Bean Burritos with Salsa Mexicana
Submitted by reyna66
Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.
YIELD
10 servingsPREP
10 minCOOK
10 minREADY
28 minThese 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
Ingredients
Directions
Wash and drain the beans.
In a large pot bring the beans, water, onions, and salt to a boil.
Lower the heat, cover, and simmer, adding more water if necessary, until the beans are tender and will mash easily (approximately 3 hours).
Blend the ingredients for the salsa in a small bowl.
Set aside.
Drain and mash the beans with a potato masher or electric mixer.
Preheat oven to 350℉ (180℃).
Wrap the tortillas in foil and heat in oven for 8 to 10 minutes.
Spoon some of the bean mixture onto each tortilla, top with green onions and salsa, and roll into a burrito.
Makes 10 burritos and 1½ cups salsa.
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