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A bean and cheese burrito cut in half, filled with beans and melted cheese, next to a bowl of red salsa and a sprig of cilantro.

Bean and Cheese Burrito

Bean and cheese burritos are filled with creamy beans and melty cheese, then crisped until golden for an easy, satisfying meal.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6 burritos
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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
 

  • In a large skillet, heat the oil over medium-low. Sauté the onion until softened and turning golden, about 8 minutes.
    Diced onions cooking in a large silver skillet on a light-colored countertop.
  • Stir in the salt, garlic powder, cumin, and black pepper, coating the onions.
    Chopped onions being sautéed and lightly browned in a metal frying pan on a light surface.
  • Add one can of pinto beans with its liquid. Rinse and drain the second can of beans, then add to the pan. Add the water and salsa.
    A skillet filled with pinto beans simmering in a seasoned, reddish-brown broth.
  • Bring to a simmer over medium-high heat. With a potato masher or the back or a large spoon, lightly mash the beans and stir, leaving them as smooth or chunky as you like. Continue simmering, stirring often to prevent sticking, until the beans are thickened but spreadable, about 10 minutes. Taste and adjust the seasoning as you like.
    A skillet of refried beans being mashed with a metal potato masher on a light-colored surface.
  • To make the tortillas easier to roll, stack them on a plate, cover with a lightly damp paper towel, and microwave for 30 seconds.
  • Assemble the burritos: Down the center of each tortilla, sprinkle a 2 heaping tablespoons of cheese so it forms a line. Top with one-sixth of the mashed beans (about 1/2 cup). Add another 2 heaping tablespoons cheese on top. Fold the short sides of the tortillas over the filling to seal the ends, then lift one of the long sides up and over the filling, rolling to seal. Repeat with the remaining burritos.
    Flour tortilla topped with refried bean mixture and shredded cheddar cheese on a light surface.
  • When ready to eat, warm a medium nonstick skillet over medium heat. Lightly mist with nonstick spray (or melt a little butter in the skillet). Place a burrito in the skillet seamside down. Cook on each side until golden, 1 to 2 minutes per side. Let cool a few minutes, then slice and serve.
    A browned burrito cooking in a white frying pan, sunlight casting striped shadows on the surface.

Notes

  • TO STORE: Wrap leftover burritos individually and refrigerate for up to 4 days.
  • TO FREEZE: Wrap each burrito tightly in foil or plastic wrap, then place in a freezer-safe bag for up to 3 months.
  • TO REHEAT: For the crispiest tortilla, warm thawed burritos in a skillet over medium heat until heated through. You can also microwave them for convenience, then finish them in the skillet for a minute or two if you'd like the outside crisp.

Nutrition

Serving: 1(of 6)Calories: 407kcalCarbohydrates: 41gProtein: 18gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 38mgSodium: 1232mgPotassium: 556mgFiber: 8gSugar: 4gVitamin A: 518IUVitamin C: 3mgCalcium: 390mgIron: 3mg
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