Easy Bean and Cheese Burritos With Jalapeños, Sour Cream, and Avocado

These easy bean and cheese burritos are warm, cheesy, filling, and inexpensive. Seasoned refried beans create the base, while jalapeños add a little heat without making the recipe complicated.

Toasting the assembled burritos gives the tortillas a lightly crisp exterior. Inside, the cheese melts into the warm beans and helps hold everything together.

Why You Will Love This Recipe

• Ready in about 25 minutes
• Made with inexpensive pantry ingredients
• Easy to adjust for mild or spicy tastes
• Works for lunch, dinner, or meal prep
• Requires only one skillet

Choosing the Jalapeños

Remove the seeds and white membranes for a milder burrito. Leave some of them in when you want more heat. Jarred jalapeño slices can also work when fresh peppers are unavailable.

Ingredients

• 1 tablespoon cooking oil
• 1 to 2 fresh jalapeños, seeded and finely chopped
• 2 cans refried pinto beans, about 16 ounces each
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 2 to 4 tablespoons water, as needed
• 6 large flour tortillas
• 2 cups shredded cheddar or Mexican-blend cheese
• 3/4 cup sour cream
• 2 ripe avocados, sliced or diced
• Salt to taste

Instructions

1. Heat the cooking oil in a large skillet over medium heat.
2. Add the chopped jalapeños. Cook for 2 to 3 minutes, stirring occasionally, until they begin to soften.
3. Stir in the refried beans, cumin, garlic powder, and 2 tablespoons of water.
4. Cook for 4 to 5 minutes. Add another spoonful of water when the beans become too thick. Taste and add salt when needed.
5. Warm the tortillas briefly in a dry skillet or microwave so they fold without tearing.
6. Spread the warm bean mixture down the center of each tortilla. Add shredded cheese, sour cream, and avocado.
7. Fold the sides inward. Roll each tortilla tightly around the filling.
8. Place the burritos seam-side down in a clean skillet over medium-low heat.
9. Toast for 1 to 2 minutes per side, or until lightly golden and warm throughout.
10. Let the burritos rest for 2 minutes before serving.

Mistakenly Smart Note

Easy Ingredient Swaps

Black refried beans can replace pinto beans. Monterey Jack, pepper Jack, cheddar, or a Mexican cheese blend will all melt well.

Greek yogurt can stand in for sour cream. Guacamole also works when you do not have fresh avocado.

Storage and Reheating

Store leftover bean-and-cheese burritos in a covered container in the refrigerator for up to three days. For the best texture, store sour cream and avocado separately.

Reheat a burrito in a covered skillet over medium-low heat. Turn it occasionally until the center is hot. A microwave also works, although the tortilla will remain softer.

Frequently Asked Questions

Can I freeze these burritos?

Yes. Leave out the sour cream and avocado before freezing. Wrap each burrito tightly and freeze it for up to two months.

How do I keep a burrito from falling apart?

Warm the tortilla first, avoid overfilling it, fold both sides inward, and roll from the bottom while keeping the filling tucked tightly inside.

Are these burritos vegetarian?

They can be. Check the label on the refried beans because some varieties contain lard.

Nutrition notice: Nutritional values can vary according to the brands, quantities, toppings, and substitutions used. Any estimate should be treated as general information rather than medical or dietary advice.