Kids Bean Burrito Recipe

Name: Xolos Tacos Y Tlayudas Kids Bean Burrito Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count small flour tortillas (6-inch); 1 cups shredded mild cheddar cheese; 1 tbs unsalted butter (optional, for warming); 1 cups canned refried beans; 1 cups canned black beans, rinsed and drained; 3 tbs mild salsa (or tomato sauce for very young kids); 2 tbs water or low-sodium vegetable broth; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp salt; 0.25 cups finely diced tomato; 0.25 cups finely shredded lettuce; 2 tbs plain Greek yogurt (as a sour cream substitute); 2 tbs mild taco sauce or ketchup (optional for dipping)

Inspired by Xolos Tacos Y Tlayudas

Time25m

Serves4

Make Kids Bean Burrito Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortillas & Assembly

4 count small flour tortillas (6-inch)

1 cups shredded mild cheddar cheese

1 tbs unsalted butter (optional, for warming)

Beans & Filling

1 cups canned refried beans

1 cups canned black beans, rinsed and drained

3 tbs mild salsa (or tomato sauce for very young kids)

2 tbs water or low-sodium vegetable broth

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

Optional Veg & Toppings (kid-friendly)

1/4 cups finely diced tomato

1/4 cups finely shredded lettuce

2 tbs plain Greek yogurt (as a sour cream substitute)

2 tbs mild taco sauce or ketchup (optional for dipping)

Method

Beans & Filling

Prepare bean mixture

In a medium nonstick skillet over medium-low heat, add the refried beans and rinsed black beans. Stir to combine and break up the black beans slightly so the texture is smooth but still a bit chunky.

Add the mild salsa (or tomato sauce), water or vegetable broth, ground cumin, garlic powder, and salt. Stir until evenly combined. If mixture seems thick, add an extra tablespoon of water to reach a spreadable consistency safe and easy for kids to eat.

Cook, stirring occasionally, for 3–5 minutes until heated through and slightly thickened. Taste and adjust seasoning (use less salt for younger children). Remove from heat and keep warm.

Tortillas & Assembly

Warm the tortillas: heat a second skillet or griddle over medium. Lightly butter each tortilla with about 1/4 teaspoon of the butter (or skip butter) and warm 20–30 seconds per side until soft and pliable. Alternatively, wrap tortillas in a damp paper towel and microwave 20–30 seconds.

Assemble burritos: lay one warm tortilla on a plate. Spoon about 1/4 cup of the bean mixture down the center of the tortilla, spreading it into a log shape. Sprinkle about 1/4 cup shredded cheddar cheese over the beans so it melts slightly from the warmth.

Add optional gentle veggies: if using, sprinkle 1 tablespoon diced tomato and 1 tablespoon shredded lettuce over the cheese. For very young children you may omit raw veggies or use cooked carrots instead.

Fold burrito: fold the bottom edge up over the filling, then fold the sides in and roll to close. Place seam-side down on the warm skillet for 20–30 seconds to seal and melt cheese, if desired.

Slice and serve: cut each burrito in half (diagonally or straight) to make it easier for kids to handle. Serve warm with 1/2 tablespoon Greek yogurt on top or on the side and mild taco sauce or ketchup for dipping.

Tips

Make-ahead: the bean mixture can be made and cooled, then refrigerated for up to 3 days. Rewarm gently before assembling.

Allergy/variation notes: use corn tortillas if avoiding gluten (they will be smaller and a bit more fragile). Use dairy-free cheese or omit cheese for lactose-intolerant children.