Angie’s Cheesy Bean Burritos or Dip

Cheesy Bean Burritos

Gourmet? Nope.

Do I care? Nope.

During football season, you’ll find my whole family happily fighting over this dip while watching the games.

And now, inspired by a less-than-interesting bean burrito from Taco Bell, we roll it up in burritos for dinner.

The burritos make a fantastic, easy-to-stock quick-dinner option. And, I sooo need that as we approach baseball season.

Three boys playing competitive baseball? We’ll be needing a lot of fuel both for ourselves and for our cars.

Ingredients List

  • 1 (16 oz) can Rosarita “Spicy Jalapeno” Refried Beans
  • 1 (8 oz) package low-fat cream cheese, softened
  • 1/2 pint low-fat sour cream
  • 1 tsp Tabasco sauce
  • 1 tsp ground chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 cup chopped green onions
  • 1 cup Mexican blend shredded cheese
  • Tapatio hot sauce (optional)


Preheat oven to 350ºF.

In a medium-sized bowl, stir together beans, cream cheese, sour cream, Tabasco, chili powder, cumin, salt and green onions.

Spread mixture into a 2 quart casserole dish and top with cheese.

Bake for 20 minutes.

Serve the beans hot with chips or spoon into warmed tortillas for burritos.

Note #1: Dipping burritos into your favorite hot sauce is completely optional.

Note #2: I use low-fat cream cheese and sour cream. Non-fat sour cream works great as well, though I don’t recommend non-fat cream cheese. It’s texture keeps it clumpy so it doesn’t mix in as well.