7) Two Bean Burritos Recipe

Prepare beans

If using canned beans, drain and rinse black and pinto beans in a colander. If using cooked-from-dry, ensure they are drained and roughly mashed.

Heat a large nonstick or cast-iron skillet over medium heat. Add vegetable oil and warm until shimmering.

Add the diced onion to the skillet and sauté 4–5 minutes, stirring occasionally, until translucent and beginning to brown at the edges.

Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to burn it.

Add the black beans and pinto beans to the skillet. Stir to combine with the onion and garlic.

Sprinkle in the ground cumin, chili powder, smoked paprika, kosher salt, and black pepper. Stir and cook 3–4 minutes until beans are heated through and spices are fragrant.

Using the back of a spoon or a potato masher, gently mash about one-third of the beans in the skillet to create a creamier texture that helps bind the filling. Leave the rest whole for texture.

Stir in the lime juice and chopped cilantro (if using). Taste and adjust seasoning with a pinch more salt or a squeeze of lime if desired. Remove from heat and keep warm.

In a small bowl, combine the tomato salsa, hot sauce (if using), and 1 tsp lime juice. Stir to blend. Taste and adjust heat or acidity. Keep at room temperature or warm slightly in a small saucepan for 2–3 minutes if you prefer warm sauce.

Shred cheese if not pre-shredded and have sour cream, avocado or guacamole ready for assembly.

Warm the tortillas to make them pliable: heat a large skillet over medium-high heat, brush each tortilla lightly with a thin film of butter or oil, and warm 20–30 seconds per side until soft and slightly toasted. Alternatively, wrap tortillas in a damp kitchen towel and microwave 30–45 seconds.

Place a warm tortilla on a clean work surface. Spoon about 3/4 cup of the two-bean filling down the center of the tortilla, leaving a 1–2 inch border at the ends.

Top the beans with approximately 3 tablespoons shredded cheese, 2 tablespoons salsa (or more to taste), a dollop (1–2 tbsp) of sour cream or crema if using, and a spoonful of avocado or guacamole.

Fold the sides of the tortilla inward over the filling, then roll from the bottom up to form a sealed burrito. Tuck the ends under as you roll to keep the filling contained.

Optional - crisp the burritos: heat the same skillet over medium heat, add a little oil or butter, place seam-side down and cook 1–2 minutes per side until golden brown and crisp. This helps seal the burrito and melts the cheese inside.

Transfer to a plate, slice in half if desired, and serve immediately with extra salsa and hot sauce on the side.