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 ensure your selfmade 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I do know the outdated cliché is that faculty college students subsist totally on ramen noodle packets, however for me, bean and cheese burritos had been the opposite half of my weight loss program. They had been low cost, they didn’t take up a lot area within the freezer, and so they had been a fairly good supply of protein.
In different phrases, they had been adequate. However whenever you make your personal bean burritos at residence, you possibly can go from adequate to nice. Improbable, even!
And you possibly can 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 number of methods 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 a substitute of counting on the canned model. Not solely is the flavour higher, however the texture is on level too—completely creamy moderately than pasty.
Oh, and don’t skip toasting the burritos within the skillet on the finish! I believe the distinction between the crispy outdoors and the creamy inside is what makes these burritos the perfect.
Components and Substitutions
You’ll discover the total checklist of elements 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 effectively.
- Yellow Onion. Cube the onion into evenly-sized items so all of them cook dinner on the identical charge.
- 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 wonderful selection for our refried beans (which, regardless of their identify, usually are not even fried as soon as, not to mention twice).
- Ready Salsa. I choose a clean, restaurant-style salsa as a result of it disappears into the beans and creates a extra cohesive filling. Chunky salsa works too if you need a little bit 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 if you need one thing milder.
- Flour Tortillas. Massive 9- to 10-inch tortillas are finest; they usually (helpfully!) say “burrito dimension” on the packaging.
- Nonstick Spray or Butter. For crisping the burritos. I like butter as a result of it provides a little bit taste too.
Step-By-Step Directions
Cook dinner the Onion (photograph 1). Warmth the oil in a big skillet over medium-low warmth. Add the onion and cook dinner for about 8 minutes, stirring often, till it’s softened and starting to show golden.
Construct the Filling (photograph 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 (photograph 3). Utilizing a potato masher or the again of a picket spoon, mash the beans till they’re as clean or chunky as you want. Proceed simmering for about 10 minutes, stirring usually, till the beans are thickened however nonetheless creamy.
Heat the Tortillas. Stack the tortillas on a plate. Cowl with a calmly damp paper towel and microwave for about 30 seconds. Heat tortillas are extra pliable and fewer more likely 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 (photograph 4). Fold within the brief sides first, then roll tightly from one lengthy facet to the opposite (photograph 5).
Crisp the Burritos (photograph 6). Warmth a nonstick skillet over medium warmth. Frivolously coat with nonstick spray or soften a small quantity of butter. Place the burrito seam-side down. Cook dinner for 1 to 2 minutes per facet, 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 all the time a crowd-pleaser.
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Bean and Cheese Burrito
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Components
- 1 ½ tablespoons canola oil or related 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
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In a big skillet, warmth the oil over medium-low. Sauté the onion till softened and turning golden, about 8 minutes.
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Stir within the salt, garlic powder, cumin, and black pepper, coating the onions.
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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.
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Deliver to a simmer over medium-high warmth. With a potato masher or the again or a big spoon, calmly mash the beans and stir, leaving them as clean or chunky as you want. Proceed simmering, stirring usually to stop sticking, till the beans are thickened however spreadable, about 10 minutes. Style and regulate the seasoning as you want.
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To make the tortillas simpler to roll, stack them on a plate, cowl with a calmly damp paper towel, and microwave for 30 seconds.
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Assemble the burritos: Down the middle of every tortilla, sprinkle a 2 heaping tablespoons of cheese so it kinds a line. High with one-sixth of the mashed beans (about 1/2 cup). Add one other 2 heaping tablespoons cheese on prime. Fold the brief sides of the tortillas over the filling to seal the ends, then elevate one of many lengthy sides up and over the filling, rolling to seal. Repeat with the remaining burritos.
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When able to eat, heat a medium nonstick skillet over medium warmth. Frivolously mist with nonstick spray (or soften a little bit butter within the skillet). Place a burrito within the skillet seamside down. Cook dinner on either side till golden, 1 to 2 minutes per facet. Let cool a couple of minutes, then slice and serve.
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. You may as well microwave them for comfort, then end them within the skillet for a minute or two when you’d like the surface crisp.
