Smothered Bean and Cheese Burritos are the perfect option for a no-meat meal that is still filling and satisfying! The refried beans provide plenty of protein and the homemade cheese sauce is out of this world.
Smothered Bean & Cheese Burritos
Smothered bean and cheese burritos are a heart, delicious meal option that won’t only satisfy the vegetarians at the table, but will also delight your meat eaters as well. Made with savory refried beans and shredded cheese wrapped snuggly in a warm tortilla, the best part of this dinner is the homemade cheese sauce that smothers the burritos while they bake! The cheese sauce is so creamy and delicious, you could serve any extra with a side of chips for some easy queso! These burritos only take about 20 minutes to make and pair perfectly with a heaping side of Spanish rice!
Looking for more vegetarian friendly recipe recs? Look no further! Try my spicy and savory Mushroom Tacos or these easy yet bold Black Bean Enchiladas for meals made in under half an hour!
What are refried beans?
Refried beans are essentially just cooked beans (traditionally pinto or black beans) that are then mashed and mixed with oil (sometimes lard) and spices. It’s a staple dish in Mexico but can also be found in a ton of Latin American countries and in Tex-Mex style dishes. While you can buy cans of already made refried beans, they’re pretty simple to make from scratch too! You just need some beans (dried, you’ll need to cook them in water first, otherwise canned beans work as well), oil, and your favorite spices. Easy as that!
How To Make Smothered Bean & Cheese Burritos
- Mix. In a medium sized bowl, mix together the refried beans, chili, cumin, garlic, and onion powders.
- Spoon. Lay the tortillas out on a cutting board (or large plate) and spoon about a quarter of a cup of seasoned beans into each one. Sprinkle with a quarter cup of shredded cheese.
- Roll. Tuck the ends of the tortillas in and roll to create the burrito. Place the prepared burritos in a 9×13 baking dish and set aside.
- Preheat. Preheat your oven to 350°F.
- Melt. In a small pot, melt the butter. Whisk in the flour and continue cooking for about 1 minute until the mixture has browned.
- Stir. Add the salt, pepper, garlic powder, milk, sour cream, and hot sauce and stir until combined.
- Simmer. Let the sauce simmer for 5 minutes, whisking constantly.
- Add. Turn off the heat. Add in a handful of shredded cheese at a time and stir until melted. Continue until all the cheese has been melted into the sauce.
- Bake. Pour about half the cheese sauce (or more if needed) over the burritos and bake for 20 minutes.
- Serve. Let the burritos cool for a few minutes before serving with extra cheese sauce and sliced green onions as a garnish. Enjoy!
Storing Smothered Bean & Cheese Burritos
Leftover burritos can be stored in an airtight container in the fridge for 3 days. Just reheat until warmed through in the microwave.
Ingredients Notes for Smothered Bean & Cheese Burritos
For the burritos:
- Refried Black Beans – Any brand or flavor of refried beans will work. If you happen to not be able to find a can among the rest of the beans, try the international foods aisle in your supermarket. There should be a variety to choose from!
- Spices – You’re welcome to use your own blend but I used a combination of chili powder, cumin powder, garlic powder, and onion powder to add in some extra flavor.
- Tortillas – I prefer the burrito sized flour tortillas so you can add more filling and fold them correctly without worrying about them falling apart. You can use regular sized tortillas if you have them on hand.
- Cheese – We’re making these burritos extra cheesy with some Mexican blend shredded cheese on the inside! You could also substitute some shredded pepper Jack or cheddar if you like.
- Optional Garnish – Freshly sliced green onions.
For the cheese sauce:
- Salted Butter – Unsalted butter may be substituted but you may want to adjust the salt later in the recipe.
- Flour – This will allow the sauce to thicken up to the correct consistency.
- Salt and Pepper – Enough to taste, adjust as needed.
- Garlic Powder – For some extra flavor that will pair with the seasonings in the burritos.
- Milk – Whole milk will give you a rich and creamy consistency. You may substitute but may need more flour to combat the thinner consistency of low fat or non dairy milk. Allow the milk to come to room temperature before mixing.
- Sour Cream – Also at room temperature. Low-fat or regular will both work.
- Hot Sauce – About a tablespoon for flavor, and more to taste if you want a spicier cheese sauce.
- Cheddar Cheese – Freshly shredded will always give you a much smoother texture. Opt for cheese right off the block if possible!
Enjoy!
~Nichole
Smothered Bean & Cheese Burritos
Ingredients
- 1 20 oz Can Refried black beans
- 1/2 tsp Chili powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 6 Flour tortillas burrito size
- 1 1/2 Cups Mexican blend shredded cheese
Cheese sauce:
- 2 Tbsp Salted butter
- 2 Tbsp All-purpose flour
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic powder
- 2 Cups Milk at room temperature
- 1 Cup Sour cream at room temperature
- 1 Tbsp Hot sauce plus more to taste
- 2 Cups Cheddar cheese freshly shredded
Instructions
- Mix the beans, chili powder, cumin powder, garlic powder, and onion powder in a medium bowl.
- Lay a tortilla on a large plate or cutting board then spoon 1/4-1/3 cup of the beans into the center of the tortilla and top with 1/4 cup of cheese.
- Tuck in the ends then roll the burritos up and place in a 9×13-inch baking pan.
- Preheat the oven to 350 degrees Fahrenheit.
- While the oven heats, melt the butter in a medium pot and whisk the flour into the butter until browned, about 1 minute.
- Stir in the salt, pepper, and garlic powder then whisk the milk, sour cream and hot sauce into the pan.
- Whisk constantly, turn the heat up to medium, and bring it to a simmer, about 5 minutes.
- Turn the heat off then stir the cheddar cheese into the sauce a handful at a time until melted.
- Pour half the cheese sauce over the burritos or more if needed.
- Bake for 20 minutes then let it cool in the pan for 5-10 minutes before serving with more cheese sauce, freshly sliced green onions, and Mexican rice if desired.
Notes
These smothered bean and cheese burritos can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
