Bean and Cheese Burrito
Bean and Cheese Burrito
Seasoned refried beans, salsa, and plenty of melty cheese make for an epic Bean and Cheese Burrito recipe! That is one which’s all about method and I’ll present you ways to verify your home made burritos have the proper golden crisp exterior and creamy filling.
You’ll by no means purchase frozen bean burritos once more!
I do know the previous cliché is that school college students subsist solely on ramen noodle packets, however for me, bean and cheese burritos had been the opposite half of my weight-reduction plan. They had been low-cost, they didn’t take up a lot area within the freezer, they usually had been a reasonably good supply of protein.
In different phrases, they had been ok. However once you make your individual bean burritos at residence, you’ll be able to go from ok to nice. Incredible, even!
And you’ll be able to pop them within the freezer to your personal DIY frozen bean and cheese burritos. (My Vegetarian Burritos and Beef Burritos are nice for freezing too.)
There are a couple of tips that I’ll share with you as we go alongside, however I discovered that the massive game-changer was making my very own refried beans as an alternative of counting on the canned model. Not solely is the flavour higher, however the texture is on level too—completely creamy relatively than pasty.
Oh, and don’t skip toasting the burritos within the skillet on the finish! I feel the distinction between the crispy exterior and the creamy inside is what makes these burritos the very best.
Substances and Substitutions
You’ll discover the total checklist of components within the recipe card beneath, however listed below are some notes to bear in mind.
- Canola Oil. Avocado oil or one other impartial cooking oil works simply as nicely.
- Yellow Onion. Cube the onion into evenly-sized items so all of them cook dinner on the identical fee.
- Seasonings. Kosher salt, garlic powder, floor cumin, and black pepper give the beans some Tex-Mex aptitude.
- Pinto Beans. Pinto beans change into particularly creamy when mashed or pureed, making them a superb selection for our refried beans (which, regardless of their identify, aren’t even fried as soon as, not to mention twice).
- Ready Salsa. I choose a easy, restaurant-style salsa as a result of it disappears into the beans and creates a extra cohesive filling. Chunky salsa works too in order for you slightly extra texture.
- Sharp Cheddar Cheese. Okay, sharp cheddar isn’t precisely genuine Mexican cheese, however I admire the extra assertive taste with the bean filling. Monterey Jack additionally works in order for you one thing milder.
- Flour Tortillas. Massive 9- to 10-inch tortillas are finest; they typically (helpfully!) say “burrito measurement” on the packaging.
- Nonstick Spray or Butter. For crisping the burritos. I like butter as a result of it provides slightly taste too.
Step-By-Step Directions
Prepare dinner the Onion (picture 1). Warmth the oil in a big skillet over medium-low warmth. Add the onion and cook dinner for about 8 minutes, stirring sometimes, till it’s softened and starting to show golden.
Construct the Filling (picture 2). Stir within the seasonings and cook dinner for 30 seconds, or till the spices are aromatic. Add a can of pinto beans with the liquid; drain and rinse the second can, then add it together with the water and salsa. Deliver to a simmer.
Mash the Beans (picture 3). Utilizing a potato masher or the again of a wood spoon, mash the beans till they’re as easy or chunky as you want. Proceed simmering for about 10 minutes, stirring typically, till the beans are thickened however nonetheless creamy.
Heat the Tortillas. Stack the tortillas on a plate. Cowl with a frivolously damp paper towel and microwave for about 30 seconds. Heat tortillas are extra pliable and fewer prone to crack.
Assemble. Sprinkle about 2 heaping tablespoons of cheese down the middle of every tortilla. High with about ½ cup bean filling and a pair of tablespoons of cheese (picture 4). Fold within the brief sides first, then roll tightly from one lengthy aspect to the opposite (picture 5).
Crisp the Burritos (picture 6). Warmth a nonstick skillet over medium warmth. Flippantly coat with nonstick spray or soften a small quantity of butter. Place the burrito seam-side down. Prepare dinner for 1 to 2 minutes per aspect, till golden brown and crisp. Cool barely, then slice and ENJOY!
What to Serve with Bean and Cheese Burritos
- Dipping and Topping Choices. Like bitter cream, Guacamole, Salsa Roja, and Cilantro Lime Crema.
- Rice. Cilantro Lime Rice could be good!
- Salad. This Mexican Road Corn Salad is at all times a crowd-pleaser.
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Bean and Cheese Burrito
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Substances
- 1 ½ tablespoons canola oil or comparable impartial cooking oil
- ½ cup yellow onion diced
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon floor cumin
- ¼ teaspoon floor black pepper
- 2 15-ounce cans pinto beans
- ½ cup water
- ⅔ cup ready salsa plus extra for serving
- 2 cups shredded sharp cheddar cheese or Monterey Jack
- 6 giant flour tortillas 9- to 10-inches
- Nonstick spray or butter, for crisping the burritos
Directions
- In a big skillet, warmth the oil over medium-low. Sauté the onion till softened and turning golden, about 8 minutes.
- Stir within the salt, garlic powder, cumin, and black pepper, coating the onions.
- 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.
- Deliver to a simmer over medium-high warmth. With a potato masher or the again or a big spoon, frivolously mash the beans and stir, leaving them as easy or chunky as you want. Proceed simmering, stirring typically to stop sticking, till the beans are thickened however spreadable, about 10 minutes. Style and modify the seasoning as you want.
- To make the tortillas simpler to roll, stack them on a plate, cowl with a frivolously damp paper towel, and microwave for 30 seconds.
- Assemble the burritos: Down the middle of every tortilla, sprinkle a 2 heaping tablespoons of cheese so it varieties a line. High with one-sixth of the mashed beans (about 1/2 cup). Add one other 2 heaping tablespoons cheese on high. Fold the brief sides of the tortillas over the filling to seal the ends, then raise one of many lengthy sides up and over the filling, rolling to seal. Repeat with the remaining burritos.
- When able to eat, heat a medium nonstick skillet over medium warmth. Flippantly mist with nonstick spray (or soften slightly butter within the skillet). Place a burrito within the skillet seamside down. Prepare dinner on either side till golden, 1 to 2 minutes per aspect. Let cool a couple of minutes, then slice and serve.
Video
Notes
- TO STORE: Wrap leftover burritos individually and refrigerate for as much as 4 days.
- TO FREEZE: Wrap every burrito tightly in foil or plastic wrap, then place in a freezer-safe bag for as much as 3 months.
- TO REHEAT: For the crispiest tortilla, heat thawed burritos in a skillet over medium warmth till heated by way of. It’s also possible to microwave them for comfort, then end them within the skillet for a minute or two in the event you’d like the surface crisp.
