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Bean and Cheese Burritos

  • Author: Meagan


Tasty packages of goodness courtesy of New York Times Cooking!  Super flexible, full of flavor and easy to whip up in batches to freeze and have on hand for those crazy weeknight moments – enjoy!



canola oil for cooking

1/2 c. finely chopped onion

half of a red pepper AND yellow pepper, cleaned and thinly sliced

kosher salt AND freshly ground pepper

2 cloves of garlic, minced

1 can (546 mL) pinto beans, drained, reserve 1/2 cup of the liquid

1/2 c. your favorite salsa or hot sauce (like Valentina)

1/4 t. smoked paprika

6 to 8 (9 or 10-inch) flour tortillas

~2 c. grated old cheddar

Serving ideas – sour cream, avocado slices, chopped fresh cilantro, hot sauce


In a large non-stick skillet, heat up a bit of oil over medium-high heat and sauté the onion and peppers with a pinch of salt and pepper for a couple of minutes until lightly softened.  Stir in the garlic and cook for another quick minute until fragrant, then turn off the heat and transfer the mix to a plate or bowl.

Using the same skillet, heat up another titch of oil and add in the beans, reserved liquid, salsa and paprika and cook, mashing a few times with a potato masher, until the liquid is absorbed and the mix is thick and spoon-able.  Turn off the heat and get ready to assemble.

I found it easiest to lay out the tortillas all at once.  Spread about a half cup of the bean mix in the center of each, top with the pepper mix and then a generous dab of cheese.  Fold up the short sides over the filling, then fold the bottom of the tortilla up and over the filling and tightly roll.

When all of your packages are ready to go, wipe out the same skillet and heat up another bit of oil.  Add 3 or 4 burrito bundles seam side down and cook until golden, 3 to 5 minutes per side.  Transfer to plates (or to a rack to cool completely before wrapping individually for freezing), garnish as you wish and chow down!



From Meagan's Kitchen

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