Burritos with Pinto Beans and Cheese

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Southwestern food, influenced by the cooking of Mexico, is based on corn or wheat tortillas with beans. Any one of the infinite variations on the tortilla and bean theme—tacos, enchiladas, burritos, tostadas—is an excellent choice for a meatless meal. If you load up the dish with grated cheese, sour cream, and meat, however, it quickly becomes heavy. This lowfat burrito has plenty of flavor with little fat.


Pinto beans

  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • 1 garlic clove, minced
  • 1 can (19 ounces) pinto beans, rinsed and drained, or 2 cups cooked dried pinto or pink beans
  • Dash of hot pepper sauce


    1. Heat the oil in a nonstick skillet. Add the onion, cover, and cook over medium-low heat, stirring occasionally, until the onion is tender and golden, about 5 minutes. Stir in the garlic and sauté, uncovered, for 1 minute. Add the beans and stir to coat. Cook, stirring, until heated through, about 3 minutes. Add a dash of hot pepper sauce and set aside.
    2. Combine the tomatoes, cucumber, red onion, cilantro, chili, and a pinch of salt in a small bowl. Set aside.
    3. Heat the oven to 350°F. Wrap the tortillas in foil and place in the oven until heated through, about 5 minutes.
    4. Place a spoonful of beans down the center of each tortilla. Add a spoonful of salsa. Wrap the tortilla around filling and place in shallow baking dish. Sprinkle with cheese. Cover with foil and bake for 10 minutes. Serve warm.