Bean and cheese burrito
Spicy refried beans, salsa and lots of melty cheese make for a hero. Bean and cheese burrito Recipe! This is all about technique and I’ll show you how to make sure your homemade burritos have a perfect golden crispy exterior and creamy filling.
Never buy frozen bean burritos!
I know the old cliché is that college students subsist entirely on packets of ramen noodles, but for me, bean and cheese burritos were the other half of my diet. They were cheap, didn’t take up much space in the fridge, and were a great source of protein.
In other words, they were Good enough. But when you make your own bean burritos at home, you can go from good to great. Fantastic, even!
And You can freeze your own DIY frozen bean and cheese burritos. (My Vegetarian Burritos And Beef Burritos They are great for freezing.)
There are a few tricks I’ll share with you as we go, but I’ve found that the biggest game changer is making my own refried beans instead of relying on the canned version. Not only does it taste better, but the texture is also on point – perfectly creamy rather than pasty.
Oh, and don’t skip cooking the burritos in the oven at the end! I think the contrast between the outside and the cream makes these burritos better.
Ingredients and substitutes
You’ll find the full list of ingredients in the recipe card below, but here are some notes to note.
- Canola oil. Avocado oil or another neutral cooking oil will also work.
- Yellow onion. Cut the onion into equal pieces and they will all cook the same amount.
- Seasons. Kosher salt, garlic powder, ground cumin and black pepper give the beans some Tex-Mex flair.
- Pinto beans. Pinto beans are especially creamy when ground or pureed, making them a great choice for our refried beans (despite their name, they are never roasted once, let alone twice).
- Prepared salsa. I prefer a mild, restaurant-style salsa because it melts into the beans and creates a more cohesive filling. Chunky salsa also works if you want a little more texture.
- Sharp cheddar cheese. Okay, sharp cheddar isn’t exactly Mexican cheese, but I appreciate the more assertive flavor with the bean filling. If you want something lighter, Monterey Jack will work too.
- Flour Tortillas. Larger than 9-10-inch tortillas are best; They usually (helpfully!) say “burrito size” on the packaging.
- Non-stick spray or butter. To wipe the burritos. I like butter because it adds a little flavor.
Step by step instructions
Cook the onion (Photo 1) Heat the oil in a large pot over low heat. Add the onion and cook for about 8 minutes, stirring occasionally, until soft and starting to turn golden.
Build the filling (Photo 2) Mix the spices and cook for 30 seconds, or until the spices are fragrant. Add a can of pinto beans to the liquid; Drain and rinse the second can, then add the water and salsa. Bring to a boil.
Mash the beans (Photo 3) Using a potato masher or the back of a wooden spoon, mash the beans until they are as soft or crumbly as you like. Continue to simmer for about 10 minutes, stirring often, until the beans are thick but still creamy.
Heat the tortillas. Stack the tortillas on a plate. Cover with a lightly damp paper towel and microwave for 30 seconds. Warmer tortillas are more pliable and less likely to break.
Collect. Sprinkle about 2 tablespoons of cheese in the center of each tortilla. Fill about half a cup of beans and 2 tablespoons of cheese (photo 4). First, fold the short sides, then roll tightly from one long side to the other (photo 5).
Boil the burritos (Photo 6) Heat a non-stick pan over medium heat. Lighten it with non-stick spray paint or melt a small amount of butter. Place the burrito seam-side down. Cook for 1 to 2 minutes on each side, golden brown and crispy. Cool slightly, then slice and enjoy!
What to serve with bean and cheese burritos
- Dipping and adding options. Like yogurt, Guacamole, Red sauceAnd Coriander Lime Cream.
- Rice. Cilantro Lemon Rice It will be perfect!
- Salad. This Mexican street corn salad Always a crowd pleaser.
Bean and cheese burrito
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { padding: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }#wprm-recipe-user-rating-1.wprm-user-rating- allowed.wprm-user-rating-not-selected: no (.wprm-user-rating-voting) svg * { fill-opacity: 0.3; }
Elements
- 1 ½ A spoonful of soup Canola oil or similar neutral cooking oil
- ½ Cup Yellow onion Cut off
- ½ Tea spoon Kosher salt
- ¼ Tea spoon Garlic powder
- ¼ Tea spoon ground cumin
- ¼ Tea spoon Ground black pepper
- 2 15-ounce cans of pinto beans
- ½ Cup Water
- ⅔ Cup Prepared salsa More to serve
- 2 Cups Grated sharp cheddar cheese or Monterey Jack
- 6 A large bowl of flour 9 to 10 inches
- Non-stick spray Or butter, to break the bread
Instructions
-
Heat the oil on low in a large pan. Fry the onion until soft and golden, about 8 minutes.
-
Stir in salt, garlic powder, cumin and black pepper, cover the red onion.
-
Add a can of pinto beans to the liquid. Wash and rinse the second bean, then add it to the pan. Add water and salsa.
-
Bring to a boil over medium-high heat. With a potato masher or the back of a large spoon, mash and stir the beans until they are as smooth or crunchy as you like. Continue to cook, stirring often, until the beans are thickened but not sticky, about 10 minutes. Taste and adjust the seasoning as desired.
-
To make the tortillas easier to roll, stack them on the plate, cover with some damp paper and microwave for 30 seconds.
-
Assemble the barrowSprinkle 2 tablespoons of cheese down the center of each tortilla, forming a line. Top with one-sixth of the ground beans (about 1/2 cup). Add another 2 heaping tablespoons of cheese on top. Fold the short sides of the tortillas over the filling to seal the ends, then bring one of the long sides up and over the filling, rolling to seal. Repeat with the remaining burritos.
-
When ready to eat, heat a medium non-stick skillet over medium heat. With a non-stick stick (or melt some butter in the oven). Place the barout in a seam in the oven. Cook for 1 to 2 minutes on each side until golden. Simmer for a few minutes, then slice and serve.
Video
Notes
- To store: Wrap leftover barout separately and refrigerate for up to 4 days.
- To cool: Wrap each burrito tightly in foil or plastic wrap, then store in a freezer-safe bag for up to 3 months.
- To warm up: For the crispiest tortillas, warm melted burritos in a skillet over medium heat until heated through. You can microwave them for convenience, then finish them off in the oven for a minute or two if you want them crispier on the outside.
