This bean and rice burrito is inspired by the Taco Bell version, but made from scratch with refried beans, Spanish rice, melty Mexican cheese, and a homemade creamy jalapeño sauce that makes all the difference.
I've tested a lot of copycat recipes, and the key to getting this one right is two things: warm the tortilla before you roll it, and don't skip the jalapeño sauce. It's just sour cream, mayo, pickled jalapeños, and spices, but it pulls everything together in a way that plain beans and rice just can't.
My crispy refried bean tacos follow the same idea. Keep it simple, and it works every time.
Ingredients
9-inch Flour Tortillas - Mission Super Soft flour tortillas in the soft taco size work great here. They're easy to fold and hold up well when toasted in a skillet.
Refried Beans - One 16-ounce can is just the right amount for 8 burritos. No prep needed, just open and spread.
Spanish Rice - I used a box of Near East Spanish Rice, which makes about 3 cups and saves a lot of time. You can also use homemade Mexican rice, cilantro lime rice, or brown rice.
Mexican Cheese - A pre-shredded Mexican blend melts easily and ties everything together. Monterey Jack, Pepper Jack, or mild cheddar all work too. You just want something mild that melts well.
Creamy Jalapeño Sauce - This is an important ingredient. It's just sour cream, mayo, pickled jalapeños, jalapeño juice, and spices. It comes together in about 5 minutes and adds a ton of flavor.
Full ingredient list with quantities in the recipe card below.
How to Make These Burritos
Make the Sauce
In a small bowl, stir together sour cream, mayo, pickled jalapeños, jalapeño juice, and spices until combined. Taste and adjust seasoning. Set aside.
Warm the Tortilla
Heat a skillet over medium heat. Warm each tortilla for about 20-30 seconds per side. This makes them pliable and way easier to roll without cracking.
Assemble & Toast
Spread refried beans, rice, cheese, and jalapeño sauce down the center of each tortilla. Roll tightly, then toast seam-side down in the skillet for 1-2 minutes per side until golden.
Tips & Tricks
Warm the tortilla first - Cold tortillas crack when you try to roll them. Even 30 seconds in the skillet makes a big difference.
Boxed rice is totally fine - I used Near East Spanish Rice, and it works perfectly here. If you want to make your own, my homemade Mexican rice is a great option and takes about the same amount of time.
Want an extra cheesy crust? Sprinkle a little cheese in the skillet before placing your burrito on top. It melts on the outside, creating a crispy cheese crust.
Taco Bell shortcut - Taco Bell sells a version of the jalapeño sauce in stores under the name Creamy Chipotle Sauce. It's a solid shortcut if you're really short on time.
How to Store
If you're not eating all 8 burritos at once, don't assemble them all. Store the components separately in airtight containers in the fridge for up to 4 days - beans, rice, cheese, and sauce each in their own container.
When you're ready to eat, build a fresh burrito, microwave it for about 30 seconds to warm the filling, then toast it in a skillet for that crispy finish. It tastes just as good as fresh.
These also work great for meal prep lunches. Make the components on Sunday and you've got easy lunches ready all week.
Common Questions
Can I make the jalapeño sauce ahead of time? Yes! It actually gets better as it sits. Make it up to 3 days ahead and store it in an airtight container in the fridge.
Can I freeze these burritos? Yes. Assemble the burritos without toasting them, wrap each one tightly in foil, and freeze for up to 2 months. When ready to eat, bake straight from frozen at 400F for about 20-25 minutes, or until heated through. Then toast in a skillet for a few minutes to crisp up the outside.
What if I can't find pickled jalapeños? Fresh jalapeños work in a pinch, but the pickled ones bring a tangy flavor that you really want here. Most grocery stores carry them near the canned goods or Mexican food aisle.
Can I add protein? Absolutely. Seasoned ground beef, shredded chicken, or even chorizo would all be great additions. Just add it in during assembly.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Cheesy Bean Rice Burrito
Ingredients
Creamy Jalapeno Sauce
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons pickled jalapeños, diced optional
- 2 tablespoons pickled jalapeno juice optional
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle chili powder or regular chili powder
Cheesy Bean and Rice Burrito
- 12 flour tortillas
- 1 16-oz can of refried beans
- 1 ½ cups Spanish rice I used a box of New East's Spanish rice which makes about 3 cups
- 1 ½ cups Mexican cheese blend
Instructions
- In a small bowl, mix together the creamy jalapeno sauce ingredients.
- Warm a tortilla in a dry skillet over medium heat for about 15-20 seconds per side, or until pliable.
- Spread about 2 tablespoons of refried beans, Spanish rice, and cheese down the center of the tortilla.
- Drizzle with ½ tablespoon of creamy jalapeño sauce (or more if you'd like).
- Roll into a burrito, leaving one end open. Repeat with remaining tortillas.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
If you're looking for another Taco Bell copycat recipe, check out these Spicy Potato Soft Tacos! They are easy to make and so good!
Margret says
Excellent recipe, love the sauce too, good proportions.My family also likes it too. Now one of my favorite freezer recipes. Thank you for sharing.
Anonymous says
Anyone try freezing these as a make ahead meal? Prepping for postpartum and want some easy protein and beans are my go to.
Anonymous says
it turned out really well.we loved the sauce
San says
My family loved this recipe! One of my kids said this is ten times better than Taco Bell and I agree. Super quick and easy to make. We used a Ben's Spanish Rice pouch, because that is what was available at our store. Thank you for a great recipe!
Victoria says
I didn’t have just long grain rice, but did have a box mix for long grain jambalaya rice and the flavors were perfect!!!! Such a great recipe and great idea, everyone loved it! Definitely don’t omit the jalapeño in the sauce 😉 I didn’t have chili powder, so I made due.
Brian says
very good and super filling