Bean and Cheese Burritos
Bean and Cheese Burritos
Ingredients
- 1/4 cup manteca, or bacon fat, vegetable oil, or other cooking oil
- 1/2 white onion, large, finely diced
- 2 Roma tomatoes, finely diced
- 2 serrano peppers, finely diced
- 2 cloves garlic, finely diced
- 2 tablespoons chili powder, New Mexico Chili brand recommended
- 1 tablespoon tomato bouillon, or salt to taste
- 1/4 teaspoon cumin
- to taste black pepper, ground from a grinder
- 4 cups cooked pinto beans, with plenty of broth
- 4 flour tortillas, warm
- 1 cup shredded cheese, or as needed
Instructions
- 1
Finely dice the white onion, Roma tomatoes, serrano peppers, and garlic. Set aside.
⏱️ 10 min
- 2
In a large pan, melt the manteca over medium heat. If using bacon fat, vegetable oil, or another cooking oil, use the same amount.
⏱️ 2 min
- 3
Once the manteca is fully melted, add the finely diced onion, tomatoes, serrano peppers, and garlic to the pan. Mix well and cook for about 10 minutes until the vegetables are softened.
⏱️ 10 min
- 4
Add the spices to the sautéed vegetables: 2 tablespoons of chili powder, 1 tablespoon of tomato bouillon (or salt to taste), 1/4 teaspoon of cumin, and ground black pepper to taste. Mix thoroughly until well combined and fragrant.
⏱️ 3 min
- 5
Pour in the 4 cups of cooked pinto beans, ensuring there is plenty of bean broth. The broth is crucial for the simmering process and flavor development.
⏱️ 1 min
- 6
Using a bean masher, smash the beans directly in the pan until they reach your desired consistency. Some prefer a smoother consistency, while others like some whole beans remaining.
⏱️ 4 min
- 7
Reduce the heat to low and simmer the beans for 1 hour, stirring occasionally to prevent them from sticking to the bottom of the pan. This extended simmering time allows the flavors to meld and the beans to thicken to a spreadable consistency suitable for burritos.
⏱️ 60 min
- 8
Once the beans have reached a thick, spreadable consistency, warm your flour tortillas. Spread a generous amount of the bean mixture onto each warm tortilla.
⏱️ 5 min
- 9
Sprinkle shredded cheese over the beans on each tortilla.
⏱️ 1 min
- 10
Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito. Serve immediately and enjoy!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Bean and Cheese Burritos
- 1/4 cup manteca, or bacon fat, vegetable oil, or other cooking oil
- 1/2 white onion, large, finely diced
- 2 Roma tomatoes, finely diced
- 2 serrano peppers, finely diced
- 2 cloves garlic, finely diced
- 2 tablespoons chili powder, New Mexico Chili brand recommended
- 1 tablespoon tomato bouillon, or salt to taste
- 1/4 teaspoon cumin
- to taste black pepper, ground from a grinder
- 4 cups cooked pinto beans, with plenty of broth
- 4 flour tortillas, warm
- 1 cup shredded cheese, or as needed
Instructions
- 1
Finely dice the white onion, Roma tomatoes, serrano peppers, and garlic. Set aside.
⏱️ 10 min - 2
In a large pan, melt the manteca over medium heat. If using bacon fat, vegetable oil, or another cooking oil, use the same amount.
⏱️ 2 min - 3
Once the manteca is fully melted, add the finely diced onion, tomatoes, serrano peppers, and garlic to the pan. Mix well and cook for about 10 minutes until the vegetables are softened.
⏱️ 10 min - 4
Add the spices to the sautéed vegetables: 2 tablespoons of chili powder, 1 tablespoon of tomato bouillon (or salt to taste), 1/4 teaspoon of cumin, and ground black pepper to taste. Mix thoroughly until well combined and fragrant.
⏱️ 3 min - 5
Pour in the 4 cups of cooked pinto beans, ensuring there is plenty of bean broth. The broth is crucial for the simmering process and flavor development.
⏱️ 1 min - 6
Using a bean masher, smash the beans directly in the pan until they reach your desired consistency. Some prefer a smoother consistency, while others like some whole beans remaining.
⏱️ 4 min - 7
Reduce the heat to low and simmer the beans for 1 hour, stirring occasionally to prevent them from sticking to the bottom of the pan. This extended simmering time allows the flavors to meld and the beans to thicken to a spreadable consistency suitable for burritos.
⏱️ 60 min - 8
Once the beans have reached a thick, spreadable consistency, warm your flour tortillas. Spread a generous amount of the bean mixture onto each warm tortilla.
⏱️ 5 min - 9
Sprinkle shredded cheese over the beans on each tortilla.
⏱️ 1 min - 10
Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito. Serve immediately and enjoy!
⏱️ 4 min