
  3. Scoop about 1/4 cup bean mixture onto each tortilla just below center. Fold bottom edge of each tortilla up and over filling. Fold sides in, overlapping to enclose filling. Roll up from bottom of tortilla. Place seam-side down on cookie sheet.
  4. Bake 12 to 15 minutes or until heated through. Serve with Make it FRESH toppings.

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Brown the ground meat and onion in a large skillet over medium heat, stirring to break up the meat. Drain. Add garlic, chili powder, oregano, cumin, salt and pepper simmer for ten minutes. Add refried beans and 1/2 cup of the enchilada sauce and heat and mix thoroughly.

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with non-stick cooking spray.

Spoon 1/2 cup of the meat mixture into the middle of each tortilla and add a couple of tablespoons of grated cheese on top of the meat mixture. Fold the ends over about an inch on each end, roll up the tortilla and place seam side down in the baking dish. When all the burritos are rolled up and in the pan, spoon the remainder of the enchilada sauce over the burritos and sprinkle some grated cheese over the top. Cover with foil and bake for 20-30 minutes. Garnish as desired and serve with Mexican rice or salad or your favorite side dish.

Basic Bean and Cheese Burrito Recipe - Recipes

This is my favorite go to lunch item that is filling, easy and tasty! I almost always have the ingredients in the house so if I need something quick without much prep time this is it!

Easy Bean & Cheese Burrito (21 day fix approved)

  • 1/2 cup Black beans (no salt added, drained, rinsed)- (1 yellow container)
  • 1 Whole Wheat wrap (1 yellow)
  • 1/3 cup 2% Shredded cheddar cheese (1 blue container)
  • 1 cup Spring Mix or other veggie (1 green container)
  • Smoky southwest seasoning from 21 day fix recipes (free)
  • 1-2 Tbsp plain greek yogurt 2%- OPTIONAL
  1. Put black beans on whole wheat tortilla, add cheese on top
  2. Microwave for 30-45 seconds until cheese is melted
  3. Put spring mix or veggies on top
  4. Wrap it up!
  5. Spread plain greek yogurt on top and sprinkle seasoning on top
  6. Cut in half and ENJOY!

Notes: I usually serve this with the rest of the yogurt and add frozen fruit to it! (This adds a red container and a purple to you lunch). Or add a piece of fruit if you’re in the go! This does not need to me microwaved if you’re making it ahead of time. Let me know if you try it and what you think. I often count beans as a red container since I’m a vegetarian so this becomes 1 red, 1 green, 1 yellow and 1 blue for lunch.