These vegetarian bean and cheese burritos are my go-to solution when I need something satisfying on the table in under 20 minutes. There’s something magical about that perfect cheese pull and crispy golden exterior that makes even my pickiest eaters come running to the kitchen.
I discovered this recipe during one of those hectic weeknight moments when everyone was hungry and I had almost nothing planned. My pantry staples saved the day, and these burritos have become our family’s comfort food champion ever since. The combination of warm refried beans, melted cheese, and that perfect crispy exterior creates the kind of meal that feels indulgent but comes together so effortlessly. You’re going to love this one!
Table of Contents
Ingredients for Vegetarian Bean and Cheese Burritos
I always keep these simple ingredients stocked because this recipe has saved dinner more times than I can count. My family goes crazy for the crispy texture you get from pan-frying instead of just warming in the microwave.
2 large flour tortillas (burrito-sized) – I recommend the extra-large ones for easier rolling
1 cup refried beans (vegetarian kind)
½ cup shredded cheddar cheese – My preference is sharp cheddar for extra flavor
¼ cup diced tomatoes (drained for 5 minutes to prevent sogginess)
¼ cup diced onions
¼ cup sour cream – I usually go light here to avoid moisture issues
1 tablespoon olive oil
Salt and pepper to taste – In my experience, just a pinch enhances all the flavors
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking since this recipe moves quickly once you begin.
Step 1: Heat 1 tablespoon olive oil in your skillet over medium heat. Add diced onions and cook for 2 minutes until they become translucent but not browned – this keeps them sweet rather than bitter.
Step 2: Add refried beans to the onions and stir until completely warmed through, about 3 minutes. If the mixture seems too thick, add a tablespoon of water or vegetable broth to reach a spreadable consistency.
Step 3: Lay tortillas flat on a clean surface. Warm them in the microwave for 10 seconds first to prevent tearing during assembly. Spread half the bean mixture down the center of each tortilla, leaving 2 inches empty at the bottom and sides.
Step 4: Layer with cheese, diced tomatoes, and dollops of sour cream. Don’t overstuff or rolling becomes difficult – less is more here.
Step 5: Fold the bottom flap up over the filling, tuck in the sides tightly, then roll away from you. The key is keeping everything snug.
Step 6: Wipe out your skillet and heat over medium heat. Place rolled burritos seam-side down and cook 2 minutes per side until golden brown and crispy. Press lightly while cooking for maximum crunch.
Step 7: Let rest for 2 minutes before serving to allow the cheese to cool slightly and set. Slice in half if desired and serve immediately.
What to Serve with Vegetarian Bean and Cheese Burritos
These burritos pair beautifully with fresh, vibrant sides that balance the rich, creamy filling.
Fresh Salsa and Cabbage Slaw: The acidity cuts through the richness while adding crucial vegetables and crunch that complement the soft burrito texture.
Mexican Rice or Cilantro Lime Rice: Creates a complete, filling meal while adding aromatic herbs and additional fiber to round out the nutritional profile.
Roasted Sweet Potatoes: The natural sweetness balances the savory beans and cheese, plus adds vitamins and a beautiful color contrast on the plate.
Simple Green Salad with Lime Vinaigrette: Provides fresh, light flavors that cleanse the palate between bites of the rich, cheesy burritos.
Avocado Slices or Guacamole: Adds healthy fats and creamy texture that enhances the Mexican flavors while providing additional nutrition.
Storage & Serving Tips
Store leftover burritos in an airtight container in the refrigerator for up to 2 days. I recommend wrapping each one individually in foil if you plan to freeze them.
For reheating, use a 350°F oven for 10 minutes to restore that crispy exterior – avoid the microwave which makes them soggy. Pro tip: if reheating from frozen, go straight to a 375°F oven for 20 minutes.
These burritos are incredibly versatile. Try swapping the refried beans for black beans or lentils for extra protein, or use vegan cheese for a dairy-free version. Add jalapeños or chipotle powder if your family likes heat.
Conclusion
This vegetarian bean and cheese burrito recipe proves that simple ingredients can create something truly satisfying. The combination of crispy exterior and melted cheese interior makes these feel like a special treat, even though they’re made from pantry staples. Give this recipe a try for your next quick dinner – your family will be asking for these on repeat!
20-Minute Vegetarian Bean and Cheese Burritos
Crispy golden burritos with warm refried beans and melted cheese, ready in just 20 minutes
Heat 1 tablespoon olive oil in skillet over medium heat. Add diced onions and cook for 2 minutes until translucent but not browned.
Add refried beans to onions and stir until completely warmed through, about 3 minutes. If mixture is too thick, add tablespoon of water or vegetable broth.
Lay tortillas flat on clean surface. Warm tortillas for 10 seconds in microwave to prevent tearing.
Spread half the bean mixture down center of each tortilla, leaving 2 inches empty at bottom and sides. Layer with cheese, diced tomatoes, and dollops of sour cream.
Fold bottom flap up over filling, tuck in sides, then roll tightly away from you.
Wipe out skillet and heat over medium heat. Place rolled burritos seam-side down in pan.
Cook 2 minutes per side until golden brown and crispy (about 4 minutes total). Press lightly while crisping for maximum crunch.
Let rest 2 minutes before serving to allow cheese to cool slightly. Slice in half if desired and serve immediately.
Notes
Don’t overstuff burritos or rolling becomes difficult. Drain diced tomatoes for 5 minutes to prevent sogginess. Can be stored in refrigerator for up to 2 days or frozen for up to 3 months.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
