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Cheesy Refried Bean Burritos

Cheesy Refried Bean Burritos

These Cheesy Refried Bean Burritos are a hit with kids and adults alike! And bonus, they come together fast and are freezer-friendly.
Servings: 10 small burritos, about 5 servings
Servings 5 people


  • 2 tablespoons olive oil
  • 1 medium-large red bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • ¾ teaspoon chili powder
  • ¾ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 10 (8-inch) soft whole wheat tortillas
  • 1 (16 oz/454 g) can vegetarian refried beans
  • 1 (7 oz/198 g) pack GO Veggie! Lactose Free Cheddar Shreds


  • 1. Heat the oil in a medium-large skillet over medium-high heat. Once hot, add the bell pepper and onion, and cook until the vegetables are softened and starting to brown in places, about 7 minutes, stirring occasionally. Stir in the garlic, chili powder, cumin, salt, and black pepper, and cook 30 seconds more, stirring constantly.
  • 2. Place about 2 tablespoons each of the bell pepper/onion mixture, refried beans, and cheddar shreds in the center of a tortilla. Fold over both sides of the tortilla, then fold up the bottom flap, rolling it up tightly. Continue until all the fillings are gone (you should get about 10 burritos).
  • 3. Preheat a large nonstick skillet over medium-low heat (do not add any oil). Place half of the burritos in the warm skillet and cook until browned on both sides, about 1 to 2 minutes per side. Repeat with the remaining burritos.
  • 4. Serve warm.
  • Notes
    Freezer-Friendly: Follow the recipe through Step 2, and then individually wrap each burrito in parchment paper; freeze them in a plastic zip-top bag. When you want to eat them, thaw the burritos at room temperature for 2 hours, and then warm them in a dry skillet.
    Recipe by An Edible Mosaic