bean and cheese burrito
A flavorful and customizable bean and cheese burrito, perfect for a quick meal.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 spoon or spatula
- 1 grater for cheese
- 1 aluminum foil or parchment paper optional, for wrapping
Ingredients
- 4 large flour tortillas
- 2 cups canned black beans drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked rice optional
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- to taste salt
- to taste pepper
- fresh cilantro chopped, for garnish (optional)
- salsa or hot sauce for serving (optional)
Instructions
- In a large skillet, over medium heat, combine the black beans, cooked rice (if using), cumin, garlic powder, chili powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until heated through. Remove from heat.
- Lay out the flour tortillas on a flat surface. Divide the bean mixture evenly among the tortillas (about ½ cup per tortilla).
- Sprinkle an equal amount of cheddar and Monterey Jack cheese over the bean mixture on each tortilla.
- Fold the sides of each tortilla towards the center, then roll from the bottom up to form a burrito. Make sure to tuck in the sides as you roll to secure the filling.
- In the same skillet, place the rolled burritos seam side down and cook over medium heat for about 3-4 minutes on each side or until the tortillas are golden and crisp, and the cheese is melted.
- Once done, remove the burritos from the skillet and let them sit for a minute before cutting them in half.
- Serve warm, garnished with fresh cilantro, and with salsa or hot sauce on the side if desired.
Notes
You can customize this burrito by adding ingredients such as diced bell peppers, corn, or avocado.
If you want a spicier kick, consider adding diced jalapeños to the bean mixture.
These burritos can be made ahead of time and wrapped in foil, then reheated in the oven or microwave when ready to serve.