Bean & Cheese Burrito Recipe

Soak (optional quick method)

Rinse the dried beans and remove any debris. For a quicker cook, place beans in a large bowl, cover with water by 2 inches and soak 4–6 hours or overnight. Drain before cooking. (If short on time, skip soaking and add 30–45 minutes to the cooking time.)

Simmer beans

In a large heavy pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the halved onion and smashed garlic and sauté 3–4 minutes until fragrant. Add the drained beans, 8 cups water, bay leaf, cumin, and a pinch of salt and pepper. Bring to a gentle boil, then reduce heat to a low simmer, partially covered.

Cook beans until tender, 1.5–2 hours for soaked beans or 2–3 hours unsoaked, stirring occasionally and adding water if needed to keep beans covered. Taste for seasoning in the last 20 minutes and add the remaining salt (total 1½ tsp) and adjust pepper. Remove bay leaf. For a creamier texture, mash about 1 cup of the cooked beans against the pot with a spoon, or use an immersion blender to partially purée the beans to desired consistency.

Once beans are tender and seasoned, keep warm on the lowest heat while you prepare sauces and tortillas. Reserve 1/2 cup cooking liquid to loosen beans when assembling if needed.

Char the tomatoes: place the quartered tomatoes (or drained canned tomatoes) and the serrano/jalapeño on a hot skillet or under a broiler. Cook, turning occasionally, until blistered and slightly blackened, about 6–8 minutes.

In a blender or food processor, combine the charred tomatoes, charred chile, chopped onion, 2 garlic cloves, cilantro, lime juice, 1 teaspoon olive oil, and 1/2 teaspoon salt. Blend until smooth. Taste and adjust salt or lime juice. If you prefer a thinner sauce, add 1–2 tablespoons water and pulse to combine.

Transfer the sauce to a bowl and refrigerate or keep at room temperature until assembly. Makes about 1 to 1 1/2 cups.

Boil or roast tomatillos: Place tomatillos and the jalapeño in a small pot of water and simmer 5–7 minutes until softened, or roast under a broiler/pan-sear until blistered for more flavor. Drain if boiled.

In a blender, combine cooked tomatillos, jalapeño, 1 garlic clove, chopped onion, cilantro, lime juice, 1/2 teaspoon salt, and 2 tablespoons water. Blend until smooth and bright green. Adjust salt and lime to taste. Chill or keep at room temperature until ready to use.

Warm tortillas: Heat a large skillet over medium-high heat. Lightly brush each tortilla with melted butter if using and warm 20–30 seconds per side until pliable and slightly browned in spots. Keep warm wrapped in a clean kitchen towel.

Assemble the burritos: Lay a warm tortilla flat. Spoon 1 heaping cup of warm beans down the center of the tortilla, leaving about 2 inches on each end. If beans are very thick, stir in 1–2 tablespoons reserved bean cooking liquid to loosen before spooning.

Top the beans with about 1/3 to 1/2 cup grated cheddar (adjust to taste). Spoon 1–2 tablespoons of red or green sauce over the cheese (or both, as desired). Add optional garnishes like a dollop of sour cream, chopped cilantro, or pickled jalapeños.

Fold burrito: Fold the sides of the tortilla inward over the filling, then roll from the near edge away from you to enclose. Place seam-side down on the skillet and press lightly to seal, 30–45 seconds, turning once, to warm through and slightly crisp the outside.

Slice in half if desired and serve immediately with extra red and green sauces on the side.