Taco Bell Bean Burritos (Copycat)

by Sabrina Snyder

Published on Last updated

11 Comments

5 from 4 votes
6 Minutes
Prep Time 10 minutes
Total Time 10 minutes
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Taco Bell Bean Burrito (Copycat) is an easy meatless burrito that you can make in less time than it would take you to get through the Taco Bell drive-thru.

The next time you want a quick Mexican Dish make yourself this fast food inspired bean burrito. Made with beans, Taco Bell Red Sauce, yellow onion, and cheese.

Taco Bell Bean Burrito on plate

TACO BELL BEAN BURRITO

Taco Bell Bean Burritos are an excellent lunch recipe that you can make in minutes, and are perfect to make ahead of time. Perfectly freezer-friendly for a pre-made meal that you can take on the go. They’re also wonderfully kid-friendly and could even be an easy dinner.

This meatless burrito is filling, cheesy, and flavorful. It’s as simple as a flour tortilla filled with refried beans, onions, cheddar cheese, and Taco Bell’s signature red sauce. There’s no need to save up on packets of sauce from Taco Bell either, we have an easy homemade Red Sauce that you can make in just a few minutes and store in your fridge.

While you could just heat up some canned refried beans for this recipe, it only takes a few extra steps to make your own Refried Beans. They so much more flavorful and fresh. You’ll definitely be able to taste the difference.

It’s always great when you can make homemade versions of your favorite restaurant recipes. With this easy recipe you’ll have all the cheesy flavor of a Bean Burrito from Taco Bell, but you don’t have to go out to get them. Copycat recipes are also great because you can experiment with the ingredients to find a personalized combination that works best for you.

MORE MEXICAN DISHES

Easy Beef Burritos

How to meal prep burritos:

  • Cook your refried beans and Taco Bell red sauce.
  • Cut your onion into small pieces.
  • Lay out 6 pieces of foil and parchment paper on top of each other. Make each piece large enough to wrap a finished burrito.
  • Lay out one tortilla on the prepared tin foil and parchment paper.
  • Top the tortillas with refried beans, red sauce, onions, and cheese.
  • Roll and fold each burrito before carefully wrapping and sealing them in tin foil. Write the date on the tin foil so you know when you put them in the freezer.
  • When you’re ready to enjoy one of the burritos take it out of the freezer and remove it’s wrapping.
  • Wrap the burrito in a damp paper towel and put it in the microwave for 2-3 minutes on high or until heated through.

 

Taco Bell Bean Burrito ingredients on tortilla

VARIATIONS ON TACO BELL BEAN BURRITO

  • Meat: Try adding in some ground beef or chicken to to your tortilla along with the beans and cheese. If you use ground beef add some taco seasoning or other spices while you cook it up for seasoned beef.
  • Black Bean Burrito: Try adding black beans to the to the ingredients. You can mix black beans along with the refried beans, or use black beans in place of refried beans. You could also use pinto beans or kidney beans just depending on what you have in your pantry.
  • Rice Burrito: Feel free to add in some white rice or brown rice to the burrito recipe. Slightly reduce the amount of beans in each burrito to make it so the tortillas aren’t too full.
  • Cheese: Instead of cheddar cheese try using a pepper jack cheese, cotija, Swiss cheese, or mozzarella.
  • Add-ins: There are plenty of easy and delicious add-ins you can put in your burrito. Try adding some crispy lettuce, tomato, or green onion. There are also lots of sauces you can try in place of the red sauce like guacamole, sour cream, enchilada sauce, nacho cheese sauce, or salsa.

MORE TACO BELL BURRITO RECIPE

  • Burrito Supreme: Another popular menu item at Taco Bell is their Burrito Supreme. To make this recipe into a burrito supreme layer seasoned ground beef mixed with tomato paste, refried beans, sour cream, diced tomatoes, lettuce, and cheddar cheese in your tortilla.
  • 7-Layer Burrito: For Taco Bell’s 7-Layer Burrito combine refried beans, guacamole, Mexican rice, shredded lettuce, pepper jack cheese, and diced tomatoes. Be careful not to add too much of the extra toppings, since there are a lot of ingredients the tortilla can easily become too full.

MORE FAST FOOD COPYCAT RECIPES

HOW TO STORE TACO BELL BEAN BURRITO (COPYCAT)

  • Serve: You shouldn’t leave this dish at room temperature for more than 2 hours.
  • Store: If you want to keep leftover Bean Burritos put them in a ziplock bag or airtight container in the fridge. They’ll keep for 3-4 days, and make an easy packed lunch. Reheat them in the microwave or in a skillet.
  • Freeze: You can also keep Bean Burritos in the freezer for up to 3 months. Wrap each burrito in wax paper and tin foil to keep them for a make-ahead meal.

Taco Bell Bean Burrito on plate

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Dinner, then Dessert

Taco Bell Bean Burrito (Copycat)

Taco Bell Bean Burrito (Copycat) is an easy meatless burrito that you can make in less time than it would take you to get through the Taco Bell drive-thru.
Yield 6 Minutes
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Mexican
Author Sabrina Snyder
Taco Bell Bean Burrito on plate
PrintRate

Ingredients
 

  • 6 burrito-sized flour tortillas
  • 3 cups refried beans
  • 1 cup Taco Bell Red Sauce
  • 1/4 yellow onion
  • 1 cup cheddar cheese , finely shredded

Instructions

  • Wrap tortillas in damp paper towels and microwave for 20 seconds on 50% power.
  • Top each tortilla with refried beans, Taco Bell red sauce, onions and cheese.
  • Fold in the top and bottom and wrap tightly before serving.

Nutrition

Calories: 166kcal | Carbohydrates: 15g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1871mg | Potassium: 83mg | Fiber: 5g | Sugar: 4g | Vitamin A: 353IU | Vitamin C: 30mg | Calcium: 179mg | Iron: 1mg
Keyword: Taco Bell Bean Burrito (Copycat)

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Taco Bell Bean Burrito collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  5. Do you have a suggestion for the type of canned refried beans? Some of them are not so good. We use to try one bean type, and it was just not good. I don’t remember name, but the beans took too much extra seasonings to make into anything desirable. So, what brand of refried beans do you suggest?

    Reply

    1. I usually use Organic Rosarita bread from Costco but I think Taco Bell even has their own brand in the grocery stores. I hope this helps!

      Reply