Bean and Cheese Burritos

Author: Jamielyn Nye

These bean and cheese burritos are a classic filled with flavorful, seasoned refried beans and melty cheese.

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Ingredients

1 Tablespoon olive oil , or lard if desired
3 cloves garlic , minced
½ teaspoon fine sea salt , more to taste
¾ teaspoon chili powder , or taco seasoning
2 (15-ounce) cans pinto beans , or 3 cups cooked beans
⅓ cup water , plus more as needed
½ cup shredded Mexican cheese , plus more as needed
8 flour tortillas

Optional add-ins

Fresh lime juice
Chopped cilantro

For serving

Guacamole
Salsa
Sour cream

Instructions

Preheat the oven to 350°F. Spray a baking dish with nonstick spray.
In a medium saucepan, heat the olive oil over medium heat. Add 3 cloves garlic, 1/2 teaspoon salt, and 3/4 teaspoon chili powder. Cook 1 minute, or until fragrant.
Pour in the beans (I usually leave 1 can with juice and drain the other) and water. Cover and cook 5 minutes.
Mash beans. Remove the lid and reduce the heat to low. Use a potato masher or fork to mash the beans until you reach your desired consistency. You can also use an immersion blender if you prefer a smoother consistency. Bring to a light simmer for 2 minutes. Add a splash more water if they become too thick or simmer longer to allow more moisture to evaporate if needed. Remove from heat and stir in optional add-ins, if using. Season to taste.
Assemble burritos. Spread about 1/3 cup of the beans down the center of a tortilla. Add 1 to 2 Tablespoons of cheese over the top. Fold the bottom edge over the filling and then fold in the sides and roll up.
Place in baking dish and bake 10 minutes. Serve while warm. Add desired toppings.

Notes

Substitutions + Additions:

Onion: Feel free to add in 1/2 chopped onion before cooking the garlic. Cook until translucent and then follow recipe as stated.
Spice: Feel free to season to taste. If you like them a little spicier, add in a little extra chili powder and ground cumin.
Beans: You can also swap for black beans if preferred. Feel free to drain and rinse them, if desired. Make sure to add in closer to 1/2 cup water.
Tortillas: Elevate these burritos with homemade flour tortillas or use the uncooked tortillas (we find them at Costco) and heat them up.

Cooking on a skillet: Don't want to heat up your oven? Or want them a little crispy? Once they're rolled up, butter a skillet and pan fry over medium heat (seam side down first), until golden brown and crispy.

Storage: Store burritos in a covered container for up to 5 days or freeze for up to 3 months.

Nutrition