Bean Burrito Recipe

Name: Mitla Cafes Bean Burrito Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups canned pinto beans; 0.5 cups onion, finely chopped; 2 tbs garlic cloves, minced; 1 tbs vegetable oil; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs lime juice; 2 tbs fresh cilantro, chopped; 0.5 cups shredded cheddar or Monterey Jack cheese; 0.25 cups sour cream; 0.25 cups salsa; 0.5 cups sliced avocado or guacamole; 1 tsp hot sauce; 4 each large flour tortillas (10-12 inch); 2 cups cooked Mexican-style rice (side); 1 cup extra beans (for side) or refried beans

Inspired by Mitla Cafe

Time35m

Serves4

Side of Beans or Rice

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Ingredients

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Burrito filling

2 cups canned pinto beans

1/2 cups Onion, finely chopped

2 tbs Garlic cloves, minced

1 tbs Tuscany sunflower oil

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs ReaLime juice

2 tbs Fresh cilantro, chopped

Optional add-ins & toppings

1/2 cups shredded cheddar or Monterey Jack cheese

1/4 cups Sour cream

1/4 cups salsa

1/2 cups sliced avocado or guacamole

1 tsp Hot sauce

Assembly & sides

4 each large flour tortillas (10-12 inch)

2 cups cooked Mexican-style rice (side)

1 cup extra beans (for side) or refried beans

Method

Burrito filling

Prepare and soften aromatics

Heat vegetable oil in a medium skillet over medium heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Combine beans and season

Add the canned pinto beans (drained and rinsed) to the skillet with the onions and garlic. Stir to combine and mash about half of the beans with the back of a spoon or a potato masher to create a mix of whole and creamy beans. Add ground cumin, chili powder, salt, and black pepper. Cook and stir for 2–3 minutes to let the spices bloom.

Finish filling

If the mixture looks dry, add 1–2 tablespoons of water and stir. Remove skillet from heat and stir in lime juice and chopped cilantro. Taste and adjust salt, lime, or spices as desired. Keep warm while you toast tortillas.

Assembly & optional toppings

Warm tortillas

Warm each flour tortilla in a dry skillet over medium heat for about 15–20 seconds per side, or wrap the stack in foil and heat in a 300°F (150°C) oven for 10 minutes. Warming makes them more pliable and easier to fold.

Assemble burritos

Lay a warmed tortilla flat. Spoon about 1/2 cup of the bean filling down the center of the tortilla (adjust to preference). Top with 2 tablespoons shredded cheese (if using), a spoonful of salsa, a dollop of sour cream, and 2 tablespoons sliced avocado or guacamole. Add hot sauce to taste.

Fold and serve

Fold the sides of the tortilla in toward the center, then roll firmly from the bottom to form a burrito. Repeat with remaining tortillas and filling. Serve each burrito with a side of cooked Mexican-style rice (about 1/2 cup per burrito) and an extra 1/4 cup of beans or refried beans on the side. Offer additional salsa, hot sauce, or lime wedges.

Make-ahead & reheating (optional)

To make ahead, assemble burritos without avocado and wrap individually in foil. Refrigerate up to 2 days or freeze up to 1 month. Reheat refrigerated burritos in a 350°F (175°C) oven for 15–20 minutes, or frozen (still wrapped) for 30–40 minutes. Alternatively, unwrap and microwave on high for 1–2 minutes (refrigerated) until heated through, being careful to avoid steaming soggy tortillas.