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Quick Brownbag Burritos

"These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!"
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12 m servings 301 cals
Serving size has been adjusted!
Original recipe yields 8 servings (8 small burritos)


  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Rinse beans in cold water, drain well.
  2. Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
  3. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

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Read all reviews 115
  1. 166 Ratings

Most helpful positive review

I made these and immediately froze them (wrapped in wax paper and then put in freezer bag). I pulled them out, left them in the fridge overnight to defrost and then heated them in the over at 25...

Most helpful critical review

I thought this was average. I made it for lunch today and it was good but nothing special. It was a very fast/easy recipe though.

Most helpful
Most positive
Least positive

I made these and immediately froze them (wrapped in wax paper and then put in freezer bag). I pulled them out, left them in the fridge overnight to defrost and then heated them in the over at 25...

This is a great recipe. I fixed it for dinner instead of lunches. I used sundried tomato & basil tortillas. They turned out delicious! And it's very fast too. This is a keeper for me. Thank...

We made these and thought they were wonderful! I used a can of diced tomatoes & green chilis (drained) instead of salsa, and added a small can of corn, and some sour cream. They were so deliciou...

I've been making these basic burritos for a long time (except w/rice too), and they are always good! Also good w/cheddar, and sometimes I add 1/2 can of corn OR 1/2 can or white beans.

Very quick and tasty. My kids added a dab of sour cream.

This is a good bag lunch recipe... easy, healthy, tasty, filling... just what I am always looking for. And it can be easily adjusted to your taste. I filled my tortillas full, so it only made 3...

These were good! I made them exactly as directed, but I found I only had enough for about 5 burritos. I think I used tortillas a little larger than called for. definitely good stuff, and just sp...

People don't believe me when I tell them how easy it is to make these. Pace Medium Picante Sauce is my favorite salsa to use for this. If you have any leftover chicken it's also really good sh...

Awesome! We made these tonight for the first time, and it took hardly any time at all before dinner was ready. I made mine with spinach herb tortillas, and my husband used regular ones. Inste...