Filled with creamy refried beans, diced onions, and melty shredded cheese, these classic Bean and Cheese Burritos are perfect for a Cinco de Mayo celebration or party. Ready in about 30-minutes, these burritos are great for making ahead of time, regular meal prep, and even freezing for later.
What is Cinco de Mayo?
Cinco de Mayo is a celebration that is held on May 5th every year. It is the anniversary of Mexico’s victory over the French Empire at the Battle of Puebla. In the United States, Cinco de Mayo is celebrated with parades that showcase appreciation for Mexican culture, particularly in the southern states with large Latino populations. With those parades come parties that include Mexican cuisine, and of course, the consumption of lots of margaritas.
If you plan to celebrate Mexican culture on May 5th this year, the best way to do so is with delicious Mexican cuisine like these classic bean-and-cheese burritos.
What Is a Bean and Cheese Burrito?
A bean and cheese burrito is one of the simplest and most satisfying things you can eat. At its most basic, it is a large flour tortilla wrapped around seasoned beans and melted cheese. That is all it needs to be. And yet within that simplicity there is an enormous amount of room for getting it right or getting it wrong.
The dish is a cornerstone of Mexican-American cuisine, found everywhere from roadside taqueiras in California to Tex-Mex diners in Texas. It is beloved for its affordability, its versatility, and the kind of deep, straightforward satisfaction it provides. There are no tricks and no pretense involved. It either works or it doesn’t, and when it works, it is hard to beat.
A Little History
The burrito as Americans know it today traces its roots to the northern states of Mexico — particularly Chihuahua and Sonora and to the border communities that developed along what is now the American Southwest. The word “burrito” translates to “little donkey” in Spanish, though the origins of that name are genuinely disputed. Some food historians point to a street vendor in Ciudad Juárez who wrapped his food in flour tortillas while traveling by donkey; others connect it to the rolled packs that donkeys would carry across the region.
What is less disputed is that the bean and cheese burrito became a staple of Mexican-American fast food culture through the mid-20th century, popularized by taqueiras from San Diego to San Antonio. Today it remains one of the most ordered items at Mexican restaurants across the United States, and one of the most practical and satisfying things a home cook can put together on any given weeknight. The bean and cheese burrito is the kind of food that rewards restraint. The fewer things you add, the more each ingredient has room to do its job.
Choosing the Right Beans
The bean you choose is the single most important decision in this whole process. Each type brings a different texture and flavor, and that difference shapes everything else about the burrito.
Refried beans
Refried beans are the traditional choice, and for most people they remain the best one. Despite the name, they are not actually fried twice the word comes from the Spanish frijoles refritos, which loosely means “well-fried beans.” The classic preparation involves cooking pinto beans until tender, then mashing and frying them in lard or oil with garlic and other aromatics. The result is a rich, creamy, savory filling that spreads evenly across the tortilla and pairs beautifully with melted cheese.
When buying canned refried beans, versions made with lard tend to have a deeper, more traditional flavor. Vegetarian versions made with vegetable oil are a perfectly good substitute if that is your preference. Either way, warm them up before assembling your burrito and taste them first a little cumin, garlic, and lime juice go a long way toward elevating even an ordinary can.
Black beans
Black beans are earthy, slightly sweet, and work particularly well in California-style burritos. They pair nicely with sharper cheeses and fresh salsa, and their color makes for a striking contrast when the burrito is sliced. You can use them whole for a heartier texture or mash them partially if you want something closer to the creaminess of refried beans.
Whole pinto beans
Whole pinto beans are a good option if you want more texture in the filling. They hold their shape inside the tortilla and give you a chunkier, more substantial bite. Seasoned with cumin, chili powder, garlic, and a squeeze of lime, they make a filling that feels a little more rustic and satisfying than their refried counterpart.
Choosing the Right Cheese
Cheese in a bean and cheese burrito is not just about flavor. It is also a binder — the element that holds the filling together and prevents the whole thing from feeling dry or sparse. The right cheese, properly melted, turns a collection of ingredients into something cohesive and satisfying.
