These Easy Bean Burritos are my go-to weeknight dinner: ready in about 30 minutes and loaded with smoky, savory flavor. I make them when I want something comforting, fast, and inexpensive that still feels homemade. If you like simple bean dishes, you might also enjoy this deliciously easy green bean casserole for another easy way to enjoy beans.
Why Make This Recipe
- Fast and satisfying: you can have a hot burrito on the table in 25–35 minutes, perfect for busy weeknights.
- Budget-friendly and nutritious: canned or cooked beans provide protein, fiber, and iron without breaking the bank.
- Flexible and make-ahead friendly: the filling stores well, so you can prep it ahead and assemble burritos later. I love this recipe because it improves with a little resting time—flavors meld and the filling tastes even better the next day.
- Crowd-pleaser for any occasion: serve at casual parties, packed lunches, or a simple family dinner; pair with a side like easy oven baked baked beans for a hearty combo.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 15–20 minutes
- Total time: 25–30 minutes
- Servings: 4 burritos (about 1 cup filling each)
- Difficulty: Easy
- Method: Sauté aromatics, warm and mash beans, assemble into warmed tortillas, and optionally crisp in a skillet or oven for a golden exterior. For a warm follow-up dish idea, see my notes on easy oven baked beans.
My Experience Making This Recipe
I tested this version multiple times to balance creaminess and spice—mashing half the beans gives a creamy texture without using dairy. Early tests were too wet, so I adjusted by reducing added liquid and cooking the filling a few minutes longer to concentrate flavors.
How to Make Easy Bean Burritos
Start by sautéing 1 small diced onion and 2 cloves minced garlic in 1 tbsp neutral oil over medium heat until translucent, about 4–5 minutes. Add 2 cups cooked or canned black or pinto beans (drained and rinsed), 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp chili powder, and 2–3 tbsp reserved bean liquid or water; simmer 4–6 minutes, then mash about half the beans with the back of a spoon for creaminess. Warm four 8–10 inch flour tortillas in a dry skillet for 20–30 seconds per side, fill with 1/2 cup bean mix plus 1/4 cup shredded cheese or salsa, fold, and crisp briefly in a 350°F oven for 6–8 minutes or a skillet for 1–2 minutes per side.
Expert Tips for Success
- Use a heavy skillet or sauté pan (cast iron recommended) to get even heat when cooking the filling and crisping burritos. For even heating in the oven, place them seam-side down on a baking sheet at 350°F.
- Drain canned beans but reserve a couple tablespoons of the liquid—adding it gradually keeps the filling moist without watering it down.
- Mash half the beans and leave half whole to get both creaminess and bite; use a potato masher or fork for quick control.
- Season in layers: taste and add salt near the end—beans can go flat without enough acid, so finish with 1 tsp lime juice per batch for brightness. For seasoning inspiration I often reference my easy sweet potato black bean chili seasoning balance.
- If you want a meltier texture without dairy, stir in 2–3 tbsp plain Greek yogurt or a dairy-free cashew crema at the end off the heat.
How to Serve Easy Bean Burritos
- Classic: Serve with pico de gallo, sliced avocado, and a wedge of lime for freshness. You can also include a dollop of sour cream or a dairy-free yogurt.
- Tex-Mex platter: Pair with cilantro-lime rice and a side of pickled red onions; for a heartier spread, add unbelievably easy slow cooker pinto beans.
- Crispy style: Brush burritos lightly with oil and pan-fry seam-side down until golden, then slice on the bias for attractive presentation.
- Meal-prep bowls: Skip tortillas and serve the bean filling over mixed greens or rice with toppings on the side.
Storage and Reheating Guide
Refrigerate assembled burritos in an airtight container for up to 3 days; wrap individually in foil to prevent drying. For longer storage, freeze wrapped burritos for up to 2–3 months—label with date. Reheat from refrigerated: unwrap and warm in a 350°F oven for 10–12 minutes or microwave 60–90 seconds covered with a damp paper towel. From frozen: reheat in foil at 350°F for 20–25 minutes or microwave 3–4 minutes, turning once, then crisp in a skillet for 1 minute per side.
