Bean and cheese burritos
Warm flour tortillas filled with lightly mashed pinto beans, rice, salsa and melted cheese. A simple dinner with a crisp toasted seam and a pantry-friendly filling.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftCook the rice
~4 minCook the rice.
Rinse 1/3 cup rice and cook using the water ratio and timing on its package.
Keep covered off the heat when ready.
Ingredients
- 1/3 cupDry white rice
- 2 tbsp total for recipeWater
Warm the beans
~5 minWarm the beans.
Put 1 cup cooked pinto beans, 1/2 tsp cumin and 2 tbsp water in a small saucepan.
Warm over medium heat for 4–5 minutes, stirring.
Ingredients
- 1 cupCooked pinto beans
- 1/2 tspGround cumin
- 2 tbspWater
Mash the filling
~2 minMash the filling.
Mash about half the beans with a fork or potato masher, leaving some whole.
Stir in 1/4 cup tomato salsa and cook for 2 minutes, until the mixture is thick enough to mound on a spoon.
Ingredients
- Half of 1 cupCooked pinto beans
- 1/4 cupTomato salsa
Finish the rice
~4 minFinish the rice.
Fluff the cooked rice and fold in 1 tbsp lime juice and 2 tbsp cilantro.
Keep the rice and beans warm while preparing the tortillas.
Ingredients
- 1/3 cup total for recipeDry white rice
- 1 tbspLime juice
- 2 tbspCilantro
Fill and fold
~4 minFill and fold.
Heat the flour tortillas in a dry skillet until pliable.
Divide the rice, beans and 2 oz cheese down the centers, leaving space at the edges.
Fold in the sides, then roll tightly from the bottom.
Ingredients
- 2Large flour tortillas
Toast the burritos
~5 minToast the burritos.
Brush 1 tsp oil over the skillet and set it over medium heat.
Place the burritos seam-side down and cook for 2–3 minutes.
Turn carefully and cook the other side for 2 minutes, until golden and the cheese melts.
Ingredients
- 2 oz total for recipeShredded vegetarian cheddar cheese
- 1 tspNeutral oil
Serve
~1 minLet the burritos stand for 1 minute, then cut in half if desired.
The bean and cheese filling will be hot.
Ingredients
- 1 cup total for recipeCooked pinto beans
- 2 oz total for recipeShredded vegetarian cheddar cheese
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Bean and cheese burritos: Serve.
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Ingredients
For 2 people
- 2 large flour tortillas
- 1 cup cooked pinto beans, drained and rinsed
- 1/3 cup dry white rice
- 2 oz shredded vegetarian cheddar cheese
- 1/4 cup tomato salsa
- 1 tsp neutral oil
- 1/2 tsp ground cumin
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- 2 tbsp water
Method
- Cook the riceRinse 1/3 cup rice and cook using the water ratio and timing on its package. Keep covered off the heat when ready.
- Warm the beansPut 1 cup cooked pinto beans, 1/2 tsp cumin and 2 tbsp water in a small saucepan. Warm over medium heat for 4–5 minutes, stirring.
- Mash the fillingMash about half the beans with a fork or potato masher, leaving some whole. Stir in 1/4 cup tomato salsa and cook for 2 minutes, until the mixture is thick enough to mound on a spoon.
- Finish the riceFluff the cooked rice and fold in 1 tbsp lime juice and 2 tbsp cilantro. Keep the rice and beans warm while preparing the tortillas.
- Fill and foldHeat the flour tortillas in a dry skillet until pliable. Divide the rice, beans and 2 oz cheese down the centers, leaving space at the edges. Fold in the sides, then roll tightly from the bottom.
- Toast the burritosBrush 1 tsp oil over the skillet and set it over medium heat. Place the burritos seam-side down and cook for 2–3 minutes. Turn carefully and cook the other side for 2 minutes, until golden and the cheese melts.
- ServeLet the burritos stand for 1 minute, then cut in half if desired. The bean and cheese filling will be hot.
Before you cook
What to get ready
Wide skillet, spatula, separate filling bowls and a clean towel for warmed tortillas.
Cook the rice first and mash part of the warm pinto beans to bind the filling.
If something needs adjusting
Burrito opens in the skillet
Avoid overfilling, tuck the sides tightly and toast seam-side down first.
A larger batch goes cold before serving
Prepare toppings first, keep tortillas covered briefly and assemble at the table rather than filling every tortilla in advance.
Store for later
Refrigerate perishable fillings separately from tortillas and cold toppings. Reheat cooked fillings to 165°F, then warm tortillas and assemble.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Freeze spare tortillas flat with separators for another burrito meal.
Next use for your ingredients: Breakfast bean burritos →
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Keep the bean mixture thick and avoid overfilling. Warm tortillas bend more easily and are less likely to split while rolling.
Make it work for you
Black beans can replace pinto beans. Use vegetarian cheddar if needed, or a melting plant-based cheese for a dairy-free version.
Try another bean and tortilla dinner with black bean and sweet potato quesadillas.
Can I freeze bean and cheese burritos?
Yes. Cool and refrigerate promptly, then wrap individually and freeze. Thaw in the refrigerator and reheat until the center reaches 165°F; a final skillet toast restores the outside texture.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.