Monterey Jack
Monterey Jack is the benchmark for this application. It melts smoothly and evenly, has a mild, buttery flavor that complements beans without competing with them, and produces that creamy, sauce-like consistency that makes every bite feel well put together. If you are not sure which cheese to use, start with Monterey Jack.
Cheddar and cheddar blends
Sharp cheddar brings more flavor to the party tangier, bolder, and particularly good alongside black beans where you want a little more contrast. Because sharp cheddar can be a bit crumbly when it melts, many people blend it with Monterey Jack to get both the flavor of cheddar and the smooth melt of Jack. That combination is hard to argue with.
Oaxaca cheese
Oaxaca cheese, or queso Oaxaca, is a stringy melting cheese that behaves a lot like mozzarella. It stretches when you pull the burrito apart, has a mild and slightly salty flavor, and gives the whole thing a distinctly Mexican character that is difficult to replicate with any other cheese. If you can find it and most Mexican grocery stores carry it, it is worth trying at least once.
The Tortilla Matters More Than You Think
A great bean and cheese burrito requires a great tortilla. That means a large flour tortilla ten inches at minimum, twelve preferred that is fresh, soft, and pliable enough to fold without cracking. A stiff or low-quality tortilla will split before you finish folding it, and no amount of good beans and cheese can fix that.
If you have access to a local tortillería, fresh tortillas are always the best option. A good grocery store brand is a fine substitute look for one with a short, clean ingredient list. Before you fill anything, always warm the tortilla on a dry skillet for about thirty seconds per side. This makes it soft and slightly toasted, dramatically reduces the chance of cracking, and improves the overall flavor in a way that is easy to underestimate until you try it.
Getting the Fold Right
The fold is where a lot of people go wrong. The most common mistake is using too much filling an overstuffed burrito cannot be folded cleanly and will fall apart. Start by placing your filling in the lower third of the tortilla, keeping at least two inches of empty tortilla on each side and at the bottom. Fold the bottom edge up and over the filling, then tuck in both sides firmly. From there, roll the burrito upward in one clean motion, keeping the sides tucked as you go, and finish with the seam facing down.
Once folded, put it seam-side down on a hot dry skillet for a minute or two. This seals the fold, crisps the exterior slightly, and gives the burrito the kind of structural integrity that makes it easy to eat without everything falling out at the first bite.
Bean and Cheese Burrito Ingredients
You really won’t need much to whip up these delicious Mexican entrees. Here’s what you will need:
- Tortillas: I used 8-inch flour tortillas, but you could use any size tortillas you prefer.
- Refried beans: Grab a couple of cans from your local grocery store.
- Broth, heavy cream, or sour cream: You want to thin the refried beans just a little so they are easier to divide between your tortillas. I used the cream, but you could use sour cream or broth as well.
- Onion: I think yellow onions add the perfect flavor to the beans and cheese. You can use any type of onion you prefer.
- Red taco sauce: Red taco sauce can be found in the ethnic section at your local grocery store. I used an off-brand, but you could use any brand you prefer.
- Shredded cheese: I used cheddar, but if you want the true feel of Mexican cuisine, use Queso Chihuahua.
How to Make Bean And Cheese Burritos
Most of your time spent preparing this recipe is assembling the burritos. These classic bean-and-cheese burritos are quick and easy to whip up.
One: Preheat and Prep
Gather your ingredients, so you’re ready to make the bean-and-cheese burritos. Preheat your oven to 375°F= (190°C).
Two: Thin the Beans
Grab a saucepan to heat the refried beans, then scoop them into the pan. Add one cup of cream, sour cream, or broth as your preferred liquid. It will thin the beans so you can spread them more easily. I had never heard about the cream being added. Oh my gosh, why did I not know this secret?
As mentioned, it will thin the beans so you can spread them more easily. Look how much creamier the refried beans have become.
Three: Warm the Tortillas
Warm the tortillas on a griddle or in the microwave. Warming them softens them makes them easier to roll.
