Crispy Bean and Cheese Burritos on a Budget

Why You’ll Love This Recipe

• Simple pantry staples that taste like a treat.
• Golden, toasty tortilla with melty cheddar and creamy beans.
• Fast weeknight win—on the table in about 20 minutes.
• Budget-friendly and easy to customize for picky eaters.

Grocery List

• Produce: Fresh cilantro (optional), lime (optional)
• Dairy: Sharp cheddar cheese, unsalted butter (optional), sour cream (optional)
• Pantry: Flour tortillas, refried pinto beans, salsa (thick), neutral oil, ground cumin, garlic powder, pickled jalapeños (optional), hot sauce (optional)

Full Ingredients

For the Bean-and-Cheese Burritos

• 4 large (8–10 inch) flour tortillas
• 1 1/2 cups refried pinto beans (from one 15 oz can)
• 1 1/2 cups shredded sharp cheddar (6 oz)
• 1/4 cup thick salsa (1 tablespoon per burrito), plus more for serving
• 2 teaspoons neutral oil or 1 tablespoon unsalted butter, divided, for crisping
• 2 tablespoons water (to loosen the beans slightly)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/8 teaspoon kosher salt (or to taste)

Optional for Serving

• 1/4 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1–2 tablespoons pickled jalapeño slices
• Lime wedges and hot sauce

Step-by-Step Instructions

Step 1: Warm and season the beans

In a small saucepan, combine the refried pinto beans, water, cumin, and garlic powder. Cook over medium-low heat, stirring often, until hot and spreadable, 3–4 minutes. Taste and add the salt if needed. Reduce heat to the lowest setting to keep warm, or cover and remove from heat.

Step 2: Warm the tortillas until pliable

Heat a dry skillet over medium heat. Warm each tortilla for 30 seconds per side until flexible (or microwave the stack wrapped in a damp paper towel for 20–30 seconds). Keeping tortillas warm prevents cracking and helps them seal when rolling.

Step 3: Fill each burrito neatly

Lay one warm tortilla on a board. Spread about 1/3 cup hot beans in a line across the lower third, leaving a 1-inch border on the sides. Top with about 6 tablespoons (a heaping 1/3 cup) shredded cheddar and 1 tablespoon thick salsa. Repeat with remaining tortillas.

Step 4: Roll tight for a clean seal

Fold the left and right sides of the tortilla toward the center over the filling. Fold the bottom edge up over the filling, then roll away from you as tightly as you can to form a compact log. Place seam-side down and let rest 1 minute to help it seal.

Step 5: Crisp in a skillet

Heat a nonstick or well-seasoned cast-iron skillet over medium heat. Add about 1 teaspoon oil (or a small pat of butter). Place 2 burritos seam-side down and cook until golden and crisp, 2–3 minutes. Flip and cook the second side 2–3 minutes more, pressing gently with a spatula for even browning. Repeat with the remaining burritos, adding another 1 teaspoon oil. For serving a crowd, keep finished burritos on a wire rack in a 200°F oven for up to 20 minutes.

Step 6: Serve

Let burritos rest 1 minute, then slice in half if you like. Serve hot with extra salsa, sour cream, cilantro, and pickled jalapeños. Add a squeeze of lime and a dash of hot sauce for brightness and heat.

Pro Tips

• Use thick, chunky salsa inside the burrito to avoid sogginess; serve extra on the side.
• Measure the filling—overfilling makes rolling difficult and can cause leaks.
• For ultra-melty cheese, cover the skillet with a lid for the last 30–45 seconds to trap heat.
• Warm tortillas are key; if they cool and stiffen, rewarm briefly before filling.
• Cast-iron gives the best golden crust, but nonstick works great and is beginner-friendly.

Variations

• Black bean & Jack: Swap refried pintos for refried black beans and use Monterey Jack cheese.
• Spicy chipotle: Stir 1–2 teaspoons finely chopped chipotle in adobo into the beans for smoky heat.
• Veg-packed: Add a few tablespoons of finely chopped sautéed onions and peppers to each burrito.

Storage & Make-Ahead

Refrigerate cooled burritos tightly wrapped for up to 4 days. Reheat in a skillet over medium heat until hot and re-crisped, 3–4 minutes per side; or in a 350°F oven for 10–12 minutes (place on a rack so bottoms stay crisp). Air fryer: 375°F for 6–8 minutes. Freeze (un-crisped or crisped) up to 2 months: wrap individually in foil, then a freezer bag. Reheat from frozen at 350°F for 25–30 minutes (unwrap for the last 5 minutes to re-crisp), or air fry at 360°F for 14–16 minutes, turning once.

Nutrition (per serving)

Approximate per burrito: 455 calories; 20 g protein; 44 g carbohydrates; 20 g fat; 5 g fiber; 860 mg sodium. Nutrition will vary based on tortilla size, brand of beans, cheese, and salsa.