These burritos are perfect for quick dinners, meal prep, or satisfying late-night cravings, and they reheat beautifully for easy lunches. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
These cheesy bean and rice burritos are budget-friendly, vegetarian-friendly, and totally customizable—you can add extra sauce, or toss in protein like chicken or beef.
In a small bowl, whisk together sour cream, mayonnaise, diced jalapeños, jalapeño juice, and spices until smooth.
STEP 1: MAKE THE CREAMY JALAPEÑO 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.
STEP 3: ASSEMBLE THE BURRITOS
Spread 2 tbsp 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 tbsp 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 AND 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.
PRO TIPS
- Use cooked Spanish rice for ultimate flavor
- Lightly toast the rolled burrito for a crunchy finish
- Add sautéed peppers and onions for a boost of veggies
GET THE FULL RECIPE
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.