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Pinto beans often feature in Mexican cooking, as their creamy texture makes them the perfect partner for strong flavours and spices. The beans aren't actually fried twice here, but are simmered first, then cooked gently in a little oil. Burritos make a hearty meal, needing no accompaniment and perhaps just some fruit to follow.
6 people made this
- 250 g (8½ oz) dried pinto beans, soaked for at least 8 hours
- 2 onions (1 quartered and 1 finely chopped)
- 3 garlic cloves (2 whole and 1 finely chopped)
- 2 bay leaves
- 1½ tbsp sunflower oil
- salt and pepper
- Tomato and chilli salsa
- 450 g (1 lb) firm, ripe tomatoes, diced
- 1 fresh green chilli, seeded and finely chopped
- finely grated zest and juice of 1 lime
- pinch of caster sugar
- 3 tbsp chopped fresh coriander
- To serve
- 8 large flour tortillas
- 115 g (4 oz) Wensleydale cheese, grated
- 1 cos lettuce, shredded
- 125 g (4½ oz) Greek-style yogurt
MethodPrep:8hr20min ›Cook:1hr30min ›Ready in:9hr50min
- Drain the soaked beans and rinse under cold running water. Put them in a large pan, cover with plenty of fresh water and add the quartered onion, 2 peeled garlic cloves and the bay leaves. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat, partly cover and simmer gently for 45–60 minutes or until tender.
- Meanwhile, make the salsa by mixing together the tomatoes, chilli, lime zest and juice, sugar and coriander in a bowl. Cover and leave at room temperature until ready to serve.
- When the beans have finished cooking, spoon out 150 ml (5 fl oz) of the cooking liquid and reserve. Drain the beans, discarding the onion and bay leaves but reserving the garlic.
- Heat the oil in a large frying pan, add the finely chopped onion and garlic, and cook gently for 10 minutes or until soft. Add the reserved whole garlic cloves, a ladleful of the beans and a few spoonfuls of the reserved cooking liquid. Mash with a fork to break up the beans and garlic cloves.
- Continue adding the beans a ladleful at a time with a little of the liquid, cooking over a low heat and mashing, to make a dryish, slightly textured pure. Season with salt and pepper to taste.
- Meanwhile, heat the tortillas in the oven or in a microwave according to the packet instructions.
- Spoon the refried beans into the middle of the tortillas. Sprinkle with the cheese followed by the shredded lettuce, then add the yogurt. Roll up the tortillas to enclose the filling and serve immediately, with the tomato and chilli salsa.
To make refried bean quesadillas, coarsely grate 200 g (7 oz) Monterey Jack, Wensleydale or mild Cheddar cheese. Heat a large frying pan or griddle over a moderately low heat. Take one of 8 large flour tortillas, place it in the pan and spoon 2–3 tbsp of the refried beans in the middle. Sprinkle one-eighth of the cheese over the bean pure and around the edge of the tortilla. Fold the tortilla over the filling to make a half-moon shape and press the edges together gently, so that the melting cheese seals them. Cook for 1 minute, then turn over and cook the other side for 1 minute. Remove from the pan and serve immediately or the cheese will become chewy. Alternatively, you can fill and fold the tortillas ahead of time, then cook them to order. Serve with a mango salsa made by mixing 1 finely chopped ripe mango with 2 seeded and sliced fresh chillies (1 green and 1 red) and the juice of 1/2 lime.
Tortillas, a part of the staple diet in Mexico and other countries in Central and South America, may be made from wheat or from masa harina, a form of maize. Both types provide starchy carbohydrate, and make a great alternative to bread. * Vitamin C supplied by the tomatoes and lime juice in the salsa helps the absorption of the iron from the pinto beans.
Each serving provides
folate, copper * A, B1, E, niacin, calcium, iron, potassium, zinc * B2, B6, C, selenium
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Easy Bean and Cheese Burritos
Easy Bean and Cheese Burritos are a quick meatless dinner that everyone will love! This recipe only takes 15 minutes to make and is full of flavor! Tortillas are filled with seasoned refried beans, topped with cheddar cheese and rolled into burritos, then warmed in the oven.
Perfect for making ahead of time or freezing for later!