Recipe Variations
- Gluten-free: Use warmed 8-inch corn tortillas (steam briefly to prevent cracking) or gluten-free flour tortillas; note corn ones are smaller, so use 1/2 the filling per tortilla.
- Dairy-free / vegan: Omit cheese and finish with chunky salsa or a dairy-free cashew crema (blend 1/2 cup soaked cashews, 1 tbsp lime juice, 2 tbsp water).
- Hearty meat addition: Brown 8 oz ground turkey or chorizo, drain excess fat, then mix into the bean filling for extra protein.
- Roasted vegetable version: Add 1 cup diced roasted sweet potato or bell pepper for texture and color; it pairs especially well with cumin and smoked paprika.
Nutritional Highlights
- High in plant protein and fiber from beans, which support satiety and digestive health.
- Lower in saturated fat when you skip or reduce cheese and use minimal oil—easy to adapt for heart-healthy needs.
- Allergen info: contains gluten if made with flour tortillas and dairy if cheese or sour cream is used; adjust for gluten-free or dairy-free needs as noted above. Aim for one burrito per person as a main with a side salad, or half a burrito with sides for lighter eaters.
Troubleshooting Common Issues
- Soggy burrito: This often happens when the filling is too wet; cook the bean mixture a few extra minutes to evaporate liquid, or mash less and use less reserved bean liquid.
- Bland flavor: Beans need layers of seasoning—add salt at the end, a squeeze of lime, and a pinch of smoked paprika or cumin to boost flavors.
- Cracked tortillas: Warm tortillas properly before filling—steam briefly or heat in a dry skillet for 20–30 seconds per side to improve pliability.
Frequently Asked Questions
Q: Can I use dried beans instead of canned?
A: Yes—use 1.5 cups cooked beans (about 3/4 cup dried) after soaking and simmering until tender. Reserve some cooking liquid to adjust texture and follow the same seasoning and mash-half approach.
Q: How do I keep burritos from falling apart when folding?
A: Warm tortillas make folding easier; place filling closer to the bottom third, fold sides in, then roll tightly. Sealing seam-side down in a hot skillet for 30–60 seconds helps lock them closed.
Q: Can I assemble burritos ahead and bake later?
A: Absolutely—assemble and wrap in foil, refrigerate up to 24 hours, then bake at 350°F for 12–15 minutes (or until heated through). For frozen, bake 25–30 minutes from frozen.
Q: What’s the best way to add heat without overpowering the beans?
A: Add a small amount of finely chopped jalapeño or 1/4–1/2 tsp cayenne while sautéing aromatics, then taste. You can always add hot sauce at the table for individuals who want more heat.
Easy Bean Burritos
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Easy Bean Burritos are my go-to weeknight dinner: ready in about 30 minutes and loaded with smoky, savory flavor.
Ingredients
- 1 small diced onion
- 2 cloves minced garlic
- 1 tbsp neutral oil
- 2 cups cooked or canned black or pinto beans (drained and rinsed)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 2–3 tbsp reserved bean liquid or water
- 4 (8–10 inch) flour tortillas
- 1/4 cup shredded cheese or salsa
Instructions
- Sauté diced onion and minced garlic in neutral oil over medium heat until translucent, about 4–5 minutes.
- Add beans, ground cumin, smoked paprika, chili powder, and reserved bean liquid; simmer for 4–6 minutes.
- Mash half the beans with the back of a spoon for creaminess.
- Warm tortillas in a dry skillet for 20–30 seconds per side.
- Fill each tortilla with 1/2 cup bean mixture and 1/4 cup cheese or salsa, fold, and crisp in a 350°F oven for 6–8 minutes or skillet for 1–2 minutes per side.
Notes
For a crispy exterior, pan-fry burritos after baking. You can also fill them with avocado and lime for added freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 15mg