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    Home » Vegetarian Mexican Recipes

    Grilled Bean and Cheese Burritos

    Lindsay Moe

    694 shares

    These grilled bean and cheese burritos are the ultimate easy vegetarian dinner! Open a can of pinto beans, add some salsa, avocado, and cheese, and grill to perfection. Kid friendly and grown up approved.

    image of a grilled bean and cheese burrito on a white plate with sauce in bowl
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Vegetarian burritos are about to get even better because they’re homemade and oh so easy!

    I think this is a really family friendly, healthy dinner option. You’ll get lots of protein and fiber from the beans, and the salsa and avocado give you plenty of veggies.

    This recipe also has a great variety in texture. The inside is soft and cheesy while the outside is crisp and flaky.

    image of a grilled bean and chees burrito on a white plate with bowl of white sauce

    One more bonus – you can easily scale this up or down to suit how many people you’re feeding. I will often just make myself one if the family is eating something meaty, or make two so you’ll have lunch tomorrow too!

    Vegetarian burrito ingredients

    image of ingredients for grilled bean and cheese burrito
    • Large flour tortillas
    • Avocado
    • Pinto beans
    • Salsa
    • Cheese
    • Olive oil

    How to make a grilled bean and cheese burritos

    1. Preheat a panini press on high and drizzle with a little olive oil.
    2. Lay out one tortilla and smash half an avocado in a thick line through the center.
    3. Layer on pinto beans, salsa, and cheese.
    4. Fold up the bottom, them fold in the sides, and roll the burrito tightly up from the bottom.
    5. Place the wrapped burrito seam side down on the panini press and drizzle the top with a little olive oil.
    6. Close the press and grill 4-6 minutes until hot and crisp.

    Top tips and questions

    Can I skip the oil?

    The oil is technically optional, but will make the burrito more crisp and may help prevent sticking. If you prefer not to cook with oil, you can omit it without substitution.

    What kind of cheese goes in burritos?

    I like to use either Monterey Jack, Cheddar, or a mix of the two. You can use any shredded cheese that sounds good to you and you have on hand.

    image of a grilled bean and cheese burrito open on a wood cutting board

    How do you roll a burrito?

    To roll a burrito, start by layering the filling in either a large, flat circle that reaches to within 1 ½ inches of the side of the tortilla, or keep the filling mostly in the center of the tortilla along a line, also keeping the edges within 1 ½ inches of the side.

    Face the filled tortilla so the filling line is stretching horizontally in front of you, then fold up the bottom about half way. Fold in both sides 1-2 inches, then roll up tightly from the bottom.

    Always rest a folded burrito on the seam side to prevent it from unfolding.

    What kind of grill press to use for bean and cheese burritos

    I love my Cuisinart Griddler (affiliate link) and have been using it for years. I like to use the flat side of the plates when grilling burritos, but it would also work on the side with ridges.

    If you’re making burritos for a crowd you might want to consider cooking them on a large, electric griddle such as this Presto Griddle that I own and love.

    Can I bake or pan fry bean burritos instead?

    Baking would make the burritos less flat, but crispy on all sides. I recommend baking them on a baking sheet at 375ºF for 10 minutes.

    You can also pan fry this recipe like you would a grilled cheese. Add a little oil to a frying pan, add your burrito, and heat until brown and crisp on both sides, turning once.

    close up image of a grilled burrito cut open with a hand pulling it away from the white plate

    Do I have to cook it at all?

    You’re not in the mood for heating anything up. I get that. You could definitely eat this cold without grilling, but I don’t think it would taste as good as it does warmed.

    If you don’t have access to a grill press, oven, or stove, I would recommend just heating it in the microwave until warmed through.

    Can I freeze bean and cheese burritos?

    You can freeze these burritos. I would recommend leaving out the avocado if freezing, and instead dip in some smashed avocado when ready to serve.

