Bean & Cheese Regular Burrito Recipe

Prepare aromatics

Heat a small nonstick skillet over medium heat. Add the vegetable oil and swirl to coat. Add the diced onion and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Season beans

Add the refried beans to the skillet with the onions and garlic. Stir to combine, then add the ground cumin, chili powder, salt, and black pepper. Pour in 2 tablespoons water or vegetable broth to loosen the beans and stir until smooth and warmed through, about 2–3 minutes. Taste and adjust seasoning.

Blend cheeses

In a small bowl combine the shredded cheddar and Monterey Jack so the cheeses are evenly mixed and ready for melting.

Assemble burrito

Place the warmed flour tortilla on a clean work surface. Spoon about 1/3 cup (roughly 1/4–1/3 depending on tortilla size) of the warm seasoned refried beans down the center of the tortilla, leaving 1–2 inches clear at each end. Top the beans with the mixed shredded cheese (about 1/4–1/3 cup / 3–4 oz total). Sprinkle the sautéed onions evenly over the cheese if desired.

Fold and toast

Fold the sides of the tortilla over the filling, then roll tightly from one open end to create a burrito. Place the burrito seam-side down in the skillet used earlier and toast over medium-low heat for 1–2 minutes per side until the tortilla is lightly golden and the cheese is melted. Alternatively, place assembled burritos on a baking sheet and bake at 350°F (175°C) for 8–10 minutes until warmed through and cheese is melted.

Transfer the toasted burrito to a plate. Serve with sour cream, salsa or hot sauce, chopped cilantro, and a lime wedge on the side. Squeeze lime over the burrito or add toppings to taste.