Bean and Cheese Burritos

This post is sponsored by BUSH’S® Beans. All opinions expressed here are my own.

Bean and cheese burritos are an absolute classic! They always hit the spot and make a super easy lunch or dinner that’s ready to eat in no time.

I grew up eating bean burritos on a weekly (sometimes daily) basis when I was in middle school. It was one of my favorite things to eat when I got home from school because it would keep me full and satisfied until it was time for dinner! My dad would have homemade refried beans ready to eat and all I’d have to do is heat up a tortilla, grab some shredded cheese, and roll it all up.

Now 20-some years later, I still love a good bean and cheese burrito, but I don’t always have the time to make homemade refried beans like my dad used to make. Instead, I grab a can of BUSH’S® Traditional Refried Beans because they’re the closest in flavor to my family’s recipe!

For those times when you can’t spend hours soaking, cooking, mashing, and frying pinto beans, BUSH’S® Beans has got your back.

Ingredients

The beans: To get as much flavor as possible into the beans, you need 1 16 oz can of BUSH’S® Traditional Refried Beans. They’re never dry, always perfectly mashed, and have that authentic refried Mexican flavor that we all know and love. You’ll also need some salsa (I prefer using a mild chunky salsa), garlic powder, smoked paprika, salt and pepper for extra seasoning, and some diced onions for a little crunch.

The tortillas: You can make your own flour tortillas or you can use your favorite store-bought variety. Just make sure they’re 10 inches in diameter, aka “burrito-sized.”

The cheese: I used a mixture of 1/2 shredded cheddar and 1/2 Monterey Jack. You can use only one kind if you prefer, but I love the flavor of both mixed together!

How to Make Bean and Cheese Burritos

First, make the bean mixture by combining the refried beans, diced onions, salsa, and dried seasonings. Mix everything up until everything is incorporated into the refried beans.

Give it a little taste and season with more salt if desired.

Next, spread 1/4 cup of shredded cheese in the middle of the tortilla. Then spread 1/2 cup of the refried bean mixture on top of the cheese.

I like to put the cheese on first followed by the refried beans so that after I roll the burrito, the cheese ends up on top and the beans end up on the bottom.

Now, it’s time to roll. First, fold in the sides of the tortilla like a book. Then, while holding in the sides with some of your fingers, roll up the bottom half of the tortilla up and over the filling.

Finally, tuck in the folded half of the tortilla with one hand and roll the tortilla tightly around the filling. Place the burritos seam side down on a baking sheet lined with parchment paper for easy cleanup.

Bake in the oven for 12 minutes, or until the burritos are fully heated through and the cheese has melted.

Once they’re done, I like to let them sit for a few minutes to cool down before slicing them down the middle with a knife to see all the gooey delicious insides. Yum!!

Helpful Tips and Variations

While this recipe is fairly easy to make, here are some helpful tips and variations that could also work:

• Don’t feel like turning on the stove? You can toast the burritos on the stovetop instead! Simply heat a large skillet over medium-high heat. Place the burritos seam side down in the skillet and cook on both sides until toasted and heated through.
• Are you vegetarian? I recommend using BUSH’S® Fat Free Refried Beans which are made with vegetarian-friendly ingredients!
• Topping and serving recommendations: I like serving these burritos on a bed of shredded lettuce alongside some guacamole and some hot sauce or extra salsa. You can also add a dollop of sour cream, or even serve with Mexican rice for a filling dinner.