I start by adding the drained beans to a skillet over medium heat. I mash them roughly with the back of my spoon, leaving some texture instead of a completely smooth paste. This gives the filling a heartier bite that holds up well inside the tortilla.

Once the beans are warm, I stir in the salsa and taco seasoning. I let this simmer for about five minutes, stirring occasionally so nothing sticks to the pan. The salsa loosens the beans just enough to make them easy to spread later.

While the filling simmers, I warm my tortillas in the microwave for about twenty seconds or on a dry skillet for a few seconds per side. This little step matters more than people think, since cold tortillas crack the moment you try to fold them.

I lay a warm tortilla flat, spoon the bean mixture down the center, and sprinkle a generous handful of cheese on top. I keep the filling in a neat line rather than spreading it edge to edge, which makes rolling so much easier.

I fold in the sides first, then roll from the bottom up, tucking tightly as I go. If I want a toasted finish, I place the rolled burrito seam-side down in the skillet for a minute on each side until it's golden and the cheese is fully melted.