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Bean and Cheese Burrito Recipe

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4.1 from 85 reviews

A comforting and easy-to-make Bean and Cheese Burrito recipe featuring creamy mashed pinto beans, melted sharp cheddar cheese, and warm flour tortillas. Perfect for a satisfying vegetarian meal that can be quickly prepared on the stovetop.

Ingredients

Main Ingredients

  • 1 ½ tablespoons canola oil (or similar neutral cooking oil)
  • ½ cup yellow onion, diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2 15-ounce cans pinto beans
  • ½ cup water
  • ⅔ cup prepared salsa (plus additional for serving)
  • 2 cups shredded sharp cheddar cheese (or Monterey Jack)
  • 6 large flour tortillas (9- to 10-inches)
  • Nonstick spray (or butter, for crisping the burritos)

Instructions

  1. Soften the Onions: In a large skillet, heat the canola oil over medium-low heat. Add the diced yellow onion and sauté until the onions are softened and turning golden, about 8 minutes.
  2. Season the Onions: Stir in kosher salt, garlic powder, ground cumin, and ground black pepper, coating the onions evenly for enhanced flavor.
  3. Add Beans and Salsa: Pour one can of pinto beans with its liquid into the skillet. Rinse and drain the second can of beans, then add those as well. Add ½ cup water and ⅔ cup prepared salsa to the pan.
  4. Simmer and Mash: Bring the mixture to a simmer over medium-high heat. Using a potato masher or the back of a large spoon, lightly mash the beans to your preferred consistency—smooth or chunky. Continue simmering and stirring often to prevent sticking, until the mixture thickens and becomes spreadable, about 10 minutes. Taste and adjust seasoning if needed.
  5. Warm the Tortillas: Stack the flour tortillas on a plate, cover them with a lightly damp paper towel, and microwave for 30 seconds to make them pliable and easier to roll.
  6. Assemble the Burritos: On each tortilla, sprinkle 2 heaping tablespoons of shredded cheese in a line down the center. Top with about ½ cup (one-sixth) of the mashed beans, then add another 2 heaping tablespoons of cheese on top. Fold the short sides over the filling to seal the ends, then roll up from one long side to fully enclose the filling. Repeat for all burritos.
  7. Toast the Burritos: Heat a medium nonstick skillet over medium heat and lightly mist with nonstick spray or melt a small amount of butter. Place each burrito seam-side down in the skillet. Cook for 1 to 2 minutes per side, until golden and crispy. Let burritos cool for a few minutes before slicing and serving with additional salsa.

Notes

  • Use Monterey Jack instead of cheddar for a milder flavor.
  • To make this recipe vegan, substitute cheese with a plant-based alternative and use oil instead of butter.
  • Adjust the thickness of the bean mixture by adding more water if needed during simmering.
  • Warm tortillas before rolling to prevent cracking and tearing.
  • Serve with additional toppings like sour cream, guacamole, or jalapeños for extra flavor.

Find it online: https://recipethrive.com/bean-and-cheese-burrito-recipe/