Bean and Cheese Burritos with Salsa Roja

Bean and Cheese Burritos with Salsa Roja are a classic, hearty Mexican dish featuring warm, soft tortillas filled with creamy beans, melted cheese, and a vibrant, tangy homemade salsa. Perfect for breakfast, lunch, or dinner, these burritos are satisfying, filling, and packed with flavor.

The combination of creamy beans, gooey cheese, and zesty salsa roja makes this dish irresistible. They are quick to make, versatile, and can be enjoyed as a simple weekday meal or a crowd-pleasing option for gatherings.

Why I Love This Recipe

I love this recipe because it’s comfort food at its best — simple, flavorful, and filling. The smooth, slightly spicy salsa roja perfectly complements the mild beans and cheese, creating a harmony of flavors. It’s a recipe that’s easy to make yet feels special, perfect for any occasion.

It’s also customizable: add rice, veggies, or proteins like chicken or beef if you want, but even the classic version is incredibly satisfying.

Why It’s a Must-Try Dish

• Quick and simple — ready in under 30 minutes.
• Vegetarian-friendly — wholesome and protein-rich.
• Flavor-packed — creamy beans, melted cheese, and tangy salsa.
• Perfect for any meal — breakfast, lunch, or dinner.
• Customizable — add rice, avocado, or extra toppings for variety.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 burritos
• Calories: ~350 kcal per burrito

Cuisine and Course

• Cuisine: Mexican / Tex-Mex
• Course: Main Course / Lunch / Dinner

Ingredients

For the Burritos:

• 4 large flour tortillas
• 1 cup cooked pinto beans or black beans (canned works)
• 1 cup shredded cheddar or Mexican blend cheese
• 1 tbsp olive oil or butter (for warming tortillas)
• Salt and pepper, to taste

For the Salsa Roja:

• 2 medium tomatoes, roasted or boiled
• 1 small onion, chopped
• 2 cloves garlic
• 1–2 jalapeños or serrano peppers, roasted or boiled
• ¼ tsp cumin
• Salt and black pepper, to taste
• 2 tbsp fresh cilantro, chopped
• 1 tsp lime juice

Optional Toppings:

• Sliced avocado or guacamole
• Sour cream or Greek yogurt
• Fresh cilantro
• Hot sauce

Simple Cooking Directions

1. Prepare the salsa roja by blending roasted tomatoes, peppers, onion, and garlic with seasonings.
2. Warm beans and season with salt, pepper, and optional spices.
3. Warm tortillas and layer beans and cheese.
4. Roll burritos tightly and serve with salsa roja and toppings.

Step-by-Step Recipe Preparation

Step 1: Make the Salsa Roja

1. Roast or boil tomatoes, onions, and peppers until soft.
2. Blend them with garlic, cumin, salt, pepper, cilantro, and lime juice until smooth.
3. Adjust seasoning to taste. Set aside.

Step 2: Prepare the Beans

• Heat beans in a small saucepan over medium heat.
• Mash slightly for creaminess, leaving some whole for texture.
• Season with salt, pepper, and optional chili powder or cumin.

Step 3: Warm the Tortillas

• Heat a skillet over medium heat with a small amount of olive oil or butter.
• Warm each tortilla for 20–30 seconds per side until pliable.

Step 4: Assemble the Burritos

• Place a warmed tortilla on a flat surface.
• Spoon ¼ of the beans in the center.
• Sprinkle ¼ of the shredded cheese on top of the beans.
• Add optional toppings if desired.

Step 5: Roll the Burritos

• Fold the sides over the filling and roll tightly from bottom to top.
• Return to the skillet for 1–2 minutes to lightly toast and melt the cheese.

Step 6: Serve

• Serve hot with a generous drizzle of salsa roja.
• Garnish with fresh cilantro, avocado slices, or a dollop of sour cream.

How to Serve

• Serve as a main course with salsa roja, guacamole, or fresh salad.
• Pair with Mexican rice, beans, or chips for a complete meal.
• Perfect for breakfast with a fried egg added inside the burrito.

