Easy Bean Burritos

When you need lunch in a hurry, these bean burritos deliver: a handful of pantry ingredients rolled into a tortilla and heated until warm and melty.

Refried beans are the creamy, hearty backbone, spread on the tortilla so the filling holds together when you roll it. A seasoned taco filling adds savory, spiced flavor, while shredded cheddar and a drizzle of taco sauce bring melt and tang.

The beauty is the flexibility. Microwave one for two minutes when you’re rushed, or warm a batch in the oven until the cheese melts and the tortilla crisps slightly at the edges.

They’re a meal-prep dream, too. Roll a big batch, wrap them individually, and freeze; reheat straight from frozen for a homemade burrito far better than anything from the freezer aisle.

Kitchen Tips

• Spread the beans to the edges so they seal the tortilla and the burrito doesn’t unroll.
• Don’t overfill, or the burrito splits when you roll and heat it.
• For crisp edges, warm them in the oven rather than the microwave, or finish a microwaved one in a hot dry skillet.
• Wrap and freeze extras, then reheat for a fast lunch.

Variations

• Add rice, corn, or chopped peppers to bulk them up.
• Swap the cheddar for pepper jack, or add jalapenos for heat.
• Top with sour cream, guacamole, or fresh salsa to serve.