Lunch Bean Burrito And Cheese Enchilada Recipe

Prepare bean filling

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Stir in 2 cups canned pinto beans (drained if whole beans) or refried beans, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 3–4 minutes, mashing some beans with the back of a spoon to create a cohesive, slightly chunky filling. If mixture feels dry, add 1–2 tablespoons water.

Assemble burritos

Warm 4 flour tortillas briefly in a dry skillet or microwave (20–25 seconds) to make them pliable. Spoon about 1/2 cup of the bean filling down the center of each tortilla. Top each with about 1/4 cup shredded cheese and 2 tablespoons salsa and a sprinkle of chopped cilantro. Fold sides in, then roll tightly to enclose the filling.

Finish

Optional: Heat a clean skillet over medium and place burritos seam-side down; cook 1–2 minutes per side until lightly golden and sealed. Serve with lime wedges if desired.

Preheat and prepare tortillas

Preheat oven to 375°F (190°C). Lightly oil a large skillet and briefly warm each corn tortilla 10–15 seconds per side to make pliable (or wrap stack in damp paper towel and microwave 30 seconds). This prevents cracking when rolling.

Assemble enchiladas

Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 or similar baking dish and spread to coat. For each of 8 tortillas, place about 1/4 cup shredded cheese and a scant tablespoon of finely chopped onion in the center, roll tightly and place seam-side down in the prepared dish. Repeat to make 8 rolled enchiladas (arranged in two rows).

Top and bake

Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are well coated. Sprinkle the remaining shredded cheese on top. Season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper over the top. Bake uncovered for 15–18 minutes until cheese is melted and sauce is bubbly. If you like a browned top, broil 1–2 minutes more while watching closely.

Finish

Let rest 5 minutes. Garnish with chopped cilantro and serve with a dollop of sour cream if desired.

While other components cook, rinse 1 cup long-grain white rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1 teaspoon vegetable oil and 1/2 teaspoon salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in 1 tablespoon chopped cilantro and 1/2 teaspoon lime zest if using. Keep warm until serving.