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Easy Bean and Cheese Burritos (Freezer-Friendly Meal Prep)

chef Laya
Cheesy, seasoned, and comforting, these easy bean and cheese burritos take just 20 minutes to assemble. Packed with flavorful refried beans, melted cheddar, Monterey Jack, and mild salsa, they are ideal for fast weeknight meals or large-batch freezer meal prep.
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Prepr Time 10 minutes
Cooking Time 10 minutes
ToTal Time 20 minutes
Type of plate main dish
kitchen Mexican
Serving 8

Ingredients
  

  • 8 large 10 to 12-inch burrito-sized flour tortillas
  • 2 cans 16 oz / 450g each refried pinto beans (or refried black beans)
  • 1/2 cup mild or medium red salsa or taco sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 1/2 cups 170g sharp cheddar cheese, freshly shredded
  • 1 1/2 cups 170g Monterey Jack cheese, freshly shredded
  • 2 tbsp unsalted butter or oil optional, for pan-toasting

Instructions
 

  • In a medium saucepan over medium heat, add the refried beans, salsa, ground cumin, chili powder, garlic powder, and onion powder. Stir well and cook for 4 to 5 minutes until heated through and smooth. Remove from heat.
  • Warm the flour tortillas for 15 to 20 seconds in the microwave (covered with a damp paper towel) or in a dry skillet for 10 seconds per side. This makes them soft, pliable, and tear-resistant.
  • Lay one warmed tortilla flat on a clean work surface. Spoon approximately 1/3 cup of the seasoned bean mixture down the center third of the tortilla.
  • Top the beans with about 1/3 cup of the combined shredded cheddar and Monterey Jack cheese.
  • Fold the left and right sides of the tortilla tightly inward over the filling. While holding the sides in, fold the bottom flap up and over the filling, tucking it snugly underneath, and roll tightly forward into a neat cylinder. Repeat with remaining tortillas.
  • To serve immediately (pan-crisped method): Heat a skillet over medium heat with a little butter or oil. Place burritos seam-side down and toast for 2 to 3 minutes per side until golden brown and crispy.
  • To freeze for meal prep: Allow rolled burritos to cool completely to room temperature. Wrap each burrito individually in parchment paper, then tightly in aluminum foil. Place wrapped burritos inside a gallon freezer zip-top bag and freeze for up to 3 months.