Step 1- Preheat and Prep
Preheat your oven to 400 degrees F. While it heats up, line a large rimmed baking sheet with foil and coat it generously with nonstick cooking spray. Skipping this step is how you end up with a burrito welded to your pan, and trust me, that's not a fun cleanup.
Step 2- Mix the Bean Filling
In a small mixing bowl, stir together the vegan refried beans, taco seasoning, and salsa until fully combined. Set the bowl aside. This mixture is doing a lot of heavy lifting flavor-wise, so don't rush it give it a real stir, not a half-hearted swirl.
Step 3- Soften the Tortillas
Warm the entire stack of 10 tortillas in the microwave for about 20 seconds. This isn't optional fluff cold tortillas crack when you try to roll them, and nobody wants a burrito that falls apart mid-fold. A soft, pliable tortilla rolls clean every time.
Step 4- Assemble the Burritos
Lay a tortilla flat on your cutting board. Spoon a couple tablespoons of the bean mixture down the center, then layer on a couple tablespoons of Mexican rice, and top it off with a handful of the shredded vegan cheese. Fold in both sides, then roll the tortilla up snugly.
Place each burrito seam-side down on your prepared baking sheet so it holds its shape while baking. Repeat with the remaining tortillas until your sheet pan looks like a neat little burrito army. Coat the tops with a light spray of nonstick cooking spray for extra crispiness.
Step 5- Bake Until Golden
Bake in the preheated oven for about 10 minutes. Pull the pan out, use your tongs to flip each burrito over, and pop it back in for another 5 to 10 minutes until both sides are golden and crisp. Your kitchen is going to smell incredible at this point, fair warning.
Step 6- Serve It Up
Serve your crispy cheesy bean & rice burritos with extra salsa and a dollop of dairy-free sour cream on the side. That's it. That's the whole recipe, and it's ridiculously satisfying for how little effort it takes.
