This copycat Taco Bell Cheesy Bean and Rice Burrito is a simple and delicious meal that can be whipped up and enjoyed in no time at all. If you are a fan of the Bell but are tired of spending money eating out, this is the recipe for you!
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Why you'll love this great recipe
✔️ It's an excellent choice for a quick and easy meal when you need to get dinner on the table quickly.
✔️You can easily customize it with your favorite ingredients.
✔️ No need to leave the house for a trip to the restaurant when you can make this tasty recipe at home and save a few bucks.
Most importantly? It's easy and delicious! You'll love these burritos!!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- burrito size soft flour tortillas
- refried beans or pinto beans
- Spanish-style instant rice
- Nacho cheese sauce - though I prefer the sauce, you can substitute it with shredded cheddar or Monterey jack cheese.
- mayonnaise
- hot sauce
- taco seasoning
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Spray a large cast iron skillet with cooking spray and apply medium heat.
- Take one of the tortillas, spoon about 3-4 tablespoons of the refried beans, and spread all over, leaving about 1” to the edge.
- Microwave the Spanish rice, then spoon close to half of the rice onto one side of the warm tortillas.
- Spoon out a line of the nacho cheese sauce along the top of the rice (about 2-3 tablespoons)
- In a small bowl, mix the mayonnaise, jalapeño sauce, and taco seasoning together. Spoon this alongside the nacho cheese sauce (about the same amount).
- Take the edges and fold them over, then roll the tortilla, burrito style, enclosing all the filling inside.
- Repeat with remaining ingredients. Place seam side down in the preheated skillet.
- Cook until golden brown on side one, flip and repeat for side two.
Equipment
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- large cast-iron skillet
- cutting board
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FAQ's
Yes, this recipe includes cooked rice
This recipe calls for Spanish style instant rice, just like taco bell can use.
Nacho cheese sauce is the perfect cheese to use for this recipe. It melts nicely and has a great flavor that pairs perfectly with the beans and rice!
Deb's tips
- If you don't have a cast iron skillet, you could also use any type of large skillet that you have on hand.
- Make sure to use a large tortilla or a burrito-sized flour tortilla to make this dish.
- Ensure you have a hot pan so your burritos crisp up nicely on the outside!
Variations
- If you want to add extra cheese to these, add a sprinkle of shredded cheddar cheese or Mexican blend cheese before you roll it up!
- Don't have Spanish rice on hand? You can use white rice or brown rice instead.
- You can also switch out the refried beans for black beans if you prefer.
- Personalize your cheese burritos by adding sour cream, salsa, or hot sauce to your bean burritos.
- For a vegetarian version leave out the taco meat, and add some extra beans.
Storage
Refrigerate - Store leftover burritos in an airtight container and keep them in the refrigerator for up to 3 days.
Freezer - Place burritos on a microwave-safe plate lined with damp paper towel. Cover them with an aluminum foil tent and freeze for up to 2 months.
Reheat - When ready to eat, reheat burritos in the microwave wrapped in a paper towel, or on a microwave safe plate for one to two minutes, or until heated through.
Related recipes
- If you love Mexican food you may also enjoy this Ground Beef Taco Dip recipe. It's super simple to make and it is always a hit at parties.
- This Taco Spaghetti is always a family favorite. It's so easy to make and it's the perfect way to use up any leftover taco meat you may have on hand.
- If you are looking for a break from beef and want a casserole with a little twist give this Chicken Spaghetti with Rotel a try.
Serve with
- There is no better side dish to serve with this bean and rice burritos recipe than Bean and Cheese Dip with some tortilla chips. You can never go wrong with
- If you are a chips and salsa fan with Mexican food, then you will want to make this Roasted Salsa Verde recipe to enjoy with your burritos. Every single bite is bursting with tangy and spicy flavor.
- Finally, nothing goes better with this burrito recipe than a side of guacamole. It's the ultimate Mexican feast!
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Cheesy Bean and Rice Burritos
Ingredients
- 4 large flour tortillas burrito size
- 15 ounce can refried beans
- 17.6 ounces Uncle Bens Ready Rice - Spanish style that's two packages of instant rice
- 15 ounce jar nacho cheese sauce
- ¾ cup mayonnaise
- 2-4 tablespoons jalapeno botana sauce substitute with your favorite hot sauce if you can't find that particular brand.
- 1 tablespoon taco seasoning
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Instructions
- Spray a large cast iron skillet with cooking spray and apply medium heat.
- Take one of the tortillas and spoon out about 3-4 tablespoons of the refried beans and spread all over, leaving about 1” to the edge.
- Microwave the seasoned rice then spoon out close to half of the rice onto one side of the tortilla.
- Spoon out a line of the nacho cheese sauce along the top of the rice (about 2-3 tablespoons)
- In a small bowl, mix the mayonnaise, jalapeño sauce and taco seasoning together. Spoon this out alongside the nacho cheese sauce (about the same amount).
- Take the edges and fold over then roll the tortilla, enclosing all the filling inside.
- Cook like this for a few minutes, until golden brown on all sides.
- Repeat with remaining ingredients. Place seam side down in the preheated skillet.Cook until golden brown on side one, flip and repeat for side two.
- Remove and repeat with the other two burritos.
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