Life is crazy busy over here. Between half homeschooling my kids, potty training, and trying to keep up with my to-do-list, there isn’t much time for much else! Like it or not, dinner needs to happen every night. I’m all about simple, quick, AND tasty recipes so that’s how this recipe for Easy Bean and Cheese Burritos came to be.
No stress about needing to pull out meat to thaw or needing to prep anything in the morning. You just literally pull out a can of refried beans, a few other ingredients and within 15 minutes a delicious, family-friendly recipe is ready!
These Refried Bean and Cheese Burritos are vegetarian and perfect for Meatless Monday!
12 Creative Ways to Use Canned Refried Beans
Do you love eating a side of refried beans at your favorite Mexican restaurant? Well, they can be just as delicious at home! There are tons of great ways to use canned refried beans in appetizers, dinners, salads, and sides. Sure, you can just warm them up and serve them with a main dish like steak or chicken. Or, you can go all out and mix them in with Mexican rice or with pico de gallo and guacamole on homemade tortillas. But you can also turn canned refried beans into something completely new, like Ree Drummond's chicken tostadas or her enchilada casserole.
Since we're on the subject, did you know that refried beans aren't actually fried twice? The name "refried beans" is based on the Spanish term for the dish, &ldquofrijoles refritos,&rdquo which means beans that are "well fried." You can make your own refried beans using dried beans, or you can go with the canned stuff for a simple shortcut. Most canned refried beans are made with pinto beans, but they can be made with kidney beans or black beans, too&mdashpick whichever you prefer. Stock up next time you're at the grocery store, then check out these 12 creative and easy ways to use canned refried beans.
Want more recipes, design ideas, and fun updates from Ree? Follow The Pioneer Woman Magazine on Facebook for all of that and more!
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced, or to taste
- 1 (16 ounce) can refried beans
- 1 (1 ounce) package burrito seasoning
- 1 (4 ounce) can chopped green chiles, drained
- 10 flour tortillas
- 1 (16 ounce) package shredded mild Cheddar cheese
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic. Drain and discard grease. Add refried beans and burrito seasoning packet. Add green chiles and heat over low heat, stirring occasionally, until heated through, about 5 minutes more.
Wrap tortillas in a damp paper towel and cook in a microwave oven until warmed through, about 10 seconds.
Spoon about 2 tablespoons beef mixture into a warm tortilla. Add a tablespoon or more of Cheddar cheese. Fold both sides in, then fold and roll over mixture to seal burrito. Repeat with remaining tortillas, filling, and cheese.
Wrap burritos in waxed paper or place in plastic bags and store in the freezer for use in lunch boxes.
How to Store, freeze + reheat
In my opinion these make of the best freezer meals. They are easy to assemble, easy to reheat, and delicious to eat! Win-Win-Win!
To prep these burritos for storage you’ll want to wrap each burrito in plastic wrap. If you are going to refrigerate them, just place them in the fridge for up to a week. To freeze them you’ll want to wrap each burrito again with aluminum foil. The foil wrapped burritos will last for up to 6 months in the freezer.
To reheat in the microwave: remove the foil and plastic wrap. Use a fork to poke a few holes in the tortilla. Wrap in a paper towel, defrost if frozen, and then heat for 1-2 minutes or until hot.
To heat in the oven: remove the foil and plastic wrap. Preheat the oven to 450°F. Place burritos on a baking sheet and heat for about 10 minutes or until hot. If the burritos are frozen, then you’ll want to remove the plastic, but then rewrap them with only the foil. Bake for about 40 minutes. Remove the foil and bake for another 10 minutes. (bake times may vary a bit)
Vegetarian Bean Burritos
I love Mexican food and these bean burritos are one of my favorites.
You don’t have to be a vegetarian to want a meatless meal once in a while. Many of us can do with eating a little less meat.
This vegetarian burritos recipe mixes refried beans with a variety of delicious vegetables for a recipe that combines great taste with great nutrition.
Make it Even Healthier:
You can make this fantastic recipe even healthier in a couple of ways:
1. Cut down on the amount of cheese. If you use half the cheese, the burritos will still taste great and you will will have cut out a lot of fat.
2. Add more vegetables. This healthy recipe is full of vegetables already, but adding in a few more, or more of what is already in the recipe adds more nutrients to the final dish.
