Easy Bean Burritos with Green Chiles

Ingredients

• 12burrito-size flour tortillas
• 720 ml (3 cups)refried beans
• 227 g (8 oz; or 2 cups shredded)shredded Jack cheese (or cheddar)
• 1 × 198 g (7 oz) canchopped green chiles
• 1 teaspoon per burritoonion
• to tastehot sauce

Instructions

1. 1

   Fill the tortillas

   Lay a tortilla on a flat work surface. Spread ¼ cup of beans in a line down the centre, then add a small handful of cheese, a spoonful of chiles, a teaspoon of onion and hot sauce to taste.

2. 2

   Roll the burritos

   Fold the tortilla over the filling, tucking in the sides as you roll.

3. 3

   Repeat the filling

   Continue filling and rolling until all 12 burritos are assembled.

4. 4

   Heat or freeze

   Put the filled burritos in a zip-top freezer bag to freeze, or heat and serve them straight away. For a crisp finish, cook them on a griddle, turning to brown all sides. Alternatively, bake them for 20 minutes at 175°C (350°F).

What are bean burritos?

Burritos are a Mexican dish of fillings rolled inside a flour tortilla. This version keeps things simple, combining refried beans with cheese, green chiles and hot sauce.

The beans make a soft, savoury centre, while the chiles bring a gentle pepper flavour and the cheese melts into the filling. A griddle finish adds a crisp outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 206 calories, 10g protein, 23g carbs, 8g fat.

The tortillas and beans provide most of the carbohydrate, while the cheese contributes much of the fat and some protein; the beans also add protein. Serve a burrito with salad or vegetables to round out the plate.

Choosing the filling

Refried beans: spread them in a narrow line down the middle so the tortilla can fold around the filling without splitting.

Cheese: shredded Jack melts readily; cheddar is an alternative. Keep the cheese in a small handful so it complements rather than overwhelms the beans.

Green chiles: drain excess liquid if the can is very wet, so the filling does not make the tortilla soggy.

Rolling them neatly

Centre the filling and leave room at both ends of the tortilla. Fold the sides in as you roll the tortilla over the filling, keeping the bundle snug.

Avoid packing in too much filling: a little restraint makes the burritos easier to close and less likely to split when heated.

Getting the texture right

Griddle: turn each burrito as it cooks so the outside crisps on all sides. The cheese should be melted and the filling hot when you serve it.

Oven: bake for 20 minutes at 175°C (350°F). The recipe does not specify a visual cue, so check that the centres are heated through before serving.

Making them ahead

Freeze the assembled burritos in a zip-top freezer bag. Arrange them so they are easy to separate later, and seal the bag well.

For serving straight away, cook them on the griddle or bake them as directed. If cooking from frozen, allow extra time and check that the centres are hot.

What to serve alongside

Serve a burrito with a simple green salad or crunchy vegetables for a fresh contrast to the soft, cheesy filling.

Salsa or extra hot sauce works well at the table. Rice or another bean side makes the meal more substantial.

Recipe notes & tips

• Warm tortillas briefly before filling if they feel stiff and prone to cracking.
• Keep the filling in a line down the centre to make rolling easier.
• Use a small handful of cheese in each burrito so the filling stays manageable.
• Turn the burritos regularly on the griddle to crisp each side.
• Label the freezer bag with the contents and date before storing it.

Variations

• Use cheddar: swap it for the Jack cheese if you prefer its sharper flavour.
• Adjust the heat: add more or less hot sauce to suit your taste.
• Add salsa: spoon a little into the filling, keeping the amount modest to avoid excess moisture.
• Serve with vegetables: add salad or crunchy vegetables alongside for freshness.
• Make smaller portions: use smaller tortillas and divide the filling between them.

Common mistakes to avoid

• Overfilling: too much filling makes rolling difficult; use a modest amount and leave space at the edges.
• Wet filling: excess liquid can soften the tortilla; drain very wet chiles before assembling.
• Loose rolling: a loose bundle can open during cooking; tuck in the sides and roll snugly.
• Uneven griddling: one side can brown while another stays soft; turn the burrito to crisp all sides.
• Serving too soon: a cool centre spoils the hot, melty filling; check that it is heated through.

How to store

Freeze assembled burritos in a well-sealed freezer bag; the recipe does not specify a storage duration. Refrigerate any cooked leftovers promptly and reheat until hot throughout, using a griddle or oven for a crisper finish.

Frequently asked questions