Four: Assemble the Burritos
Grab a tortilla, and spread 3 tablespoons of refried beans in the center. Sprinkle some chopped onions on the refried beans. Spoon a little taco sauce over the chopped onions. Sprinkle some cheddar cheese on top of the chopped onions. Use your favorite taco sauce. This is my second secret, I used Taco Time sauce. Taco Bell taco sauce would work as well.
Five: Fold the Burritos
Fold the sides in and roll the tortillas into burritos. Place the bean and cheese burritos on a cookie sheet with some parchment paper (it makes clean-up easier).
Six: Add Cooking Spray
Spray vegetable oil on the burritos.
Seven: Bake
Bake your burritos for 12-15 minutes, or until heated through.
Finished Product
Serve with salsa, sour cream, black olives, and guacamole. Enjoy.
Is a Bean and Cheese Burrito Healthy?
Surprisingly, burritos are pretty healthy for you. They are made with fiber-rich beans that also add a lot of protein. In fact, bean-and-cheese burritos pack 10.1 grams of protein. Cheese is carb-free, and onions are good for you. If you want to make these burritos even healthier, use low-carb or Keto-friendly tortillas.
How Long Can Burritos Sit Out?
According to the USDA, any food that has been at room temperature for longer than two hours should be thrown away. This is because, at room temperature, bacteria grow incredibly fast. In fact, even reheating something that has sat out at room temperature for longer than two hours will not be safe from bacteria.
Do I Have to Bake Them?
Nope! If you prefer a slightly crisp texture, you can cook them in a large skillet on the stovetop. Lay the burritos down on a hot skillet with the folded side down first. Cook for 3-5 minutes, or until toasted, and then flip them over and cook them on the other side for an additional 3-5 minutes.
Storing, Freezing, and Reheating
To store any leftover burritos, place them in an airtight container or a Ziploc bag and refrigerate them. Burritos are good for up to a week in the refrigerator.
To freeze your burritos to eat at a later time, wrap them with plastic wrap and then place them in a freezer Ziploc bag. You can freeze them for up to 6-months.
To reheat frozen burritos, take them out of the freezer the night before and allow them to thaw in the fridge. Once they are thawed, you can reheat them in the microwave for 2-minutes, or bake them in the oven at 350°F for 10 minutes.
What to Serve with Bean and Cheese Burritos
I like to serve these burritos with guacamole, sour cream, or salsa. Although they are delicious all on their own, you may want to add a few sides to go with your burritos, especially if you’re making a whole Cinco de mayo meal! Here are my favorite side dish recommendations:
Bean And Cheese Burritos Recipe
Bean And Cheese Burritos
Ingredients
- 15 ten-inch flour tortillas
- 2- 15-ounce cans of refried beans
- 1 cup cream or broth (to thin the refried beans)
- 3/4 cup yellow onion, chopped fairly fine
- 2 cups red taco sauce
- 1-1/2 cups shredded cheddar cheese
Instructions
-
Preheat your oven to 375°F = (190°C). 1. Grab a saucepan to heat the refried beans, and scoop the beans into the pan. 2. Add one cup of cream or broth as your preferred liquid. It will thin the beans so you can spread them easier. 3. Warm the tortillas on a griddle or in the microwave. Warming them makes them easier to roll. 4. Grab a tortilla, and spread 3 tablespoons of refried beans in the center. 5. Sprinkle some chopped onions on the refried beans. 6. Spoon a little taco sauce on top of the chopped onions. 7. Sprinkle some cheddar cheese on top of the chopped onions. 8. Fold the sides in and roll the tortillas to make them into burritos. 9. Place the bean and cheese burritos on a cookie sheet with some parchment paper (it makes clean-up easier). 10. Spray vegetable oil on the burritos. 11. Bake for 12-15 minutes, or until heated through. Enjoy.
More Cinco de Mayo Recipes You’ll Love
Final Word
Please let me know if you make these bean-and-cheese burritos for your family. You don’t have to understand the significance of the Mexican holiday to fully enjoy this Mexican meal. It’s all about cooking from scratch and eating at home. May God bless this world, Linda
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