Looking for a budget-friendly meal that’s filling, family-approved, and easy to make? These cheesy bean and rice burrito are the ultimate go-to. Packed with fluffy rice, hearty black-beans, melted cheese and flavourful spices, they come together quickly using simple pantry staples.
Even better – they cost under $10 for the whole batch, making 4 generous burritos at only $2.18 each. Perfect for busy weeknights, meal prep or when you need to stretch your grocery budget without sacrificing flavour.
Why You’ll Love These Cheesy Bean & Rice Burritos
- Super affordable – feeds 4 for under $10
- Filling and satisfying – packed with protein and carbs
- Quick to make – ready in around 20 minutes
- Great for meal prep – they are fridge and freezer friendly
- Family friendly – mild, cheesy and customisable to your families taste
Ingredients
Serves 4
- 1 Cup White Rice
- 1 Can Black Beans, drained and rinsed
- 1 Cup Salsa (from a jar is fine)
- 1 Cup Shredded Cheddar Cheese
- 1 tsp Chilli Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Garlic Powder
- 4 Large Tortillas
Ingredient Cost
Estimated Ingredient Cost in Australia as at April 12, 2026 – $8.70 per batch, $2.18 per serve
| Ingredient | Quantity | Estimated Cost |
| White Rice | 1 Cup (uncooked~200g) | $0.50 |
| Canned Black Beans | 1 Can | $1.50 |
| Salsa | 1 Cup (~ 250ml) | $2.00 |
| Shredded Cheddar Cheese | 1 Cup (~100g) | $2.50 |
| Chilli Poweder | 1 Tsp | $0.10 |
| Ground Cumin | 1/2 Tsp | $0.05 |
| Garlic Powder | 1/2 Tsp | $0.05 |
| Tortillas | 4 Large | $2.00 |
Instructions
- Cook the rice according to packet instructions and then drain excess water.
- Heat the filling:
- In a large pan, combine cooked rice, black beans, salsa and chili powder, cumin and garlic powder.
- Stir and cook for 4-5 minutes until heated through.
- Add the cheese:
- Stir through the shredded cheese until melted and combined.
- Assemble burritos:
- Spoon the mixture evenly into the centre of each tortilla.
- Roll tightly: Fold in the sides and roll into burritos.
- Optional (but recommended): Lightly pan-fry in a dry pan until golden and crispy on the outside or press lightly in a sandwich press.
Saavy Serving Tips
- Serve with a side of sour cream, extra salsa or guacamole if budget allows
- Add a simple lettuce and tomato like in the salad for freshness
- Slice burritos in half for easy serving (and they look great for photos)
- Perfect with a squeeze of lime
Saavy Budget-Friendly Ideas
- Swap black-beans for kidney beans or lentils (which can be even cheaper!)
- Use home-brand cheese and tortillas to cut costs further
- Skip optional extras like sour cream to stay under budget
- Make it stretch further by adding extra rice
- Turn leftovers into a burrito bowl the next day
Tips for Perfectly Cooked Cheesy Bean & Rice Burritos
1. Don’t overfill or they’ll be hard to roll
2. Warm tortillas slightly before rolling to prevent cracking
3. Pan-frying or toasting in the sandwich press adds flavour and helps seal the burrito
4. Keep the filling moist (salsa helps with this!) so that the burritos are not dry
5. Wrap leftovers in foil for easy reheating
Common Mistakes to Avoid
- Overfilling the burritos
- It’s tempting, but too much filling makes them impossible to roll and they’ll fall apart.
- Skipping the tortilla warming step
- Cold tortillas crack easily – warm them for 10-15 seconds in the microwave to make rolling easier
- Dry filling
- Not enough salsa = dry burritos. Make sure the mixture for the filling is slightly saucy.
- Not draining the beans properly
- Excess liquid can make the filling soggy and watery..
- Rolling too loosely
- A loose burrito will fall apart when eating or pan-frying – keep it tight!
- Overcooking when pan-frying
- You only need a light golden crisp – too long and they’ll dry out.
- Adding cheese too late
- Stir it into the hot filling so that it melts evenly and binds everything together