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Homemade pinto bean recipe for easy bean burritos

Easy Mexican Burritos with Homemade Pinto Beans

Creamy pinto beans and shredded Monterey jack cheese stuffed inside of healthy whole wheat flour tortillas. You can also enjoy these beans as a tasty side dish or fresh in a build-your-own burrito meal.
Course Main Course
Cuisine Mexican
Keyword beans, burritos, mexican, pinto beans
Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings 10 burritos
Author Amee


  • 1 lb of dried pinto beans soaked in water overnight
  • 8 cups water
  • 1 tbsp olive oil
  • 8 green onions chopped *you can also use 1 tsp onion powder instead
  • 1/3 cup olive oil
  • 1 cup chopped white onion
  • 1 clove garlic minced
  • 1 tbsp coarse salt
  • 8 oz shredded Monterey jack cheese


  • Drain and rinse pinto beans and place them into a pot with 8 cups of water. Add olive oil and chopped green onion.
  • Bring to a boil, add salt and simmer 2-3 hours, until beans are fork tender. *
  • In a large pan over medium heat, add oil, onion and garlic. Sauté until soft, but do not brown.
  • Add cooked beans with a slotted spoon to the onion mixture and mash using a potato masher, or puree with an immersion blender, leaving some beans partially mashed for additional texture, if desired.
  • Add shredded cheese, if using in the beans, to the beans and stir until melted.  Season with sea salt to taste.
  • Build your own bean burritos or freeze them for later


*You can also cook beans on high in a crock pot for 8 hours, using the same ingredients above.