Refried Bean Burritos

Bean Burrito Cut open to show rice, cheese and refried bean filling.

5 from 39 votes

These easy refried bean burritos are made with creamy refried beans, pumpkin puree, tender rice, and a flavorful blend of spices. Freezer-friendly.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American, Mexican

Servings:

Author: Kristen Chidsey

Ingredients

1 (16-ounce) can refried pinto beans
1 cup 100% pumpkin puree optional
1 tablespoon taco seasoning
½ cup salsa
2 cups cooked rice optional
1 cups shredded cheddar cheese optional
8 large (8-10 inch) tortillas

Instructions

In a large heat-safe mixing bowl, combine refried beans with pumpkin puree, salsa, and taco seasoning, mixing until smooth and well incorporated. If desired, fold in the rice, mixing to evenly combine. If you are planning to enjoy these bean burritos immediately (and don't want to bake them for a crispy crust), cover the bowl with a damp paper towel and microwave in 60-second intervals until the filling is evenly warmed through.
Heat the tortillas until just warm and pliable. You can do this by wrapping them in a damp paper towel, placing on a large heat safe plate, and heating for 30-40 seconds, or until just slightly warm. Alternatively, heat them one by one over medium heat in a dry skillet, for 30 seconds per side.
Scoop about ½ cup of the bean mixture into the center of each tortilla, spreading the mixture down the center of the tortilla. Top with 2-3 tablespoons of shredded cheese.
Wrap the burritos by folding in the sides of the tortilla and then fold the bottom of the tortilla up and over the filling, rolling tightly to close. At this point, you can enjoy your burritos immediately, bake for a crispy crust, or refrigerate/freeze to enjoy at a later time.
For crispy bean burritos, place the assembled burritos on a baking sheet seam side down. Bake at 400℉ (200℃) for 10-12 minutes, or until the burritos are warmed through and golden. Alternatively, toast in a lightly greased nonstick skillet over medium-high heat until golden. Serve as desired.

Video

Notes

Pumpkin Puree: Use carrot, squash, or sweet potato puree in place of the pumpkin puree OR omit altogether and add an additional cup of refried beans.

Taco Seasoning: Replace with the taco seasoning with 1 teaspoon chili powder, ½ teaspoon each cumin, paprika, onion powder, garlic powder, and ¼ teaspoon kosher salt.

No Salsa? Double the taco seasoning to ensure the rice and bean mixture if evenly seasoned.

Note on Rice: The rice helps to bulk up the burritos, but it not necessary. If omitting, decrease the salsa and taco seasoning by half.

Storage: Store leftover bean burritos in an airtight container in the refrigerator for up to 5 days and reheat in a dry skillet or in the microwave as desired.

Freezing Instructions: Prepare up to baking, then flash freeze on a baking sheet lined with parchment paper. Once frozen, transfer to a freezer safe bag and store in freezer for up to 3 months. To reheat, wrap the frozen burrito in a damp paper towel and microwave for 2 minutes on high, flip, and microwave for another minute, or until heated through. For crispy burritos, bake at 375℉ for 20-25 minutes, or until warmed through and crispy.

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