Budget-Friendly Quick Meals: Delicious Bean Burritos

When You Need Dinner Right Now

Are you sick of expensive takeout or boring meals that take a long time to make? At 6:30 PM, we have all looked into the fridge and thought about what would be quick, cheap, and filling. Your stomach is growling, the kids are asking what is for dinner for the third time, and you really want to use that Chipotle app on your phone to order a burrito for $12.

With our recipe for tasty, cheap, quick meals, you can change the way you eat. These bean burritos are ready in no time! We are talking about making burritos at home that taste better than anything you can get at a drive-through and cost about $1.50 each (as opposed to $10 or more for takeout). You can make them in about 20 minutes with things you probably already have.

This simple guide will show you how to make a filling and tasty meal without spending a lot of money or spending hours in the kitchen. There are no fancy techniques or hard-to-find ingredients, and do not worry if you are making these at 10 PM because you forgot to plan dinner again.

How Bean Burritos Became My Go-To Dinner in an Emergency

As a food blogger who has tried a lot of cheap and quick meals, I have personally relied on these tasty bean burritos during my busiest college days (when I had only $25 a week to spend on groceries) and now as a parent trying to balance work and family. They are great for those times when you need something healthy and quick. I made these burritos at midnight during finals week, on Tuesday nights when everyone is hungry and cranky, and on lazy Sundays when I do not want to cook anything too hard.

For years, I have been trying out different pantry staples to make recipes that are easy to make, cheap, and taste great. This bean burrito recipe is the result of all that work. I have tried every shortcut, every substitute, and every flavor combination to find the right mix of “easy enough for a weeknight” and “tasty enough that no one complains.”

I have looked into the cheapest ingredients and made the cooking process easier to make sure these burritos are not only cheap but also good for you, with a lot of protein and fiber. A burrito has about 15 grams of protein and 12 grams of fiber, which is a real meal that will keep you full, not just empty carbs.

You can find all the ingredients at any grocery store, and the steps are made to fit into real-life busy schedules. This means you can trust that this recipe will give you an easy, cheap, and tasty meal. You will not need to go to specialty stores or buy strange ingredients that you will only use once. It is just real food that real people really have in their kitchens.

What you will need (spoiler: it is all cheap)

The Main Ingredients That Make It Work

Canned Black or Pinto Beans (1–2 cans): These are full of protein and fiber. Beans cost between $0.80 and $1.20 per can and give you the same nutrition as meat for $5 to $8. They are easy to use (no soaking!), last a long time on the shelf, and can be used in many ways. You can use dried beans if you have time (soak them overnight and cook them for 1–2 hours), kidney beans, or even chickpeas for a different taste.

Large Flour Tortillas (6–8 tortillas): The best way to wrap up your delicious bean burritos. You can make this meal with a pack of 8 tortillas that costs $2 to $3. If you want more fiber, use whole wheat tortillas. If you want a smaller burrito (and a gluten-free option), use corn tortillas. If you want to be good, use lettuce wraps.

Shredded Cheese (1 cup, Cheddar or Monterey Jack): This makes the dish creamier and gives it that satisfying, melty quality. Each burrito has about $0.50 worth of cheese in it. If you are lactose intolerant, you can use dairy-free cheese instead of cheese. If you do not want cheese, you can use nutritional yeast instead. You can also skip the cheese altogether to save money; the burritos still work.

Salsa (1/2 cup, your favorite mild or medium): Adds moisture and a tangy kick. A jar of salsa costs $2 to $4 and can be used for several meals. Alternatives: Diced tomatoes from a can (cheaper!) or make your own by mixing tomatoes, onion, lime juice, and a little chili powder.

Onion and Garlic (1 onion and 3 cloves of garlic): The fragrant base that gives the dish its rich flavor. An onion costs about $0.50, and each clove of garlic costs only a few cents. If you are in a hurry, you can use onion powder and garlic powder instead. 1 tsp onion powder and 1/2 tsp garlic powder will do.

Optional: 2 cups of cooked rice: This makes the burritos bigger and more filling, which makes the meal last longer. This is a great place to use leftover rice. Alternatives: Use quinoa for more protein, cauliflower rice for fewer carbs, or skip it if you want lighter burritos.