3. Use whole wheat tortillas. Using whole wheat tortillas adds more fiber to the recipe. Or, even though it isn’t traditional, you can use corn tortillas. Whole grain corn is a healthy alternative to wheat tortillas.
4. You can also add color, nutritional value and taste by topping each burrito with chopped tomatoes, sliced black olives and chopped peppers.
This recipe will really fill you up, as the beans are quite filling.
You can probably count on 2 burritos per serving, although those with a very light appetite may only want one.
Serve these lovely tortilla rolls garnished with sour cream, salsa and guacamole.
Serve our tasty bean burritos with a large salad and/or rice that has been cooked with tomatoes and chopped coriander.
Burrito with Refried Beans and Corn
(5 votes, average: 5.00 out of 5)
- Author: The Plant-Powered Dietitian
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1 x
- Diet: Vegan
Get these super easy, classic vegetarian and vegan Burritos with Refried Beans and Corn on the table in just 10 minutes.
- 2 8-inch (43 g each) whole wheat tortillas
- 2/3 cups prepared vegetarian refried beans, black bean or pinto (check out my recipe for homemade refried beans here)
- 1/2 cup frozen corn
- 1/2 cups shredded cabbage
- 4 cherry tomatoes, halved
- ½ avocado, sliced thinly
- 2 sprigs cilantro
- 1/4 cup prepared, mild salsa
- Warm tortillas.
- Heat refried beans.
- Heat corn.
- To Prepare Each Burrito: Place one tortilla on flat surface, spread 1/3 cup refried beans over the center, top with 1/4 cup corn, 1/4 cup cabbage, 2 cherry tomatoes (halved), 2 slices avocado, and 1 sprig cilantro. Roll burrito. Slice in half.
- Serve with 2 tablespoons salsa on the side.
To make this recipe gluten-free use gluten-free tortillas, such as corn.
- Serving Size: 1 serving
- Calories: 324
- Sugar: 6 g
- Sodium: 1027 mg
- Fat: 10.5 g
- Saturated Fat: 3 g
- Carbohydrates: 51 g
- Fiber: 10.5 g
- Protein: 11 g
Keywords: vegan burritos, healthy burritos, easy healthy burritos
Did you make this recipe?
For other Latin-themed, plant-based recipes, check out:
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More Tools for Eating and Living the Goodness
How to Make Refried Bean Burritos on a Camp Stove
Start by setting up your camp stove.
In a pan, cook a diced onion in a little oil and chili powder.
Next, add refried beans, diced tomatoes and chilies, and the onions to a medium pan.
Heat over medium-low heat, stirring often, until the beans are hot.
Cover the pan and remove it from the heat.
Wipe out the pan you used for the onions, and add a tortilla to the pan.
Cook the tortilla over medium heat for about 30 seconds per side, or until each side begins to bubble up.
Move the tortilla off-heat and add beans. Roll up the tortilla into a burrito.
Repeat with the rest of your beans and tortillas.
Move the burritos back onto the hot pan, and cook about 30 seconds per side until the burritos are toasted.
Serve the refried bean burritos while they’re still hot, along with some salsa, your favorite hot sauce and an icy cold beer from the campground grocery store.
Vegetarian Bean and Rice Burrito
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.
The Spruce / Diana Chistruga×
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 142g||52%|
|Dietary Fiber 15g||54%|
|Total Sugars 2g|
|Vitamin C 14mg||71%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.
The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.
These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas.
MORE TACO BELL BURRITO RECIPE
Go from classic bean burrito to the Taco Bell Burrito Supreme.
Layer seasoned ground beef mixed with tomato paste (or red sauce), refried beans, sou cream, diced tomatoes, lettuce, and cheddar cheese all tucked into your tortilla.
Make it Taco Bell&rsquos 7-Layer Burrito by combining refried beans, guacamole, shredded lettuce, Mexican rice, pepper jack cheese, and diced tomatoes.
My family loves when we can make a homemade version of our favorite restaurant recipes, like these homemade (taco bell) bean burritos.
With this easy Taco Bell Bean Burrito Copycat, you&rsquoll have all the cheesy flavor of a bean burrito from Taco Bell without having to leave the house.
Copycat recipes, like this one, are also great because you can experiment with the ingredients to find a combination that&rsquos personalized to you and your taste.