Perfect Bean and Cheese Burrito

We're in the home stretch of this pregnancy and I have had ZERO cravings with the exception of a perfectly made Bean and Cheese Burrito. The creamy refried beans, gooey melted cheese, and soft tortilla come together in a perfect, comforting bite - and yes I add guacamole because I'm not a monster. Plus, they're so easy to make, you can whip one up in minutes to calm those cravings anytime

 

Why I Love This Recipe

I'm a creature of habit, and if I find something really strikes a cord, I don't let it go away ever. That's how life has been the last 3 months with a bean and cheese burrito. Give me that perfect flour tortilla, homemade refried beans and an ample amount of cheese and I'm a happy girl. I've been a bean and cheese burrito girl since I was a child. They were my go-to order at every fast casual Mexican restaurant we'd stop at during tennis tournaments on the weekend. And that obsession has just grown as I've morphed into an adult.

Let's get one thing straight up front: it's ALL about the beans and the ratio of cheese to beans.

Homemade beans are the way to go IMO but if you're going to use store bought, just be sure to warm them up a bit before you slather them into the tortilla so they aren't so stiff. You can even dress them up a bit with a spoonful of salsa to thin them out. The beans straight out of the can are just stiff.

As far as the ratio of cheese to beans... I'm partial to a 50/50 ratio. Does that mean that's an aggressive amount of cheese.... absolutely yes. But I am who I am and I make no apologies. I also know you guys trust me to never steer you wrong when it comes to recipes so let's do this!! Bean and cheese burritos will never be the same!

Without further ado... I give you the formula for the Perfect Bean and Cheese Burrito!

Ingredients & Substitutions

• Refried beans
• Large flour tortillas - if you can find freshly made ones, go for it! I use a brand in LA called El Machete. You want something that is at least 12 inches wide. If you're not in LA, Vista Hermosa has amazing tortillas although they are smaller so your burritos will be more mini! But they are fantastic!
• Shredded Cheddar or Monterey Jack Cheese (I prefer to shred my own unless you have access to the Tillamook Farmstyle Shreds. Those are the most beautiful pre-shredded cheese because they don't have any weird coatings that prohibit the perfect melt!)
• Salsa
• Guacamole
• Sour Cream  

How to Make

Warm the homemade beans in a skillet over low heat. 

Char the tortilla over an open flame. 

Place a tortilla on a clean work surface. Spread ⅓ cup of beans in the center of the tortilla. Top with ⅓ cup shredded cheese.

Fold the left and right sides of the tortilla towards the center, covering part of the filling. This step helps keep everything neatly inside when you roll it.

Starting from the edge closest to you, fold the bottom of the tortilla up over the filling. Tuck it tightly as you continue to roll the burrito away from you, keeping the sides folded in as you go. Roll until the entire burrito is sealed. Place the burrito seam side down on a baking sheet and continue to assemble the rest of the tortillas.

Once rolled, you can place the burrito seam-side down in a hot pan to crisp it up and seal the edges.

Heat a large skillet or braiser or dutch oven over medium-high heat. Place the burritos seam side down in the pan and cook for 2-3 minutes on each side until the seam is secured and the burritos are warm, the cheese is melted and the tortilla is the slightest bit crispy where it touched the pan.

If you want to attempt to unroll the tortilla and stuff it with guacamole, be my guest. Otherwise, serve the bean and cheese burrito with toppings immediately.  

Tips & Tricks

Choose the Right Beans

• Refried Beans: Traditional choice, creamy and flavorful. The recipe for perfect refried beans is here!
• Refried Black Beans: Black beans also work well in the recipe.

Season Your Beans

• If using canned beans, drain and rinse them. Then sauté with onions, garlic, and spices like cumin, chili powder, and oregano or a spoonful of salsa. This adds depth of flavor. Make sure to re-heat them slightly so they are semi-warm before wrapping them.

Pick the Right Cheese

• Cheddar, Monterey Jack, Pepper Jack or a Mexican Cheese blend are all beautifully melty cheeses.

Warm the Tortillas

• Warm (and fresh) tortillas are easier to roll and less likely to crack. Heat them on a skillet for a few seconds on each side or wrap them in a damp paper towel and microwave for 10-15 seconds.

Spread the Beans Evenly

• Spread a layer of beans down the center of the tortilla, leaving space at the edges for easier folding.

Add the Cheese

• Sprinkle a generous amount of cheese over the beans.

Roll It Up

• Fold in the sides of the tortilla first, then roll from the bottom up, tucking in as you go to create a tight burrito.

Grill or Toast

• For a crispy exterior, grill the burrito on a skillet or panini press until golden brown on all sides. This also melts the cheese inside perfectly.

Serve with Accoutrements

• Serve with sour cream, salsa, or guacamole on the side for dipping.

FAQ's

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