Bean and Cheese Burritos

By Kay Chun

Published March 18, 2023

  • A pan-toasted bean and cheese burrito is cut in half and ready to eat on a green plate. More burritos, as well as a small blue bowl of sour cream and pico de gallo sit nearby.
    Linda Xiao for The New York Times. Food Stylist; Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.
Media 1 of 2
Total Time
40 minutes
Rating
5(7,358)
Comments
Read comments

Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 burritos

  • 4 tablespoons safflower or canola oil

  • ½ cup finely chopped yellow onion (from ½ medium onion)

  • ½ cup finely chopped green bell pepper (from ½ pepper)

  • Salt and black pepper

  • 2 garlic cloves, minced

  • 2 (15-ounce) cans pinto beans, ½ cup of bean liquid reserved and the rest drained

  • ½ cup store-bought or homemade pico de gallo or salsa

  • ¼ teaspoon smoked paprika

  • 6 (9- to 10-inch) flour tortillas

  • 2 cups shredded sharp Cheddar (8 ounces)

  • Sour cream and hot sauce, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

58 grams carbs; 37 milligrams cholesterol; 563 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 9 grams saturated fat; 27 grams fat; 10 grams fiber; 1060 milligrams sodium; 23 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and ½ cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.

  2. Step 2

    Spread ½ cup of the refried beans in the center of each tortilla and top each with ⅓ cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.

  3. Step 3

    In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
7,358 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

patricia

One of the greatest pleasures of this wonderful site is reading people's suggestions/substitutions. That doesn't prevent others from following the recipes as is.

John

Instead of green bell pepper, use a poblano or seeded jalapeno peppers. If those are not available, try canned diced green chiles.

Emerald

Stirring in a tablespoon of ghee at the end of cooking makes the beans rich and savory, like taqueria beans cooked with lard. Cumin, added at sauté, a bay leaf and oregano are good seasoning options too.

NT

These are delicious, simple and very filling. Enjoy!

kendel

These microwave well from frozen for anyone wondering. I put one in the fridge when I get to work at 10am and microwave for 2 minutes around 3pm. I do think browning them in the pan during prep is important for the reheating texture. P.S. Let them sit for a few minutes after microwaving so you don’t burn your mouth.

Kandi

I really enjoyed making these burritos. I served mine Chimichanga style with sour cream, guacamole, shredded lettuce, and hot sauce. I will definitely make these again!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.