Refried Bean Burrito Recipe

Loaded with homemade refried black beans, brown rice, veggies, creamy avocado and salty crumbled cheese, this refried bean burrito recipe is sure to be a favourite and a delicious way to mix up your next taco Tuesday!

Remember those refried beans I shared with you all a little while back?

Well, today I’m putting them to good use in another recipe.

I actually put a little spin on the beans by making refried black beans. I simply subbed out the pinto beans for black beans. Easy and just as delish!

Aside from quesadillas, these refried beans make the most delicious veggie burritos.

There’s hearty beans, brown rice, bell pepper, corn, avocado and crumbled, salty cheese.

These bean burritos are delicious on their own, but make things even more substantial by servings with tortilla chips and salsa. So good!

Why We Love These Refried Bean Burritos

• If the rice and refried beans are prepped ahead of time (or you simply have leftovers), these veggie burritos come together in minutes!
• They’re loaded with colourful ingredients.
• This refried bean burrito recipe tastes so darn good!

How To Make Bean Burritos

Full details are in the recipe card below, but here are the basics:

1. Cook some onion, bell pepper, corn and seasonings in a pan for a few minutes.
2. Then add some minced garlic and cook for another minute. Turn off heat.
3. Spread some refried beans in the centre of each flour tortilla.
4. Top the refried beans with cooked rice, the bell pepper mixture, sliced avocado and crumbled cheese.
5. Wrap up your burritos (instructions on how to wrap a burrito follows).
6. Cook the burritos in a lightly greased pan on both sides until the outside gets a little colour.

How to Wrap Burritos

1. Roll up the bottom half of your tortilla, covering your filling and then gently rolling it back towards you to tighten.
2. Bring the bottom of the sides up a little, so it looks like a little triangle on both sides.
3. Fold over each side.
4. Now, place your hands over the burrito, tucking in and rolling up as you go. There ya have it! Your burrito filling is tucked in nice and cozy, soon ready to be devoured.

Do I Have To Use Homemade Refried Beans?

Not at all!

I make refried beans on the regular so often have on hand.

Having said that, I have used store-bought refried beans and they also work in this burrito. Use what you have, I say!

Tips and Variations

• If your tortillas are larger (or smaller) than the ones used here, you may have to adjust the quantity of each filling.
• This refried bean burrito recipe yields two burritos (based on your tortillas being about 9.5 inches in diameter). You can easily double the recipe if feeding more people (or if you’re extra hungry).
• The avocado was simply sliced. However, if you’d rather dollop on some guacamole, go for it!
• Depending on what you like, you can mix up the cheese (or omit). Instead of queso cotija, for example, shredded cheddar or feta are also delicious options.

More Delicious Handheld Recipes

• Black Bean Quesadillas
• Cheesy Ground Beef Quesadillas
• Fish Fajitas

If you make this easy burrito recipe, be sure to leave a comment below!

Refried Bean Burrito Recipe

Dawn | Girl Heart Food

Loaded with homemade refried black beans, brown rice, veggies, creamy avocado and salty crumbled cheese, this refried bean burrito recipe is sure to be a favourite and a delicious way to mix up your next taco Tuesday!

5 from 7 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Lunch, Main Course

Servings 2 refried bean burritos

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Ingredients

 

• 2 teaspoons olive oil
• 1 small shallot, peeled and minced (or use a small yellow onion)
• ½ bell pepper, cut into thin strips
• ¼ cup canned corn kernels, drained
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• pinch salt
• pinch freshly ground black pepper
• 2 cloves garlic, minced
• 2 flour tortillas, each about 9.5 inches or so in diameter
• ⅔ cup refried beans, ⅓ cup or 5 tablespoons per burrito
• ½ cup cooked brown rice, ¼ cup or 4 tablespoons per burrito
• ½ avocado, halved, pitted, peeled, and sliced (about 3 to 4 slices per burrito)
• ¼ cup crumbled queso cotija, 2 tablespoons per burrito
• 1 teaspoon vegetable oil, optional (if you want to pan fry the burritos)

Instructions

• Heat olive oil in a 10-inch non-stick frying pan over medium heat.
• Add shallot, bell pepper, corn, chili powder, cumin and a pinch each of salt and black pepper. Cook, stirring every so often, for 3 to 5 minutes or until tender crisp. Stir in garlic and cook for 1 minute.
• To assemble each burrito, layer refried beans in the centre of the tortilla (about ⅓ cup per burrito), about ¼ cup of cooked rice on top, ½ of pepper mixture, a few slices of avocado and about 2 tablespoons of crumbled cheese per burrito.
• To fold the burritos: For each one, bring one side of the tortilla up over the ingredients (covering them), fold in each side, then begin to tightly roll the burrito (keeping everything tucked in as you roll, so it's compact). Alternatively, you can fold the burrito your favourite way. Serve and enjoy! This burrito is delicious served with your favourite chips and salsa (or enjoy the burrito as is).
• Optional (but delicious): Wipe out the frying pan and lightly grease with vegetable oil. Place over medium heat. Add burritos to the pan and warm for about 2 minutes per side.

Notes

• If your tortillas are larger (or smaller) than the ones used here, you may have to adjust the quantity of each filling.
• This refried bean burrito recipe yields two burritos (based on your tortillas being about 9.5 inches in diameter). You can easily double the recipe if feeding more people (or if you’re extra hungry).

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword bean burrito, veggie burrito recipe

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