Burritos de Frijol con Queso (Bean and Cheese Burritos)
Soft flour tortillas wrapped around hot refried beans, melted cheese and juicy pico. Simple, filling and very easy to make ahead.
Made with Fresh pico de gallo and Flour tortillas and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £0.74 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the refried beans (see the base recipe) in a small pan over a low heat, stirring, for 5 minutes until steaming hot all the way through. Loosen with a splash of water if stiff.
5 min - 2
Warm the flour tortillas (see the base recipe) one at a time in a dry pan for 15 seconds on each side until soft and pliable. Do not let them crisp.
- 3
Put a tortilla on a board. Spread a quarter of the beans down the middle, leaving a 4 cm border. Scatter over a quarter of the cheese, then add lettuce, avocado and a spoonful of your ready made pico de gallo (see the base recipe).
- 4
Fold in the two sides, then roll up tightly from the bottom, tucking in the filling as you go.
- 5
Heat the oil in a frying pan over a medium heat. Toast the burritos seam side down for 2 minutes, then turn and cook for 2 minutes more until golden and the cheese has melted.
4 min - 6
Cut in half and serve with the rest of the pico on the side.
Tips
- Warm the tortillas first. Cold tortillas crack when rolled, and warm ones fold tightly without splitting.
- Do not overfill. About 4 tablespoons of beans per burrito is plenty.
- Toast the seam side first so the burrito seals shut and stays closed.
Storing and freezing
Wrap cooled burritos in foil and keep in the fridge for up to 3 days. Freeze for up to 2 months. Reheat from frozen in an oven at 180C for 25 minutes until steaming hot all the way through.
Questions
Can I freeze these burritos?
Yes. Wrap each cooled burrito in baking paper then foil, and freeze for up to 2 months. Reheat from frozen in the oven at 180C for 25 minutes, until piping hot all the way through. Leave out the avocado and pico before freezing.
Can I add rice or meat?
Yes. Add a spoonful of Mexican red rice for a more filling burrito, or shredded chicken or beef. The bean and cheese version is the classic street food and stands well on its own.
Can I make these dairy free?
Yes, leave out the cheese or use a good melting dairy free cheese. The flour tortillas, refried beans and pico are all dairy free, so only the cheese needs swapping.
More made with fresh pico de gallo
Tacos de Carne Asada (Grilled Steak Tacos)
DFEFNFMolletes Clásicos con Frijol y Queso (Open Bean and Queso Toasts)
EFNFVCamarones al Adobo (Guajillo Adobo Prawns)
GFDFEFPapas Asadas Rellenas de Frijol Negro y Queso (Black Bean and Queso Baked Potatoes)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.