Oven-Baked Pinto Bean and Cheese Burritos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Comforting burritos filled with seasoned pinto beans and melted cheese, baked until golden and bubbly. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs canned pinto beans, drained and rinsed, tablespoons olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 375°F. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1/2 cup finely chopped yellow onion and sauté for 3-4 minutes until translucent.
  2. Step 2: Add 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 cups drained and rinsed canned pinto beans and cook for 5 minutes, mashing some beans with the back of a spoon to create a creamy texture.
  4. Step 4: Remove from heat and stir in 1 cup shredded cheddar cheese and 2 tablespoons chopped fresh cilantro.
  5. Step 5: Spoon about 1/2 cup of the bean mixture into the center of each large flour tortilla. Roll up burrito-style and place seam-side down in a greased 9x13-inch baking dish.
  6. Step 6: Pour 1 cup salsa evenly over the burritos and sprinkle remaining 1/2 cup shredded cheddar cheese on top.
  7. Step 7: Bake for 20 minutes until the cheese is melted and bubbly. Serve warm with sour cream on the side.

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Frequently asked questions

How long does Oven-Baked Pinto Bean and Cheese Burritos take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Baked Pinto Bean and Cheese Burritos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Oven-Baked Pinto Bean and Cheese Burritos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Pinto Bean and Cheese Burritos for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Baked Pinto Bean and Cheese Burritos vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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