Bean and Cheese Burritos

Two cans of pinto beans simmer with sautéed onion, garlic, cumin and chili powder, and about half are mashed in the pan while the rest stay whole.

The filling is completely meatless: the brown, crumbly look comes from the mashed beans. Each burrito gets cheddar and is browned seam-side down first.

How to Make It

1. Aromatics

   Heat olive oil in a skillet over medium heat. Cook yellow onion 4 minutes, then add garlic, ground cumin, and chili powder for 30 seconds.

2. Beans mashed

   Add pinto beans, water, and kosher salt. Mash about half the beans while simmering 5 to 7 minutes, leaving some whole.

3. Filled and folded

   Divide the bean mixture and shredded cheddar cheese among the flour tortillas. Fold into burritos.

4. Griddled

   Heat neutral oil on a griddle or skillet over medium heat and cook the burritos seam-side down, then turn, until browned on both sides and the cheese melts.

Ingredient Notes

Pinto beans

Two 15-ounce cans, drained and rinsed; half are mashed.

Cheddar cheese

One and a half cups, shredded.

Flour tortillas

Six large, 10-inch.

Success Tips

• Warm the tortillas briefly so they fold without cracking.
• Keep the filling thick; a loose filling leaks as it browns.
• Fold in the sides before rolling so the ends stay closed.

Why This Recipe Works

• Mashing half the beans binds the filling while whole beans keep texture.
• Blooming the spices in oil for 30 seconds brings out their flavour.
• Starting seam-side down seals the burrito.
• Medium heat browns the tortilla while the cheese melts.

Serving Ideas

Serve whole or cut in half, with salsa, sour cream or pickled jalapeños alongside.

Storage and Reheating