MAIN DISH RECIPES

Spicy Bean Burritos

Updated

Black and pinto beans simmered in a smoky chipotle broth, then rolled into tortillas with cheese and fresh toppings for a quick meatless dinner that also freezes well.

Prep
10 min
Cook
15 min
Total
25 min
Yield
6 burritos
Illustration of Spicy Bean Burritos

These burritos are a classic from the KitchenSimplicity archive and a reliable weeknight meal built almost entirely from the pantry. Black beans and pinto beans simmer for a few minutes in broth with garlic, chili powder, cumin and a spoonful of chipotle in adobo, so they soak up flavor instead of tasting flat. A few spoonfuls of salsa stirred in at the end keeps the filling saucy.

Serve them as a quick dinner with lettuce, tomato, green onion and sour cream, or roll smaller tortillas with the filling and cheese and freeze them for grab-and-go lunches. Picky eaters can have the same filling as a quesadilla with the fresh toppings on the side.

Tips

  • Freezer burritos: fill smaller 6-inch tortillas with the filling and cheese only, roll tightly, wrap each one and freeze for up to 3 months. Reheat from frozen in the microwave or oven, then add the fresh toppings.
  • Leftover chipotles in adobo freeze well. Spread them in a zip-top bag, freeze flat and break off what you need for the next recipe.
  • Use vegetable broth to keep the filling fully vegetarian.
  • For more heat, increase the chipotle to 2 teaspoons or use a spicy salsa.

Spicy Bean Burritos

Prep
10 min
Cook
15 min
Total
25 min
Yield
6 burritos

Ingredients

  • For the bean filling:
  • 1 tablespoon vegetable or olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced chipotle pepper in adobo sauce
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 1/3 cup chicken or vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 6 tablespoons salsa
  • To serve:
  • 6 flour tortillas (8 to 10 inch), warmed
  • 1 to 1 1/2 cups shredded cheese, such as cheddar or Monterey Jack
  • Diced tomatoes
  • Chopped lettuce
  • Sliced green onions
  • Sour cream

Steps

  1. Warm the oil in a medium saucepan or skillet over medium heat. Add the garlic and stir for 30 to 60 seconds, just until it smells fragrant; do not let it brown.
  2. Add the chili powder, cumin, chipotle, salt and cayenne, then pour in the broth and add both kinds of beans. Stir to combine.
  3. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for about 10 minutes, stirring now and then, until the beans have absorbed most of the liquid.
  4. Take the pan off the heat and stir in the salsa. Lightly mash some of the beans with the back of a spoon if you prefer a thicker filling.
  5. Spoon the filling down the center of each warm tortilla. Add cheese, tomatoes, lettuce, green onions and a spoonful of sour cream.
  6. Fold in the sides, roll up tightly and serve right away.

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