One Pan Crack Bean Burritos

If you’re looking for a quick and easy meal, this is it! These One Pan Crack Bean Burritos are so creamy and flavorful that you won’t be able to stop eating them!

One Pan Crack Bean Burritos

This recipe isn’t exactly earth shattering in its complexity but it’s pretty dang good.  The best part about it is how stinkin’ simple it is! See those 5 ingredients in the pan below? That’s all you need! You can also play with the flavors a little bit here and still get amazing results. Not a bean fan? Use cooked, shredded chicken instead! Want it a little spicier? Use the “regular” or “Spicy” varieties of Rotel. Want to ditch the whole burrito plan and ladle it over tortilla chips and cheese? You’ve got some killer nachos!

One Pan Crack Bean Burritos4

All you have to do is drain the beans and throw them into the skillet with the rest of of the ingredients– taco seasoning, Rotel, and cream cheese. Heat, stirring until the cream cheese is melted and it’s done! We eat ours wrapped up in tortillas topped with tomatoes, avocado, cilantro and sour cream.

One Pan Crack Bean Burritos

Note: I use the “mild” variety of Rotel because regular is too spicy for my kid’s tastes so if you need things a little milder, you’ve been warned.

So easy, delicious and the perfect thing to make when you have limited time and big, empty bellies to fill!

One Pan Crack Bean Burritos

If you're looking for a quick and easy meal, this is it! These One Pan Crack Bean Burritos are so creamy and flavorful that you won't be able to stop eating them!

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Ingredients

  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can pinto beans, drained
  • 1 packet taco seasoning -- or 1/4 C
  • 8 oz cream cheese
  • 1 (10 oz) can Rotel tomatoes

Instructions

  1. Combine beans, seasoning, cream cheese and tomatoes in a large skillet. Heat over medium, stirring until cheese is melted and mixture is bubbling.
  2. Remove from heat and spoon into tortillas with desired toppings.

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One Pan Crack Bean Burritos
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One Pan Crack Bean Burritos

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17 Comments

I would just like to say that these beans are very appropriately named because they are DELICIOUS–so much so that I could live on them. I’ve made them as a side dish, too. And I’m going to try them over scrambled eggs for breakfast someday soon. You are wonderful for sharing this deliciousness.

Thanks for sharing this recipe. Made this for dinner tonight and it was a hit! So tasty! I’m always looking for dinner ideas that are quick, but still tasty. These burritos did not disappoint. I followed the recipe, didn’t even add any additional toppings, and it was still fantastic. I will definitely make these again and try it with different toppings.

SUCCESS!!!
We had this twice in one week and again the next week!
My son loves to eat it as a dip with tortilla chips or as nachos.
The first time I made it, it was more soupy than thick (my fault- I only used black beans and didn’t 1/2 the Rotel). I added a bag of 90-Second-Rice and it was delicious.
Tonight I’m making it again and adding rotisserie chicken!
So easy and versatile. Thank you for the great recipe!

Thank you it was unanimous the entire family said they are so good! Another tested winner goes in the keep pile and so easy. Also, I drained most of the juice from the Rotel after reading the comments and it was perfect

I made this tonight and OMG! ♡♡♡♡♡♡ It was amazing. I made some tweaks, refried instead of pintos and 2 cans black beans plus 1/3 cup lentils, 1 cup yellow rice from minute rice, and Greek yogurt cream cheese. I ate it with a spoon and can’t wait to go back for more. My husband added some of the taco meat I made and ate with chips. It had just the right amount of spice I was looking for!

Why are they called “crack” burritos?! I think that makes them sound like they’re part of a drug cartel menu, and really wonder why that word was used? Just curious! If it’s meant as humor, it’s lost on me and I almost didn’t look at the recipe, except I wanted to see why they were named that? lol

1 packet of taco seasoning is actually equal to 2 tablespoons. 1/4 c of seasoning would lead to very salty, overseasoned food if you normally use a packet.