Easy Bean Burritos – We are big fans of beans in this house. We eat them often with meals, as snacks, as fillers, on salads – we are bean fiends. They are so just versatile and there are so many varieties that they are a great pantry staple item. I always have black, kidney, navy, garbanzo, white, and pinto beans on hand. You never know when you might be able to incorporate them into a dish!
While I was excited to make these burritos, I was very surprised with just how flavorful and delicious they really were. There are only a few ingredients but sometimes simple is just better. Annie made a spicy version but I toned down the spicy factor knowing I was going to give them to Jack. He chowed down on the filling (and some blueberries)!!! (Warning: Picture of child with food all over his face below.)
I ended up eating these for dinner, then lunch, then dinner again while James was at work. This is going to become a go-to meal around here. 🙂
Easy Bean Burritos
- 2 tsp. canola or vegetable oil
- 1/2 cup onion, diced
- 2 cloves garlic, minced or pressed
- 1 tsp. chili powder
- 1 tsp. sauce from a can of minced chipotle in adobo sauce, or 1 tsp. of minced chipotle in adobo
- 1 tsp. ground cumin
- ¼ tsp. kosher salt, plus more
- Freshly ground black pepper
- 1/3 cup water, vegetable broth or chicken broth
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 6 tbsp. mild salsa
- 6 (9- or 10-inch) flour tortillas, warmed
- Shredded cheese
- Diced tomatoes
- Shredded romaine lettuce
- Chopped green onions
- Sour cream
- Or anything other toppings of preference
1. For the bean filling, heat the oil in a medium saucepan over medium-high heat. Add the onion and season with salt and pepper, cook until translucent, about 5 minutes. Add the garlic, chili powder, chipotle, cumin, and salt the stir and cook just until fragrant, 30-60 seconds.
2. Add the beans and the water or broth to the pan. Using a potato masher, mash the bean slightly. Bring the mixture to a boil and reduce the heat to medium-low. Simmer for 10 minutes and then remove from the heat. Stir in the salsa until well combined.
3. Fill each warmed tortilla with about a third of a cup of the bean mixture. Then with a small amount of shredded cheese, tomatoes, lettuce, green onions, sour cream or additional toppings. Roll the tortilla up tightly, burrito style, and serve immediately.