Refried Bean and Cheese Burritos (Easy Freezer Meal)
Homemade refried bean and cheese burritos — creamy, cheesy, and freezer-friendly!
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I have made a lot of food over the years and if you asked me to name my single most-used freezer meal recipe, this bean and cheese burrito would be it without hesitation. I always have a batch stocked. I’ll be honest, for years I underestimated bean and cheese burritos. It seemed too simple, too humble, too easy to be worth getting excited about. Then I started making them from scratch and completely changed my mind.
The flavor comes almost entirely from how the beans are cooked, and most recipes skip that step entirely. Mine starts with pinto beans simmered with charred onions and jalapeño until they’re deeply savory and ready to be refried into a creamy, rich filling that tastes nothing like anything that comes out of a can. Pile that into a warmed tortilla with a generous amount of Monterey Jack, cook it in a hot pan until the outside is golden and cheese is melty, and you have something that will genuinely surprise you with how good a humble bean and cheese burrito can be.
Make a full batch on Sunday and you have breakfast, lunch, or dinner covered for the entire week. They reheat beautifully in a skillet, oven, or microwave without losing any of what makes them good. If you’re looking for another great freezer meal I recommend my hamburger helper, mini chicken pot pies with prosciutto and classic ground beef chili!
Why You’ll Love This Recipe
- The ultimate freezer meal. Even the most enthusiastic home cook has nights where cooking isn’t happening and these burritos are the answer. Protein-packed, filling, and inexpensive, they go from freezer to table in under 10 minutes and taste like you made them fresh.
- Inexpensive to make. If you’re looking for a budget-friendly meal this is a great option. A full batch of burritos costs just a few dollars and feeds a crowd. Cheap to make, impossible to get tired of, so if you are looking to stretch your grocery budget this is the answer.
Key Ingredients in This Recipe
- Fat or lard – Fat and lard are filled with flavor and add an incredibly savory quality to the refried beans.
- Onion – Sautéeing the onion in leftover rendered bacon fat or lard deepens the flavor of the beans.
- Beans – Pinto beans are a common variety of bean with an earthy flavor and creamy texture. The uncooked beans are off white speckled with red when they’re dried but turn a reddish-brown color when they’re cooked.
- Monterey Jack – Monterey Jack cheese is a semi-hard mild cheese with a creamy texture that makes it great for melting. I add the cheese over the refried beans.
- Tortillas – For most burrito recipes I use XL tortillas but for these I recommend large tortillas since there isn’t as much filling for the best ratio.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Additions: While I prefer to keep the burritos simple so they can easily be frozen and reheated, if you are eating them fresh you can add pico de gallo, avocado slices or guacamole. Canned diced green chilies are another great addition!
- Seasoning: Though I prefer to let the flavor of the beans shine, some recipes add more seasoning to the beans like chili powder, and add sautéed diced tomatoes and jalapeño.
- Beans: Swap the stewed pinto beans for black beans. If you’re in a pinch you can swap with canned beans.
- Cheese: Swap the Monterey Jack with another semi-hard cow’s milk cheese like Colby Jack or Pepper Jack for a spicier kick.
- Vegetarian: To make this recipe vegetarian, use a neutral oil like avocado oil or vegetable oil rather than bacon fat or lard to make the refried beans.
Serving Suggestions
While you can eat it on its own I recommend pairing with one of the below salsas for extra flavor!
Pro tip
To make this recipe vegetarian, use a neutral oil like avocado oil or vegetable oil rather than bacon fat or lard to make the refried beans.
How to Make Refried Bean and Cheese Burritos (Step-by-Step)
Heat a large pot over medium heat, add the rendered fat and heat through. Add the onion and sauté until soft and translucent, about 4 minutes.
Use a potato masher to mash the beans and so they are extremely creamy. Season with salt to taste.
Use a potato masher to mash the beans and so they are extremely creamy. Season with salt to taste.
To assemble the burritos, place a warmed tortilla on a clean work surface. Spoon about ¾ cup of the bean mixture on each and spread it in a line down the middle of the tortilla. Top with a heaping pile of the shredded cheese.
To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.
