Description

Made with canned beans and pantry staples, these cheesy pinto bean burritos are a high-protein, high-fiber make-ahead dinner the whole family loves.

Ingredients

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For the Bean Filling

2 tablespoons (30 ml) olive oil
1 medium yellow onion, diced small (250 g)
1 medium red bell pepper, diced small (170 g)
3 cloves garlic, minced or pressed
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
4 (15.5 ounce / 440 g) cans pinto beans, drained and rinsed
1 cup (240 ml) mild green salsa
1 cup (240 ml) water

For Assembling

12 large (10-inch / 25 cm) burrito-size or 24 medium (7-inch / 18 cm) flour tortillas
2 1/4 cups (225 g) shredded Oaxaca, Monterey Jack, or Mexican-blend cheese
Optional fillings, including: Shredded iceberg lettuce, sour cream, salsa, diced onion, sliced jalapeños, and hot sauce

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Instructions

Cook the vegetables. Heat 2 tablespoons olive oil in a large deep sauté pan or skillet over medium heat. Add the 1 diced yellow onion, 1 diced red bell pepper, 3 cloves minced garlic, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon kosher salt. Cook for 5-7 minutes, stirring frequently, until the onion and pepper are softened.
Simmer & mash the beans. Add 4 (15.5-ounce) cans drained pinto beans, 1 cup mild green salsa, and 1 cup water. Increase the heat to medium-high and bring to a boil, then reduce to medium-low and simmer uncovered for about 7-10 minutes. While simmering, mash roughly half the beans using a potato masher or 10–15 short pulses with an immersion blender, leaving some beans whole for texture. Continue simmering until thickened. The filling is ready when dragging a spatula across the bottom of the pan leaves a clean streak that slowly fills back in. If liquid does not fill the space, add a little water back. Remove from heat, cover to keep warm, and set aside while you prepare the tortillas.
Assemble the burritos. Wrap your tortillas in a damp paper towel and microwave for 30–60 seconds until soft and pliable. Lay them out with your fillings and toppings nearby, leaving a 1½-inch border at the edges.
- Large (10-inch) tortillas: Spoon ½ to ⅔ cup warm bean filling into the lower third of each tortilla.
- Medium (7-inch) tortillas: Spoon ¼ to ⅓ cup warm bean filling into the lower third of each tortilla.
  Sprinkle ~3 tablespoons shredded cheese over the filling and add any additional toppings. Fold the sides inward, fold the bottom edge up and over the filling, tuck tightly, and roll forward into a compact cylinder, ending seam-side down.
Toast the burritos. Heat a skillet over medium heat and lightly brush with oil. Place 1–2 burritos seam-side down in the skillet. Cook for 3–4 minutes per side until golden brown and crisp on the outside, and the cheese is fully melted inside. Repeat with the remaining burritos. Serve warm with salsa, sour cream, jalapeños, guacamole, or hot sauce if desired.

Notes

Yield: This recipe makes approximately 6 cups of bean filling, enough for 9–12 large burritos, depending on how much filling you use per burrito.

Tortilla size: This recipe works with both large (10-inch) and medium (7-inch) tortillas. Large tortillas yield 9–12 burritos; medium tortillas yield up 18-24.

Nutrition Notes

Nutrition information below is calculated using one large (10-inch) flour tortilla, ½ cup of bean filling, and 3 tablespoons of shredded Monterey Jack cheese. Optional toppings not included.

A burrito made with ⅔ cup filling and 3 tablespoons shredded Monterey Jack cheese provides: Calories: 509; Total Fat: 16 g; Saturated Fat: 7 g; Unsaturated Fat: 9 g; Cholesterol: 22 mg; Sodium: 1437 mg; Potassium: 816 mg; Total Carbohydrate: 67 g; Dietary Fiber: 11 g; Sugars: 8 g; Protein: 22 g; Vitamin A: 12%; Vitamin C: 52%; Calcium: 26%; Iron: 19%

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 burrito
Calories: 382
Sugar: 6 g
Sodium: 1078 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 9 g
Protein: 17 g
Cholesterol: 17 mg