Burrito Recipe

Prepare beans

Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until soft and translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Add 1 cup canned pinto or black beans (drained and rinsed) to the skillet with 1/4 cup water or reserved bean liquid, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and simmer 3–4 minutes.

Using a potato masher or the back of a spoon, lightly mash about half of the beans in the skillet, leaving some whole beans for texture. Stir in 1.5 cups shredded cheese until melted and combined. Keep warm on low heat while you prepare the protein.

If using shredded chicken

Heat 1 tablespoon oil in a separate skillet over medium heat. Add the shredded cooked chicken (2 cups) and sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon ground cumin. Sauté 3–4 minutes until heated through and slightly crisp in places. Taste and adjust seasoning. Remove from heat and fold into the warm bean-and-cheese mixture or keep separate to assemble.

If using ground beef

Place a skillet over medium-high heat. Add ground beef (1 lb) and cook, breaking up with a spoon, until browned, 6–8 minutes. Drain excess fat if desired. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin and 1/2 teaspoon onion powder (optional). Cook 1–2 more minutes to let spices bloom. Stir the cooked beef into the bean-and-cheese mixture or keep separate to assemble.

Preheat oven to 375°F (190°C) if you plan to melt cheese over the assembled burritos in the oven. If you prefer skillet finishing, no oven preheat required.

Warm each flour tortilla for pliability: microwave one tortilla covered with a damp paper towel for 15–20 seconds OR heat a dry skillet over medium heat and warm each tortilla 15–20 seconds per side.

Place a warmed tortilla on a flat surface. Spoon approximately 1/2 cup of the bean-and-cheese mixture down the center. Top with about 1/2 cup of the chosen protein (shredded chicken or seasoned ground beef). Sprinkle 1/4 cup shredded cheese reserved for topping inside if you like extra melt. Fold the sides over the filling, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.

To melt the topping cheese in the oven: Arrange assembled burritos seam-side down in a baking dish, sprinkle the remaining 1 cup shredded cheese over the burritos, bake uncovered 8–10 minutes at 375°F until cheese is melted and burritos are heated through. For a skillet finish: heat a lightly oiled skillet over medium heat, place burrito seam-side down and cook 2–3 minutes per side until golden and cheese inside has melted.

Remove burritos from oven or skillet and let rest 1–2 minutes. Serve topped with sour cream, salsa, chopped cilantro, lime wedges and hot sauce as desired.