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You Are Here: Home / Family Dinner Recipes / One Pan Crack Bean Burritos

One Pan Crack Bean Burritos

Published: May 24, 2016 · Modified: Oct 14, 2019 by Heather Cheney · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases. 27 Comments

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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

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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!

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One Pan Crack Bean Burritos

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!
By Heather Cheney
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 332kcal

Ingredients

  • 15 ounces black beans drained
  • 15 ounces pinto beans drained
  • 1 packet taco seasoning or 1/4 cup
  • 8 ounces cream cheese
  • 10 ounces Rotel tomatoes or diced tomatoes with green chiles

Instructions

  • Combine beans, seasoning, cream cheese and tomatoes in a large skillet. Heat over medium, stirring until cheese is melted and mixture is bubbling.
  • Remove from heat and spoon into tortillas with desired toppings.
Serving: 1serving | Calories: 332kcal | Carbohydrates: 38g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 701mg | Fiber: 13g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 3.6mg

Nutrition and Food Safety Disclosure

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One Pan Crack Bean Burritos

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Reader Interactions

Comments

  1. Nancy Carver says

    September 06, 2019 at 7:43 am

    5 stars
    My husband and I have been vegetarian for 8 years, I am always looking for good recipes to use beans and things we can eat! This is a wonderful tasty recipe. It is so easy, I had to pinch myself to make sure I made it correctly!

    Even meat eaters can make this and just add their choice of “meat.” our choice is beans, lots of em!

    Thanks!

    Reply
  2. Rebecca says

    April 28, 2019 at 8:43 am

    5 stars
    Simple and tasty! Thank you for the recipe!

    Reply
  3. Valerie says

    January 22, 2019 at 7:00 am

    5 stars
    I made these and drained the tomatoes. They came out great, not watery at all but I do believe that is because I drained the tomatoes. Added sauteed onions and red pepper, and a can of drained corn because I like to add as many veggies as possible. I only used 2 tablespoons of homemade taco seasoning. Topped it with sour cream, cheese, tomatoes and lettuce. My husband and I really enjoyed them and they were really easy to make. I will definitely make these again.

    Reply
  4. Bridgettefox says

    May 22, 2018 at 6:03 pm

    Have u tried freezing it? I’m home alone bc husband is over the road , no way I can eat it all by myself !

    Reply
    • Heather Cheney says

      May 23, 2018 at 9:59 am

      I haven’t tried freezing it yet, but I imagine it would freeze well as cream cheese typically does. If you try it, let me know!

      Reply
  5. Missy J says

    April 18, 2018 at 6:26 pm

    5 stars
    Ohmygoodness these are amazing! Made them for dinner tonight and I’m hooked. I used ground chicken in place of the black beans, just because it needed to be cooked, and I subbed Neufchatel cheese for the cream cheese. Topped them with cilantro, avocado, taco sauce and shredded Jack cheese. Delish!!

    Reply
  6. Toya Wilson says

    April 12, 2018 at 7:18 am

    5 stars
    OMG! Absolutely delish and filling. Used hot Rotel and it’s just the right amount of kick. Also tried as a dip, with chips and it’s a winner. #TheNameFits #Addictive

    Reply
  7. Naomi says

    March 01, 2018 at 6:02 am

    5 stars
    I made these and turned them into enchiladas. Added cheese and sauce, 20 minutes at 350. Amazing, so filling but not too heavy on the stomach. The cream cheese makes ALL the difference!

    Reply
  8. Jenna says

    December 06, 2017 at 8:21 pm

    Have u made this in the crockpot?

    Reply
  9. Michelle says

    October 03, 2017 at 10:58 am

    Can you tell me how many people this feeds? We’re going camping this weekend and want to try this but there’s 10 of us and I’m thinking one batch isn’t going to be enough, but not sure how much more to go with.

    Reply
    • Heather Cheney says

      October 04, 2017 at 8:06 am

      You can make about 6 big burritos with this recipe. Have fun camping!

      Reply
  10. Kelly and Frank says

    September 27, 2017 at 7:56 pm

    Made this recipe tonight because we were looking for something fast, easy and meatless and this met all three criteria! Holy cow it was good! I went together in minutes and was SUPER yummy! Thanks for the great vegetarian meal idea, let me know if you have any other recipes I might love as much as this one!

    Thanks again for the great idea!

    Cheers.

    Reply
  11. Timothy Watson says

    September 16, 2017 at 6:50 am

    Just have to say, my family love, love, loves this recipie! It has become a regular in our menu rotation. As a twist we like to make up a packet of Knorr Taco Rice and add that into the ingredients before wrapping . So good, so easy, thanks for sharing!

    Reply
  12. Joyce says

    August 17, 2017 at 3:49 pm

    These were amazing! My whole family loved them!!! My daughter wants me to make them all the time now 😁.

    Reply
  13. Tifani says

    July 10, 2017 at 5:25 pm

    Made this tonight and threw it over some chips and shredded cheese! So delish! I did the hot rotel because I like a bit of a kick! And I also added green onions and some plain Greek yogurt on top! Amazing!

    Reply
  14. Debra says

    April 30, 2017 at 4:18 pm

    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.

    Reply
  15. gloryb2u says

    January 30, 2017 at 8:20 pm

    5 stars
    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

    Reply
    • Just Me says

      April 04, 2017 at 4:21 pm

      Well, bless your little heart.

      Reply
      • Sarah Bonckowski says

        June 10, 2017 at 4:42 pm

        OMG LOL! Yes, bless it. These are amazing even if you don’t have crack. Thank you for the recipe!

  16. Lyndsay Withey says

    January 23, 2017 at 6:28 pm

    5 stars
    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!

    Reply
  17. Kim says

    January 18, 2017 at 5:30 am

    5 stars
    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

    Reply
  18. Lee says

    January 15, 2017 at 2:34 pm

    4 stars
    Thank you for the new recipe! It is easy and full of flavor, however, it was very runny. Where did I go wrong?

    Reply
  19. Molly Mack says

    November 13, 2016 at 7:16 am

    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!

    Reply
  20. Robin says

    September 18, 2016 at 9:29 am

    I loved the flavor of this, but it was soupier than I expected. Should I have drained the Rotel tomatoes? Thanks!

    Reply
    • Valerie says

      January 22, 2019 at 7:05 am

      I drained the Rotel and it was not soupy at all so I would recommend draining it next time.

      Reply
  21. Shana says

    July 23, 2016 at 3:59 pm

    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.

    Reply
  22. Lizzie Mills says

    June 10, 2016 at 12:50 pm

    5 stars
    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.

    Reply

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Hi, I'm Heather! 

I'm a former chef and caterer sharing flavor-packed recipes that actually work! I use the techniques and tips I learned in culinary school to create my recipes and guarantee massive amounts of flavor! Let's eat!  

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