Bean Smothered Burrito

How to make Bean Smothered Burrito

Taco Villa’s burritos are overflowing with perfectly-seasoned pinto beans, zesty cheddar cheese, and beef, chicken, or steak fajitas and served in a warm, flour tortilla. So, Bean Smothered Burrito from Taco Villa features refried beans along with enchilada sauce and cheese.

If you want to prepare this dish at home, then you can follow the below recipe that we have modified for your convenience. Before preparing this dish, you should arrange the required ingredients for preparing this dish.


Bean smothered Burrito features refried beans and a good blend of cheese inside it. It also includes enchilada sauce inside it. If you want to prepare this recipe at home, then you have to arrange the following ingredients before the preparation.

  • 8 large tortillas
  • 4 cups shredded cheddar cheese or Mexican cheese
  • Cotija cheese to garnish

For Homemade refried beans

  • 3 cups dry pinto beans
  • water
  • 5 chicken bouillon cubes
  • 1 Tablespoon garlic salt
  • ½ medium sweet onion, (Use the whole half as it is)
  • ½ cup butter

For Homemade Enchilada Sauce

  • ½ cup oil
  • 4 Tablespoons flour
  • ⅓ to ½ cup chili powder
  • 2 (8 oz) cans tomato sauce
  • 3 cups water
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion salt
  • salt to taste


Method of Preparation

Homemade Refried Beans Preparation

  1. To begin with the preparation, put dry pinto beans into a slow cooker.
  2. Fill the cooker nearly to the top with water, keeping about ¾ of the way full.
  3. Then, crush chicken bouillon cubes over the top of water and sprinkle evenly. Next, sprinkle garlic salt evenly over top of the water. Add the half medium sweet onion into the slow cooker.
  4. Cook on low flame until the beans become soft, which will take you about 8-10 hours. Stir occasionally during the cooking process. You can add more water as beans absorb water, so you can check on them periodically.
  5. When beans are cooked properly, strain beans and keep it on a plate, and save the juice in a separate bowl.
  6. Add ½ cup of butter and a small amount of juice to the cooked beans.
  7. Then, mash the beans using a hand blender. Add the saved juice and blend to get that desired consistency. Leave beans a little runny as they may set up quite fast.


Homemade Enchilada Sauce Preparation

  1. To prepare enchilada sauce, heat oil over medium-high heat in a large skillet. Add in flour and chilli powder, stir the ingredients to combine well and then reduce heat to medium flame. Stir continuously and cook until lightly browned in colour.
  2. Add tomato sauce, water, cumin, garlic powder and onion salt into the skillet. Stir continuously and continue to cook on medium heat for about 10 minutes or until it is slightly thickened. Add salt as per the desired taste.


To assemble the Burrito

  1. To assemble the burrito, preheat the oven to 350 degrees F.
  2. Then spray 2 baking dishes with vegetable spray.
  3. Place the tortillas on a flat working surface.
  4. Add a great portion of beans in the middle of the tortilla. Then, add about ⅓ cup of cheese.
  5. Fold in the ends of the tortilla towards the middle and bring the bottom of the tortilla up. Fold and roll at the same time to give it the shape of a burrito.
  6. Place the burritos in the baking dishes and pour the enchilada sauce over the top of the burritos. Add more cheese over the top.
  7. Garnish with Cotija cheese and bake for 30 minutes until it becomes hot or until the cheese melts.


Nutrition Facts

There are 390 calories in 1 serving of Bean Smothered Burrito from Taco Villa; most of the calories come from carbohydrate and fat. Let us discuss all the nutrients that we get from 1 serving of Bean Smothered Burrito from Taco villa.

  • Servings: 1 Burrito
  • Calories: 385
  • Carbs: 53 g
  • Dietary Fiber: 4 g
  • Sugar: 0 g
  • Fat: 12 g
  • Saturated Fat: 0 g
  • Polyunsaturated Fat: 0 g
  • Trans fat: 0 g
  • Protein: 12 g
  • Sodium: 761 mg
  • Potassium: 0 mg
  • Cholesterol: 0 mg

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition Facts Source:


Brett R.

