Cheesy Bean and Rice Burrito (Taco Bell Inspired Recipe)

This Taco Bell-inspired cheesy bean and rice burrito tastes just like the fast-food favorite—warm, cheesy, and loaded with creamy, spicy flavor. It’s packed with refried beans, seasoned Spanish rice, melty cheese, and a zesty homemade jalapeño sauce that ties everything together. It’s quick, filling, and so much better (and fresher) than takeout.

Why I Love This Cheesy Bean and Rice Burrito Recipe

This recipe actually started because of my wife. One night, she came home with a cheesy bean and rice burrito from Taco Bell, and of course, I had to take a bite. It was delicious — warm, creamy, and cheesy with just enough spice. But as soon as I tasted it, I thought, I can make this even better at home. So, I got to work.

Over the next few days, I tested different versions until I landed on what I think is the perfect homemade cheesy bean and rice burrito. The secret ended up being the creamy jalapeño sauce — it’s smoky, tangy, and a little spicy, and it pulls everything together just like Taco Bell’s version (maybe even better). I make a batch almost weekly now because it’s so good drizzled on everything — tacos, quesadillas, even eggs.

I love this recipe because it’s simple, flavorful, and seriously satisfying. It’s comfort food that hits all the right notes — cheesy, hearty, and full of spice — and it’s made with ingredients you probably already have in your kitchen. 

It’s also budget-friendly and great for meal prep, making it one of my go-to recipes for quick weeknight dinners or easy lunches. Every time I make it, it reminds me of that first bite of the Taco Bell burrito — only now, it’s homemade, fresher, and even more irresistible.

Ingredients You’ll Need

Creamy Jalapeño Sauce:

• 2 tablespoon sour cream
• 2 tablespoon mayonnaise
• 1 tablespoon pickled jalapeños, diced
• 1 tablespoon pickled jalapeño juice
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon chipotle chili powder (or regular chili powder)

Burrito Assembly:

• 6 flour tortillas (medium size)
• ½ can (about 8 oz) refried beans
• 1½ cups cooked Spanish rice
• ¾ cup Mexican cheese blend, shredded

How To Make a Cheesy Bean and Rice Burrito

Step 1: Make the Creamy Jalapeño Sauce

In a small bowl, whisk together sour cream, mayonnaise, diced jalapeños, jalapeño juice, and spices until smooth. Adjust heat to taste—add more jalapeños or juice for a spicier sauce.

Step 2: Warm the Tortillas

Heat a dry skillet over medium heat. Warm each tortilla for 15–20 seconds per side until soft and flexible. Stack them on a plate and cover with a towel to keep warm.

Step 3: Assemble the Burritos

Spread 2 tablespoon refried beans down the center of each tortilla. Add a scoop of Spanish rice and a sprinkle of shredded cheese.

Step 4: Add the Sauce

Drizzle about ½ tablespoon of creamy jalapeño sauce over the filling (or more if you like it extra saucy).

Step 5: Roll the Burritos

Fold the sides inward, then roll tightly from the bottom up, leaving one end open like the Taco Bell version. Repeat with the remaining tortillas and filling.

Step 6: Serve or Toast

Serve warm as-is, or toast each burrito seam-side down in a dry skillet for 1–2 minutes to make the outside crispy and golden.

