Gluten-Free Baked Refried Bean and Cheese Burrito
Hearty burritos filled with seasoned refried beans, cheese, and onions, then baked until golden and crispy or kept soft in foil. Served alongside a fresh cucumber-lettuce salad tossed in tangy lime vinaigrette with crunchy pepitas. Perfect for weeknight dinners or casual entertaining when you want comfort food with a fresh twist. The gluten-free tortillas make this accessible for those avoiding wheat, while the customizable toppings let everyone build their perfect bite.
Ingredients
- 1 can beans, refried, 14 oz
- ½ cup enchilada sauce, redsalsa1:1vegetarian
similar flavor profile
- ¼ onions, medium white, diced
- 4 tortillas, burrito-sized, gluten-free
- 4 oz cheese, shredded cheddar or Mexican blend
- foil, for baking(optional)
- sour cream, for serving(optional)
- 2 tsp lime juice
- 2 tsp vinegar, red wine
- ¼ tsp cumin, ground
- ¼ tsp honey
- 3 Tbsp oil, cooking
- 1 head lettuce, romaine, shredded
- 2 stalks green onions, chopped, green and white parts
- 8 oz cucumbers, chopped
- ¼ cup pepitas
Instructions
- 1
Heat oven to 350F
- 2
Spread tortillas on flat surface
- 3
Divide bean mixture between tortillas
- 4
Add onions and cheese
- 5
Wrap tortillas, folding ends to enclose filling
- 6
Optional: wrap each burrito in foil to keep soft
- 7
Place burritos seam-side down on sheet pan
- 8
Bake 12 minutes unwrapped or 17 minutes wrapped until filling is hot and cheese melted
- 9
Toss lettuce, green onions, cucumbers, and pepitas in vinaigrette
- 10
Serve burritos with sour cream and salad
Tips
Wrap burritos in foil for soft tortillas or leave unwrapped for slightly crispy edges during baking.
Make the vinaigrette by whisking lime juice, vinegar, honey, and cumin with oil for a balanced dressing.
Prep the salad components ahead and toss with dressing just before serving to maintain crispness.
Good to Know
Refrigerate assembled unbaked burritos up to 1 day, add 5 minutes to baking time.
Prepare salad components and vinaigrette separately up to 4 hours ahead, toss before serving.
Serve hot from oven with cold sour cream and fresh salad for temperature contrast.
Common Mistakes
Seal burrito ends completely to avoid filling leakage during baking.
Do not overdress salad to prevent wilting.
Substitutions
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these burritos ahead of time?
Yes, assemble unbaked burritos and refrigerate up to 1 day. Add 5 extra minutes to baking time if cooking from cold.
What if I do not have gluten-free tortillas?
Regular flour tortillas work perfectly. The recipe remains the same with identical cooking times and wrapping techniques.
How long do leftovers keep?
Baked burritos keep refrigerated for 3 days. Reheat in 350F oven for 10 minutes or microwave until heated through.