Inspired by Taco Bell, this copycat Cheesy Bean and Rice Burrito is easy to make, cheap, and so much better than the original. In total, this recipe takes only 35 minutes to make. The creamy jalapeño sauce takes this humble burrito to the next level.
Why You Should Make This
Time: Ready in just 35 minutes, including the creamy jalapeño sauce. Perfect for a quick weeknight dinner or meal prep lunch.
Ingredients: Refried beans, Mexican cheese, Mexican rice, tortillas, pickled jalapenos, sour cream, mayo, and spices.
Ease: No complicated steps here. Great for beginner cooks or anyone wanting a low-effort meal that still tastes amazing.
Ingredients
9-inch Flour Tortillas - I used Mission Super Soft flour tortillas-the soft taco-sized ones. They're the perfect size for folding and toasting.
Refried Beans - One 16-ounce can is just the right amount for 8 burritos.
Spanish Rice - You can make your own Mexican Rice, but I used a box of Near East Spanish Rice, which makes about 3 cups. It's quick and works great for this recipe. You can also use Cilantro Lime or brown rice.
Mexican Cheese - The cheese melts perfectly and ties everything together. A pre-shredded blend is convenient and works just fine. You can use Monterey Jack, Pepper Jack, or Mild Cheddar. You want the cheese to be mild and melt easily.
Creamy Jalapeno sauce - This sauce takes the burritos up a notch. It only takes about 5 minutes to make, and it's worth it. You can skip the chopped jalapeños and pickled juice if needed-the sauce will still be good, just not quite as flavorful.
How to Make These Burritos
Step 1 | Make the Sauce
In a small bowl, stir together sour cream, mayo, jalapeños, jalapeño juice, and spices to make the creamy jalapeño sauce.
Step 2 | Assemble the Burritos
Warm a tortilla on a skillet. Spread refried beans, cooked Spanish rice, cheese, and sauce down the center of each tortilla. Roll tightly into burritos, leaving one end open.
How to Store
If you won't eat all 8 burritos at once, just assemble as many as you need. Store leftover beans, rice, cheese, and sauce separately in airtight containers in the fridge for up to 4 days.
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.
Tips & Tricks
- Taco Bell sells a version of this sauce in stores under the name Creamy Chipotle Sauce-a great shortcut if you're in a hurry.
- You can make Spanish rice from scratch or use a boxed version like I did-whatever works best for your schedule.
- Want extra cheesy burritos? Sprinkle a little extra cheese in the skillet before adding your burrito for a crispy-cheese crust.
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!
Sides
- Mexican sweet corn
- Chips with Salsa or Guacamole
- Avocado Tomato Salad
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
Anna says
I made these as part of my weekly meal prep. I added more jalapeno peppers because I didn't have pickled jalapenos. These will definitely be made again.
Highly recommend!
Cora says
So good, we added spicy taco seasoning to the sauce on top of all the other seasonings it includes.
Turned out really good!
Nicole says
Added shredded chicken and avocado; and made the sauce with sour cream and plain Greek yogurt. Delish. Husband approved.
Cindy says
My son, who loves bean and rice burritos, gave it a thumbs up! The sauce is so good!
Rezz says
It came out great! I used Vegetarian refried beans & Keto tortillas. I got the Taco Bell sauce from the store & I wish I just made it myself, which I'm going to next time. Comes quite close to the original Taco Bell offering even with my substitutions.
Shannon says
I have not made this yet but I plan to make them very soon. Since I am a vegan I'm going to veganize these! I will come back and let you know how they turn out!!