Crispy Bean and Cheese Burritos Recipe

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5 from 1 vote
Published: August 13, 2021Author: Momma Cyd
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This quick and easy recipe is too good not to share. Our crispy bean and cheese burritos have the wonderful Mexican tastes but can be made so quickly! You will not be disappointed and the kids will love it.
Crispy Bean and Cheese Burritos Recipe

Sometimes a homemade burrito recipe can be daunting and time-consuming. Not this one! You can make this one in a half hour or less and still enjoy a lot of great flavors.

Ingredients needed for these Bean and Cheese Burritos:

  1. Boil in bag brown rice
  2. Salsa
  3. Cilantro
  4. Avocado
  5. Lime juice
  6. Flour tortillas, taco size
  7. Shredded Mexican blend cheese
  8. Black beans

If you want to give this recipe a little extra special touch, you can even make your own tortillas. While our first instinct might be to buy them, you can make tortillas fairly easy with this homemade tortillas recipe from Taste of Home. 

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Be sure to have these items as well for these healthy burritos:

  • Medium pan
  • Colander (THIS is a great one!)
  • Medium bowl
  • Rubber spatula
  • Knife
  • Measuring cups
  • Large nonstick skillet (one like THIS would work great)
  • Spatula

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How to make our easy homemade Crispy Bean and Cheese Burritos recipe:

When starting this recipe, begin by cooking the boil in a bag rice according to the directions on the package. This should take about 10 minutes. 

Then, drain the rice and place it in a medium size bowl. 

Rice and Salsa mixture with ingredients in a white bowl

Add the cup of salsa to the rice, along with the cilantro and mix it all together well. 

Rice and Bean mixture in a white mixing bowl

Next, take your ripe avocado and dice it up. After it is cut up, place it in a bowl and add the fresh lime juice to the avocado and toss it until the avocado is covered. 

Now, place the six tortillas on your counter and sprinkle ⅓ cup of shredded cheese in the center on each shell.

Ingredients for the inside of Crispy Bean and Cheese Burritos

 Next, add a ¼ cup of the strained and washed black beans on each shell on top of the cheese. 

After that is done, scoop another ⅓ cup of the rice mixture on top of the beans for each of the shells. 

To finish building, spread the avocado evenly amongst the six shells. 

Now, fold in one side, then its opposite side, then begin to roll the bottom up to the top to keep the filling inside making your burrito shape. 

Then, spray the tops and bottoms of the burritos with nonstick cooking spray. 

Crispy Bean and Cheese Burritos in a frying pan

On a large nonstick skillet pan, heated to medium-high heat, place three of the burritos seams down for about 1 minute on each side or until they begin to get golden brown and crispy. 

Once those three are done, do the same for the remaining three, then eat and enjoy!

MORE DELICIOUS BURRITOS

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Crispy Bean and Cheese Burrito broken in half with one hand holding a half

Check out these kid-friendly burrito recipes!  

Serves: 6

Crispy Bean and Cheese Burritos Recipe

5 from 1 vote
Mexican cuisine made easy! These are so easy to throw together and the result never disappoints!
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Print Pin

Ingredients

  • 1 3.5 ounce boil in bag brown rice
  • 1 cup salsa
  • 1/3 cup cilantro chopped
  • 1 avocado diced
  • 1 Tablespoon lime juice
  • 6 soft taco flour tortillas
  • 2 cups Mexican blend cheese shredded
  • 1 15.5 ounce can black beans drained and rinsed

Instructions

  • Cook the boil in bag brown rice according to package directions, about 10 minutes.
  • Drain and place in a medium sized bowl, add the salsa and cilantro and mix well, set aside.
  • Put the diced avocado in a bowl and add the fresh lime juice and toss well. Set aside.
  • Place the six tortillas on a work surface. Sprinkle 1/3 cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with 1/4 cup of black beans.
  • Then place a heaping 1/3 cup of the rice mixture over the beans.
  • Divide the avocado over the six tortillas.
  • Fold up opposite sides and then the bottom and roll up to enclose the filling.
  • Coat the top and bottom of the burritos with non-stick cooking spray. Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos and cook another minute until golden brown. Repeat with 3 remaining burritos.

Notes

  • If you want to give this recipe a little extra special touch, you can even make your own tortillas.

