Smothered Bean and Cheese Burritos

These Smothered Bean and Cheese Burritos are such a great dinner and a family favorite! The homemade refried beans take this recipe to a whole new level. The burritos are topped with a sensational homemade enchilada sauce. It is a jazzed up basic recipe that will become a new staple.

These Smothered Bean and Cheese Burritos are such a great dinner and a family favorite! The homemade refried beans take this recipe to a whole new level. The burritos are topped with a sensational homemade enchilada sauce. It is a jazzed up basic recipe that will become a new staple.

I have really been making an effort lately to have a sit down dinner with my family. Lately life has seemed so busy and on the go that getting together all at once has felt almost impossible. However, I know that is no excuse so we have been really working on making family dinner a priority.

These Smothered Bean and Cheese Burritos are absolutely fantastic! My go-to favorite Mexcian food is either a simple Bean and Cheese Burrito and/or nachos. This takes that simple classic and completely jazzed it up and was adored by even my pickiest of eaters.

These Smothered Bean and Cheese Burritos are such a great dinner and a family favorite! The homemade refried beans take this recipe to a whole new level. The burritos are topped with a sensational homemade enchilada sauce. It is a jazzed up basic recipe that will become a new staple.

I usually start the beans the night before and make the next day. You could always use canned beans, but let me tell you, once you try my Homemade Refried Beans, THERE IS NO GOING BACK TO CANNED BEANS EVER AGAIN. They are THAT good!

The good thing about this homemade refried bean recipe is that any left overs serve as a great side, make for a great dip ingredient and keep covered in the fridge for a couple of days.

This was a meal my whole family enjoyed and I know yours will, too!

These Smothered Bean and Cheese Burritos are such a great dinner and a family favorite! The homemade refried beans take this recipe to a whole new level. The burritos are topped with a sensational homemade enchilada sauce. It is a jazzed up basic recipe that will become a new staple.

Smothered Bean and Cheese Burritos
These Smothered Bean and Cheese Burritos are such a great dinner and a family favorite! The homemade refried beans take this recipe to a whole new level. The burritos are topped with a sensational homemade enchilada sauce. It is a jazzed up basic recipe that will become a new staple.
Author: Nikki
Recipe type: Dinner
Ingredients
  • 8 large tortillas
  • 1 homemade refried bean recipe
  • 1 homemade enchilada recipe
  • 4 cups shredded cheddar cheese or Mexican cheese
  • Cojeta cheese to garnish
Homemade Refried Bean Recipe
  • 3 cups dry pinto beans, rinse to clean beans
  • water
  • 5 chicken bouillon cubes
  • 1 Tablespoon garlic salt
  • ½ medium sweet onion, don’t chop. Just peel off outside skin layer (discard that outer layer) and use the whole half as is
  • ½ cup butter
Homemade Enchilada Sauce
  • ½ cup oil
  • 4 Tablespoons flour
  • ⅓ to ½ cup chili powder, depending on your taste- mild or medium
  • 2 (8 oz) cans tomato sauce
  • 3 cups water
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion salt
  • salt to taste
Instructions
Homemade Refried Beans Recipe
  1. Put dry pinto beans into slow cooker.
  2. Fill crock-pot nearly to the top with water, about ¾ of the way full.
  3. Crush chicken bouillon cubes over the top of water, sprinkling evenly. Next, sprinkle garlic salt evenly over top. Drop the half medium sweet onion into slow cooker.
  4. Cook on low until beans are soft, about 8-10 hours. (stir occasionally during cooking process. You may have to add more water as beans absorb water, so check on them periodically.)
  5. Strain beans or pour off juice, saving the juice in a separate bowl.
  6. Add ½ cup of butter and a small amount of juice that beans cooked in.
  7. Use a hand blender to mash beans. Add juice and blend to obtain desired consistency. You want to leave beans a little runny as they will set up quite fast.
Homemade Enchilada Sauce
  1. In a large skillet, heat oil over medium-high heat. Add in flour and chili powder, stir to combine and reduce heat to medium. Stir constantly and cook until lightly browned in color.
  2. Stir in tomato sauce, water, cumin, garlic powder and onion salt into the skillet, stirring constantly and continuing to cook on medium heat for 10 minutes of until slightly thickened. Add salt as need to reach desired flavor.
  3. Instructions for the beans
  4. Put dry pinto beans into slow cooker.
  5. Fill crock-pot nearly to the top with water, about ¾ of the way full.
  6. Crush chicken bouillon cubes over the top of water, sprinkling evenly. Next, sprinkle garlic salt evenly over top. Drop the half medium sweet onion into slow cooker.
  7. Cook on low until beans are soft, about 8-10 hours. (stir occasionally during cooking process. You may have to add more water as beans absorb water, so check on them periodically.)
  8. Strain beans or pour off juice, saving the juice in a separate bowl.
  9. Add ½ cup of butter and a small amount of juice that beans cooked in.
  10. Use a hand blender to mash beans. Add juice and blend to obtain desired consistency. You want to leave beans a little runny as they will set up quite fast.
  1. Preheat oven to 350 degrees F.
  2. Spray 2 9×13 baking dishes with vegetable spray.
  3. Place tortillas on flat working surface.
  4. Place a large portion of beans in the middle of the tortilla. Add about ⅓ cup cheese.
  5. Fold the ends of the tortilla in towards the middle and bring the bottom of the tortilla up and fold and roll at the same time to make a burrito.
  6. Place the burrititos in the baking dishes and pour the sauce over the top. Pour the enchilada sauce over the top of the burritos and then sprinkle more cheese over the top.
  7. Garnish with Cojeta cheese and bake for 30 minutes until hot.

Enjoy!

SaveSave

SaveSave

SaveSave

Tags: