Step by step

Method

4 steps

1. 1

   Warm 1 can (16 oz) refried beans (or 1½ cups mashed pinto/black beans) in a saucepan over medium, stirring in ½ teaspoon cumin, ½ teaspoon chili powder, and salt to taste. Loosen with a splash of water if they're stiff — you want spreadable, not pasty bricks.

2. 2

   Warm 4 large flour tortillas (10–12 inch) until pliable — a few seconds per side in a dry skillet or wrapped in a damp towel in the microwave.

3. 3

   Down the center of each tortilla, spread beans, then ½ cup cooked rice, a handful of the shredded cheese (1½ cups total), salsa or pico, and any extras (guacamole, lettuce, jalapeños, sour cream). Don't overstuff or they won't roll.

4. 4

   Fold the short sides in, then roll tightly from the bottom. Toast seam-side down in a dry skillet 1–2 minutes per side until golden and sealed. Serve hot with extra salsa. You want a tight, hearty bean burrito with melty cheese — not a bursting wrap or cold soggy center.