Method

Bean Filling

Soak beans (if using dried)

Rinse 1 cup dried beans in cold water, remove debris. Place in a bowl and cover with 4 cups water. Soak at least 6 hours or overnight. Drain and rinse before cooking. (If using quick-soak: cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour.)

Cook beans

In a medium pot, add soaked and drained beans and 4 cups fresh water. Bring to a simmer over medium heat, reduce to low, and simmer gently, uncovered, 45–60 minutes until beans are tender. Skim foam occasionally and add more water if needed to keep beans just covered.

Sauté aromatics

While beans cook (or after they’re nearly tender), heat 1 tbsp vegetable oil in a small skillet over medium heat. Add 1/2 cup finely diced yellow onion and sauté 4–5 minutes until soft and translucent. Add 2 tbsp minced garlic and cook 30 seconds until fragrant.

Combine and mash

When beans are tender, reserve 1/2 cup cooking liquid and drain any excess. Add the sautéed onion and garlic to the beans. Stir in 1 tsp ground cumin, 1.5 tsp kosher salt, 1/2 tsp black pepper and 1 tsp lime juice (optional). Use a potato masher or the back of a spoon to mash about one-third to one-half of the beans to create a creamy, spreadable texture. If mixture seems dry, stir in reserved cooking liquid a tablespoon at a time until desired consistency is reached.

Adjust seasoning

Taste and adjust salt, pepper, or lime. Keep the beans warm over very low heat or cover and set aside until assembly.

Cheese

Grate 1 cup sharp cheddar fresh and set aside. Cold cheese is easier to grate; shred just before assembly so it stays fluffy.

Sauce

Pour 1/4 cup zesty red salsa or tangy green salsa into a small bowl and taste. If desired, thin with 1–2 tsp water to make it easier to spread. Keep ready for assembly.

Tortilla & Assembly

Warm tortillas

Heat a large skillet over medium-low heat. Lightly brush each tortilla with a little butter or oil (about 1/2 tsp per tortilla) and warm 20–30 seconds per side until pliable and slightly golden. Keep tortillas wrapped in a clean towel to stay warm.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/4 cup bean mixture into the center of each tortilla, spreading into a log shape. Top beans with about 1/4 cup freshly grated cheddar and 1 tbsp salsa (adjust to taste).

Fold

Fold the sides of the tortilla over the filling, then roll from one end to the other to form a snug burrito. Place seam-side down to seal.

Optional crisp

For a lightly crisp exterior, return the sealed burrito to the skillet over medium heat and toast 1–2 minutes per side until golden and the cheese begins to melt.

Serve

Serve warm immediately with extra salsa on the side if desired.

Value Bean & Cheese Burrito Recipe