Quick and Easy Bean and Cheese Burritos
Forget the drive-thru. Make a batch of my Quick and Easy Bean and Cheese Burritos and eat some now and save some for future you! Easy to freeze and reheat, they are a delicious gift to yourself!
Servings: 8 burritos
Calories: 403kcal
Ingredients
- 8 flour tortillas 10 inch burrito size
- 4 cups refried beans from 2 to 3 cans
- 1 cup ranchero sauce enchilada sauce or tomatillo salsa will also work
- 8 ounces cheddar cheese shredded
- 8 ounces monterey jack cheese shredded
Instructions
For best burrito-rolling results, do not use hot refried beans or they will squish out as you try to roll your burrito.
- Warm tortillas by your favorite method, microwave, oven, or warming in a pan on the stove.
- Wrap your tortillas in aluminum foil with damp paper towels, separated from the tortillas by parchment paper.
- Then heat in a 300°F oven for 10 minutes. To make burritos, remove one tortilla at a time and then re-close the package to keep the rest moist.
- Place cheese and ranchero sauce in a line across the center of a tortilla.
- Arranging the refried beans on top of the cheese. If eating immediately, without freezing or refrigerating, add any additional fillings now.
- Fold the sides of a tortilla inwards, over the bean and cheese filling.
- Roll the bottom of the tortilla up and over the filling.
- Tuck in the sides of the tortilla, pulling back to enclose the bean and cheese filling.
- Continue to roll the burrito until the seam side is on the bottom.
- Place all of the burritos that you plan to eat on a small sheet pan lined with parchment paper. Place in a 300° oven for 10 to 15 minutes, or until the filling is hot.
- (optional) After heating, place burritos seam side down in a skillet that has been heated to medium heat. Let cook for 2 to 3 minutes and then flip over and cook the other side until golden brown and the filling is hot.
Notes
Doctoring up canned refried beans:
- Finely chop ½ of an onion and mince 1 garlic clove. You can also finally chop ½ of a jalapeño pepper if you would like a little.
- Heat one tablespoon of oil, butter, bacon fat, or lard in a cast iron pan or a skillet over medium-high heat. Sauté onions and garlic until softened.
- Stir in 2 to 3 cans of refried beans and a couple of tablespoons of broth or water. Add ½ teaspoon of cumin and chili powder, plus and salt and pepper to taste. Simmer for 10 minutes. Let cool before making the burritos.
Fridge, Freezer, and Reheating
- Freezing: Allow burritos to cool completely and then wrap each one individually in plastic wrap. For extra protection, you can also wrap each one in aluminum foil as well. Place all of the burritos into a large freezer bag, squeezing out as much air as possible before sealing. Label the bag with the date and freeze for up to three months.
Reheating in microwave
Unwrap the burrito from foil and/or plastic and place on a microwave-safe plate. Cover with a damp paper towel to prevent the tortilla from drying out.
- If defrosted overnight in the refrigerator: Microwave on high for 2 to 3 minutes, or until the center is hot. If it is still cool, microwave on high in 30 second bursts until hot.
- From frozen: Place in the microwave, on the defrost setting, for about 5 minutes, them microwave on high for 2 to 3 minutes, or until the center is hot. If it is still cool, microwave on high in 30 second bursts until hot.
Reheating in the oven:
Unwrap the burrito from foil and/or plastic and re-wrap in the foil only. Preheat oven to 350°F.- If cold from fridge: Place desired number of foil wrapped burritos in the oven and heat for 10 to 15 minutes, or until hot.
- If frozen: Place desired number of foil wrapped burritos in the oven and heat for approximately 40 minutes, or until hot.
Nutrition
Calories: 403kcal | Carbohydrates: 31g | Protein: 21g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 1480mg | Potassium: 166mg | Fiber: 7g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 1mg | Calcium: 504mg | Iron: 3mg
