My delicious bean burrito recipe. I don't know if it will make you ambitious but it is good.
That was a phrase my dad used to always say in our Mexican restaurant. Sometimes I can't resist saying it too.
What I love about this recipe and my kids do too, is I can freeze the left overs and they have some delicious snacks whenever hunger strikes.
These burritos make a delicious snack which are great for a quick meal on the go. And they are way healthier than fast food.
So if you have freezer space, take advantage of it as these burritos freeze well by wrapping them in foil and then placing in ziploc bags.
You can also make these vegetarian by leaving out the cheese.
If I'm making a bean burrito for my boys, I just put beans, rice and cheese in their burritos. They like them plain and simple. Heaven forbid I try and sneak anything "exotic" in there, if you know what I mean.
But if I make these for myself and other adults, I like to spruce these up with the optional items.
Nothing beats some lettuce with my favorite apple cider vinegar dressing in my burrito in particular and my Mexican food in general.
Have I ever mentioned that to you? It's so awesome. Apple cider vinegar dressing with Mexican food is amazing I tell ya.
And if you plan to freeze some of these burritos, leave out the optional ingredients as they don't freeze well.
Here is where you can buy a Fabric Tortilla Oven that I showed you in the video.
Once you have your beans and rice made, whether you are using Costco's cook and serve flour tortillas or regular store bought, it's important to start with a hot tortilla. This will ensure the tortilla is pliable, easy to fold and less likely to tear or break.
Have I got a boat load of different ways for you to heat your tortillas.
Place one hot tortilla on a plate. Then place a scoop of hot beans down the center of your burrito about 2 inches wide and 3/4 distance down. Leave one end empty so you can fold that part up.
Add a scoop of rice on top of the beans. Then add a nice sprinkle of cheese.
You want to be sure and spread all the ingredients evenly across the burrito so that you get beans, rice and cheese in every bite.
Nothing bugs me more than a burrito that has all the guacamole or sour cream at only one end of the burrito. You are left wondering "Where is my sour cream and guacamole?" Only to get it all in one bite.
That ever happen to you?
Annoying isn't it? So spread those delicious ingredients evenly. The burrito police will love you.
Once you have all the ingredients that you plan to put in that burrito, fold up the bottom and then roll the sides, leaving the seam side down.
Serve and eat or wrap and freeze.
With left over rice and beans, I love to make up the rest of the burritos, wrap in foil and place in those ziploc bags. These will keep a couple of months easy but your family will probably eat them up before that time. Mine always do.
I'm lucky if they last a week.
Once you have your beans and rice made, you have the foundation to take these burritos to the next level.
What do I mean by this?
I'm sure there are times when you want to add some meat or seafood to your burritos. All you need to do is prepare our Mexican beef recipe for a delicious beef burrito.
Feeling like some fish? Margarita shrimp would be great in these burritos.
If you are in a time crunch, here is what you can do. Buy a rotisserie chicken, take the meat off the bone, chop it into bite size pieces and you have chicken burritos fast and easy.
Really the possibilities are endless.
If you get a chance, try the apple cider vinegar and lettuce in your bean burrito and let me know how you like those flavors.
Enjoy that bean burrito!
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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California