Copycat Taco Bell Bean Burrito Recipe

Why You’ll Love This Recipe

• Nostalgic fast-food flavor with simple pantry ingredients.
• Ready in under 30 minutes, perfect for busy weeknights.
• Budget-friendly and satisfying, with a creamy-melty center.
• Customizable heat level and easy to make vegetarian or vegan.

Grocery List

• Produce: 1 small white onion
• Dairy: Mild cheddar cheese, unsalted butter (optional)
• Pantry: 4 burrito-size flour tortillas, 1 (16-ounce) can refried beans, mild red enchilada sauce (or tomato sauce, broth, chili powder, cumin, garlic/onion powder, paprika, vinegar, sugar, oil), neutral oil, kosher salt

Full Ingredients

For the Burritos

• 4 burrito-size flour tortillas (10-inch)
• 2 cups refried beans (from a 16-ounce can)
• 2 tablespoons water, plus 1 tablespoon unsalted butter or 1 tablespoon neutral oil (to loosen beans)
• 1 cup mild red sauce (store-bought enchilada sauce or homemade, below)
• 1 cup finely shredded mild cheddar cheese (about 4 ounces)
• 1/4 cup very finely chopped white onion
• Optional for griddling: 1 tablespoon neutral oil or butter
• Optional for steaming: 2 tablespoons water

Quick Mild Red Sauce (Copycat)

• 1 cup low-sodium tomato sauce
• 3/4 cup low-sodium vegetable broth
• 1 tablespoon neutral oil
• 1 tablespoon chili powder (American blend)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon sugar
• 1 teaspoon distilled white vinegar
• 3/4 teaspoon kosher salt (or to taste)

Step-by-Step Instructions

Step 1: Make the mild red sauce

In a small saucepan, whisk together the tomato sauce, vegetable broth, neutral oil, chili powder, cumin, onion powder, garlic powder, paprika, sugar, vinegar, and salt. Bring to a gentle simmer over medium heat. Reduce heat to medium-low and simmer, uncovered, until slightly thickened and spoon-coating but still pourable, 8 to 10 minutes. You should have about 1 cup. Keep warm on low. If using store-bought mild red enchilada sauce, warm 1 cup over medium heat for 3 to 5 minutes.

Step 2: Prep onion and cheese

Finely chop the white onion into very small pieces (about 1/8-inch). For a milder bite, rinse in cold water and pat dry. Finely shred the cheddar on the small holes of a box grater so it melts quickly. Set both aside.

Step 3: Warm and loosen the refried beans

Add the refried beans to a medium saucepan with 2 tablespoons water and 1 tablespoon butter (or oil). Heat over medium-low, stirring, until smooth and creamy, 2 to 3 minutes. If too thick, add 1 to 2 more teaspoons water. Keep warm on low; cover to prevent a skin from forming.

Step 4: Warm the tortillas

Heat a dry skillet or griddle over medium heat (about 350°F on an electric griddle). Warm each tortilla 10 to 15 seconds per side until pliable and lightly steamy. Stack and wrap in a clean towel to keep warm. Alternatively, microwave a stacked set wrapped in a slightly damp paper towel at 50% power for 30 to 45 seconds.

Step 5: Assemble the burritos

Lay a warm tortilla on your work surface. Spread 1/2 cup hot refried beans in a 3-inch-wide strip slightly off-center. Spoon 2 tablespoons mild red sauce over the beans. Sprinkle 1 tablespoon finely chopped onion and 1/4 cup finely shredded cheddar over the sauce. Fold the left and right sides inward by about 1 1/2 inches, then roll tightly from the edge nearest you to form a neat burrito. Repeat with remaining tortillas.

Step 6: Steam or griddle to meld

To steam: Heat a nonstick skillet over medium. Place burritos seam-side down. Add 1 to 2 teaspoons water to the edge of the pan and immediately cover. Steam 30 to 45 seconds until cheese melts and tortillas are supple. To griddle: Lightly film the skillet with oil or butter and cook burritos seam-side down over medium heat until lightly spotty and warmed through, 45 to 60 seconds per side. The goal is soft and melty, not crisp.

Step 7: Serve

Serve immediately, plain or with a small ramekin of extra mild red sauce on the side. For the classic experience, keep the exterior soft and avoid soaking the outside with sauce. If desired, cut in half on the bias to show the creamy bean center.

Pro Tips

• For the creamiest beans, loosen with hot water and a dab of butter, then keep covered on low heat.
• Finely shred cheese (small-holed grater) so it melts quickly during the brief steam/griddle step.
• Rinse and dry diced onion to tame sharpness while keeping crunch.
• Warm tortillas just until pliable; over-toasting makes rolling harder and can cause cracks.
• Work assembly-line style: warm all tortillas, then build and finish in batches to keep everything hot.

Variations

• Spicy: Swap in hot red enchilada sauce or whisk 1 to 2 teaspoons hot sauce into the mild red sauce.
• Vegan: Use vegan refried beans (no lard) and a melty plant-based cheddar; replace butter with oil.
• Fresher Crunch: Add a spoonful of pico de gallo inside or on the side; reduce onions accordingly.

Storage & Make-Ahead

Red sauce and refried beans can be made 3 to 4 days ahead; store refrigerated in airtight containers or freeze up to 2 months. Reheat gently with a splash of water. Assembled burritos are best fresh, but you can refrigerate tightly wrapped burritos for up to 24 hours; reheat in a covered skillet over medium-low heat 3 to 5 minutes per side or in a 350°F oven for 10 to 12 minutes. For a quick microwave reheat, wrap in a slightly damp paper towel and heat 45 to 60 seconds, then rest 1 minute before eating.

Nutrition (per serving)

Approximate for 1 burrito (using homemade sauce, low-sodium beans): 460 calories; 20 g fat (10 g saturated); 52 g carbohydrates; 8 g fiber; 16 g protein; 980 mg sodium.