Refried Bean and Cheese Burritos (Easy Freezer Meal)

Ingredients

• 80 ml (⅓ cup)rendered bacon fat or lard
• 1 mediumyellow onion, diced
• 1.4 kg (6 cups) cooked, plus 355 ml (1½ cups) cooking liquid (or water if needed)pinto beans
• 1 teaspoongarlic powder
• as neededkosher salt
• 6 (25 cm/10-inch)burrito-size flour tortillas, warmed
• 454 g (1 pound)Monterey Jack cheese, shredded

Instructions

1. 1

   Soften the onion

   Set a large pot over medium heat and add the rendered fat. Once hot, add the onion and sauté until soft and translucent, about 4 minutes.

2. 2

   Simmer the beans

   Stir in the beans, cooking liquid and garlic powder. Simmer until the beans are extremely soft and the mixture is thick, stirring occasionally, about 30 minutes.

3. 3

   Mash and season

   Mash the beans with a potato masher until extremely creamy, then season to taste with salt.

4. 4

   Fill the tortillas

   Lay a warmed tortilla on a clean work surface. Spoon about 180 ml (¾ cup) of the bean mixture onto it and spread the beans in a line down the middle. Add a heaping pile of shredded cheese.

5. 5

   Fold the burritos

   Fold in the sides of the tortilla. Use your thumbs to bring up the bottom while keeping the sides tucked in, then roll it tightly away from you, using your fingers to keep the filling pressed in.

6. 6

   Brown the burritos

   For serving straight away, heat a medium cast-iron skillet over medium heat. Put a burrito in seam-side down and cook until golden brown, about 2 minutes; flip and cook for another 2 minutes. Repeat with the remaining burritos.

What are refried bean and cheese burritos?

Refried beans are pinto beans cooked until soft, then mashed into a creamy mixture; despite the name, they are not necessarily fried twice. Beans prepared this way are a familiar part of Mexican cooking, and wrapping them with cheese in a flour tortilla makes a hearty, portable meal.

This version builds flavour by simmering the beans with onion, cooking liquid and garlic powder before mashing. Monterey Jack melts into the filling, while a quick skillet browning gives the tortilla a crisp, golden exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 653 calories, 34g protein, 47g carbs, 37g fat.

The pinto beans and flour tortillas provide most of the carbohydrates, while the lard or bacon fat and Monterey Jack contribute much of the fat. Beans and cheese also supply protein. Serve a burrito with vegetables or a fresh salad to add a lighter, colourful side.

Getting the bean filling right

Cooking liquid: Use the liquid from cooking the beans if you have it, since it helps the beans soften and keeps the mixture moist. Water can fill in if there is not enough liquid.

Simmering: Give the beans the full time to become extremely soft and thick, stirring occasionally so they cook evenly. Mash only once they are tender enough to turn creamy.

Choosing the fat and cheese

Rendered fat: Bacon fat or lard carries the onion as it softens and adds richness to the beans. Keep the heat at medium so the onion turns translucent without taking on too much colour.

Monterey Jack: Shred the cheese and add a generous amount over the bean layer. Its mild flavour works well with the seasoned pinto beans, and the shredded pieces distribute easily through the burrito.

Folding without spills

Filling line: Spread the beans down the centre of a warm tortilla, leaving room at the sides to fold. Keep the filling compact rather than spreading it across the whole tortilla.

Tucking: Fold in both sides first, then bring the bottom up and roll away from you. Keep your fingers against the filling as you roll so it stays enclosed.

Browning and serving

Seam-side down: Start with the folded edge against the skillet to help the burrito stay closed as it heats. Turn it once the tortilla is golden, then brown the other side for about 2 minutes.

On the plate: Serve the burritos hot on their own or alongside a simple salad or vegetables. Those sides add freshness and contrast to the rich, cheesy filling.

Making a batch for later

Batch preparation: The recipe makes six burritos, so it is practical to cook several at once. If you are setting some aside, let them cool before wrapping and freezing them individually.

For the skillet finish: The method browns burritos for immediate serving. Frozen burritos need to be thawed and heated through before serving; check the centre is hot.

Recipe notes & tips

• Warm the tortillas before filling so they are easier to fold without splitting.
• Stir the beans from time to time during the simmer to help them cook evenly.
• Mash the beans thoroughly for a smooth, creamy filling.
• Keep the filling in a line down the centre, leaving space at the sides for folding.
• Place each burrito seam-side down in the skillet to help it hold its shape.
• Brown the burritos in batches if needed so they have room in the pan.

Variations

• Add chilli: Stir a little chilli powder into the beans with the garlic powder.
• Use another cheese: Substitute a good melting cheese for the Monterey Jack.
• Add coriander: Scatter chopped fresh coriander over the beans before adding the cheese.
• Make them meatier: Add cooked, crumbled bacon to the bean filling.
• Add a fresh topping: Serve with salsa or sliced avocado at the table.

Common mistakes to avoid

• Beans still firm: Keep simmering until they are extremely soft before mashing.
• Filling too loose: Continue simmering until the beans are thick enough to stay in a line.
• Tortilla splitting: Warm it before filling and folding.
• Overfilled tortilla: Use about 180 ml (¾ cup) of beans and keep the filling centred.
• Burrito coming undone: Fold in the sides, roll tightly and start cooking seam-side down.
• Tortilla browning too quickly: Keep the skillet at medium heat and watch the colour as it cooks.

How to store

Cool any burritos intended for later, wrap them individually and refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen burritos in the fridge before reheating, then warm them until hot throughout; brown them in a skillet if you want a crisp tortilla.

Frequently asked questions