Budget-Friendly Backup Burritos

Make-ahead bean and cheese burritos that save money, freeze beautifully, and rescue busy weeknight dinners in minutes

Man plans, and God laughs – but even God might nod approvingly at these make-ahead bean and cheese burritos. With grocery prices soaring and the new year in full swing, dinner can feel like a daily dilemma. Ordering in is the easy option – until the bill arrives and suddenly you’re feeling less “weekday family” and more “royal banquet.” That’s why I love these burritos. Cheap, hearty, and freezer-friendly, they can rescue you on nights when cooking feels like summiting Kilimanjaro. They’re also perfect for weekend lunches when you want something satisfying without much effort.

For the Beans:

1 pound dried pinto beans (see note)
2 onions, quartered
1 head garlic, halved horizontally
1 bay leaf

For the Burritos:

2 tablespoons olive oil
2 medium onions, finely chopped
1 green bell pepper, finely chopped
4 garlic cloves, finely chopped
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
2 teaspoons chipotle peppers in adobo sauce, finely chopped (optional) Kosher salt and freshly ground black pepper to taste
1 ½ pounds cheddar cheese, grated
10 burrito wrappers sour cream, salsa and hot sauce for serving

Preparation:

1. Prepare the Beans: Rinse the beans and place them in a large Dutch oven with the onions, garlic, and bay leaf. Add enough water to cover the beans. Bring to a boil, then lower the heat so the beans are at a gentle simmer. Cook uncovered for about 3 hours until the beans are tender. Add water as needed to keep the beans submerged. Once cooked, season with salt and pepper to taste and reserve about 1 cup of the cooking liquid. Drain the beans and discard the onion, garlic, and bay leaf.

2. Make the Burrito Filling: In the same pot (wipe it down, no need to clean it), add the olive oil to coat the bottom. Add the onions and bell pepper; sauté until softened, about 7 minutes. Add the garlic and cook until fragrant. Stir in the cooked beans, spices, and chipotle peppers if using, combining well. Mash the mixture with a potato masher. If it seems a little dry, add some of the reserved bean liquid. Season with salt and pepper to taste.

3. Assemble the Burritos: Lay out a burrito wrapper and spoon about 1/2 cup of the bean mixture onto the bottom third, leaving a little space at the edges for easier rolling. Sprinkle with 1/3 to 1/2 cup of grated cheese. Fold the bottom over the filling, tuck in the sides, and roll tightly to form a neat cylinder.

4. Cook or Freeze: • To cook right away: Heat a little olive oil in a skillet over medium heat. Place the burrito seam-side down and cook until the bottom is golden and crisp. Flip and repeat. • To freeze for later: Wrap each burrito individually in foil and place them in a sealable plastic bag. Freeze until ready to use.

5. Reheat and Serve: Remove the foil and microwave it, covered with a damp paper towel, for 2 minutes (timing will vary by microwave). Finish in a skillet – see step 4.

Note: For true ease, use canned pinto beans instead of cooking your own beans.