Equipment
Ingredients
Filling
- 400 g refried pinto beans, warmed slightly for easy spreading
- 160 g sharp cheddar cheese, freshly grated
Assembly
- 4 flour tortillas, warm and pliable
- 30 ml vegetable oil
Nutrition (per serving)
Method
Grate the sharp cheddar cheese. Warm the flour tortillas slightly in a dry skillet or microwave to make them pliable, preventing them from cracking during assembly.
Lay a warm tortilla flat. Spread 100g of the refried beans evenly across the lower third of the tortilla, leaving a border around the edges. Top with 40g of grated cheese.
Fold the left and right sides of the tortilla inward over the filling. Roll from the bottom up tightly, ensuring the filling is securely enclosed. Repeat for the remaining burritos.
Heat the vegetable oil in a large skillet over medium heat until it shimmers, reaching approximately 175 C or 350 F. Carefully place the burritos into the skillet seam-side down to seal them shut.
Use a spatula to carefully flip the burritos. Cook for another 2 to 3 minutes on the second side until evenly browned and the cheese inside is melted.
Remove the burritos from the skillet and let them rest on a paper towel or wire rack for 5 minutes before serving. This allows the molten cheese to set slightly, preventing it from burning your mouth.
Chef's Notes
- Always grate cheese from a block rather than using pre-shredded cheese. Commercial pre-shredded cheese contains anti-caking agents that prevent a smooth, molten melt inside the burrito.
- Do not overfill the burritos. Leaving an empty border around the edges ensures a secure fold that will not burst under pressure while frying in the skillet.
- To meal-prep, assemble the burritos but do not fry them. Wrap tightly in foil and freeze. You can thaw them overnight in the refrigerator before pan-frying the next day.
- If you want an extra layer of flavor, lightly toast whole cumin seeds or chili flakes in the oil for one minute before adding the burritos to the pan.
Storage
Refrigerator: 4 days — Store in an airtight container. The exterior will soften in the fridge.
Freezer: 3 months — Freeze un-fried burritos tightly wrapped in parchment paper and foil.
Reheating: Reheat in a dry skillet over medium-low heat until crispy again, or warm in a 175 C oven for 10 minutes.
