Kids Burrito Recipe

Make dough

In a medium bowl whisk together 2 cups all-purpose flour, 1 tsp baking powder and 1 tsp salt.

Add fat and water

Stir in 2 tbsp vegetable oil, then gradually add 3/4 cup warm water while mixing until a soft, slightly tacky dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead 1 minute until smooth. Divide into 6 equal pieces (for kid-size burritos). Roll each into a tight ball, cover with a damp towel or plastic wrap and let rest 15 minutes.

Roll tortillas

Using a rolling pin on a lightly floured surface, roll each ball into a 6–7 inch round about 1.5–2 mm thick. Keep covered with a towel while you roll the others to prevent drying.

Cook tortillas

Heat a dry nonstick or cast-iron skillet over medium-high heat. Cook each tortilla 45–60 seconds on the first side until brown spots appear and it puffs slightly, then flip and cook 30–45 seconds more. Stack cooked tortillas and wrap in a clean towel to keep warm.

Prepare beans

In a small skillet warm 1 tsp olive oil over medium heat. Add 1 cup drained and rinsed black beans, 2 tbsp mild salsa, 1/4 tsp ground cumin and 1/4 tsp salt. Gently mash about half the beans with the back of a spoon to create a creamy but slightly chunky texture. Cook 3–4 minutes until heated through, stirring occasionally.

Assemble burritos

Lay a warm tortilla flat. Spoon about 2–3 tbsp of the warmed bean mixture down the center. Sprinkle about 2–3 tbsp (approx. 1/6 of the shredded cheese) Monterey Jack cheese on top of the beans.

Optional heat & melt cheese

If you want the cheese melted, heat a clean skillet over medium-low and add 1 tsp butter or oil. Place the assembled burrito seam-side down in the skillet and cook 1–2 minutes, pressing gently, until the cheese melts and the tortilla is lightly crisp. Flip and warm the other side 30–60 seconds. Remove and serve.

Serve

Serve warm. For picky kids, serve with extra mild salsa or plain yogurt on the side.