Bean Burrito Recipe

Soak the Beans

In a large bowl, soak the pinto beans in water for 8 hours or overnight.

Cook the Beans

Drain and rinse the soaked beans. In a large pot, combine the beans with vegetable broth. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beans are tender.

Sauté Aromatics

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened, about 5 minutes.

Mash the Beans

Once beans are cooked, drain them (reserving some broth). Add them to the skillet with sautéed onions and garlic. Use a potato masher to mash the beans to your desired consistency. If too thick, add reserved broth to reach desired creaminess.

Season the Beans

Stir in cumin, salt, and black pepper. Cook for another 5 minutes on low heat, stirring occasionally.

Warm the Tortillas

In a dry skillet over medium heat, warm each flour tortilla for about 30 seconds on each side until pliable.

Fill the Burrito

Spread a generous amount of refried beans down the center of each tortilla. Top with shredded cheese, sour cream, shredded lettuce, diced tomatoes, and sliced avocado.

Roll the Burrito

Fold in the sides of the tortilla and roll it up tightly from the bottom to the top, enclosing the filling.

Serve

Cut the burrito in half if desired, serve with extra sour cream and salsa on the side.