Black Bean And Cheese Burrito Recipe

Prepare and sauté aromatics

Drain and rinse the canned black beans in a colander. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Season beans

Add the drained beans to the skillet. Stir in the ground cumin, chili powder, salt, and black pepper. Cook 3–4 minutes, stirring occasionally, until beans are heated through.

Mash slightly and finish

Use the back of a spoon or a potato masher to lightly mash about one-third of the beans so the mixture becomes slightly creamy but still has whole beans for texture. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning (add a pinch more salt or lime if needed). Keep warm over very low heat while assembling burritos.

Mix shredded cheddar and Monterey Jack cheeses in a bowl. Set aside. If using sour cream, salsa, or pickled jalapeños, place them in small bowls for easy assembly.

Warm tortillas

Warm the flour tortillas one at a time in a dry skillet over medium heat for about 15–20 seconds per side, or wrap in a damp paper towel and microwave for 20–25 seconds until pliable. If you plan to crisp tortillas, brush each lightly with butter or oil and toast in a skillet until golden and slightly crisped, about 30–45 seconds per side.

Assemble burritos

Place a warm tortilla on a flat surface. Spoon about 1/2 cup of the black bean mixture down the center of the tortilla. Top the beans with about 1/4 cup shredded cheddar and 1/4 cup shredded Monterey Jack (adjust to preference). Add any optional toppings (1 tablespoon sour cream, 1 tablespoon salsa, and/or 1/2 tablespoon pickled jalapeños) if desired. Fold the sides over the filling, then roll from the bottom up to form a tight burrito. Repeat with remaining tortillas and fillings.

Melt cheese (optional extra step)

If you want fully melted cheese topping the burrito, place assembled burritos seam-side down in a clean skillet over low heat. Cover the skillet with a lid for 1–2 minutes to trap heat and melt the cheese inside. Alternatively, place burritos on a baking sheet, sprinkle an additional 1/4 cup of shredded cheese over each, and broil on high 2–3 inches from the element for 1–2 minutes until cheese is melted and bubbly—watch closely to avoid burning.

Serve

Cut burritos in half if desired and serve immediately while hot, with extra salsa, sour cream, or hot sauce on the side.