bean and cheese burrito
This classic bean and cheese burrito is an easy and delicious meal that can be prepared quickly. It's perfect for lunch or dinner, offering a satisfying and hearty option packed with protein and flavor.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 spoon
- 1 measuring cups
- 1 measuring spoons
- 1 aluminum foil or parchment paper for wrapping
Ingredients
- 4 large flour tortillas 10 inches
- 1 can black beans 15 oz, drained and rinsed
- 1 cup shredded cheese cheddar or Mexican blend
- 1 cup cooked rice optional
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt
- salsa or pico de gallo optional for serving
- sour cream optional for serving
Instructions
- In a mixing bowl, combine the drained black beans, shredded cheese, cooked rice (if using), cumin, chili powder, and a pinch of salt. Mix well until all ingredients are evenly combined.
- Heat a large skillet over medium heat.
- Warm each flour tortilla in the skillet for about 30 seconds on each side until they are soft and pliable.
- Remove a tortilla from the skillet and spoon about 1 cup of the bean and cheese mixture onto the center.
- Fold the sides of the tortilla inward and then roll it up from the bottom to the top to enclose the filling.
- Repeat the process with the remaining tortillas and filling.
- Place the wrapped burritos back in the skillet seam side down and toast for an additional 1-2 minutes on each side until they are golden brown and crispy.
- Remove from heat and serve warm with salsa or sour cream on the side.
Notes
You can customize the filling by adding ingredients like diced peppers, corn, or avocado for added flavor and nutrition.
Feel free to substitute black beans with pinto beans or refried beans based on your preference.
These burritos can be made ahead of time and stored in the refrigerator or freezer. Reheat them in the skillet or microwave when ready to serve.