Description
Hearty bean and cheese burritos upgraded with smoky chipotle black beans and creamy molten queso blanco, perfect for an easy weeknight dinner.
Ingredients
- 8 large flour tortillas (10–12 inch)
- 450 g (16 oz) cooked black beans, drained and rinsed
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1–2 tablespoons adobo sauce from canned chipotle peppers
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 120 ml (0.5 cup) vegetable broth or water
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil or plant-based butter
- 2 tablespoons all-purpose flour
- 360 ml (1.5 cups) whole milk (or unsweetened plant-based milk)
- 225 g (8 oz) Monterey Jack cheese, freshly shredded
- 60 g (2 oz) cream cheese, softened and cut into small cubes
- Pinch of salt
- 0.25 cup fresh cilantro, chopped
- 0.25 teaspoon smoked paprika, for garnish
Instructions
- Prepare Black Bean Base: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the finely diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, ground cumin, 1 teaspoon smoked paprika, and dried oregano; cook for 1 minute more until fragrant.
- Simmer and Mash Beans: Add the drained black beans, adobo sauce (and minced chipotle if using), and vegetable broth or water to the skillet. Bring the mixture to a simmer. Use a potato masher or spoon to lightly mash about half of the beans directly in the pan. Reduce heat to low and simmer gently for 10-12 minutes to meld flavors and reduce liquid; stir in the fresh lime juice and season with salt and pepper.
- Make Queso Base: In a separate medium saucepan, melt 2 tablespoons vegetable oil or butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk until no lumps remain; bring to a gentle simmer, whisking continuously, until it thickens slightly (about 3-5 minutes).
- Melt Cheeses for Queso: Reduce the heat to low. Add the shredded Monterey Jack cheese and softened cream cheese to the saucepan. Stir continuously until both cheeses are completely melted and the sauce is smooth and creamy. Season with a pinch of salt and keep warm over very low heat.
- Assemble Burritos: Warm the large flour tortillas slightly (in a dry skillet, microwave, or warm oven). Lay a warm tortilla flat on a clean surface; spoon approximately 0.5 cup of the smoky chipotle black beans onto the center, spreading lengthwise.
- Add Queso and Roll: Spoon about 0.25 cup of the molten queso blanco directly over the beans. Fold the two opposite sides of the tortilla over the filling, then starting from the bottom, tightly roll the tortilla upwards to create a secure burrito. Repeat with remaining tortillas and fillings.
- Crisp Burritos (Optional): For an extra touch, heat a large dry skillet over medium-high heat. Place the rolled burritos seam-side down in the hot pan and cook for 1-2 minutes per side until lightly golden brown and slightly crispy.
- Plate and Garnish: Transfer warm burritos to a plate; for optimal visual impact, cut each burrito in half diagonally. Arrange the cut halves with exposed filling upwards; garnish generously with fresh chopped cilantro and a light dusting of smoked paprika.
Notes
To prepare ahead, double the smoky beans and freeze separately; they are perfect for quick quesadillas or as a high-protein side later in the week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 420 calories
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 19 g
- Cholesterol: 40 mg