Bean and Cheese Burritos

Burrito means "little donkey" in Spanish—a playful name for a hefty flour-tortilla wrap. This version keeps lunch simple with warm, cumin-spiced refried beans and melted Mexican blend cheese tucked inside.

Serves 4

Estimate for one serving

• 480 cal
• 18g protein
• 62g carbs
• 18g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 1 can 16-oz can refried beans
• 1 1/2 cups shredded Mexican cheese blend (cheddar, Monterey Jack)
• 1 cup cooked white rice (optional)
• 4 flour tortillas (10-inch burrito size)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/2 cup salsa (for serving)
• 1/4 cup sour cream (for serving)

Instructions

1. 1In a medium saucepan over medium-low heat, combine the refried beans, cumin, chili powder, garlic powder, and salt.
2. 2Stir gently until the beans are warmed through and loosened, about 4–5 minutes. Add a splash of water if too thick.
3. 3If using rice, warm it separately in the microwave for 45 seconds.
4. 4Lay one flour tortilla on a clean work surface.
5. 5Spread warm refried bean mixture in a horizontal line across the lower third of the tortilla, leaving a 2-inch border on each side.
6. 6Add optional rice on top of the beans if using.
7. 7Sprinkle shredded cheese evenly over the beans and rice.
8. 8Fold the bottom edge of the tortilla up and over the filling, then fold in the left and right sides, and roll tightly away from you to form a burrito.
9. 9Repeat with the remaining tortillas and filling.
10. 10Heat a large nonstick skillet over medium heat. Place the burritos seam-side down in the skillet and cook 1–2 minutes until lightly golden and sealed.
11. 11Flip and cook the second side for another 1–2 minutes until the cheese inside is melted.
12. 12Serve warm with salsa and sour cream on the side.