Nutrition

Serving: 1 g · Calories: 263 kcal · Carbohydrates: 23 g · Protein: 13 g · Fat: 14 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Cholesterol: 23 mg · Sodium: 804 mg · Potassium: 375 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 537 IU · Vitamin C: 5 mg · Calcium: 478 mg · Iron: 1 mg

Equipment

  • Medium Pan
  • colander
  • Medium Bowl
  • Rubber spatula
  • Large Skillet

Recipe Details

Course: Main Course
Cuisine: Mexican

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  1. Grace says:
    March 5, 2017
    These look great, but I am wondering about the cheese. It calls for 1 cup in the recipe, but the directions say to put 1/3 cup on each of six tortillas. Should there be 2 cups of cheese or do you mean 1/6 cup per? Not a huge deal, just wondering. :)
    Reply
    • Cyd says:
      March 6, 2017
      Hi Grace. Thanks so much for catching that. We added about 1/3 cup to each burrito, so the recipe now reads 2 cups of cheese. If you have a hard time rolling up the tortilla, you could reduce the cheese slightly. Hope this helps!!
      Reply
  2. Amy says:
    August 20, 2017
    Can you freeze and reheat? They sound great for quick lunches!
    Reply
    • Cyd says:
      August 21, 2017
      Everything should freeze fine except for the avocado. They turn dark pretty fast. You could leave them out and add them at the end.
      Reply
  3. Lynne says:
    March 8, 2018
    Oh my! These were just delicious. I used a bagged microwave brown rice (so easy!) and I always use a salsa with corn and red beans in it. Yum! For cheese I used a cheddar mix as well as pepper jack, and it gave it just the right zing. I didn’t use spray, but put a little oil in the pan, and it worked very well. I need to practice folding the tortillas though! ?. The flavors of the cilantro and avocado with the lime juice made this very flavorful. Thank you for sharing this wonderful recipe!
    Reply
    • Cyd says:
      March 12, 2018
      Hi Lynne. Thanks so much for taking the time to leave us a nice comment on these burritos. It's always fun to hear how everyone tweaks recipes for their family and liking. Have a great week and thanks for stopping by SixSistersStuff.com.
      Reply
  4. Tiffany says:
    June 12, 2018
    Hi! Just wondering how much cooked rice this would be equivalent to if we didn't buy the boil in a bag rice. Thanks!
    Reply
    • Cyd says:
      June 13, 2018
      It's about 1 1/2 - 2 cups cooked rice.
      Reply
  5. Ashley says:
    June 24, 2019
    I had this tonight for dinner omg it was amazing would have took a picture but me and my husband were hungry and totally forgot. Thanks for sharing this was so good!
    Reply
  6. Alisha says:
    August 21, 2019
    Such a lovely recipe, very quick..easy and filling for the whole family. 😋👍
    Reply
  7. Melissa M says:
    January 30, 2020
    I can't wait to make this but I want to add a protein. Do you think some shredded chicken would be ok to add?
    Reply
    • Cyd says:
      February 6, 2020
      Shredded chicken would be great in these burritos.
      Reply
  8. Carol F says:
    March 19, 2020
    These are amazing. Best I've ever tasted. We love them. The cilantro, which I wasn't sure about, adds a very necessary freshness to the dish. Well Done !
    Reply
    • Cyd says:
      March 19, 2020
      Hi Carol. We are so glad you like these burritos. They are one of our favorites!
      Reply
  9. Carol Claycomb says:
    September 11, 2020
    Had your Crispy Bean and Cheese burritos for supper on homemade gluten free tortillas. Mmm good! Will make again. Thank you so much.

    5 stars

    Reply
  10. Renee' says:
    September 17, 2020
    Making today for some families. How would they reheat?
    Reply
    • Cyd Adamson says:
      September 18, 2020
      These can easily be reheated in the microwave.
      Reply
  11. Stephanie says:
    October 3, 2020
    Can you use pintos if you don’t have black beans on hand?
    Reply
    • Momma Cyd says:
      October 15, 2020
      Sure, Pinto beans work great too. This is one of those recipes that you can adapt to what ingredients you have on hand. Have a great week.
      Reply
  12. Cynthia says:
    January 28, 2022
    This recipe was a hit with everyone.
    Reply
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