    You can freeze these either before or after cooking, just make sure they are cooled before transferring to the freezer. To reheat, let thaw in the refrigerator overnight or microwave until warm. You could also follow the baking directions above to get it crisp again, adjusting the cooking time as necessary if they’re still very cold or frozen in the middle.

    Tips for customizing

    • Add rice to make them even more filling
    • Swap the pinto beans for black beans or vegetarian refried beans
    • Instead of red salsa, try adding salsa verde, green avocado sauce, mango salsa, or oven roasted corn and black bean salsa
    • Meat eaters can add chicken or swap it for the beans
    • Use vegan cheese or leave it out entirely to make dairy free and vegan burritos

    More Mexican recipes

    • Slow Cooker Quinoa Enchilada Casserole
    • Healthy Guacamole
    • Vegetarian Stuffed Poblano Peppers
    • Vegan Fajitas
    • Green Avocado Sauce
    • Easy Cheese Enchiladas
    • Sheet Pan Veggie Tacos
    • Crispy Baked Black Bean Tacos
    • Veggie Stacked Enchiladas
    image close up of a vegetarian burrito cut open laying on white plate near a bowl of white sauce

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    featured image of a grilled bean and cheese burrito

    Grilled Bean and Cheese Burrito

    These grilled bean and cheese burritos are the ultimate easy vegetarian dinner! Open a can of pinto beans, add some salsa, avocado, and cheese, and grill to perfection. Kid friendly and grown up approved.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 453kcal
    Author: Lindsay Moe

    Ingredients

    • 4 burrito sized flour tortillas
    • 2 avocados
    • 15 ounces canned pinto beans,, rinsed and drained
    • ½ cup salsa
    • 1 cup Monterey jack or cheddar cheese
    • olive oil, as needed

    Instructions

    • Preheat a panini press on high.
    • On one tortilla, smash half an avocado in the center. Pile one quarter of the beans, salsa, and cheese in a line down the center of the tortilla. Fold up the bottom, then fold in the sides, and roll the burrito tightly up from the bottom.
    • Open the panini press and drizzle the bottom plate lightly with olive oil. Place the wrapped burrito seam side down on the panini press, drizzle the top with olive oil, and close the cover. Repeat with remaining tortillas, grilling in batches as needed.
    • Grill burritos for 4-6 minutes or until the outside is brown and crisp and the inside is hot. Watch carefully to prevent overcooking which can cause the filling to leak.

    Notes

     

    Tips for customizing

    • Add rice to make them even more filling
    • Swap the pinto beans for black beans or vegetarian refried beans
    • Instead of red salsa, try adding salsa verde, green avocado sauce, mango salsa, or oven roasted corn and black bean salsa
    • Meat eaters can add chicken or swap it for the beans
    • Use vegan cheese or leave it out entirely to make dairy free and vegan burritos

    Nutrition

    Calories: 453kcal | Carbohydrates: 42g | Protein: 17g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 878mg | Potassium: 942mg | Fiber: 13g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 11mg | Calcium: 314mg | Iron: 3mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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      Five Minute Breakfast Burrito

    Reader Interactions

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    1. cheri says

      April 14, 2014 at 10:17 am

      Love this combination of ingredients, some foods I have to hide from my family as well, or we would never have the chance to eat them together as a family meal.

      Reply
      • Lindsay Moe says

        April 14, 2014 at 12:44 pm

        I’m glad you’re making an effort to eat together as a family. I think it’s really important for relationships as well as nutrition.

        Reply
    2. Rachael | Spache the Spatula says

      April 14, 2014 at 1:41 pm

      This looks so simple, but so unbelievably delicious—everything I love wrapped up together! Pinned 🙂

      Reply
      • Lindsay Moe says

        April 14, 2014 at 2:42 pm

        Thanks Rachael! It really does come together quick.

        Reply
    3. Tammy Belton says

      January 14, 2021 at 5:22 pm

      Yum! So easy. I needed this email with a reminder that I can do quick and easy vegetarian meals, that don’t include French fries.

      Reply

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    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    694 shares