Ditch the drive-thru and make these easy Cheesy Bean and Rice Burritos at home. With just 10 simple ingredients and about 25 minutes, you’ll get warm tortillas filled with cilantro-lime rice, seasoned smashed black beans, sautéed veggies, and plenty of melty cheese. They’re perfect for weeknight dinners, and they freeze beautifully for a quick homemade meal later.
Bring the flavor to your burritos!
These burritos combine fluffy cilantro-lime rice, a savory bean and vegetable filling, and a blend of cheeses for a satisfying, flavorful bite. I use smashed black beans instead of refried beans to keep the texture hearty and to avoid lard. The filling is seasoned with taco spices and hot sauce for bold flavor, and the finished burritos can be pan-fried or air-fried until golden and crispy.
This version was inspired by a friend who loved rice-and-bean burritos from a local taco shop but wanted a homemade alternative without lard. I tested this recipe to deliver the same comfort and punchy flavor, but with simple pantry ingredients and an easy freezer option so you can enjoy a quick, homemade meal anytime.
Key ingredients
Below are the main ingredients and a few notes to help you shop and plan. The full ingredient list with exact measurements appears in the recipe card further down.
- Hot sauce – controls the heat. Start with 2 tablespoons in the filling and adjust to taste (or use less if you prefer mild).
- Taco seasoning – adds the taco-shop flavor. Use homemade or two store-bought packets if that’s what you have.
- Cilantro-lime rice – brightens the burrito. Make it fresh or use instant rice and stir in cilantro and lime for a quick option.
- Cheese – I like a mix of cheddar and pepper jack for flavor and melt. Use your favorite melting cheeses or swap to suit dietary preferences.
Instructions
Step-by-step photos are provided to make this recipe easy to follow. For complete measurements and timing, see the recipe card below.
Sauces to serve with it
Sauces lift these burritos to the next level. Popular options include a creamy jalapeño-style sauce, smoky chipotle crema, classic guacamole, or a chipotle vinaigrette mixed with sour cream. They’re all optional—the filling is flavorful on its own—but dipping adds an extra layer of richness.
How to freeze and reheat
To freeze: wrap each assembled burrito individually in aluminum foil, then place the wrapped burritos in a zipper bag. Wrapping in foil first prevents them from sticking together.
To reheat from frozen: remove the foil and microwave the burrito on a plate for about 4 minutes until heated through. For a crisp exterior, spray with cooking spray and either toast in a skillet for about a minute per side or air fry at 400°F for 2 minutes.
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 for more or less spice
- 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
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air fryer (optional)
Instructions
- Add the avocado oil to a large skillet over medium-high heat. Once hot, add the diced onions and bell peppers and cook 4–5 minutes until softened.
- Add the drained black beans, salsa, hot sauce, and taco seasoning. Lightly mash some of the beans with a fork, stir to combine, and cook 4–5 more minutes. Remove from heat.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 1 minute.
- Assemble each burrito: place about 1/3 cup shredded cheese in the center of a tortilla, top with 1/3 cup cilantro-lime rice, spoon about 1 cup of the bean mixture over the rice, and finish with another 1/3 cup shredded cheddar.
- Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling.
- Repeat until all six burritos are assembled.
- To crisp and finish: place burritos seam-side down in an air fryer basket with space for air to circulate. Spray lightly with cooking spray and air fry at 400°F for 4 minutes. Flip, spray, and air fry another 4 minutes. If using an oven, bake at 400°F on a baking sheet for 4 minutes, flip, spray, and bake another 4 minutes.
Notes
- Freeze for up to 6 months: Wrap each burrito in foil, place in a zipper bag, and freeze. To reheat, remove foil and microwave for about 4 minutes until warmed through. For a crispy finish, pan-toast or air-fry briefly after microwaving.
- Refrigerator: Store leftover burritos in the fridge up to one week and reheat in an air fryer or oven when ready to eat.
- Make ahead and double: Use the 2x option above to scale ingredients if you want extra burritos to freeze for future meals.
Nutrition Facts
Carbs: 63 g
Protein: 31 g
Fat: 30 g