Bean Burrito Casserole

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Bean burrito recipes

This is my family’s ABSOLUTE FAVORITE DINNER.  It’s so easy to make that both of my kids can build the dish on their own.  All I have to do is pop the pan in the oven.  Give it try.  Let me know what you think.

HERE’S ALL IT TAKES

  • 1 (52 ounce) can of pinto beans in chili sauce
  • 10 flour tortillas
  • 8 ounces grated mild or sharp cheddar cheese
  • yellow bell pepper, roughly chopped (optional)
  • green onions, roughly chopped (optional)
  • sour cream for topping

HEAT OVEN TO 425ºF

When you open the can of beans, drain off the top of the bean liquid into a 13-inch by 9-inch casserole pan.  Pour the beans with the remaining liquid into a large bowl.  Mash half the beans.

Fill each tortilla with 1/3 cup of mashed beans.  Tuck left and right side of the tortilla in and roll into a burrito.  Place seam side down in casserole pan. After you have filled all the tortillas, you should still have plenty of mashed beans leftover.  Use the remaining beans to spread over the tops of the burritos.  Top with chopped bell peppers and onions if you have them.  Cover all the burritos with grated cheese.

Cover with foil or turn a small cookie sheet upside down and place over the casserole pan.  Cookie sheets work great as foil substitutes.

BAKE 15 TO 20 MINUTES. Allow to cool at least 5 minutes before serving.  Top individual burritos with sour cream.



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  • Cassie

    This was good BUT, I do not know where I went wrong. I bought 2 15oz cans of Ranch style pinto beans. I filled the torillas with barely ANY beans, rolled them up, and it only made FIVE with barely ANY beans to spread on top?? :-/ I thought that was the right can amounts plus some. Oh well, the burritos themselves were winners!

    • http://www.simpledailyrecipes.com Jill

      I failed you, Cassie. I had the wrong size can of beans written in the ingredients list. It takes the 52-ounce can of beans to make 10 burritos with extra for the topping.

      Please forgive me and give this recipe another go.

  • Millie’s Mom

    Thanks for this recipe. It will probably become a staple of mine. I made it with peppers but ended up wishing I’d made it a kid-friendly style instead. It’s simplicity is the best thing about it. Anyway, I wanted to comment that next time I will spray the bottom of my cassarole dish with fat free canola spray. My tortillas stuck horribly to the bottom even tho I followed directions and spread some of the sauce on the bottom of the pan. Looking forward to next time!

  • JenniferC

    This is an excellent recipe. I have been making black bean burritos for a couple of years that take a lot longer to make and aren’t nearly as good. Using those ranch style beans is a stroke of genius. This will be added to our regular rotation. Thanks!

  • http://www.simpledailyrecipes.com Jill

    Since turning to a whole plant-based foods diet, I now use Bush Pinto Beans in Chili Sauce and omit the cheddar cheese. We top our burritos with guacamole and plain soy yogurt in place of sour cream.

    It’s still our #1 weekly dinner.

  • http://www.lovejuliebug.com Julie

    What size tortillas did you use? I used the medium sized ones and 1/2 cup of the filling like you mentioned and it was way too much. It made huge ones. In fact, I couldn’t fold them right. So, I ended up rolling them like huge taquitos and only fit 6 of them in the pan. Not the way I was hoping but I’m sure they will taste yummy regardless. lol

    • http://www.simpledailyrecipes.com Jill

      I use fajita size and I don’t try to roll them up tight. They are fat, that’s the way we like’em. ;D

  • Wendy

    I will be making this tonight for dinner using Bush’s Texas Rancheros Gillin’ Beans. I have to subsititute the flour tortillas with corn tortillas due to having a gluten allergy but I am so excited to try this recipe!! I love to try new foods!

    • http://www.simpledailyrecipes.com Jill

      Wendy, how did your dinner turn out?

  • Parsley

    Your grammar is horrible.

    • http://www.simpledailyrecipes.com Jill McKeever

      You’re right. I rewrote the post. Thanks, Parsley.