Easy Bean Burritos

Kristen's Keys for Refried Bean Burritos

This recipe is simple and flexible, but a few small upgrades (and one sneaky mom trick) make a big difference.

• Refried beans need a boost. Seasoning them with a bit of taco seasoning and salsa prevents the burritos from tasting flat.
• Trust me on the pumpkin (my sneaky mom trick). It blends ALMOST completely undetected into the refried beans. It adds subtle sweetness to balance out the spice, along with a nice boost of nutrients.
• Add rice to make these burritos more filling. When my kids were little, beans, pumpkin puree, seasoning, and cheese did the trick. Now that they're older (and always hungry), rice helps bulk them up into a meal that actually keeps everyone full. That said, sometimes I just love a good old bean burrito with nothing but cheese and beans.😊
• Warm your tortillas first. It takes 15-20 seconds, but it matters makes them soft and flexible, which means easy rolling. Cold ones crack and test your patience (or at least MY patience).

Notes on Ingredients

This recipe for bean burritos is extremely versatile and can be adapted to accommodate dietary restrictions. Use the following to help you select the ingredients that work for you.

• Refried Beans: You can opt to use homemade refried beans or canned for convenience.
• Pumpkin Puree (optional): Any orange vegetable puree, like pumpkin, butternut squash, sweet potato, or carrot, works well here. You can use canned, homemade, or even a couple jars of baby food puree.
• To Season: Taco seasoning (or individual spices) plus any salsa you like -- smooth, chunky, mild, spicy, etc.
• Rice (optional): Added for bulk, but can be omitted if you don't happen to have any leftover cooked rice on hand.
• Cheese: Cheddar, Colby, or a Mexican blend are the natural choice here. Omit if dairy-free.
• Tortillas: I recommend using burrito-size flour tortillas, as they're large, soft, and flexible for easy rolling. Corn tortillas tend to rip and tear too easily. Specialty gluten-free tortillas and homemade flour tortillas also work well.

How to Make Refried Bean Burritos

Mix the filling, fill the burritos, roll and serve or freeze to enjoy when time is really short!

Step One: Prepare Filling

In a large heat-safe mixing bowl, combine refried beans with salsa, seasonings, and pumpkin puree. Once smooth, fold in the rice (if using) until it is well distributed throughout the bean mixture.

At this point, you can microwave the bean burrito filling until warm to the touch. I typically assemble the burritos with a cold filling and then heat as desired.

Step Two: Fill and Wrap

Heat the tortillas in a dry skillet for 15-30 seconds per side or microwave in a damp paper towel for 30-40 seconds. I prefer using the microwave, as you can heat several tortillas at once.

Spoon about ½ cup of filling into the center and top with shredded cheese.

To wrap the burrito so that the filling stays put, think of it like an envelope. Fold in the sides, then roll from the bottom up, tucking tightly as you go.

Step Three: Serve Immediately or Bake for Crispy Results

At this point, you bean burritos are ready to enjoy or ready to be stashed in the fridge or freezer to enjoy at your convenience.

But if you like a crispy crust on your bean burrito, I recommend baking the assembled burritos before serving. It adds about 10 minutes to the overall time, but makes dinner feel a bit more put together and who can resist that crispy crust? Not me! Simply plop the assembled burritos right on a baking sheet or use a baking rack for even circulation (as I did in the picture below), and bake until golden.

What to Serve with Bean Burritos

Refried Bean Burritos can be served plain or topped with sour cream, black bean corn salsa, blender salsa, or guacamole, just like classic tacos. Pair them with one of the following for a wholesome weeknight dinner.

• Mexican Street Corn Salad
• Honey Lime Fruit Salad
• Mexican Quinoa Salad
• Pina Colada Smoothie