In need of an easy, filling lunch or dinner? These simple Bean and Cheese Burritos are creamy, cheesy and take minutes to make.

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I have been very into bean and cheese burritos lately. They are easy to make and have on hand.

These are kind of like the individual burritos you find in the frozen section except not as large and way tastier. I admit I used to enjoy them back in the day. No hate for the frozen burrito here.

Ingredient List for Bean and Cheese Burritos

Let’s talk ingredients. You only need four. FOUR. And you’re going to get maximum impact with them so make sure you grab your favorites.

I completely love the tortillas that you buy raw and cook yourself. I think they taste SO much better. They are also a quite a bit thinner than the standard store-bought varieties which I also prefer.

But they do add an extra step so keep that in mind if you go for the raw option. In the recipe below, I’m assuming you are using the standard store-bought variety or that you have already cooked your tortillas.

So the cook time for raw tortillas will not be reflected below so add extra time if you’re doing so.

I’m really digging refried black beans right now and that’s what I used in the recipe. You can use the traditional pinto refried beans too, whichever you prefer.

I’ve also seen refried beans with jalapenos and I think those would be perfection too.

The cheese. I like pepper jack in these bean burritos because it adds some much needed flavor to the beans and a little kick in each bite.

If you don’t like spicy or forgot to pick some up at the store, cheddar would work as well as a those Mexican blends you can buy or even crumbled queso fresco would be delicious.

Please don’t use light or reduced-fat sour cream. It just makes me sad.

Preparing Bean and Cheese Burritos

These couldn’t get easier to make friends. Stir together the refried beans, sour cream and cheese. Measure out 1/3 cup of the bean mixture and spread it on a tortilla.

Continue until you run out of filling. Slightly fold in two opposite sides then tightly roll them up and place in a baking dish.

You’ll end up with 7. I know, it’s a weird number and I don’t like that but it just is what it is.

It means you get a burrito for a week and well, that’s not a bad thing.

If you’re eating them right away, bake them in the oven for 20 minutes, until they are hot through and toast up on the oustide.

Keep reading for more prep options.

Freezer and Meal Prep Friendly

If you dig the freezer burrito situation, have no fear. These guys are totally freezer friendly and I’m going to tell you exaclty what you need to do.

Once you have them all assembled, skip the baking part of the instructions and do the following instead. Wrap each burrito individually in aluminum foil. Then place them in a freezer safe container.

Side note: I love these glass containers for freezing prepped food. My big goal for 2020 is to drastically reduce our use of plastic and other such products that are bad for the environment. So instead of using freezer bags, I use glass containers.

Stasher bags are a great option too. I’m slowly building up my collection because they are not cheap.

When you are ready to enjoy a burrito, remove one from the freezer and unwrap the foil. Heat in the microwave for 2 to 2 1/2 minutes.

If you’re making these for meal prep or reheating them later, simply pop them in the microwave for 1 minute. They’ll get warm through and back to that melty, gooey goodness that is a bean burrito.

They will lose that crispiness on the outstide that they get from baking but they are still tasty.

Pair a bean and cheese burrito with some roasted vegetables and homemade Mexican rice for a delicious lunch all week long.

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