I love food (if that isn’t obvious already), and all kinds of it – comfort food, Italian, Asian, Mexican, all of it. Speaking of Mexican food, this refried bean burrito recipe is a family favorite. We can make it for dinner and use any leftovers to make burritos to freeze for later. My youngest son White Bread (not his real name), is so in love with this refried bean burrito recipe, he asks us to make them and keep the freezer stocked regularly. I can already see me making them to send away for college eats when he gets older.
You could make this recipe vegetarian style by cutting out the pork lard or bacon grease, but I’ll be honest, it definitely changes the flavor. We have plenty of amazing Mexican influences in our lives, and they’ll tell you the same – bacon grease is the only way to go for refried beans. We never argued; just agreed, went forth, and cooked.
Refried Bean Burrito Recipe Notes
There are a few things that I follow with this recipe to make it perfect for cooking for dinner and for freezing for later.
- I grate my cheese early and leave it at room temperature, that way it melts pretty easily when placed on the beans, but you could always mix the cheese into the beans so it gets really incorporated into the beans… it’s just hard to stir up, but very doable.
- I like a bite from my onions, meaning I like them to be a bit crunchy in my burritos. So I usually cook my garlic first until the aroma hits my nose, add the onions afterwards and cook for maybe 3 minutes before pouring in the beans.
- I’m sure there are plenty of ways to heat tortillas to make them easier to deal with, but we usually just microwave 3 at a time and make our burritos. However, if I’m making them to freeze, wrapping a stack of them in foil and heating in the oven makes the job a bit easier.
- When you’re making a big batch of them, I usually heat all the tortillas, spread them out across my counter, place the beans down, cheese, and roll them all at the same time.
- Also, when making a big batch, doubling this recipe is key. For my family of 4 – which includes 2 teens – I have enough leftover after doubling this recipe to have dinner and to make about 10 burritos to freeze.
To pay respects to the right people, this recipe is a hodge-podge of our favorite refried bean recipe by Simply Recipes and pressure cooker beans by Noble Pig. Little White Bread prefers his beans plain, so if Dad cooks these burritos, he sticks to the Simply Recipes bean recipe, but if Mom cooks them, I combine the recipes like in the recipe below.