These Crisp Bean Burritos are filled with cheesy refried beans all wrapped inside a flour tortilla then deep-fried. You can also bake them instead for a lighter version and they will still be delicious!
Crisp Bean Burritos are a copy-cat recipe from the fast food chain Taco Time. I grew up eating at Taco Time and would always order these. They are cheesy-filled bean burritos that are deep fried and filled with flavor. Most people would call these ‘Flautas’, but where I’m from they are called a crisp burrito and they’re darn tasty. 😉
I love that these burritos only require three simple ingredients that you are bound to have on hand. I will make these for quick lunches and dinners for my family and they devour them in no time at all!
If you’re watching calories and fat then you can skip the pan-frying and bake them instead. When I’m trying to be a little bit healthier that’s what I do. Just pop them in a 400 degree oven for about 15 minutes. They will still be crispy and yummy as ever.
This is also a great recipe that you can really play around with. Add cooked chicken, beef or green chiles for the ultimate burrito! But I truly love them just like this. They are simple yet totally delicious! Of course, don’t forget the salsa, sour cream and guacamole to dunk them in. 😉
MORE DELICIOUS BURRITO RECIPES YOU MAY LIKE:
Chile Colorado Burritos
Freezer Beef and Bean Burritos
Smothered Chicken Burritos
Baked Burrito Casserole
Crisp Bean Burritos
Ingredients
- 6 (6-inch) flour tortillas
- 2 cans (16 ounces, each) refried beans
- 1 cup shredded sharp cheddar cheese
- 1 cup vegetable oil
Instructions
- Lay tortillas out on a flat, clean surface. Spread about a 1/3 cup refried beans down the center of each tortilla. Sprinkle with 2 to 3 tablespoons of cheese. Roll tortilla up; keeping ends open. Repeat with remaining tortillas, beans and cheese.Place burritos in two large freezer zip-lock bags. Place in freezer for one hour before frying. *(If you are going to bake the burritos you do not need to freeze them first. Follow baking directions below in the notes.)
- Heat the oil in a 12-inch skillet over medium-low heat. Preheat oven to 300 degrees F. Line a large baking sheet with foil. Set prepared baking sheet in oven.
- Using tongs, carefully lay 2 burritos into the skillet, seam-side down. Fry for 40 seconds or until golden brown. Flip burritos onto their other side and fry another 40 seconds. Lay fried burritos onto a paper-towel lined plate to soak up any grease. Using tongs carefully set cooked burritos onto baking sheet in oven to keep them warm.
- Repeat frying process with all burritos.
- Once burritos are all cooked serve them warm and enjoy with salsa, sour cream, guacamole, etc.
Notes
TO FREEZE:
Make burritos as directed. Do not fry. Place burritos in a freezer ziplock bag. Make sure to get rid as much air as possible. When ready to eat, fry frozen burritos in oil for 2 to 3 minutes. OR reheat in microwave for 1 1/2 to 2 minutes.
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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! 🙂
Danelle! These are so good! you will love them! 🙂
Dang. Now I’m going to have to go to Taco Time at lunch. But I’ll definitely try the recipe!
Yum! I’ve always wanted to makes these!
you can use coconut oil instead if you are health conscious
Brittney, Thanks for the coconut oil idea. Tastes wonderful.
Now if we could just figure out the salsa recipe!
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!!
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!
I love how easy this is to make!
These were great! Burned a couple, but got the hang of it! I made them along with your mexican rice recipe.
Those look so delicious. I cannot wait to try this recipe.
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.
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
That is great to know, Ny! Definitely trying both the nacho cheese and chilling them beforehand next time! 🙂
Hello in AZ the crisp burrito is called a Chimichanga :0) They are delish!
Taco Time employed me during my teen years, their crisp bean burritos also contain a little enchilada sauce. 🙂
would these work well frozen??
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! 🙂
So bake them first , freeze and just heat up in the microwave?
Jess, Yes 🙂
Crisp meat seasonings?? Any of you ex taco time employees know? ?
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.
Marties ( darn autocorrect)
These were so easy to make and were a hit at lunch! Your site is so addicting!
Thank you 🙂 Glad you loved them!!
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.
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,
Oh my these look amazing. Thanks for sharing thise awesome recipe. Simon
At what temperature should I bake the burritos?
These sound yummy, thanks!!
Karen
This looks SO yummy! I’m going to try the baked version. I’ve never heard of taco time but here in texas we call these flautas or taquitos.
I loved Taco time when we lived in Washington state. by chance, do you know how to make their salsa? Soft beef tacos? I use to drown my crisp bean burritos in their salsa!! Thanks for all of your recipes. I look forward to seeing them in my in box and appreciate all the work that you do!