Easy cheesy bean and rice burritos are an extra creamy, extra cheesy twist on traditional bean and cheese burritos. The filling is made with two types of melty cheese…cream cheese and Monterey Jack cheese, black beans, fresh jalapeños, rice and salsa.
This recipe comes together in just about 30 minutes with the help of a few shortcut ingredients. Move over tacos, easy cheesy bean and rice burritos are taking over Tuesdays!
A few simple variations of easy cheesy bean and rice burritos
- Customize the heat – The jalapeño adds a fresh and unique flavor so I don’t recommend skipping this ingredient. If spice isn’t your thing, simply remove the seeds and ribs/membranes. To turn up the heat, keep those seeds and ribs/membranes in the filling and for extra heat, try adding two jalapeños (with seeds and ribs/membranes) instead of one.
- Cheese – The cream cheese is an essential ingredient in these burritos. I recommend a full fat cream cheese. Feel free to experiment with the shredded cheese. I really like the taste of shredded Mexican blend in this recipe but cheddar cheese and Monetary jack cheese as also delicious.
- Meat-lovers – Add a pound of boiled and shredded chicken breast or shredded rotisserie chicken to the rice, cheese and bean mixture. If you prefer beef, you can add cooked, thinly sliced flank or skirt steak to the filling.
- Extra plant protein – Add an additional can of drained and rinsed black beans or a can of pinto beans for extra plant protein.
Ingredients
Easy Cheesy Bean and Rice Burritos
This easy cheesy bean and rice burritos recipe is an extra creamy, extra cheesy twist on traditional bean burritos.
Ingredients
- 8 8-inch flour tortillas To make this recipe gluten free, use gluten-free tortillas like Misson.
- 8 ounces cream cheese softened
- 8.8 ounce packet of 90-second rice
- 15 ounce can of black beans drained and rinsed
- 1 cup shredded Mexican blend cheese
- 1 cup prepared salsa
- ¼ teaspoon salt more to taste, if necessary
- 1 chopped fresh jalapeño Include seeds and ribs/membrane for extra heat. Remove them for jalapeño flavor with less heat.
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, add the cream cheese, packet of rice, beans, shredded cheese, salsa and jalapeño and stir to combine.
- Place the tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave for 30 seconds.
- Add 1/8 of the filling into a tortilla. Fold both sides of the tortilla towards the inside and roll into a burrito. Repeat for all tortillas.
- Place the burritos in a large baking dish seam side down and cover tightly with foil. Cook for 30 minutes or until the center of the burritos is hot.
Notes
Optional: Serve with sour cream, salsa, guacamole and shredded lettuce.
Tried this recipe?Let us know how it was!
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