About this recipe

A hearty, budget-friendly classic that comes together in under 30 minutes using pantry staples. Creamy refried beans and melty cheddar are seasoned with cumin, garlic, and a touch of jalapeño, then wrapped in warm flour tortillas for a satisfying weeknight dinner the whole family will love.

Instructions

1. 1

   Heat the vegetable oil in a skillet over ^[medium heat]. Add the diced small yellow onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the minced garlic and jalapeno (if using) and cook for 1 more minute until fragrant.

2. 2

   Add both cans of refried beans to the skillet along with the cumin, smoked paprika, and kosher salt. Stir everything together and cook over ^[medium-low heat] for 3–4 minutes, stirring frequently, until the beans are heated through and well-seasoned. Remove from heat.

3. 3

   Warm the large flour tortillas one at a time in a dry skillet over ^[medium heat] for about 20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. This makes them pliable and easy to roll without cracking.

4. 4

   Lay a warm tortilla flat on a clean surface. Spoon about ½ cup of the seasoned refried beans mixture down the center, leaving a 2-inch border on each side. Sprinkle ½ cup of cheddar cheese over the beans. Fold in the sides of the large flour tortillas, then roll it up tightly from the bottom, tucking as you go. Repeat with remaining tortillas.

5. 5

   Return the skillet to ^[medium heat] (no extra vegetable oil needed). Place each burrito seam-side down in the skillet and cook for 1–2 minutes until golden and lightly crispy. Flip and toast the other side for another 1–2 minutes. This seals the burrito and adds a satisfying golden crust.

6. 6

   Serve immediately with sour cream and salsa on the side. For a complete meal, pair with a simple green salad or Mexican rice.