Bean Burritos Mexican Style (Printable Version)
Warm tortillas filled with seasoned beans, cheese, and fresh toppings for a quick, flavorful meal.
# What You'll Need:
→ Beans & Filling
01 - 2 cups canned black beans, drained and rinsed
02 - 1 cup canned refried beans
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon olive oil
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Tortillas & Cheese
11 - 4 large flour tortillas (10-inch)
12 - 1 cup shredded cheddar cheese
13 - 1/2 cup crumbled queso fresco (optional)
→ Fresh Toppings
14 - 1 cup shredded lettuce
15 - 1 medium tomato, diced
16 - 1/4 cup chopped cilantro
17 - 1/2 cup sour cream
18 - 1/2 cup salsa
# How to Make It:
01 - Heat olive oil in a skillet over medium heat. Cook chopped onion for 3 to 4 minutes until translucent, then add minced garlic and sauté for 30 seconds.
02 - Stir in black beans, refried beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook 4 to 5 minutes, mashing beans slightly to create a creamy texture. Remove from heat.
03 - Heat flour tortillas in a dry skillet or microwave until pliable and soft.
04 - Distribute the bean filling evenly onto the center of each tortilla. Sprinkle shredded cheddar cheese and crumbled queso fresco if desired over the filling.
05 - Top with shredded lettuce, diced tomato, and chopped cilantro evenly across each portion.
06 - Fold the sides of each tortilla over the filling, then roll tightly from the bottom to enclose all ingredients.
07 - Place burritos seam side down in a hot, dry skillet for 1 to 2 minutes to crisp the exterior and seal the seam.
08 - Present immediately, accompanied by sour cream and salsa on the side.
# Expert Insights:
01 -
- They're ready in 30 minutes, which means you can satisfy a real craving without ordering takeout
- The seasoned bean filling is so creamy and flavorful that even non-vegetarians will ask for seconds
- You can customize each burrito exactly how you like it—no two need to be the same
- They're naturally vegetarian but hearty enough to feed hungry people with confidence
02 -
- Don't overstuff your burritos or they'll burst when you roll them; a modest amount of filling is actually the secret to a burrito that holds together beautifully
- Warming your tortillas is non-negotiable—cold tortillas crack and splinter, while warm ones fold like silk
- The quick pan-sear at the end completely changes the texture; if you skip it, you get a soft burrito, but with it, you get something that feels crispy and intentional
03 -
- Sharp cheddar melts faster and tastes better than mild—it's worth seeking out, and you'll taste the difference immediately
- The smoked paprika is what gives these burritos that depth that makes people ask for the recipe; don't skip it or substitute regular paprika
- Letting your bean mixture rest for a minute after cooking allows the spices to fully bloom and distribute; that pause changes everything about the final taste