Things You Definitely Have in Your Pantry

• Olive oil or vegetable oil for frying
• Cumin powder is a must for getting that real Mexican taste.
• Chili Powder: Adds warmth without making things too hot
• Salt and black pepper are must-haves for flavor

Total cost per burrito: About $1.50 to $2.00, depending on what you add. That costs $10 to $12 at a restaurant!

No special ingredients!

We are really going to keep this within our budget. No special items, no ingredients from the farmers market, and no $8 bottles of sauce that you will only use once.

📝 Let us Make These Burritos (It is Not as Hard as You Think)

Get Your Mise Ready Before You Start

1. Put all the ingredients together and have them ready on the counter. If you want to sound fancy, you can say “having your stuff together.” It speeds up the cooking process a lot.

**2. Chop the onion very small (about 1 cup) and mince the garlic (3 cloves). If you are using powder instead, skip this step and do not feel bad about it. Powder works just as well as fresh.

**3. Thoroughly drain and rinse the canned beans under cold water. This gets rid of too much sodium and that strange liquid from the canned beans. For 6 to 8 burritos, you will need about 2 cans (30 ounces total).

4. If you are using rice, make sure it is already cooked and warm. Rice from last night? Great. Not rice? Also great—these burritos are great no matter how you make them.

Pro Tip: If you warm your tortillas a little bit (for 15 to 20 seconds in the microwave wrapped in a damp paper towel or 30 seconds on each side in a dry pan), they will be easier to roll and less likely to tear. Cold tortillas are bad for a good burrito because they crack and break.

The Cooking Phase: Where the Fun Happens

1. In a medium skillet over medium heat, heat a tablespoon of oil. Let it heat up until it shimmers a little. This takes about a minute.

**2. Add the chopped onion and cook for 3 to 4 minutes, or until it is soft and clear. Every now and then, stir. You do not want them to be brown and crispy; you want them to be soft and smell good. Your heat is too high if you hear a lot of sizzling.

3. Add the minced garlic, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Cook for another minute, until the kitchen smells great. Keep an eye on the garlic because it burns quickly and tastes bad when it does.

4. Put the beans that have been rinsed into the skillet. Here’s the secret: use a fork or potato masher to lightly mash about half of the beans right in the pan. This makes it creamy while still leaving some whole for a bite. Do not go overboard with the mashing; you want some texture, not refried bean paste.

5. To make it saucy, add a splash of water (about 1/4 cup) and mix. The beans should not be dry and crumbly; they should be a little wet and creamy. If you need to, add more water. You can always cook it off, but it is hard to add moisture back.

6. Add salt and pepper to taste, and let the flavors meld by simmering for 5 to 7 minutes. The mixture should start to bubble. This is when the cumin and chili powder really get into the beans, and everything comes together instead of being “stuff mixed together.”

7. Try it and change it! This is very important. Want more salt? Put it in. Want more warmth? A little more chili powder or a dash of cayenne. Want some brightness? Add some lime juice. You should not even think about wrapping the beans until they taste good on their own.

Pro Tip: Adding a little extra chili powder or squeezing some lime juice can really make your delicious bean burritos taste better. At the end, I usually add a whole tablespoon of lime juice. It makes everything taste better.

The Art of the Wrap: Putting It Together and Finishing

**1. Put a warm tortilla flat** on a clean surface. This is not up for discussion: it must be warm. Tortillas that are cold will fight you.

**2. Put a lot of the bean mixture (about 1/2 cup) in the middle of the tortilla, making a horizontal line. Add about 1/3 cup of rice to this as well. Leave 2 inches of space on each side and 3 inches at the top and bottom.

3. Add a dollop of salsa (1–2 tablespoons) and 2–3 tablespoons of shredded cheese. Do not go overboard here; adding more is not always better when putting together a burrito.

4. Now for the roll: First, fold in the sides of the tortilla. The left and right edges should come about 2 inches toward the center. Then, starting at the bottom, roll it up tightly and away from you, making sure to keep the sides tucked in as you go. To keep everything in one place, tuck as you roll.

