These easy refried bean burritos are made with creamy refried beans, pumpkin puree, tender rice, and a flavorful blend of spices, to create an affordable, filling, and satisfying meal.
Place the refried beans into a large mixing bowl. Add the pumpkin puree, chili powder, cumin, paprika, salt, onion powder, garlic powder, and stir until well combined.
If desired to bulk up the bean burritos, add the rice and salsa and fold to combine.
In a dry skillet, warm the tortillas for 30 seconds per side over medium heat, to make the tortillas pliable.
Spread ⅓ to ½ cup of the bean mixture on each tortilla and sprinkle with 2-3 tablespoons of shredded cheese, if using.
Wrap the burritos by folding in the sides of the tortilla and then fold the bottom of the tortilla up and over the filling, rolling tightly away from you until the burrito is completely rolled.
Warm the bean burritos as desired: For Soft Bean Burritos: For a soft burrito, wrap each prepared burrito in a damp paper towel and heat for 1 minute in the microwave. For Crispy Bean Burritos: Place the assembled burritos on a baking sheet fitted with a wire rack. Bake at 400 degrees F until the burritos are warmed through and golden.
Serve with sour cream, salsa, and guacamole for dipping.
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Notes
Pumpkin Puree: Use carrot, squash, or sweet potato puree in place of the pumpkin puree. OR omit the vegetables altogether and add an additional 1 cup more refried beans.Refried Beans: I recommend using pinto beans for these refried bean burritos because the pinto beans pair beautifully in color and flavor with pumpkin or sweet potato. If you were to mix pumpkin with black bean puree the color would be a bit off-putting.Seasoning: Replace the spices with 1 tablespoon of store-bought or homemade taco seasoning, as some store-bought blends have gluten.Storage: Store leftover bean burritos in an airtight container in the refrigerator for up to 5 days and reheat in a dry skillet or in the microwave as desired. Freezing Instructions:
Prepare the burritos as directed, up to baking.
Place the burritos on a baking sheet and let them cool to room temperature. Once the burritos cool to the touch, place them in the freezer to freeze until solid, about 1 hour. This step will prevent the burritos from sticking together when frozen.
Once frozen, transfer the burritos to a freezer-safe container or storage bag and store them in the freezer for up to 3 months.
When ready to enjoy, remove as many burritos from the freezer as desired.
For soft burritos, wrap the frozen burrito in a damp paper towel to keep the burrito from drying out. Microwave for 2 minutes on high, flip the burrito over, and microwave for another minute, or until heated through.
For crispy burritos, place the burritos on a baking sheet fitted with a wire rack. Bake at 375 degrees F for 20-25 minutes, or until warmed through and crispy.
The nutrition has been calculated using large flour tortillas, brown rice, salsa, and cheese.