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Bean and cheese burritos 1

Bean and Cheese Burritos

These warm, protein-packed burritos combine wholesome ingredients with easy preparation for a budget-friendly lunch option that both adults and children love. Perfect for meal prep and a great alternative to standard sandwich lunches!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Course
Cuisine Mexican
Servings 8 burritos
Calories 290 kcal

Equipment

  • Skillet
  • Potato Masher

Ingredients
  

Burrito Ingredients

  • 8 medium flour tortillas 8-inch size
  • 2 cans pinto or black beans 15 oz each, drained and rinsed
  • 1 cup shredded cheddar cheese or Mexican-blend cheese
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • salt and pepper to taste

Optional Add-ins

  • diced bell peppers
  • corn
  • diced green chilies
  • cooked rice

Instructions
 

  • Heat olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Add the drained beans to the skillet along with cumin, chili powder, oregano, salt, and pepper. Using a potato masher or the back of a wooden spoon, partially mash the beans, leaving some whole for texture. Cook for 3-5 minutes, stirring occasionally. If the mixture seems dry, add 2-3 tablespoons of water or vegetable broth.
  • Place tortillas between damp paper towels and microwave for 20-30 seconds, or warm individually in a dry skillet for about 15 seconds per side.
  • Lay a warm tortilla flat and spread approximately 3-4 tablespoons of the bean mixture in the center, creating a rectangular shape. Top with 2 tablespoons of shredded cheese and any optional add-ins you've chosen.
  • Fold in the sides of the tortilla, then fold the bottom up over the filling. Continue rolling tightly away from you to form a compact burrito.

Notes

For meal prep, wrap individual burritos in parchment paper, then aluminum foil, and freeze for up to 3 months. To reheat from frozen, unwrap, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway through.
For a gluten-free option, use corn tortillas or gluten-free wraps. For a dairy-free version, swap the cheddar for plant-based cheese.
To reduce sodium, use low-sodium beans and rinse thoroughly to reduce sodium content by up to 40%.

Nutrition

Calories: 290kcalCarbohydrates: 39gProtein: 12gFat: 10gSodium: 480mgFiber: 7g
Keyword Bean Burritos, Cheese Burritos, Meal Prep, Budget-Friendly, Lunch Ideas
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