Healthy Refried Bean Burritos

Growing up, refried bean burritos were my go-to dinner when time was tight. There’s something so comforting about warm tortillas wrapped around creamy beans and melted cheese. These days, my kids ask for them just as often as I used to, and I’m more than happy to oblige. What I love most about making these burritos is how simple they are – just a few pantry staples and about 20 minutes is all you need.

They’re perfect for those evenings when you’re running between soccer practice and homework help. I usually keep the ingredients on hand, and I’ve learned a few tricks over the years to make them extra tasty without any fuss. Sometimes I’ll make a big batch on Sunday and freeze them for easy lunches throughout the week. Trust me, once you try these homemade burritos, you’ll never look at the frozen ones the same way again.

What Kind of Refried Beans Should I Use?

When it comes to refried beans, you’ll typically find two main varieties at the grocery store: pinto and black beans. Traditional Mexican-style refried beans are usually made with pinto beans, which have a creamy, slightly earthy flavor that works perfectly in burritos. You can choose between regular, vegetarian, or “authentic” style refried beans – the main difference is that vegetarian versions skip the lard, while authentic styles often include more seasonings. If you’re using canned refried beans, look for ones labeled “traditional” or “authentic” as they tend to have better flavor right out of the can. Just remember that some brands can be a bit thick straight from the can, which is why adding a little water helps achieve that perfect, spreadable consistency.

Options for Substitutions

This burrito recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Pork Lard: If you’re vegetarian or don’t have lard, you can use vegetable oil, butter, or olive oil instead. For a healthier option, try avocado oil.
• Refried Beans: You can use black refried beans instead of pinto, or make your own by mashing whole cooked beans. In a pinch, you could even use whole black or pinto beans, though the texture will be different.
• Sharp Cheddar Cheese: Feel free to use Monterey Jack, Mexican cheese blend, or pepper jack for a spicier kick. For dairy-free options, try plant-based shredded cheese alternatives.
• Flour Tortillas: Corn tortillas work too, but warm them first to prevent cracking. For a low-carb option, try large lettuce leaves, though they won’t hold as much filling.
• Enchilada Sauce: You can use red or green salsa, taco sauce, or even hot sauce mixed with a bit of tomato sauce. If you’re not into spice, try mild salsa or just some diced tomatoes.
• Diced Onions: Any type of onion works here – red, white, or green onions are all good choices. If you’re not an onion fan, try diced bell peppers instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making refried bean burritos is using cold tortillas, which can crack and split when you try to roll them – warming them in a dry skillet for 20-30 seconds per side makes them perfectly pliable and easier to work with. Another common error is making the bean mixture too thick, which can lead to dry, crumbly burritos – adding water gradually while heating the beans helps achieve that smooth, spreadable consistency that makes for perfect filling. When it comes to rolling, avoid overfilling your burritos (stick to about 1/3 cup of filling per tortilla) and make sure to tuck in the sides firmly before rolling to prevent the filling from escaping during cooking. For the best results, let your filled burritos cook in a skillet for 2-3 minutes per side until golden brown – this creates a delicious crispy exterior while keeping the inside warm and melty.

What to Serve With Refried Bean Burritos?

These hearty bean burritos pair perfectly with classic Mexican-inspired side dishes that’ll make your meal complete. A scoop of Mexican rice with its slightly tomato-y flavor makes an excellent companion, while a simple side of corn salad brings a fresh crunch to balance out the creamy beans. I love serving these burritos with a bowl of tortilla soup during colder months, or alongside a crisp lettuce and avocado salad when it’s warm outside. Don’t forget some lime wedges, sour cream, and extra salsa on the side – these simple additions let everyone customize their plate just the way they like it.

Storage Instructions

Keep Fresh: These bean burritos will stay good in the fridge for up to 3 days when wrapped tightly in aluminum foil or stored in an airtight container. Pro tip: wrap each burrito individually to make grabbing one for lunch super easy!

Freeze: Bean burritos are perfect for freezing! Wrap each burrito in foil, then place them in a freezer bag – they’ll keep for up to 3 months. I like to make a big batch on weekends and freeze them for quick meals later. Just remember to label them with the date!

Reheat: To warm up your burrito from the fridge, pop it in the microwave for 1-2 minutes, or heat it in a 350°F oven for about 15 minutes. For frozen burritos, unwrap from foil, wrap in a paper towel, and microwave for 2-3 minutes, flipping halfway through. Want them crispy? Try heating them in a skillet over medium heat!

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 70-80 g
• Carbohydrates: 120-140 g

Ingredients

• 1 16oz can of refried beans
• 1 tbsp pork lard (fat)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/4 cup water (or more as needed)
• 1 cup shredded sharp cheddar cheese (or your favorite cheese)
• 1/3 cup diced onions
• 1 cup enchilada sauce
• 3-4 flour tortillas

Step 1: Prepare and Season the Bean Mixture

Gather all the necessary ingredients: 1 can (16 oz) of refried beans, 1 tablespoon of pork lard, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of smoked paprika, 1/4 cup of water (or more for desired consistency), 1 cup of shredded sharp cheddar cheese (or your favorite cheese), 1/3 cup of diced onions, 1 cup of enchilada sauce, and 3-4 flour tortillas.

Heat the pork lard in a pan until it melts completely.

Add the refried beans, salt, black pepper, and smoked paprika to the pan.

Stir well to combine and let cook for about 1 minute.

Step 2: Adjust the Bean Consistency

Gradually add water to the bean mixture, carefully adjusting the amount based on your desired thickness.

Cook the beans for about 10 minutes, stirring occasionally, until you achieve the desired consistency.

This step ensures the beans are smooth and spreadable.

Step 3: Heat the Enchilada Sauce

In a separate pot, heat the enchilada sauce for about 10 minutes.

If the sauce becomes too thick during this time, add a little water to thin it out to your preferred consistency.

Step 4: Warm the Flour Tortillas

Warm the flour tortillas in a pan over low heat, softening them by heating each one for a few seconds on each side until they become pliable.

This step will make them easier to roll without cracking.

Step 5: Assemble the Burritos

On each warmed tortilla, place a thick layer of the prepared bean mixture.

Pour a generous amount of enchilada sauce over the beans.

Then, sprinkle some diced onions and shredded cheese on top of the sauce.

Roll the burrito by tucking in both ends and rolling it up tightly to ensure all the ingredients are contained inside.

Step 6: Serve and Enjoy

Serve the burritos warm and enjoy your homemade bean burritos immediately.

These flavorful burritos are perfect for a satisfying meal!