These Crispy Bean and Cheese Burritos are a flavor-packed delight, combining creamy, melty cheese with hearty beans in a golden, crunchy tortilla. Ready in just 24 minutes, they’re perfect for a quick lunch or a satisfying snack. The contrast of the crispy exterior and gooey, savory filling is pure comfort food magic.
Packed with 13g of protein and 4g of fiber, these burritos are as nourishing as they are delicious. Warm spices, a hint of sweetness, and a touch of richness from the cheese create a mouthwatering balance. Serve them fresh from the skillet for a meal that’s both easy and irresistible.
What You’ll Need for Crispy Bean and Cheese Burritos
- 1 (3.5 oz) boil-in-bag brown rice (or substitute with 1 cup cooked rice)
- 1 cup salsa (use your favorite brand or homemade)
- 1/3 cup cilantro, chopped (optional, omit if you dislike cilantro)
- 1 avocado, diced (add a squeeze of lime to prevent browning)
- 1 tablespoon lime juice (freshly squeezed preferred)
- 6 soft taco flour tortillas (8-inch size works best)
- 2 cups Mexican blend cheese, shredded (or use cheddar, Monterey Jack, or a mix)
- 1 (15.5 oz) can black beans, drained and rinsed (substitute with pinto beans if preferred)
- Non-stick cooking spray (for crisping the burritos)
How to Make Crispy Bean and Cheese Burritos
- Cook the rice: Prepare the boil-in-bag brown rice according to package instructions (about 10 minutes). Drain and transfer to a medium bowl.
- Mix the rice filling: Add the salsa and chopped cilantro to the cooked rice. Stir well to combine, then set aside.
- Prepare the avocado: In a small bowl, toss the diced avocado with lime juice to coat evenly. Set aside.
- Assemble the burritos: Lay the 6 tortillas flat on a clean work surface. Sprinkle 1/3 cup of shredded cheese in a 3-inch strip down the center of each tortilla. Top the cheese with 1/4 cup of black beans, followed by a heaping 1/3 cup of the rice mixture. Divide the avocado evenly among the tortillas.
- Fold and roll: Fold the opposite sides of each tortilla inward, then fold the bottom edge up and roll tightly to enclose the filling.
- Cook the burritos: Lightly coat the top and bottom of each burrito with non-stick cooking spray. Heat a large skillet over medium heat. Place 3 burritos seam-side down in the skillet and cook for about 1 minute, or until lightly browned and crisp. Flip and cook for another 1 minute until golden brown. Repeat with the remaining 3 burritos.
- Serve and enjoy: Serve immediately while warm and crispy. Pair with extra salsa, sour cream, or guacamole if desired.
Spice It Up: Sauce and Topping Ideas
Take your burritos to the next level with a drizzle of creamy chipotle sauce or a dollop of guacamole. For a tangy kick, try adding pickled jalapeños or a squeeze of lime crema (mix 1/4 cup sour cream with 1 tsp lime juice). If you love heat, a spoonful of hot salsa or sriracha will do the trick!
Perfect Pairings: Serving Suggestions
Serve these burritos with a side of Mexican street corn or a fresh tomato and cucumber salad for a complete meal. For a lighter option, pair with tortilla chips and a scoop of pico de gallo. Don’t forget a cold drink—horchata or sparkling limeade would be delightful!
Make-Ahead Magic: Storage and Reheating
These burritos are great for meal prep! Wrap them tightly in aluminum foil or plastic wrap and store in the fridge for up to 3 days. To reheat, unwrap and place in a skillet over medium heat for 2-3 minutes per side until crispy. For a quicker option, microwave for 1-2 minutes, then crisp in a toaster oven for extra crunch.
Quick Tips for Busy Cooks
Save time by using pre-cooked rice or frozen diced avocado. If you’re in a rush, skip the browning step and enjoy the burritos as soft wraps—they’re just as tasty! For an even faster assembly, prep your ingredients the night before and store them in separate containers.
Customize Your Burritos: Recipe Variations
Swap the black beans for pinto beans or add grilled chicken for extra protein. Vegetarian? Skip the cheese or use a vegan alternative. For a low-carb option, try lettuce wraps instead of tortillas. The possibilities are endless—make it your own!
Crispy Bean and Cheese Burritos
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.