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Easy Bean Burrito Recipe for Kids
Ash Tyrrell

Easy Bean Burrito Recipe for Kids

I still remember the first time I made these bean burritos for my kids on a Tuesday when I had zero energy left for dinner. I pulled out a can of refried beans, some cheese, and a few tortillas, and within half an hour we had a warm, cheesy dinner that even my pickiest eater asked for seconds of.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – helps soften the veggies without them sticking to the pan
  • 1 small onion diced – adds a mild sweetness once it cooks down
  • 1 small bell pepper diced – sneaks in extra veggies without kids noticing
  • 2 cans 16 oz each refried beans – the creamy base that holds the whole burrito together
  • 6 to 8 flour tortillas standard size, not the giant ones – smaller tortillas are easier for little hands to hold
  • 1.5 cups shredded cheddar cheese divided – melts beautifully and makes the filling extra gooey
  • Cooking spray – keeps the baking dish and tortillas from sticking
  • Sour cream for serving – adds a cool, creamy contrast on the side
  • Salsa for serving – gives the grown-ups (or adventurous kids) a flavor boost

Method
 

  1. Heat the olive oil in your large skillet over medium heat. Add the diced onion and bell pepper, and cook for about 5 minutes until they turn soft and slightly golden. This step builds the flavor base for your entire filling, so don't rush past it.
  2. Add both cans of refried beans directly into the skillet with the softened veggies. Stir everything together and let it heat through for a few minutes until the beans are warm and well combined with the onion and pepper. The mixture should look smooth and easy to spread.
  3. While the beans finish warming, lightly coat your 9x13 baking dish with cooking spray. This little step keeps the rolled burritos from sticking once they bake, so you won't lose any cheesy filling to the pan.
  4. Lay each tortilla flat on a clean surface and spoon the bean mixture evenly across the center, leaving about an inch of space around the edges. Sprinkle a bit of cheese over the beans, then roll each tortilla up snugly like a little package.
  5. Place the rolled burritos seam-side down in your prepared baking dish so they hold their shape. Cover the dish with foil and bake at 350°F for about 10 minutes, just until everything is heated through and the cheese has melted inside.
  6. Pull the dish out of the oven, sprinkle a little extra cheese on top of the warm burritos, and let it sit for a minute so it melts. Serve alongside sour cream and salsa so everyone can customize their own plate.

Notes

  • I always warm my tortillas for a few seconds before filling them, because cold tortillas crack and tear when you try to roll them.
  • I like to mash the beans a little smoother if my kids are picky about texture, since chunky bits sometimes get picked out.
  • I never overfill the tortillas, even though it's tempting, because they become impossible to roll and everything spills out in the oven.
  • I keep a batch of already-rolled burritos in the freezer, so I always have a backup dinner ready on my busiest nights.
  • I taste the bean mixture before rolling anything, so I can add a pinch of salt or cumin if it needs more flavor.