Big Spring, TX


Eating at Taco Villa is not a bad meal, nor will your experience blow you away. Growing up south of Houston, Taco Bell was our destination, but moving to Lubbock made Taco Villa new. Either way, both joints do what they do and depending on the day you may or may not enjoy your meal. The Fiesta Taco Salad is great with extra ground beef. The smothered burrito is good and I like the hot sauce. Unfortunately, similar to most restaurants in this area, employees seem not to are about service or quality.


Teana R.

Big Spring, TX


Totes disappointed! Taco Villa used to be my go-to place for ice! I buy it by the bag, and it lasts me 2 weeks. Between two weeks ago and today, they change their ice machine. Now is not the lovely little pellets of ice that I know in love, but the little stuck together cubes! I can get that anywhere! And for free. Here's hoping it's just temporary oh, but I guess I'll switch to getting my ice from Sonic now. I know of at least three places in town that will sell their ice by the bag. Chicken e and Sonic are now the only two that sell and have the pellets.

Ginger M.

Joplin, MO


For fast food Mexican style this is really tasty fare.  It's nothing super authentic but if you like spicy, definitely get "green sauce" and it is delicious.  I had the combination burrito and my husband got a few things, all were good.  The Mexi Curls are identical to Arby's curly fries in every way, which wasn't a bad thing but it's definitely nothing out of the ordinary, either.  The dining room was very clean and the staff was welcoming.  We got our food really quick too.  It seemed like a lot of Big Spring residents were coming in for a post-church meal on our Sunday visit which was a little surprising, as I don't normally see people in my town all dressed up going to Taco Bell after their church service.  It was cute, honestly.  I would grab Taco Villa a hundred times before Taco Bell if it was in my area.

The Most Popular Queries

What are the different varieties of burritos available at Taco Villa?

Ans: In Taco Villa, you will get two variants of burritos; one is the only burritos and the other is the smothered burritos. We have enlisted the variants that you are going to get in these two categories:

Burritos can be ordered in following variants:




Grilled Chicken

Steak Fajita with pico de gallo

You can make any burrito a Grandé by lettuce, tomatoes, sour cream, and onion.

Smothered Burritos can be ordered in following variants:




Grilled Chicken

Latest News

Taco Villa celebrating 50 years of connecting with customers

Many West Texans have a strong affinity for the fast-casual Mexican food, and Taco Burgers and Mexi-Curls, Taco Villa has served for the past 50 years, Lubbock Avalanche Journal has reported.

The first location opened in Odessa in 1968 and expanded to Lubbock.

Lubbockite Dionne Merriott remembers enjoying bean burritos and cups of iced tea, drunk out of a reusable plastic cup that cost 30 cents to refill, with her now husband Randall in the 1980s. They still have the cup.

Heidi Westbrook said she grew up in Midland eating Taco Villa combination burritos with extra red sauce and Taco Burgers multiple times a week. She now lives in Central Texas, far from Taco Villas, but said when she is in the area, there is only one restaurant option for her family, even if her kids make fun of her obsession with the place.

The leaders of Endeavor Enterprises, the company that owns 10 Taco Villa locations in Lubbock, Levelland and Clovis, New Mexico, understand the connection customers have with the brand. They have stories themselves.

Chief Operating Officer Charles Barkley said there was briefly a Taco Villa in his hometown in New Mexico when he was a kid. He remembered waiting in long lines for taco salads. When he came to Lubbock to attend Texas Tech, he recognized the buildings and again fell in love with the food.

Freddy Olivarez, a lead manager at two Lubbock locations who began working for the brand as a cook in 1984, recalled eating at Taco Villa in high school.

“I remember being 16 years old, going to Lubbock High School, walking to Taco Villa and getting burritos for lunch on my school budget,” Olivarez said. “It becomes part of your family, your life.”

Greg Blankenship, owner and president of Endeavor Enterprise, said he has a slightly different connection. When he was 14, Blankenship’s father introduced him to Bobby Cox, the founder of Taco Villa and a family friend, at Ruidoso Downs horse racing track. Meeting the man who started it all increased Blankenship’s interest in the brand.