Additional Recipe Tips

• Use warm tortillas to prevent cracking when rolling.
• Slightly mash beans for a creamy texture but leave some whole for bite.
• Roast vegetables for salsa to bring out sweetness and depth.
• Add rice, corn, or sautéed peppers for extra volume.
• Toast burritos lightly in the skillet to melt cheese and add crunch.

Variations

1. Spicy Bean Burritos: Add extra jalapeños or hot sauce inside the burrito.
2. Breakfast Burrito: Include scrambled eggs and sautéed onions/peppers.
3. Vegan Version: Use vegan cheese and plant-based tortillas.
4. Loaded Burrito: Add rice, avocado, and pico de gallo.
5. Protein Boost: Add cooked chicken, beef, or tofu for non-vegetarian options.

Freezing and Storage

• Refrigeration: Store cooked burritos in an airtight container for up to 3 days.
• Freezing: Wrap burritos individually in foil or plastic wrap and freeze for up to 2 months.
• Reheating: Microwave 2–3 minutes or oven-bake at 350°F (175°C) for 15–20 minutes until heated through.

Special Equipment Needed

• Blender or food processor for salsa roja
• Skillet or frying pan for warming tortillas
• Small saucepan for heating beans
• Knife and cutting board

Conclusion

Bean and Cheese Burritos with Salsa Roja are a classic, comforting, and versatile Mexican dish. With creamy beans, melted cheese, and vibrant homemade salsa, these burritos are quick to make, family-friendly, and endlessly customizable.

Whether you enjoy them for breakfast, lunch, or dinner, they’re satisfying, flavorful, and perfect for both everyday meals and casual gatherings. This recipe is a must-try for anyone craving hearty, wholesome Mexican comfort food.

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Bean and Cheese Burritos with Salsa Roja

Author: Anna Williams Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 350 kcal per burrito

Description

Bean and Cheese Burritos with Salsa Roja are a classic, hearty Mexican dish featuring warm, soft tortillas filled with creamy beans, melted cheese, and a vibrant, tangy homemade salsa. Perfect for breakfast, lunch, or dinner, these burritos are satisfying, filling, and packed with flavor.

Ingredients

Scale

1/2x 1x 2x 3x

For the Burritos:

• 4 large flour tortillas
• 1 cup cooked pinto beans or black beans (canned works)
• 1 cup shredded cheddar or Mexican blend cheese
• 1 tbsp olive oil or butter (for warming tortillas)
• Salt and pepper, to taste

For the Salsa Roja:

• 2 medium tomatoes, roasted or boiled
• 1 small onion, chopped
• 2 cloves garlic
• 1 jalapeños 1–2 or serrano peppers, roasted or boiled
• ¼ tsp cumin
• Salt and black pepper, to taste
• 2 tbsp fresh cilantro, chopped
• 1 tsp lime juice

Optional Toppings:

• Sliced avocado or guacamole
• Sour cream or Greek yogurt
• Fresh cilantro
• Hot sauce

Instructions

1. Step 1: Make the Salsa Roja : Roast or boil tomatoes, onions, and peppers until soft. Blend them with garlic, cumin, salt, pepper, cilantro, and lime juice until smooth. Adjust seasoning to taste. Set aside.
2. Step 2: Prepare the Beans : Heat beans in a small saucepan over medium heat. Mash slightly for creaminess, leaving some whole for texture. Season with salt, pepper, and optional chili powder or cumin.
3. Step 3: Warm the Tortillas : Heat a skillet over medium heat with a small amount of olive oil or butter. Warm each tortilla for 20–30 seconds per side until pliable.
4. Step 4: Assemble the Burritos : Place a warmed tortilla on a flat surface. Spoon ¼ of the beans in the center. Sprinkle ¼ of the shredded cheese on top of the beans. Add optional toppings if desired.
5. Step 5: Roll the Burritos : Fold the sides over the filling and roll tightly from bottom to top. Return to the skillet for 1–2 minutes to lightly toast and melt the cheese.
6. Step 6: Serve : Serve hot with a generous drizzle of salsa roja. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream.

Keywords: Bean and Cheese Burritos with Salsa Roja