Mexican Inspired Bean Burritos with Ready-to-Cook Tortillas

When I lived in Texas, if we hadn’t eaten breakfast, we would stop at a gas station and grab a burrito on the go. 🌯 In the Lower Rio Grande Valley of Texas — a bit more than four hours south of San Antonio — you can still find these types of burritos (or tacos) at almost every gas station. They’re simple, filling, and packed with flavor.

If you’re from the Valley, you probably know there are countless versions of this recipe — but I want to start simple, with the basics, to introduce our food.

Today, we’re bringing this taste into your kitchen. With just a handful of simple ingredients, these burritos come together easily and taste incredible, especially with a little cheese and salsa! Mmmmm… 🤤

 I’ll also show you how to cook those ready-to-cook flour tortillas you can find in the refrigerated section of your grocery store. And if you’d like to go all out, you can also try making your own soft flour tortillas using our soft flour tortilla recipe. 🫓

Ingredients for your bean burritos (Makes 8–10 Burritos)

For the Frijoles de Olla (beans simmered until tender):

• 2 cups dried pinto beans

• 6–8 cups of water (enough to cover the beans by 2 inches)

• ½ an onion

• 6 whole garlic cloves

• 2 bay leaves

• 2 teaspoons of salt

If you don’t have onion, garlic, or bay leaves — no worries. You can still make this recipe with just beans, water, and salt. Pinto beans don’t need much to taste delicious! This is simply how we cooked our homestyle beans at home, both in Mexico and in the U.S.

For the Refried Beans:

• 1 tablespoon of oil  (use lard for the most traditional flavor)

• 2 cups of cooked pinto beans

• ⅓ cup of bean broth

For the Tortillas & Additional Toppings:

• 10 ready-to-cook flour tortillas (refrigerated section of your grocery store)

• Shredded cheese (optional)

• Salsa (optional)

Cooking Instructions

Step 1: Cook the Beans (Frijoles de Olla)

1. To begin, rinse 2 cups of dried pinto beans and place them in a large bowl. Cover the beans with enough water so that they are submerged by about 2 inches. Let the beans soak overnight. Make sure to use a bowl large enough for the beans to expand - if the bowl is too small, the beans can actually crack it as they swell during soaking.

2. The next day, drain the beans and rinse them again with fresh water. Transfer the beans to a large pot and add half an onion, six whole garlic cloves, and two bay leaves. Pour in enough fresh water to cover the beans by at least 2 inches. Place the pot over medium-low heat and bring the beans to a gentle simmer.

3. Cook the beans for about 2 hours, checking occasionally to make sure they remain covered with water. If more water is needed, always add hot water to keep the cooking process consistent.

4. Once the beans are soft, stir in 2 teaspoons of salt. Continue simmering for another 30 minutes, or until the beans are tender but not falling apart.

Step 2: Make the Refried Beans

1. Heat 1 tablespoon of oil in a skillet over medium heat.

   
   

2. Add 2 cups of cooked beans along with ⅓ cup of bean broth.

   
   

3. Heat until bubbling, then mash with a potato masher until creamy and smooth, or leave it a little chunky if you prefer.

Step 3: Cook the Ready-to-Cook Tortillas

1. Preheat a clean pan or comal over medium-high heat. The surface should be hot enough to cook the tortilla quickly, but not so hot that it burns.

   
   

2. Place one tortilla on the skillet and cook for 10 to 15 seconds, until light blisters begin to form all over the surface.

   
   

3. Flip the tortilla and cook the second side for another 15 to 20 seconds, allowing it to blister evenly.

   
   

4. Once your tortilla is ready, flip it again — on this side, the tortilla should begin to puff up beautifully. If you prefer a slightly toastier tortilla (like my grandma does), flip it one more time and cook it to your liking.

   
   

5. Once the tortilla is golden and puffed, remove it from the pan. It’s now ready to use for your burritos. 🌯

Try out our recipe on YouTube: https://youtu.be/QV-iUFm7pF0

Step 4: Assemble the Burritos

1. Spread a generous scoop of creamy refried beans onto a warm tortilla.

   
   

2. Add shredded cheese and salsa, or keep it simple with just the beans for a classic version.

   
   

3. Fold over your tortilla, and there you have it!

These Mexican Inspired Bean Burritos are proof that simple ingredients can create something delicious, filling, and comforting. Whether you’re making them for breakfast, lunch, or dinner, they’re always a hit — especially with fresh, hot tortillas right off the comal.

For a Tex-Mex twist, add rice, pico de gallo, or avocado slices inside your burrito.

FAQ

Q: Can I skip soaking the beans?

Yes. If you’re short on time, you can skip soaking the beans, but soaking helps them cook faster and more evenly.

Q: Can I use canned beans instead of dried?

Yes! Use 4 cups of canned pinto beans, drained and rinsed. Heat with ½ cup water or broth before mashing. It won’t taste the same (there is nothing better than a fresh bowl of frijoles en bola – homestyle beans)

Q: What should I do if my beans get dry when mashing them?

Add more bean broth when mashing — it keeps your refried beans creamy instead of dry and adds flavor.

Q: Do I need lard for authentic refried beans?

Lard is traditional, but oil works just as well.

Q: Where do I find ready-to-cook tortillas?

Check the Latino refrigerated section at your grocery store. They will say ready-to-cook flour tortillas. There are different brands available in various areas, so check them out and pick your favorite.