Bean Burritos with Salsa Mexicana

These vegetarian burritos start from dried pinto beans, simmered for three hours with onions until they’re soft enough to mash into a thick, creamy filling. That slow cook builds a depth of flavor that canned refried beans can’t touch.

The salsa Mexicana is raw and fresh: diced tomatoes, jalapeno, onion, and cilantro mixed together and left to sit while the beans cook. No cooking, no blending. It stays chunky and bright, which is exactly the contrast you want against the warm, earthy bean filling.

Mash the drained beans with a potato masher for a rustic texture with some whole bean pieces remaining, or use an electric mixer if you want them completely smooth. Both work, it just depends on whether you like some bite in your burrito or prefer it uniform.

Warming the tortillas in foil in the oven keeps them pliable without drying them out. A cold tortilla cracks when you try to roll it. Eight to ten minutes wrapped in foil gives them enough steam to stay soft and flexible.

Kitchen Tips

• Soak the beans overnight to cut the cooking time roughly in half
• Add salt late in the cooking process. Salting too early can toughen the bean skins
• The salsa improves if you make it 30 minutes ahead. The flavors meld as it sits
• Top with shredded cheese, sour cream, or sliced avocado if you want to build them out further

Variations

• Use black beans instead of pinto for a different flavor and color
• Add a teaspoon of cumin and a pinch of smoked paprika to the mashed beans
• Swap flour tortillas for whole wheat or corn tortillas