Bean and Cheese Burritos
Canned black beans mashed with cumin and garlic, rolled in flour tortillas with cheddar and warmed in a pan. Two burritos per person.
Drain and rinse the black beans thoroughly. Transfer to a bowl and mash roughly with a fork or potato masher — leave some texture, do not puree completely.
Stir in cumin, garlic powder, chili powder, and salt. Taste and adjust seasoning.
Warm tortillas briefly in the microwave (30 seconds wrapped in a damp paper towel) or directly in a dry pan for 15 seconds per side. This makes them pliable and less likely to crack.
Lay each tortilla flat. Spoon a generous stripe of bean filling down the centre, leaving 5 cm clear at the top and bottom. Add a layer of shredded cheddar over the beans.
Fold the two short ends in, then roll the burrito closed from one side. Press gently to hold.
Heat oil in a large skillet over medium heat. Cook burritos seam-side down for 2–3 minutes until lightly browned and crisp. Flip and cook the other side 1–2 minutes.
Serve with salsa or hot sauce if available.
No Name 10-pack tortillas at $2.69. You use 8 of 10, so $2.15 allocated.
- Two cans of black beans at $1.50 each. You could use one can and add extra cheese, but the fiber and protein from two cans justify the cost.
- Mashing the beans creates a creamy, spreadable filling that holds together better than whole beans in a burrito.
- Leftover bean filling keeps for 3 days in the fridge and works on toast or with eggs.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace flour tortillas with corn tortillas (make smaller tacos instead of burritos) (corn tortillas are comparable in price; the assembly changes but cost stays similar)
Beans and cheese are gluten-free. Corn tortillas cannot be rolled into burritos — fold them as tacos instead and serve 3–4 per person.