Crisp Bean Burritos

BurritosLunchMain CourseMeatlessMexican

crisp-bean-burritos   These yummy burritos are a copy-cat version of the ones from Taco Time fast food chain. Cheesy, refried beans wrapped inside a crisp flour tortilla. Fan-freakin’-tastic! This recipe is a simple homemade version that I actually like better than the real thing!

     These are super simple burritos. If you’re watching calories and fat then skip the pan frying first, and just bake them. You could also adjust this recipe by adding chopped onion, green chiles or whatever your taste buds love. We love them just as I wrote the recipe. Simple, yet certainly delicious… and of course dipped in salsa, sour cream and guac. 🙂




Crisp Bean Burritos
  • 5- 6 inch flour tortillas
  • 1 (16 ounce) can refried beans
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup vegetable oil
  1. Heat the oil in a 12-inch skillet over medium heat. Preheat oven to 400 degrees F.
  2. Lay tortillas out on a flat surface. Spread ⅓ cup refried beans onto the center of the tortilla. Sprinkle with 2-3 tablespoons of cheese. Roll tortilla up; keeping ends open. Repeat with remaining tortillas, beans and cheese.
  3. Lay 2 burritos into the skillet and fry for 30 seconds or so until golden brown. Flip onto other side and fry another 30 seconds. Lay fried burritos onto a paper-towel lined plate. Repeat frying process with all burritos.
  4. Place fried burritos onto a cookie sheet. Place in the preheated oven and bake for 5-10 minutes. Serve burritos with salsa, sour cream and guacamole! Enjoy ♥
You can skip the frying step if being health conscience. Once you’ve rolled up the burritos, place on a cookie sheet. Spray the tops of the burritos with cooking spray. Bake burritos for 10-15 minutes, or until golden brown.

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36 thoughts on “Crisp Bean Burritos

  1. You have no idea how happy this makes me! I grew up in a small town in Wyoming with a Taco Time (I really don’t see them that often anymore) and I order the crisp bean burrito every single time I go. Thanks for sharing! 🙂

  2. I grew up in Oregon and loved going to Taco Time. Sadly there are none in Kentucky :(. I’m definitely going to try this recipe. Thanks!!

  3. I like the crisp meat burritos, so this is how I make them but just with meat and cheese. We can buy the Taco Time Seasoning in our grocery store. Shocking, we live in a very small place. Yum!

  4. Hints: chill your bean mixture first and use a cookie scoop to get the same amount of filling in each one. Cut off the side-edges of the tortilla to get a nice even edge. Roll, place seam side down and chill again before cooking.

  5. my hubby was a Taco Time manager for almost 8 years. They actually use nacho cheese sauce in the crisp bean burritos and they do chill them before frying

    1. Jess, I think these would freeze really well! I would wrap them tightly in plastic wrap, and then in a large freezer bag. They should last a few months in the freezer! 🙂

  6. I worked at Taco Time as my first Job… The only one or two I know still existing are on Vancouver Island.

    The crisp meat burritos (AKA “Marries” or “Bobs” for Crisp Beans) used a “meat spice”. No idea what was in it since it came in a big container. It looked like TVP or something… It was about a 50/50 mix with the meat if I remember correctly.

  7. My favorite dish at Taco Time was the CMB. I worked my way up to a “shift Manager” at Taco Time at 16 in Coos Bay, OR. I’ve looked at everyone’s comments on how to make one. This is how they are really made.

    Every 2 hours you dump the old meat into a bin and refrigerate. The next day you add a silver packet from Taco Time (about 1/2 lb) of filler (mostly soy) & spices, also around 1/2 lb of cheddar cheese (it’s about 1/3rd beef , 1/3rd soy, 1/3rd seasoning. You cook the meat mixture down so the cheese is melted. Place the bin back in the refrigerator. When cool and firm you get a stack of flour tortillas and use a ruler to cut them 10 inches wide & cut off the front. Use an ice-cream scoop for the amount of meat. Roll it out and wet the edge so it sticks together. Fry. Voila, Crisp Meat Burrito. Sound bad, but tastes so good.

    *The old meat is pre seasoned (I didn’t go into seasoning TT meat)
    *The burritos are held down while fried
    *I actually think using old meat gives a better taste
    *This information is correct but 25 years old, things have changed I’m sure.

    1. good to know about their additives and probably why everyone likes the ones I make more…no soy That stuff isn’t good for you or anyone else. I feel this is a good basic recipes, as most are on here, and people can adjust it to what they would prefer, meat, beans, cheese, chilies, spices etc.. as well as choosing to bake them pan fry or even deep frying (our favorite way..just fold in the ends, roll up and use a couple of toothpicks to secure it closed,

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