Creamy Cheesy Bean And Rice Burrito Recipe

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This creamy and cheesy bean and rice burrito is a perfect cheat night comfort food and a slightly healthier option than a fast-food burrito. This burrito will satisfy any craving for Tex-Mex. It’s perfect as a main course or weekend lunch.

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How to Make Tex-Mex at Home

A Simple Bean and Rice Burrito Recipe: Living in Spain, I’ve gotten to enjoy some delicious, traditional Mexican dishes. However, one thing I can’t seem to find is the comforting, cheesy Tex-Mex food I grew up with in the US. The less-than-authentic but oh-so-satisfying Tex-Mex flavors are something I crave from time to time. So, to satisfy that craving, I’ve learned how to recreate my favorite Tex-Mex dishes at home, like this Cheesy Bean and Rice Burrito.

Creamy Bean and Rice Burrito: A Healthier Twist

While this recipe isn’t exactly the healthiest option, there are some ways to make it a bit more nutritious. First off, it’s meat-free—though it does contain chicken broth. Even without the usual chicken or beef, this burrito is still hearty and satisfying, thanks to the delicious refried beans.

By making my own refried beans, I’m able to skip the preservatives often found in pre-made beans. Additionally, I opt for fresh salsa and low-fat sour cream to keep it lighter and more wholesome than what you’d typically get at a fast-food chain.

Ingredients for the Cheesy Bean and Rice Burrito

For the Rice

The rice is a crucial component in this cheesy bean and rice burrito. I cook the rice with white rice, chicken broth, salsa, and chili powder to create a flavorful base.

Cooking rice in low-sodium chicken broth adds tons of flavor. If you don’t have chicken broth on hand, vegetable broth or water work just fine.

For the salsa, I prefer fresh salsa from the deli or produce section instead of jarred salsa. It has a fresher, smoother taste, which blends perfectly into the rice without big chunks of tomato. If you like things spicy, feel free to add extra chili powder or swap in hot salsa, but add the chili powder slowly so you don’t overpower the dish.

For the Beans

I used Bush’s low-sodium pinto beans for this recipe, but Goya beans work well too. I prefer low-sodium beans, so I can control the amount of salt added. Bush’s also offers an organic pinto bean option that’s great for those looking for a cleaner product.

I choose not to drain the beans because I like the extra moisture they provide. If you prefer thicker beans, feel free to drain the beans but don’t rinse them. For seasoning, I simply add chili powder, garlic powder, salt, and pepper to the beans, keeping it simple and flavorful.

Cooking the Rice for the Burrito

In a medium saucepan, combine white rice, chicken broth, salsa, and 1 teaspoon of chili powder. If you enjoy spice, feel free to add extra chili powder to taste.

Cook the rice just like you would any other rice: bring it to a boil, then reduce the heat to a simmer and cover the pot. I like to leave the lid slightly askew to let the steam escape and avoid boiling over.

Let the rice cook for at least 30 minutes. Keep an eye on it toward the end to ensure it doesn’t burn or stick. If the rice is still a bit crunchy but the liquid is mostly absorbed, add a little more chicken broth or water to keep it moist.

While the rice is cooking, mix the sour cream and hot sauce together in a small bowl. Place it in the fridge to chill while you continue with the recipe.

Cooking the Beans for the Burrito

As the rice cooks, prepare the beans. In a separate saucepan, add the pinto beans, chili powder, garlic powder, salt, and pepper. Cook the beans over medium-high heat for about 8-10 minutes or until they’re thoroughly heated.

Once the beans are warm, remove them from the heat. Using a potato masher, mash the beans to achieve a refried texture. Don’t worry about making them perfectly smooth—some texture adds to the overall appeal of the burrito.

Assembling the Bean and Rice Burrito

Once your rice and beans are ready, it’s time to assemble the burrito. Lay a large tortilla flat on a cutting board.

Now, it’s all about how much you want to stuff into your burrito. Keep in mind that the more ingredients you add, the more difficult it will be to roll the burrito. But no matter how stuffed it is, the taste will still be amazing! Just try not to overstuff it to avoid any messy burritos.

Wrap the burrito by folding one long side up, then the two short sides, and then the top long side. Repeat for each burrito.

If the burrito is a bit stubborn and doesn’t want to fold, add just a little bit of water with your finger under the burrito edges to help it stick. This is similar to licking an envelope to make it stick.

Heat a large frying pan without oil. Place each burrito fold side down on the frying pan.

I lift the burrito by hand and gently flip it over to place it in the skillet or frying pan. I find this easier than using a spatula to move the burrito

Depending on how hot your pan is, wait 3-4 minutes and then flip it over. Be sure to watch the burrito so it doesn’t burn. Depending on your skillet or frying pan it might take less time or a little more.

Because most of the ingredients are already warm, you are not really cooking the burrito. The goal is to make the burrito stay together, to warm the tortilla, and to add a little crispiness to the outside.

Slice the cheesy bean and rice burrito in half on a cutting board. Serve with a dollop of spicy sour cream sauce and salsa.

Final Thoughts: Why You’ll Love This Tex-Mex Burrito Recipe

This cheesy bean and rice burrito offers the flavors of Tex-Mex in the comfort of your own home. With creamy rice, seasoned pinto beans, and fresh salsa, it’s a perfect combination of savory and spicy that will remind you of your favorite Tex-Mex restaurant.

While this recipe isn’t the lightest option, it’s far healthier than fast food burritos because it’s made with fresh, wholesome ingredients. Plus, you can control the seasonings and adjust the spice level to your personal preference.

Next time you’re craving Tex-Mex, skip the drive-thru and make this easy, satisfying burrito instead. It’s a simple, flavorful dish that’s perfect for any night of the week!

Possible Modifications

Here are just a few additional modifications or changes depending on your mood:

• If you are short on time you can use pre-made refried beans. I like starting with pinto beans and seasoning them myself.
• If you like spice, add a diced jalapeno pepper to the pinto beans.
• If you prefer black beans, swap the pinto beans to create a black bean and rice burrito. Add a little diced garlic to the beans for extra flavor instead of the garlic powder.
• If you want to make the cheese and bean burrito recipe even more cheesy, use store-bought queso.
• To make this bean and cheese burrito vegetarian, use vegetable bouillon or vegetable broth to make the rice, or even just use water.

What To Do With Leftovers

I always find I have leftover rice and beans after making up the cheesy bean and rice burrito. I make this 6 portion recipe for just the two of us. We end up eating 3 or 4 smaller burritos. Then, we use all the leftovers for a tasty breakfast been, cheese, and rice burrito!

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