Bean and Cheese Burritos

By Kay Chun

Published March 19, 2023

Bean and Cheese Burritos
Linda Xiao for The New York Times. Food Stylist; Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.
Total Time
40 minutes
Rating
5(6,375)
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.

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Ingredients

Yield:6 burritos
  • 4tablespoons safflower or canola oil
  • ½cup finely chopped yellow onion (from ½ medium onion)
  • ½cup finely chopped green bell pepper (from ½ pepper)
  • Salt and black pepper
  • 2garlic cloves, minced
  • 2(15-ounce) cans pinto beans, ½ cup of bean liquid reserved and the rest drained
  • ½cup store-bought or homemade pico de gallo or salsa
  • ¼teaspoon smoked paprika
  • 6(9- to 10-inch) flour tortillas
  • 2cups shredded sharp Cheddar (8 ounces)
  • Sour cream and hot sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

563 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 23 grams protein; 1074 milligrams sodium

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.

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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.

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Ratings

5 out of 5
6,375 user ratings
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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.

wendy

I added some shredded rotisserie chicken, too. Delicious! The frying at the end really makes it.

S Moynihan

The blurb for the rerunning of this recipe references freezing them. I'm not seeing any info on that. At what stage should they be frozen, and what are the steps for reheating?

Wendy

I’m wondering if you toast the outside if you are freezing them for later?

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