Smothered Beans and Rice Burritos

No one will complain about “beans ‘n rice night” when these are the star of the meal.  Delicious, frugal, and so easy to throw together!


Smothered Beans and Rice Burritos

Meat topping

  • 1 pound hamburger
  • 1 medium onion, chopped
  • 8 oz. can tomato sauce
  • 8 oz. salsa
  • 1 tsp. cumin
  • pinch of salt
  • 1-2 cups. shredded cheese (I like a colby/monterrey jack blend.)


  • 1 can refried beans (I make my own.)
  • 1 cup cooked rice
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1 cup shredded cheese
  • 10 (8 in.) flour tortillas

1.  Brown hamburger with onion.  Add tomato sauce, salsa, cumin, and salt.  Simmer on low/medium low while assembling burritos.

2.  Mix together beans, rice, cumin, and garlic powder.  Spread about 3 T. of the beans and rice mixture on each tortilla.  Top with 2 T. cheese.  Roll up and place seam down in a greased 9×13 baking dish.

3.  Top rolled tortillas with the meat mixture.  Sprinkle cheese over all.  Bake at 350° (uncovered) for about 20 minutes.



*** Freezes well!

*** Need to feed a crowd?  Double the beans and rice filling and roll up a few more tortillas.  Add a little more salsa to stretch the meat topping over all.

Linked to Ultimate Recipe Swap.


  1. I’m definitely making this for supper tomorrow night. I have some leftover spaghetti meat sauce that I didn’t like very much that I’ll mix with chili spices for the topping, and some leftover refried beans for the filling.

    Thanks so much for the idea, and I’ll let you know how mine turns out.

    • What a great way to repurpose leftovers. Let me know what you think of it!

      • I didn’t end up making them last night, but the pogos and fries I made were well received.

        I did get around to making them tonight, and they were very good. I pretty much followed your recipe, but used the leftover spaghetti sauce with various chili seasonings added for the topping and slightly different seasonings for the rice mix. I also split a can of (whole) black beans between the topping and the filling, in addition to the refried ones in the filling. I also added some chopped canned chipotles in half of them, although I overdid it and made them a little too spicy. I don’t like spicy food so I hadn’t used them much before.

        One thing I found is that the bottoms of them got really hard when they were baked. Next time I think I’ll add a little sauce to the bottom first, although when I asked my boyfriend about this, he said he liked the crunchy bottoms, but we did have to cut them with steak knives.

        I’ll definitely try them again soon. They were a winner and make for a good, cheap, filling meal.

        • Hmmm, I wonder why they got so hard on the bottom for you? Strange. And yes, add a little sauce or even just some extra salsa to the bottom if that is a problem.

  2. Wow! Those look FANTASTIC!
    I’m definitely adding them to the menu plan for next week!

    • Thanks Amy. They’re not too spicy, either. All my kids love them!

      • I didn’t wait… instead I made them last night and they were fantastic, so simple to make, and definitely filled us up!

        Yesterday held a full afternoon and evening, so I prepared the filling and meat sauce at one point, left the house for scouts, and came back, assembled, heated and had dinner on the table in less than 30 minutes. Thank you!!

  3. That looks really, really good!!!

  4. Okay, I’m printing the recipe and adding this to my meal plan! They look delicious!

  5. This recipe looks amazing. I made a double batch for my friend who just had her 6th boy!

  6. Yum!! These are making it onto our menu for next week as well. I’m adding it now!

  7. I could dive right into the pan. But my silly husband (who you know I love DEARLY) won’t touch anything with beans. It’s pure craziness, but it is what it is. 🙂 Might have to do my usual and just make him his own separate little “beanless” dish…

    • Gina S. says:

      he’d go hungry in my house. I refuse to cater to picky eaters even my husband. It’s a bad lesson that the children can learn.

  8. Looks and sounds supper delicious!! I am definitely adding it to our meal plan!! Thanks for sharing!

  9. Oh my, these sound so delicious! I am trying these very, very soon!

  10. I just made a double batch of this tonight and we LOVED it! My small family had plenty for tonight with lots of leftovers for tomorrow (that’s my kind of supper!). Plus we have a whole batch that I just put in the freezer. YUMMY!

  11. Gosh, I like the sound of this–both ingredient and simplicity-wise! I think it’s a recipe my entire family might like. 🙂

  12. I think this may make on the calendar as soon as I can turn the oven on. 🙂

  13. This just made my freezer cooking list – but I tried searching your site to find out how you make your own refried beans. Do you have a post on that? I have bags of pinto beans in the pantry and I would like to make these so I can have meals in the freezer for my husband when I leave for a few days in a couple weeks. He’d LOVE these.
    Thanks for the great recipes!

    • I have not posted that… mainly because it’s more of a “method” than a recipe. However, people keep asking, so I do need to get on that!

  14. Do you use a plugin that gives you the great format for printing your recipes?

    • Yes. 🙂 It’s the Print This Recipe plugin, and styled it for me. (I know nothing about the “styling” of such things.)

  15. Janelle says:

    I’m new to freezer cooking and am looking for meals to prep before my baby is born. What is the best method for freezing this dish?

    • Apologies for the delayed answer, but I like to freeze this one BEFORE I bake it. If you have a dish with a lid, that works great, or use aluminum foil or freezer paper. Make sure the filling isn’t hot when you stick it in the freezer.

  16. What kind of rice did you use?


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