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. It’s a quick and delicious way to mix up your next lunch or supper!

Close-up of a stack of two halves of a refried bean burrito.

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! But you can totally make the refried beans with pinto beans (or even use store-bought refried beans).

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

These veggie burritos are a wonderful way to enjoy a restaurant favourite at home.
They’re loaded with colourful ingredients.
This refried bean burrito recipe tastes so darn good!

Two hands holding a refried bean burrito.

How To Make Bean Burritos

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

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

Collage of steps to make a burrito with refried beans, veggies, avocado and cheese.

How to Wrap Burritos

Roll up the bottom half of your tortilla, covering your filling and then gently pulling it back towards you to tighten.
Bring the bottom of the sides up a little, so it looks like a little triangle on both sides.
Fold over each side.
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! As mentioned above, you can use store-bought refried beans if you’d rather not use homemade.

I make refried beans on the regular so I often have them 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

As mentioned, I made my refried bean recipe and used canned black beans instead of pinto beans. You can use either, whatever you prefer. Or, you can use store-bought refried beans.
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.

Stack of two halves of a refried bean burrito with bowl of chips behind it.

More Delicious Handheld Recipes

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. It's a quick and delicious way to mix up your next lunch or supper!

5 from 2 votes

Print Recipe Save Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Lunch, Main Course

Servings 2 refried bean burritos

Ingredients

3 teaspoons vegetable oil, divided
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
⅔ cup refried beans, ⅓ cup or 5 tablespoons per burrito
2 flour tortillas, each about 9.5 inches or so in diameter
½ cup cooked brown rice, or use your favourite variety of rice (¼ cup or 4 tablespoons cooked rice 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

Instructions

Heat 2 teaspoons of vegetable 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 the burritos, divide the filling ingredients between the tortillas: spread the refried beans in the centre of each tortilla. Then top with cooked rice, the bell pepper mixture, avocado and queso cotija cheese.
To fold the burritos: For each one, bring the bottom of the tortilla up over the ingredients (covering them) and then gently pull it back towards you to tighten. 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.
Wipe out the frying pan. Add the remaining 1 teaspoon of vegetable oil to the pan. Place over medium heat. Add the burritos to the pan and warm on each side until they get a little golden brown colour on the exterior, about 2 minutes per side.
Serve and enjoy! This burrito is delicious served with your favourite chips and salsa (or enjoy the burrito as is).

Notes

I made my refried bean recipe and used canned black beans instead of pinto beans. You can use either, whatever you prefer. Or, you can use store-bought refried beans.
If you like, you can warm your refried beans before using in the burrito. It’s totally up to you!
I used brown rice, but you can use another variety if you prefer. Other options are white rice, basmati rice or instant rice. Bottom line: use freshly prepared rice and use something you enjoy!
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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