Burrito Recipe

If using canned beans, drain and rinse. Finely chop the onion and mince the garlic. If using shredded chicken, have it warmed and shredded. If using ground beef, cook it in a skillet over medium-high heat, breaking into crumbles; drain excess fat and stir in taco seasoning and 2–3 tbsp water, simmer 2–3 minutes until combined.

Cook aromatics

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Add beans and seasoning

Add the drained beans, 1 cup water or broth, 1 tsp cumin, 1 tsp chili powder, 1 tsp salt, and 1 tsp black pepper to the skillet. Stir to combine and bring to a gentle simmer.

Mash and thicken

Simmer uncovered 6–8 minutes, stirring occasionally. Using a potato masher or fork, mash about half the beans in the skillet to create a creamy but slightly textured filling. If mixture seems too thick, add up to 2 tablespoons more water; if too thin, simmer 1–2 minutes longer to reduce.

Warm tortillas one at a time in a dry skillet over medium heat about 15–20 seconds per side until pliable, or wrap stacked tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes. Keep warm under a clean towel.

If you prefer melted cheese throughout, place warmed tortilla in a skillet, spoon 1/2 cup bean mixture onto center, add 1/2 cup cooked protein (if using), and sprinkle 1/2 cup Mexican blend cheese on top. Cover skillet with lid for 1–2 minutes until cheese melts.

Lay a warmed tortilla flat. Spoon about 1/2 cup bean mixture onto the center, top with 1/2 cup shredded chicken or ground beef (if using) or leave as bean-and-cheese only. Sprinkle 1/2 cup Mexican blend cheese over the filling. Add any optional toppings you like (sour cream, salsa, tomatoes, cilantro, jalapeños).

Fold the sides of the tortilla inward over the filling, then roll from the bottom up to form a sealed burrito. Place seam-side down on the skillet and cook 1–2 minutes per side over medium heat with a little oil if desired to crisp the outside and seal the seam.

Slice burritos in half if desired and serve hot with extra salsa, sour cream, or hot sauce on the side.