These freezer-friendly Bean and Cheese Burritos are a convenience food that is healthy, fresh, and easy to make. Most importantly, they are absolutely delicious and the entire family will be snatching them up!
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Servings: 6
Ingredients
3tablespoonsolive oil, divided
1small yellow onion,finely chopped
2garlic cloves minced (or use a bit more garlic powder)
½cupfinely chopped green bell pepper or jarred roasted poblano pepper
Kosher salt
1/4 teaspoon black pepper
1teaspoongarlic powder
1/2teaspoonsmoked paprika or 1 teaspoon chili powder
2teaspoonscumin
215-ounce cans pinto beans; drain liquid, reserving 1/2 cup for later use.(or one 16-ounce can refried beans - *see notes)
1cupchunky store-bought salsa
6(10-inch) burrito flour tortillas
1 1/2cupsbrown rice (or rice of your choice)
2cups8 ounces shredded sharp cheddar cheese or Monterey Jack cheese
Instructions
If using whole beans: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, diced peppers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until soft, about 5 minutes. Add the minced garlic, garlic powder, smoked paprika (or chili powder) and cumin. Stir until fragrant, about 30 seconds. Pour in the drained beans, reserved liquid and salsa. Cook, stirring occasionally until mixture has thickened and most of the liquid has been absorbed, about 5 minutes. Use a potato masher, the back of a fork or an immersion blender to mash up about two-thirds of the beans. Season with a pinch more salt and a few pinches of pepper. Transfer refried beans to a bowl.
If using refried beans: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, diced peppers, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until soft, about 5 minutes. Stir in the minced garlic, garlic powder, smoked paprika (or chili powder) and cumin; cook until fragrant, about 30 seconds. Add refried beans, salsa and 1/2 cup of water. Cook, stirring constantly for 1 minute. (Note: Canned refried beans contain salt so we add less here but taste and add a pinch more, if necessary). Transfer refried beans to a bowl.
Fill the burrito: Warm the tortillas (see notes).Working with one tortilla at a time, spread 1/3-1/2 cup refried beans in a strip across the center, leaving some space on the sides so the fillings don't spill out when you roll it. Top with a 1/4 cup rice then follow with ⅓ cup cheese.
Wrap the burritos: Fold the short left and right sides of the tortilla over the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling, rolling tightly away from you until the burrito is completely rolled.
To finish: When ready to serve, heat remaining 1 tablespoon oil in a heavy-bottomed skillet over medium heat. Place 3 burritos seam side down and cook until golden about 2-3 minutes a side. Repeat with remaining burritos (you don't need to add more oil unless you're making a really large batch). Alternatively, transfer the burritos to a parchment lined baking sheet fitted with a wire rack and bake in a 400ºF oven until golden and crispy, about 10-12 minutes. Serve warm with your favourite sauce for dipping.
Notes
*If using canned refried beans: Use only half of a small onion, 1 garlic clove, and 1/4 green pepper. Spices can stay the same.
MORE TIPS:
Heat the tortillas. Warm tortillas are much easier to fold and will not tear when you roll them. To warm them, stack the tortillas on a plate and cover with a damp tea towel or paper towel. Microwave them for 20-30 seconds or until warm and pliable. Alternatively warm them in a hot skillet for a few seconds a side, or in a 350ºF oven, wrapped in foil, for about 15 minutes. Keep them wrapped while you fill one burrito at a time.
Cool the filling. To prevent the tortillas from getting soggy, cool the filling slightly before filling.
Don't overfill the tortillas. Leave enough space around the filling to fold the burrito properly. Otherwise the filling will spill out.
Add ghee or butter to the refried beans. In Mexico, refried beans are typically made with lard. I sometimes add a tablespoon or two of ghee or butter to the mashed beans to give them a velvety, silky feel.
**See post for all of my tips on freezing and reheating burritos.