Bean and Cheese Burrito

Name: Bean and Cheese Burrito
Cook time: 140 min
Total time: 140 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 250g Dried Pinto Beans; 1/2 medium White Onion, finely chopped; 2 cloves of Garlic, minced; 2 tbsp Lard, or neutral oil; 1 tsp Salt, fine, plus more to taste; 4 large (10")s of Flour Tortilla, 25–30 cm; 200g Oaxaca Cheese, or Chihuahua cheese, shredded; Some Water, for simmering beans

Hearty, creamy refried-style pinto beans wrapped in warm, melty cheese make this classic Bean and Cheese Burrito a comforting, satisfying meal. Slow-cooked beans are mashed with a touch of lard for rich depth, then spooned into soft flour tortillas and finished until the cheese is gooey and the exterior gets a slight crisp. Simple, rustic, and endlessly comforting—perfect for a quick weeknight dinner or casual gathering.

Hearty, creamy refried-style pinto beans wrapped in warm, melty cheese make this classic Bean and Cheese Burrito a comforting, sat... Show more

Traditional Mexican Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

2 hrs

Price

1,33 €

Calories

508 kcal

low calorie

easy

meal prep

low sugar

Method

Prep the fillings

Pick through the dried pinto beans and discard any stones or damaged beans. Rinse them in a colander, then finely chop the white onion, mince the garlic, and shred the Oaxaca cheese if needed; set the cheese aside for assembly.

Simmer the beans

Put the beans in a large pot with the water and salt, adding enough water to cover them by about 5 cm. Bring to a boil, then lower to a gentle simmer, partly cover the pot, and cook for 75 to 90 minutes, topping up with more water if the beans start peeking above the surface. They are ready when they crush easily between your fingers.

Drain the beans

Ladle out about 1 cup of the bean cooking liquid before you drain, then let the beans sit in the colander for a minute to shed excess moisture. Keep that liquid nearby so you can loosen the filling later if it gets too thick.

Mash and fry

Heat the lard or neutral oil in a large skillet over medium heat. Add the onion and cook, stirring, for 4 to 5 minutes until soft, then stir in the garlic and cook for 1 minute more until fragrant. Add the drained beans and mash them with a potato masher or the back of a spoon, frying and stirring for 6 to 8 minutes until the mixture is thick, glossy, and spreadable; splash in a little reserved bean liquid if needed, and season with more salt to taste.

Warm tortillas

Wipe out the skillet, set it over medium heat, and warm the flour tortillas one at a time for about 1 minute total, flipping once, until they are soft and pliable. Stack them under a clean towel so they stay warm.

Fill and roll

Divide the beans evenly among the tortillas, spooning them in a line just below the center. Top with the shredded cheese, fold the sides in, tuck the bottom edge over the filling, and roll tightly into burritos.

Toast burritos

Return the burritos seam-side down to the skillet and toast for 1 minute per side, pressing lightly with a spatula, until the tortillas are lightly browned and the cheese starts to melt. Serve right away while the filling is still steamy.