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overhead view of Bean and Cheese Burritos With Pickled Jalapeno
Olga

Bean and Cheese Burritos With Refried Beans

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Baked bean and cheese burritos made with ranchero refried beans, pickled jalapeno and two melting cheeses.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 can refried ranchero beans
  • 1/4 cup mild roasted tomato salsa optional
  • 1 tablespoon sweet onion finely diced, about 1/4 of a small onion
  • 1 teaspoon pickled jalapeno finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon smoked paprika
  • Pinch of salt
  • 1 cup shredded cheese 1/4 cup per burrito, medium cheddar and Monterey Jack
  • 4 burrito-size flour tortillas

Equipment

  • 1 Wooden Cutting Board
  • 1 Chef Knife
  • 1 Medium Baking Sheet
  • 1 Parchment Paper
  • 1 Cheese grater

Method
 

  1. Heat the oven to 375.
  2. Stir the ranchero beans together with the diced onion, pickled jalapeno, garlic powder, onion powder, smoked paprika and salt. Add the salsa if you want a looser mixture.
  3. Spoon the bean mixture down the middle of each tortilla and top with 1/4 cup shredded cheese. Or split the cheese, half under the beans and half on top.
  4. Fold the sides in, fold the top over, and roll closed. Place seam side down.
  5. Bake uncovered for 20 minutes.
  6. Crisp each burrito in a hot dry pan for about a minute per side. No butter or oil needed. This step is optional.
  7. Serve with salsa and sour cream or crema.

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