**5. Serve right away, or wrap in foil to keep warm.** You can keep finished burritos warm in a 200°F oven wrapped in foil if you are making more than one.

Tip: Do not fill it too much! Adding too much filling is a common mistake that makes it hard to roll and makes it more likely to burst. I learned this the hard way after a lot of burritos blew up. About 60% of a burrito’s success is in how well you wrap it, and 40% is in the ingredients. Use less filling than you think you need.

Visual cue: When rolled up, a properly filled burrito should look like a fat log, not a beach ball that is about to pop.

Your questions about bean burritos have been answered.

Q1: Can I use dried beans to make these quick, cheap meals?

Yes, for sure! Dried beans are even cheaper than canned beans, costing about $1.50 for a pound that makes 6–7 cups of cooked beans, while canned beans cost $3–4 for the same amount. Soak them overnight (or use the quick-soak method: boil for 2 minutes, take off the heat, cover, and let sit for an hour) and then cook them until they are soft before adding them to the recipe for your delicious bean burritos. Make a lot and freeze some for burrito nights in the future.

Q2: What are some good vegetarian protein replacements for these tasty bean burritos?

If you want to add protein or change the flavor, you could add crumbled tofu (press it first and season it well), tempeh (slice it thin and pan-fry it until golden), or even lentils (they taste great with beans). Just follow the instructions on the package to cook them before adding them. For breakfast burritos, I sometimes put a fried egg on top of the filling before rolling it up. The runny yolk makes a great sauce.

Q3: How long do these cheap bean burritos stay good in the fridge? Can I freeze them?

You can keep cooked bean burritos in the fridge for up to three to four days in an airtight container. Yes, they freeze very well! Put them in a freezer-safe bag after wrapping each one in foil or plastic wrap. They will last for 2 to 3 months. To reheat from frozen, microwave for 2–3 minutes, turning halfway through, or bake at 350°F for 20–25 minutes while wrapped in foil. For when I need a quick lunch, I keep a stash of frozen burritos.

Q4: Why do my bean burritos fall apart when I roll them?

This usually happens if your tortillas are not warm enough (which makes them stiff and more likely to break) or if you have put too much in them. When you heat tortillas, they become more flexible. Think about how different warm and cold Play-Doh are. You should also use less filling than you think you need. It is better to have a burrito with a little less filling that stays together than one that is too full and explodes everywhere.

Q5: Can people on a gluten-free diet eat these tasty bean burritos?

You can easily make these burritos gluten-free by using gluten-free tortillas instead of flour tortillas (they are easy to find now) or corn tortillas for smaller burritos. The bean filling is naturally gluten-free, so it is easy to switch it out for your “budget-friendly quick meals.” You should always check your chili powder and spice blends to make sure they do not have any gluten fillers in them (most don’t, but it is always a good idea to check).

Q6: How can I make my cheap, quick meals taste better? Like tasty bean burritos?

Try different spices, such as smoked paprika (which gives it a BBQ-like depth), cayenne pepper for heat, or fresh lime juice at the end. If you do not think cilantro tastes like soap, you can add fresh cilantro, a dash of hot sauce, or even a teaspoon of cocoa powder (which sounds strange but makes it taste better). Bell peppers and corn that have been sautéed also add a lot of flavor and texture.

Q7: Do I need any special tools to make these quick meals that do not cost much?

Not at all! You only need a simple skillet, a cutting board, and a knife. You can use a fork instead of a potato masher to mash the beans. This recipe is really easy to follow and makes delicious bean burritos. It is perfect for anyone who wants to make them. I have made these in dorm rooms with just one hot plate and in fully stocked kitchens. They work in any setting.

 Give Your Bean Burritos a Boost

Changes and Personalizations

Veggie Boost: Add diced bell peppers (sauté them with the onions), frozen or canned corn (stir it in with the beans), fresh spinach (wilt it into the hot bean mixture), or diced zucchini (sauté it first to get rid of the moisture). You can probably put any vegetable you need to use up in a burrito.

