Copycat Taco Bell Cheesy Bean and Rice Burrito

Why You’ll Love This Recipe

• Spot-on fast-food flavor with simple pantry ingredients.
• Ultra-creamy nacho cheese and a tangy jalapeño sauce that’s addictive.
• Budget-friendly, filling, and great for meal prep or freezer burritos.
• Customizable heat level and easy vegetarian or vegan swaps.

Grocery List

• Produce: 1 small yellow onion, fresh cilantro (optional)
• Dairy: Milk, American cheese slices, sharp cheddar, sour cream, mayonnaise (or use dairy-free alternatives)
• Pantry: Flour tortillas, long-grain white rice, refried beans, tomato paste, vegetable oil, low-sodium broth, pickled jalapeño slices + brine, chili powder, ground cumin, onion powder, garlic powder, smoked paprika (optional), dried oregano (optional), butter, salt

Full Ingredients

Spanish-Style Rice

• 3/4 cup long-grain white rice, rinsed
• 1 tbsp vegetable oil
• 2 tbsp finely minced yellow onion
• 2 tbsp tomato paste
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika (optional)
• 1/4 tsp dried oregano (optional)
• 1 1/4 cups low-sodium chicken or vegetable broth
• Pinch of salt, to taste

Creamy Jalapeño Sauce

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tbsp finely minced pickled jalapeños
• 1 tbsp pickled jalapeño brine
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp kosher salt (or to taste)
• Pinch of sugar (optional, rounds flavor)

Speedy Nacho Cheese Sauce

• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 3/4 cup whole or 2% milk
• 2 oz American cheese (about 3 slices), chopped
• 1 oz sharp cheddar, grated
• 2 tbsp pickled jalapeño brine
• 1/8 tsp garlic powder
• 1/8 tsp sweet paprika or turmeric (color, optional)
• Pinch of salt, to taste

Assembly

• 4 large (10-inch) flour tortillas
• 1 (16 oz) can refried beans
• 2–4 tbsp water (to loosen beans)
• Chopped cilantro, extra pickled jalapeños (optional garnish)

Step-by-Step Instructions

Step 1: Make the Spanish-style rice

Heat a medium saucepan over medium heat. Add the vegetable oil and the rinsed, drained rice. Toast, stirring, until the grains look glossy and some edges turn opaque, about 2 minutes. Stir in the minced onion and cook 30–60 seconds until fragrant. Add the tomato paste, chili powder, cumin, smoked paprika, and oregano; cook 30 seconds to bloom the spices.

Pour in the broth and a pinch of salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.

Step 2: Mix the tangy jalapeño sauce

In a small bowl, whisk together the mayonnaise, sour cream, minced pickled jalapeños, jalapeño brine, garlic powder, onion powder, salt, and a pinch of sugar. Cover and refrigerate while you continue (10–20 minutes helps the flavors meld).

Step 3: Warm the refried beans until spreadable

Place the refried beans in a small saucepan with 2–4 tablespoons water. Warm over medium heat, stirring, until creamy and easily spreadable, 3–5 minutes. Reduce heat to low and keep warm, stirring occasionally so they don’t scorch.

Step 4: Cook the quick nacho cheese sauce

In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk in the milk until smooth. Simmer, whisking, until lightly thickened, about 2 minutes. Reduce heat to low and add American cheese and cheddar; stir until fully melted and silky, 2–3 minutes. Stir in jalapeño brine, garlic powder, and paprika. Season with a pinch of salt to taste. Keep warm on low; if it thickens, whisk in a splash of milk.

Step 5: Warm the tortillas

To prevent cracking, warm tortillas just before assembling. Use a dry skillet over medium heat for 10–15 seconds per side, or stack and microwave covered with a damp paper towel for 20–30 seconds until pliable.

Step 6: Assemble and roll the burritos

Lay a warm tortilla on a board. Spread about 1/3 cup warm refried beans in a line across the lower third, leaving 1 inch at the edges. Top with 1/2 cup Spanish rice. Spoon 2–3 tablespoons of the warm nacho cheese over the rice, then drizzle 1–2 tablespoons jalapeño sauce. Fold the sides inward, then roll tightly from the bottom up to form a neat burrito. Repeat with the remaining tortillas.

Step 7: Steam to finish (the fast-food texture)

For the signature soft, steamy finish: place a large skillet over medium-low heat with 1/4 cup water. Set a metal rack or a layer of crumpled foil above the water, add the burritos seam-side down, cover, and steam 1–2 minutes until the tortillas are supple and warmed through. Alternatively, wrap each burrito in a damp paper towel and microwave on High for 30–40 seconds.

Pro Tips

• Layer in this order for best bite: beans, rice, nacho cheese, jalapeño sauce.
• Use day-old cooked rice to save time; warm and season it with the tomato-spice mixture.
• Keep the cheese sauce warm over very low heat or in a small thermos to avoid thickening.
• Steam at the end—this transforms the tortilla into that soft, nostalgic fast-food texture.
• Adjust heat by swapping mild or hot pickled jalapeños and brine in both sauces.

Variations

• Vegan: Use vegan mayo and sour cream, plant-based cheese or a cashew nacho sauce, vegetable broth, and lard-free refried beans; tortillas should be vegan-friendly.
• Extra spicy: Add 1/8 tsp cayenne to the cheese sauce and a few dashes of hot sauce in the burrito.
• Loaded: Add diced onions, cilantro, or a squeeze of lime. For protein, add seasoned tofu crumbles or rotisserie chicken (not traditional, but tasty).

Storage & Make-Ahead

Rice can be cooked 3–4 days ahead; keep refrigerated in an airtight container and rewarm with a splash of broth. The jalapeño sauce keeps 5 days refrigerated. Cheese sauce is best fresh but can be reheated gently with milk. For meal prep, assemble burritos without steaming, wrap tightly in foil, and refrigerate up to 3 days or freeze up to 2 months. Reheat from chilled: microwave 60–90 seconds, then steam 1 minute to soften. From frozen: microwave 2–3 minutes (flip halfway), then steam 1–2 minutes.

Nutrition (per serving)

Approximate for one burrito: 480 calories; 17 g protein; 17 g fat; 64 g carbohydrates; 8 g fiber; 1180 mg sodium. Values vary by brand and portion size.