Easy Bean Burritos

Bean Burritos are one of the easiest meals to prepare. Made with a few pantry staples and minutes of work, this simple vegetarian recipe is flavorful, cheap, and a family favorite. 

When you are short on time, these Bean Burritos make a quick and healthy dinner option that can be on the table in less than 15 minutes. They are also great to prep in advance and store in the freezer for a quick lunch on the go or at home.

Bean Burritos is one of the easiest, cheapest recipes I make.

In fact, I even debated whether to share with you this recipe because it is truly beyond EASY.

But you, like me, LOVE easy recipes and I have a few trade secrets that make these bean burritos the best–and a few tips on how to make them a bit healthier as well!

Secrets for the BEST Bean Burritos

• Homemade is best. If you have the time, I HIGHLY recommend starting this recipe with homemade refried beans. However, in a time crunch a can of refried beans works. If starting with canned beans, be sure to use fat-free refried beans so that there is no lard or trans fat added to your beans. And to REALLY step up the flavor, use homemade tortillas as well.
• Season! Instead of just spreading refried beans onto a bean burrito, amp up the flavor by adding in taco seasoning. Salsa is another great addition to the refried beans, but beware–picky kids may object to the texture or spice when salsa is added.
• Add in vegetables. YES, you read that right. I know it may sound crazy, but hear me out on this. I mix my refried beans with pumpkin, squash, or carrot puree for a couple of reasons. The vegetable puree not only adds in some vitamin A and fiber but also adds natural sweetness to these burritos. Trust me on this, it is a great way to sneak in some veggies!
• Heat the RIGHT way. You can make crispy or soft bean burritos. It is all in HOW you heat the assembled burritos. I have included directions for both crispy and soft exteriors and how to heat from frozen.

How to make Bean Burritos

Whether you start with homemade refried beans or canned refried beans, these bean burritos come together effortlessly.

• Mix refried beans with pumpkin puree and taco seasoning.
• Spread the mixture on a tortilla of your choice. You want to spread the bean mixture out to a thin layer, leaving about a 1-inch border around the edges of the tortilla. This prevents the bean mixture from oozing out the sides of the tortilla when wrapped.

• Fold in the sides of the tortilla towards the center, but not all the way–you do not want the edges touching. Roll the tortilla up by bringing the top edge of the burrito down over the fillings and wrap it underneath them so it stays in place.
• At this point either wrap each tortilla in plastic wrap to store in the refrigerator or freezer or heat through to serve.
• You can heat each burrito in the microwave, oven, or in a skillet depending on if you want a soft burrito or a crispy burrito. For a soft burrito, wrap each burrito in a damp paper towel and heat for 1 minute in the microwave. For a crispy burrito, heat in a dry skillet over medium-high heat for 2 minutes per side, adding in a bit of oil for a really crispy exterior. To heat in the oven, wrap each burrito in foil and bake at a low heat until just warmed through.
• Serve Burritos with guacamole, sour cream, queso (a guilty pleasure of mine), or salsa for dipping.

Make-Ahead and Freezing Instructions

I LOVE stocking my freezer with homemade bean burritos. They reheat beautifully and they are a quick item to grab for a meal on the go or for packing lunch.

• Prepare the burritos as directed, skipping the step of warming once assembled.
• Wrap each burrito in plastic wrap and place in a freezer-safe bag or sealable container.
• Store in the refrigerator for up to 4 days and in the freezer for up 3 months.
• To serve from the freezer, unwrap the plastic wrap and wrap the burrito in a damp paper towel–this keeps the tortilla from drying out. Microwave for 2 minutes on high, flip the burrito over and microwave for another minute, or until heated through. Alternatively, you can heat the burritos in the oven. Remove plastic wrap and wrap burrito in foil. Place in a 250-degree oven for 25-30 minutes.

Serve Bean Burritos with:

• Instant Pot Spanish Rice
• Mexican Corn on the Cob
• Mexican Quinoa Salad

The next time you need an easy recipe using pantry staples, these Bean Burritos are a great-go to that everyone will love!

Easy Bean Burritos

Refried beans are combined with pumpkin or sweet potato puree and taco seasoning for a healthier spin on a classic bean burrito. 

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Servings: 8

Calories: 289kcal

Author: Kristen Chidsey

Ingredients

• ▢ 2 cups refried pinto beans (one 15 ounce can)
• ▢ 1 cup 100% pumpkin puree
• ▢ 1 tablespoon taco seasoning
• ▢ 8 burrito sized tortillas (8-10 inch tortillas)
• ▢ 1 cup shredded cheddar cheese or Mexican blend

Instructions

• Place the beans into a large bowl. If using canned refried beans, use a microwave safe bowl and heat for 1 minute. This will make the beans easier to mix with the remaining ingredients.
• Add the pumpkin puree and taco seasoning to the mixture and mix until well combined.
• Spread 1/4-1/3 cup mixture on each tortilla and sprinkle with 2 tablespoons of shredded cheese, if using.
• Roll up tortillas by folding in sides of tortilla and then rolling up tightly.
• Warm the bean burritos.

  Microwave: Wrap each burrito in a damp paper towel and heat for one minute each.

  Oven: Wrap each burrito in foil and bake at 300 degrees for 10 minutes, or until warmed through.

  Stove-Top (For Crispy exterior): Heat a non-stick skillet over medium-high heat. Spray with nonstick spray or add in a drizzle of olive oil. Heat each burrito for 2 minutes per side, or until warmed through. 
• Serve with sour cream, salsa, and guacamole for dipping.

Notes

Make-Ahead Instructions:

• Prepare the burritos as directed, skipping the step of warming once assembled.
• Wrap each burrito in plastic wrap and place in a freezer-safe bag or sealable container. 
• Store in the refrigerator for up to 4 days and in the freezer for up 3 months. 
• To serve from the freezer, unwrap the plastic wrap and wrap the burrito in a damp paper towel--this keeps the tortilla from drying out. Microwave for 2 minutes on high, flip the burrito over and microwave for another minute, or until heated through. Alternatively, you can heat the burritos in the oven. Remove plastic wrap and wrap burrito in foil. Place in a 250-degree oven for 25-30 minutes. 

Notes on Ingredients: 

• Use carrot, squash, or sweet potato puree in place of the pumpkin puree. OR omit the vegetables altogether and use 1 cup more of refried beans.
• I recommend using pinto beans for these refried bean burritos because the pinto beans pair beautifully in color and flavor with pumpkin or sweet potato. If you were to mix pumpkin with black bean puree the color would be a bit off-putting.
• To make gluten-free bean burritos, use gluten-free tortilla shells or corn tortillas and be sure to use homemade taco seasoning, as some store-bought blends have gluten.
• If using corn tortillas, be sure to heat the tortillas in a dry skillet for 30 seconds on each side over medium-high heat, making the corn tortilla easier to work with.
• To make vegan bean burritos, omit the cheese.

Nutrition

Calories: 289kcal | Carbohydrates: 40g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 871mg | Potassium: 169mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4987IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 3mg

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This post was originally published in 2016 but was updated in 2020 with new tips.