If eating right away, heat a medium cast iron skillet over medium heat. Place the burrito crease-side down in the pan (to keep it intact). Cook until the tortilla is golden brown, about 2 minutes then flip and continue to cook for an additional 2 minutes. Repeat with remaining ingredients.
How to Freeze and Reheat Bean and Cheese Burritos
Let the burritos cool completely before freezing. Wrap each one tightly in aluminum foil, pressing out any air as you go, then transfer to a resealable freezer bag. Burritos keep well in the freezer for up to 3 months.
To reheat, choose your method based on how much time you have:
- Oven (best for even heating). Preheat the oven to 350°F (180ºC). Place the foil-wrapped frozen burrito directly on the oven rack and heat for 45–50 minutes until warmed through, unwrapping for the last 5 minutes.
- Skillet (best crisp exterior) . If you have the time I recommend thawing the burrito in the refrigerator overnight first. Heat a skillet over medium-low heat, unwrap the burrito and add to the pan. Heat until crisp on all sides and warmed through, about 8 minutes total.
- Microwave (quickest). Remove foil from the frozen burritos and wrap in a damp paper towel. Set on a plate and microwave until completely thawed, about 4 minutes for a frozen burrito. For a crisp outside I recommend finishing it in a skillet for about 1 minute on each side.
Try these other burritos
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Refried Bean and Cheese Burritos (Easy Freezer Meal)
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Ingredients:
- ⅓ cup rendered bacon fat or lard
- 1 medium yellow onion, diced
- 6 cups cooked pinto beans, plus 1½ cups cooking liquid (or water if needed)
- 1 teaspoon garlic powder
- Kosher salt, as needed
- 6 (10-inch) burrito-size flour tortillas, warmed
- 1 pound Monterey Jack cheese, shredded
Instructions:
- Heat a large pot over medium heat, add the rendered fat and heat through. Add the onion and sauté until soft and translucent, about 4 minutes.
- Add the beans and cooking liquid and garlic powder. Simmer until the beans are extremely soft and thick, stirring occasionally, about 30 minutes.
- Use a potato masher to mash the beans and so they are extremely creamy. Season with salt to taste.
- To assemble the burritos, place a warmed tortilla on a clean work surface. Spoon about ¾ cup of the bean mixture on each and spread it in a line down the middle of the tortilla. Top with a heaping pile of the shredded cheese.
- To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.
- If eating right away, heat a medium cast iron skillet over medium heat. Place the burrito crease-side down in the pan (to keep it intact). Cook until the tortilla is golden brown, about 2 minutes then flip and continue to cook for an additional 2 minutes. Repeat with remaining ingredients.
Notes:
To make this recipe vegetarian, use a neutral oil like avocado oil or vegetable oil rather than bacon fat or lard to make the refried beans.
How to Freeze and Reheat Bean and Cheese Burritos
Let the burritos cool completely before freezing. Wrap each one tightly in aluminum foil, pressing out any air as you go, then transfer to a resealable freezer bag. Burritos keep well in the freezer for up to 3 months.
To reheat, choose your method based on how much time you have:
- Oven (best for even heating). Preheat the oven to 350°F (180ºC). Place the foil-wrapped frozen burrito directly on the oven rack and heat for 45–50 minutes until warmed through, unwrapping for the last 5 minutes.
- Skillet (best crisp exterior) . If you have the time I recommend thawing the burrito in the refrigerator overnight first. Heat a skillet over medium-low heat, unwrap the burrito and add to the pan. Heat until crisp on all sides and warmed through, about 8 minutes total.
- Microwave (quickest). Remove foil from the frozen burritos and wrap in a damp paper towel. Set on a plate and microwave until completely thawed, about 4 minutes for a frozen burrito. For a crisp outside I recommend finishing it in a skillet for about 1 minute on each side.
Nutrition:
Calories: 653kcal | Carbohydrates: 47g | Protein: 34g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 80mg | Sodium: 476mg | Potassium: 840mg | Fiber: 16g | Sugar: 2g | Vitamin A: 582IU | Vitamin C: 3mg | Calcium: 647mg | Iron: 4mg
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