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Season Beans: Add refried beans, salsa, chili powder, garlic powder, and cumin to a mixing bowl and stir until smooth.
(Courtesy of Lauren Allen)Spread Beans: Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
(Courtesy of Lauren Allen)Add Cheese and Roll: Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
(Courtesy of Lauren Allen)Fry Burritos: Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan. Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
(Courtesy of Lauren Allen)Serve warm with homemade Easy Homemade Salsa and guacamole, for dipping.
(Courtesy of Lauren Allen)Preheat air fryer to 370 degrees. Spray the burritos with oil and add a few at a time to the air fryer. Cook for 6 minutes, rotate and cook for a few more minutes until crispy on all sides.
To Make Ahead: The refried bean mixture can be made beforehand and kept in an airtight container in the refrigerator. You could also assemble and roll the burritos and store them in the fridge until dinner, when you’re ready to fry them. Leftovers also reheat wonderfully, reheated in a hot pan until the tortilla gets crispy again.
To Freeze: Make the burritos through step 3 (stop before pan frying them). Keep them wrapped in plastic in the fridge for up to 2 days or freeze them in a zip lock bag. When ready to cook, let them thaw completely before pan frying.
Serve With:
Author: Lauren Allen
Servings: 6
Calories: 178
Cost: 5
Prep: 5 Mins
Cook: 10 Mins
Total: 15 Mins
Ingredients
Instructions
Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
Sprinkle with a small handful of shredded cheese. Roll tightly. Repeat with remaining tortillas.
Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
Serve warm, with homemade five-minute salsa and guacamole, for dipping.
Notes
Make Ahead Instructions: The refried bean mixture can be made beforehand and kept in an airtight container in the refrigerator. You could also assemble and roll the burritos and store them in the fridge until dinner, when you’re ready to fry them. Leftovers also reheat wonderfully, reheated in a hot pan until the tortilla gets crispy again.
Freezing Instructions: Make the burritos through step 3 (stop before pan fry them). Keep them wrapped in plastic in the fridge for up to 2 days or freeze them in a zip lock bag. When ready to cook, let them thaw completely before pan frying!
Air Fryer Instructions: Preheat air fryer to 370 degrees. Spray the burritos with oil and add a few at a time to the air fryer. Cook for 6 minutes, rotate and cook for a few more minutes until crispy on all sides.
Nutrition
Calories: 178kcal
Carbohydrates: 24g
Protein: 8g
Fat: 5g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Cholesterol: 9mg
Sodium: 733mg
Potassium: 59mg
Fiber: 4g
Sugar: 3g
Vitamin A: 188IU
Vitamin C: 0.1mg
Calcium: 132mg
Iron: 2mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.