Bean Burritos

These burritos prove you don’t need ground beef to make a filling, flavor-packed wrap.

Mashed kidney beans get mixed with sauteed onions, red bell pepper, garlic, and sweet corn, all seasoned with cumin, coriander, and a whisper of white pepper.

Roll them up tight in flour tortillas with a line of shredded cheddar down the center, then bake just long enough to warm everything through and get the cheese melting.

A generous spoonful of salsa on top finishes the job.

Kitchen Tips

• Mash the kidney beans to your preferred texture. Some folks like them smooth, but leaving a few chunks gives the filling more body and bite.
• Spread the bean mixture all the way to the edges of the tortilla before rolling. This keeps every bite balanced instead of getting all filling in the middle and bare tortilla at the ends.
• Bake seam-side down so the burritos stay sealed shut in the oven without needing toothpicks.

Variations

• Use black beans instead of kidney beans for a slightly different flavor profile.
• Add a spoonful of sour cream or guacamole inside each burrito before rolling for extra richness.
• Make it vegan by swapping the cheddar for a plant-based cheese or skipping it entirely and loading up on extra salsa.