Expert Tips To Make The Best Bean and Rice Burrito

• Warm the tortillas before filling: Cold tortillas tend to crack, tear, or split open when you roll them. Briefly warm each tortilla in a skillet for 15–20 seconds per side or wrap a stack in a damp paper towel and microwave for about 30 seconds. Warming makes them soft, pliable, and easier to roll tightly without breaking. It also helps the cheese inside start melting for that perfectly gooey bite.
• Use flavorful Spanish rice: The rice makes up a big part of the filling, so you want it to be packed with flavor. Use Spanish or Mexican-style rice cooked with tomato, garlic, onion, and a touch of cumin. You can use a boxed mix for convenience or make your own — just simmer rice in a blend of tomato sauce, broth, and spices.
• Spread the beans evenly: When assembling your burritos, start by spreading a thin, even layer of refried beans across the center of each tortilla. This creates a sturdy base that helps everything else stick together and keeps the cheese and sauce from seeping through the tortilla. Warm the beans slightly first so they spread smoothly and evenly.
• Adjust the spice level to your taste: The creamy jalapeño sauce adds most of the heat, so it’s easy to control the spice. For a milder burrito, reduce the jalapeño juice or swap chipotle powder for mild chili powder. For extra heat, mix in crushed red pepper flakes, a pinch of cayenne, or a dash of hot sauce. You can also drizzle extra sauce inside before rolling for a creamier, spicier version.
• Choose the right cheese for melting and flavor: A Mexican blend melts perfectly and gives you that stretchy, cheesy texture. For something richer, try Monterey Jack, cheddar, or pepper jack for a little kick. Shred your cheese fresh if you can — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
• Toast the burritos for that crispy finish: If you love a mix of creamy and crunchy, finish your burritos in a skillet or air fryer. Lightly coat with oil or cooking spray and toast for 2–3 minutes per side until golden brown. This gives the tortilla a crisp outer layer while the inside stays warm, cheesy, and melty — just like a grilled burrito from a restaurant.
• Meal prep and reheat like a pro: These burritos are perfect for meal prep or grab-and-go lunches. Assemble them, wrap each one tightly in foil or parchment paper, and refrigerate for up to 4 days. To reheat, microwave for 1–2 minutes (unwrapped), or toast in a skillet for that just-made texture. For longer storage, freeze them for up to 2 months and thaw overnight before reheating.
• Double the sauce — you’ll thank yourself later: The creamy jalapeño sauce ties everything together, but it’s also an amazing dip. Make a double batch and keep it in the fridge for up to 5 days in an airtight jar. It’s fantastic not just with burritos, but also with tacos, fries, sheet pan nachos, quesadillas, or grilled chicken. If it thickens in the fridge, whisk in a splash of milk or lime juice before serving.
• Customize your burrito.
  The beauty of this cheesy bean and rice burrito is how customizable it is. Add sautéed peppers and onions, black beans, or cooked protein like shredded chicken or seasoned ground beef for a heartier version. You can also make them vegan by using plant-based cheese and skipping the jalapeño sauce or swapping it for dairy-free crema.

Cheesy Bean and Rice Burrito FAQs

Can I use canned jalapeños for the sauce?

Yes! Canned or jarred pickled jalapeños are exactly what you need for this creamy jalapeño sauce. They give the sauce its signature tangy, spicy flavor and that hint of acidity that balances the richness of the beans, rice, and cheese. You can use either store-bought pickled jalapeños or homemade ones—just be sure to add a little of the brine for extra flavor.

Can I make the jalapeño sauce ahead of time?

Absolutely! I think the jalapeño sauce tastes even better after chilling for a few hours. The flavors deepen and meld together as it sits. Store it in an airtight jar or container in the refrigerator for up to 5 days. If it thickens a bit, whisk in a teaspoon of milk, sour cream, or lime juice before serving to bring back its smooth, creamy consistency.

How do I store leftover bean and rice burritos?

Store leftover burritos in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1–2 minutes or toast in a skillet for that crispy, melty texture. The jalapeño sauce can be stored separately and spooned over freshly reheated burritos to bring back that creamy Taco Bell-style flavor.

Can I freeze these burritos?

Yes! These cheesy bean and rice burritos freeze well, making them great for meal prep. Let them cool completely, then wrap each burrito tightly in foil or parchment paper and place them in a freezer-safe bag. Freeze for up to 2 months. To reheat, bake at 350°F (175°C) for 20–25 minutes or microwave (unwrapped) for 2–3 minutes until hot. If you want a crisp tortilla, reheat in a skillet or air fryer for a few minutes after microwaving.

How can I make this recipe healthier?

You can easily make a lighter version of this recipe without sacrificing flavor. Use whole wheat or low-carb tortillas, reduced-fat cheese, and replace sour cream in the sauce with plain Greek yogurt for extra protein and creaminess. You can also cut back on the cheese or skip the toasting step to reduce added fat.

Is this recipe vegetarian or vegan?

Yes, this cheesy bean and rice burrito is naturally vegetarian, and it’s super easy to make vegan-friendly. Swap the shredded cheese for a plant-based cheese that melts well, and use vegan mayo or cashew cream in the jalapeño sauce. The result is just as flavorful, creamy, and satisfying—no one will miss the dairy!

Can I add meat or extra protein?

Definitely! This recipe is super versatile. Add grilled chicken, seasoned ground beef, or steak strips if you want a heartier burrito. You can also mix in black beans, pinto beans, or quinoa for a boost of plant-based protein while keeping it vegetarian.

My Final Thoughts

This better-than-Taco-Bell cheesy bean and rice burrito checks every box—creamy, cheesy, spicy, and incredibly satisfying. With simple ingredients and a quick homemade jalapeño sauce, it’s even better than the original! Whether you make it for an easy dinner, meal prep, or a late-night craving, these burritos are guaranteed to become a new favorite.

Copycat Taco Bell Recipes To Try Next

• Taco Bell chicken chalupa
• Taco Bell nacho cheese
• Taco Bell grilled cheese burrito
• Taco Bell Mexican Pizza