Everyone loves a good burrito, and this recipe is no exception. These burritos are packed full of beans and onions, flavored with cumin and chili powder, and smothered in enchilada sauce and cheese. Consider doubling the recipe and make an extra pan to keep in the freezer for a busy weeknight. The total for this recipe came out to $5.23!
Prep. Time: 5 Minutes
Cook Time: 40 Minutes
Makes: 10 burritos
Easy bean burritos, with cumin and chili powder, perfect for freezing.
- 1 tbsp oil
- 1 onion, finely chopped ($.50)
- 1 can red beans, drained ($.79)
- 1 can black beans, drained ($.79)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp chipotle chili powder (optional)
- Salt and pepper
- 10 small flour tortillas ($0.66)
- 1 can red or green enchilada sauce ($.99)
- 1 c cheese ($1.50)
Preheat oven to 350F. Drain the canned beans. On oil in a sauce pan on medium heat; add onions and a sprinkling of salt. As onions begin to turn translucent, add chili powders, cumin and salt and pepper. Stir in beans and remove from heat. Spray an oven-proof dish with Pam. Hold tortilla in the palm of your hand and fill the middle with a couple generous spoonfuls of bean mixture. Roll to close and place them snuggly in the dish. Cover with enchilada sauce and cheese. Bake for 30 minutes, then serve.