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Restaurants›Mitla Cafe›Bean & Cheese Burrito Recipe

Bean & Cheese Burrito Recipe

Name: Mitla Cafes Bean & Cheese Burrito Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large flour tortillas; 1 tbs vegetable oil; 0.5 cups sour cream (optional); 0.5 cups salsa (mild or hot, optional); 2 cups canned pinto beans (drained and rinsed); 0.5 count onion; 1 clove garlic; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.75 tsp salt; 0.25 tsp black pepper; 2 tbs vegetable broth or water; 1 tsp lime juice (fresh); 2 tbs fresh cilantro (optional, chopped); 1.5 cups shredded cheddar or Mexican blend cheese; 2 tbs pickled jalapeños (optional); 0.5 cups diced tomatoes or pico de gallo (optional); 1 cups chopped lettuce (optional)

Inspired by Mitla Cafe

Time30m

Serves4

Make Bean & Cheese Burrito Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortillas & Assembly

4 count large flour tortillas

1 tbs Tuscany sunflower oil

1/2 cups sour cream (optional)

1/2 cups salsa (mild or hot, optional)

Bean Filling

2 cups canned pinto beans (drained and rinsed)

1/2 count Onion

1 clove Garlic

1/2 tsp Ground cumin

1/2 tsp Chili powder

3/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs vegetable broth or water

1 tsp lime juice (fresh)

2 tbs fresh cilantro (optional, chopped)

Cheese & Toppings

1 1/2 cups shredded cheddar or Mexican blend cheese

2 tbs pickled jalapeños (optional)

1/2 cups diced tomatoes or pico de gallo (optional)

1 cups chopped lettuce (optional)

Method

Tortillas & Assembly

Warm tortillas

Heat a large dry skillet over medium heat. Brush each flour tortilla lightly with vegetable oil (about 1/4 tsp each) and warm 30–45 seconds per side until pliable and slightly golden. Stack wrapped in a clean towel to keep warm.

If you prefer a crisp exterior, after assembling each burrito, return to the skillet seam-side down and press gently for 30–45 seconds per side until golden and sealed.

Serve burritos hot with sour cream and salsa on the side for topping or dipping.

Bean Filling

Prepare aromatics

Finely chop the 1/2 onion and mince the garlic clove.

Cook aromatics

In a medium nonstick skillet, heat 1 tsp vegetable oil over medium heat. Add the chopped onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Mash and season beans

Add the drained and rinsed pinto beans to the skillet. Add 2 tablespoons vegetable broth (or water), 1/2 tsp ground cumin, 1/2 tsp chili powder, 3/4 tsp salt, and 1/4 tsp black pepper. Cook 3–4 minutes, stirring. Use a potato masher or the back of a spoon to mash about half the beans, leaving some whole for texture. If mixture seems dry, add another teaspoon of water or broth.

Finish filling

Stir in 1 tsp fresh lime juice and 2 tbsp chopped cilantro (if using). Taste and adjust seasoning (add up to 1/4 tsp more salt if needed). Keep filling warm.

Cheese & Toppings

Prepare cheese and toppings

Shred cheese if needed. Arrange shredded cheese, pickled jalapeños, diced tomatoes or pico de gallo, and chopped lettuce so they are ready for assembly.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/2 cup of the bean filling down the center of each tortilla. Sprinkle 3/8 cup (about 1/3–1/2 cup) shredded cheese over the beans. Add 1–2 tablespoons diced tomatoes or pico, 1 tablespoon pickled jalapeños (if using), and a small handful (~1/4 cup) lettuce if desired. Add 1–2 teaspoons sour cream if using inside.

Fold the sides of the tortilla in toward the center, then roll from the bottom up to form a tight burrito. Place seam-side down on a plate and repeat with remaining tortillas.

If you prefer a toasted burrito, heat the skillet over medium and add a teaspoon of oil or butter. Place burritos seam-side down and press for 30–60 seconds per side until golden and cheese is melted.