Bean and Cheese Burritos
Warm tortillas stuffed with seasoned beans, cheese, and rice. A filling, inexpensive meal you can customize with whatever you have in the fridge.
Time
20 min
Difficulty
Easy
Serves
4 (makes 4 burritos)
Ingredients 5 items
- 4 large flour tortillas
- 1 can (15 oz) pinto beans or black beans, drained
- 1 cup shredded cheese
- 1 cup cooked rice
- ½ cup sour cream or salsa
- Optional: Salsa, Hot sauce, Diced onion, Chili powder or cumin, Lettuce or diced tomato
Equipment
- Small pot or microwave
- Skillet (optional, for crisping)
- Can opener
Allergens: Contains Dairy (cheese, sour cream), Gluten (flour tortillas).
Instructions
- Warm the beans in a small pot over medium heat, mashing some with a fork for a creamier texture. Or microwave for 2 minutes. Season with salt, chili powder, or cumin if you have them.
- Warm the tortillas (10 seconds per side in a dry skillet, or wrap in a damp paper towel and microwave 15 seconds).
- Lay out the tortillas. Spread beans down the center of each, followed by rice, cheese, and sour cream or salsa.
- Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly.
- Optional: place each burrito seam-side down in a dry skillet over medium heat for 1–2 minutes per side to crisp the outside.
notes & tips
- Any beans work. Black beans, kidney beans, or even baked beans.
- Richer filling: Use canned refried beans instead of whole beans. Heat them with a tablespoon of butter and a splash of tomato sauce, enchilada sauce, or salsa before adding the cheese.
- Add meat: Leftover ground beef or turkey, shredded canned chicken, or diced hot dogs all work inside.
- Freeze them. Wrap burritos individually in foil. Freeze for up to 2 months. Reheat in the microwave (2–3 minutes, flipping halfway).
- No rice? They're still great with just beans and cheese.
- Breakfast burrito: Add scrambled eggs in the morning.