Make It Spicy: Add a diced jalapeño (remove the seeds for less heat), a big dash of your favorite hot sauce mixed in with the beans, or a pinch of red pepper flakes. I like to add chipotle powder to make it smoky and spicy.

Extra Creamy: For more creaminess and tang, mix in a spoonful of plain Greek yogurt or sour cream with the beans. You can also add sliced avocado before rolling. I sometimes put a thin layer of sour cream on the tortilla before adding the beans. It makes a big difference.

Breakfast Burrito Version: Mix in scrambled eggs and cooked breakfast sausage (or veggie sausage) with the beans. Instead of regular salsa, use salsa verde on top.

Twist with Taco Seasoning: Use 2 tablespoons of taco seasoning instead of the cumin and chili powder. It does not have as many details, but it works in a pinch.

Tips for Getting the Most Out of Your Meal Prep

Make a Lot: At the start of the week, make two or three times the amount of bean filling. You can keep it in the fridge for up to five days in an airtight container. When you are ready to eat, make fresh burritos. The flavors get stronger after the filling sits overnight, so it tastes better.

Assembly Line for the Freezer: Spend 30 minutes on Sunday putting together and wrapping 10 to 15 burritos, then freeze them. If you are short on time, you can quickly reheat it in the microwave for 2 to 3 minutes or in a 350°F oven for 20 minutes. I write the date and the contents on mine.

Pre-Chop Veggies: Chop up your onions and garlic ahead of time and keep them in an airtight container in the fridge for up to five days. This will make it even easier to put together your meals. If you are really short on time, you can also buy onions that have already been cut up. They cost more, but convenience is worth it.

Batch Cook Rice: Cook a lot of rice at once (or buy those microwave rice packets that are on sale) and divide it up into 1/2-cup servings. Keep it in the fridge all week so you can quickly make burritos.

Real Ways to Save Money on Your Budget

Buy Beans in Bulk: If you like dried beans, it is usually cheaper to buy them in bulk than in cans. A 5-pound bag of dried beans costs between $6 and $8 and makes 15 to 20 cans. If you eat beans often, that is a lot of money saved.

Make Your Own Salsa: If you have extra tomatoes, onions, and cilantro (or they are on sale), making your own salsa at home can be cheaper and taste better than buying it at the store. Cut up 3–4 tomatoes and 1/4 onion, then add cilantro, lime juice, and salt. Costs about $2 instead of $4 for salsa in a jar.

Use Leftovers: These burritos are great for using up leftover cooked rice from Chinese takeout or dinner last night. This saves money and stops food waste. Any cooked vegetables or proteins can also go in burritos.

Buy tortillas on sale: Tortillas freeze very well. When they are on sale, buy three or four packages and freeze them. Put it in the fridge overnight to thaw before using.

Do not always use cheese: I know, I know, but cheese is usually the most expensive part of this recipe. Skip it every few burritos to save money. Instead, add more salsa and avocado for creaminess.

Grow your own cilantro: A $2 plant from the store will give you cilantro for months. Even though I have a black thumb, cilantro has lived.

Your new favorite dinner for when you need it fast

These budget-friendly quick meals, delicious bean burritos, show that you can have a filling meal without giving up taste or money. They are quick (20 minutes from start to finish), very flexible (you can make them however you want), and full of healthy things like protein, fiber, and vegetables.

Try this recipe and see if it becomes your new favorite meal! I promise that after you make these a few times, you will know the recipe by heart and will not even need to look at the instructions. What do you put in your burritos? Share your ideas for how to make them and what you add to them in the comments below. Are there any secret ingredients we should know about?

Want more simple and cheap meal ideas? Read our articles “Quick Stir-Fries for Busy Weeknights” and “The Best Budget-Friendly Protein Sources.” Join our group of budget-conscious eaters who are showing that you do not need a lot of money or time in the kitchen to make great food.

Keep in mind: The best burrito is the one you make and eat. You do not have to worry about making it perfect or good enough for Instagram. You are winning if it tastes good and fills you up without having to order expensive takeout.

**Keep this recipe on hand for when you do not know what to make for dinner. You will be thankful in the future! 🌯