Homemade Bean and Cheese Burritos

Name: Homemade Bean and Cheese Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 8 burritos
Cuisine: American
Ingredients: 1 tablespoon canola oil; 1 yellow onion, finely diced; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon black pepper; 2 cans pinto beans (keep one can undrained, drain and rinse the other); 1/4 cup water; 1/2 cup smooth salsa; 2 cups shredded sharp cheddar cheese; 6 to 8 large flour tortillas; Butter or nonstick spray for cooking

These homemade bean and cheese burritos feature a creamy bean filling and a perfectly crispy golden crust.

By Recipes By Nani· 🌍 American· August 10, 2026

recipesbynani.com

Prep

15 minutes

Cook

20 minutes

Total

35 minutes

Serves

6 8 burritos

There is something so comforting about a warm bean and cheese burrito. While store bought versions are fine in a pinch, making them at home creates a much tastier result with fresh ingredients and a texture that is truly satisfying. Plus, they store wonderfully in the freezer for quick meals whenever you need them.

My top tip for this recipe is to keep one can of your beans undrained before mashing them. The extra bean liquid adds a wonderful richness to the filling, ensuring it stays creamy instead of pasty. It is a simple trick that makes a world of difference.

🧺 Ingredients

1 tablespoon canola oil
1 yellow onion, finely diced
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
2 cans pinto beans (keep one can undrained, drain and rinse the other)
1/4 cup water
1/2 cup smooth salsa
2 cups shredded sharp cheddar cheese
6 to 8 large flour tortillas
Butter or nonstick spray for cooking

👩‍🍳Instructions

1
Heat the oil in a large skillet over medium low heat, add the onion, and cook for about 8 minutes until softened and golden.
2
Stir in the salt, garlic powder, cumin, and pepper, cooking for 30 seconds until fragrant.
3
Add both cans of beans, the water, and the salsa to the skillet, then bring to a gentle simmer.
4
Use a potato masher or a wooden spoon to mash the beans until you reach your desired consistency, then simmer for another 10 minutes until thickened.
5
Warm the tortillas in the microwave for 30 seconds under a damp paper towel so they are easy to roll without cracking.
6
Place a spoonful of cheese in the center of a tortilla, top with a generous scoop of the bean mixture, and add a little more cheese.
7
Fold in the sides of the tortilla and roll it up tightly.
8
Heat a nonstick skillet over medium heat with a little butter or spray, then place the burritos seam side down to cook for 1 to 2 minutes per side until crisp and golden.

💡 Tips

To freeze your burritos, let them cool completely, wrap them tightly in foil or plastic wrap, and store them in a freezer bag for up to three months. When you are ready to eat, simply reheat them in the oven or microwave until hot all the way through. These pair beautifully with a side of sour cream, fresh guacamole, or cilantro lime rice.

#vegetarian #easy dinner #freezer friendly #comfort food #mexican inspired

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