Bean and Cheese Burrito (Restaurant Copycat)

⏱️ 25 minutes👥 6 burritos servings❤️ Taste: 10/10
Bean and Cheese Burrito (Restaurant Copycat)

Nutrition Facts

Calories
445
Protein
16g
Carbs
52g
Fiber
7g

Health Benefits

Gut Health6/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 6 large flour tortillas (10-inch diameter)
  • •- 2 cups refried beans (canned or homemade)
  • •- 2 cups shredded sharp cheddar cheese
  • •- 1 medium yellow onion, finely diced
  • •- 2 tablespoons vegetable oil, plus extra for pan-frying
  • •- 1 teaspoon ground cumin
  • •- 1/2 teaspoon kosher salt
  • •- 1/2 teaspoon garlic powder
  • •- 1/4 teaspoon freshly ground black pepper
  • •- 1-2 jalapeño peppers, finely diced (optional)
  • •- 1/2 cup sour cream (for serving)
  • •- 3/4 cup fresh salsa (for serving)

Instructions

  1. 1Heat 2 tablespoons vegetable oil in a medium skillet over medium heat until shimmering, about 2 minutes. Add the finely diced yellow onion and sauté until translucent and softened, stirring occasionally, about 5-6 minutes. If using jalapeños, add them during the last 2 minutes of cooking.
  2. 2Transfer the refried beans to the skillet with the sautéed onions. Stir in the cumin, kosher salt, garlic powder, and black pepper. Cook over medium-low heat, stirring frequently, until heated through and well combined, about 4-5 minutes. If the bean mixture appears too thick to spread easily, add 1-2 tablespoons of water to achieve a smooth, spreadable consistency.
  3. 3Warm the flour tortillas to make them pliable and prevent cracking during rolling. Wrap them in damp paper towels and microwave for 30-45 seconds, or heat each one directly over a gas flame for 10-15 seconds per side, or warm in a dry skillet for 20 seconds per side.
  4. 4Lay one warmed tortilla on a clean work surface. Spread approximately 1/3 cup of the seasoned bean mixture in a horizontal line across the center of the tortilla, leaving 2 inches clear on each side. Sprinkle about 1/3 cup shredded cheddar cheese directly over the beans.
  5. 5Fold the left and right sides of the tortilla inward over the filling. Starting from the bottom edge closest to you, tightly roll the tortilla away from you, enclosing the filling completely. Ensure the seam is tucked underneath. Repeat with remaining tortillas and filling.
  6. 6Heat a large skillet or griddle over medium-low heat and add a thin layer of vegetable oil. Place burritos seam-side down in the pan, leaving space between each one. Cook until golden brown and crispy, about 3-4 minutes per side, turning carefully with a spatula. The cheese should be melted and the exterior should have a light golden crust.
  7. 7Remove burritos from heat and let rest for 2-3 minutes before serving to allow the filling to set. Serve immediately with sour cream and salsa on the side for dipping or drizzling.