Grammy's Kitchen · Burritos · Crispy Bean and Cheese Burritos
One of 111 burritos recipes we measured
from tastesbetterfromscratch.com
85 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 ounce can refried beans (, pinto or black) |
| 1 Tablespoon salsa | |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/4 teaspoon garlic powder |
| 1 g | 1/4 teaspoon ground cumin |
| 56 g | 1/2 cup shredded Mexican blend cheese (, or cheddar cheese) |
| 6 medium flour tortillas | |
| salsa (, for dipping) |
Method: 6 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were fantastic! All 7 of us loved these burritos. We dipped them in sour cream and/or salsa. They were a tad bit spicy for us. But when it comes to spicy levels, we're babies. For the average person I am sure they are just fine. We will definitely be add” — a cook, 5.0★
“My husband is obsessed with the convienace store torpedoes. I'm going to make it a point to make these for him as I am sure this will be much much better and better for him. Thanks for this delicious recipe! I can tell by the ingredients it's going to be stell” — a cook, 4.0★