Bean & Cheese Burrito

Name: Bean & Cheese Burrito
Prep time: 20 min
Cook time: 20 min
Yield: 4 to 6 servings
Cuisine: Tex-Mex Menu
Ingredients: Onion — 1; Long Grain Rice — 200 g; Chicken Broth — 420 ml; Tomato Sauce — 160 g; Oregano — To taste; Cumin — To taste; Onion Powder — To taste; Garlic Powder — To taste; Chili Powder — To taste; Poblano Peppers — 2; Bacon — 3 slices; Pinto Beans — 1 can; Tortillas — 4 to 6; Cheese — To taste; Tortilla Chips — To taste

This ultimate bean, cheese, and rice burrito is a flavour-packed masterpiece featuring fluffy, seasoned Mexican-style rice, creamy homemade refried beans, and succulent roasted poblano peppers for a subtle, smoky kick. A surprise crunch from a fresh tortilla chip tucked inside elevates the texture, all wrapped in a lightly toasted tortilla, creating the perfect comforting treat that is far superior to any standard takeaway version.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 20 minutes

Servings: 4 to 6

Notes:

Roasting the poblano peppers until charred and steaming them in a bag is key to easily peeling off the skin, leaving you with tender, smoky strips that add a complex depth to the burrito.

Using canned pinto beans is a convenient shortcut that saves time; simply drain them and mash with a bit of the cooking liquid, bacon grease, and spices for an authentic, delicious result without needing hours of soaking.

The secret to the perfect burrito fold is to lightly warm the tortilla on a flat-top or skillet before assembling; this prevents cracking and makes it much more pliable for wrapping tightly.

Including a whole tortilla chip inside the burrito adds an unexpected, delightful crunch that contrasts beautifully with the soft rice and beans, though be aware it may soften slightly from the steam.

Do not forget to sear the assembled burrito on the skillet seam-side down first; this 'seals' the wrap and provides a delicious, golden, crispy exterior that holds everything together perfectly.

Cook Mexican Rice
Sauté diced onions in butter and oil, add long-grain rice, toast briefly, then stir in spices, chicken broth, and tomato sauce, simmering covered for 15 minutes.

Roast Peppers
Rub poblano peppers with oil, roast on a hot grill until blackened all over, place in a sealed bag to steam for 10 minutes, then peel, remove seeds, and slice into strips.

Prepare Refried Beans
Sauté bacon in a pan, remove the meat, then add drained pinto beans and some reserved liquid to the bacon grease, mashing to your desired texture while seasoning with spices.

Assemble Burrito
Place a warm tortilla on a flat surface, layer with a portion of refried beans, roasted pepper strips, Mexican rice, a generous amount of cheese, and a crunchy tortilla chip.

Wrap and Sear
Fold in the sides of the tortilla, roll tightly away from you, and sear the burrito in a hot skillet, seam-side down first, until golden brown and crispy all over.

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Ingredients

Mexican Rice

Onion	1
Long Grain Rice	200 g
Chicken Broth	420 ml
Tomato Sauce	160 g
Oregano	To taste
Cumin	To taste
Onion Powder	To taste
Garlic Powder	To taste
Chili Powder	To taste