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Bean 'N' Cheese Burritos

 Bean 'N' Cheese Burritos
This is a recipe from my mom that I adapted. She made it with tortillas, but we both agree it's easier and quicker using frozen burritos. I make it about once each month.—Karen Middleton, Elyria, Ohio
6-8 ServingsPrep: 15 min. Bake: 30 min.


  • 8 frozen bean and cheese burritos (about 5 ounces each), thawed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) enchilada sauce
  • 1/2 cup milk
  • 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese, divided
  • 1 can (4 ounces) chopped green chilies
  • 1 cup sliced ripe olives
  • 1/2 cup sliced green onions
  • 6 cups shredded lettuce
  • Salsa and sour cream, optional


  • Arrange burritos in a greased 13-in. x 9-in. baking dish. In a large
  • bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of
  • cheese and the chilies. Pour over burritos. Sprinkle with the
  • olives, onions and remaining cheese.
  • Bake, uncovered, at 350° for 30-35 minutes or until bubbly and
  • lightly browned. Serve on a bed of lettuce with salsa and sour cream
  • if desired. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 ounce) equals 502 calories, 24 g fat (12 g saturated fat), 45 mg cholesterol, 1,631 mg sodium,

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Bean 'N' Cheese Burritos (continued)

Nutritional Facts: 54 g carbohydrate, 6 g fiber, 21 g protein.