These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans in cold water, drain well.

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  • Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.

  • Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

301 calories; 4.7 g total fat; 13 mg cholesterol; 625 mg sodium. 43 g carbohydrates; 10.5 g protein; Full Nutrition

Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/25/2007
I made these and immediately froze them (wrapped in wax paper and then put in freezer bag). I pulled them out left them in the fridge overnight to defrost and then heated them in the over at 250 for about 35 minutes. They were great. Didn't taste like they had been frozen at all. Read More
(84)

Most helpful critical review

Rating: 3 stars
11/03/2009
I thought this was average. I made it for lunch today and it was good but nothing special. It was a very fast/easy recipe though. Read More
(4)
172 Ratings
  • 5 star values: 90
  • 4 star values: 61
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 1
Rating: 4 stars
04/25/2007
I made these and immediately froze them (wrapped in wax paper and then put in freezer bag). I pulled them out left them in the fridge overnight to defrost and then heated them in the over at 250 for about 35 minutes. They were great. Didn't taste like they had been frozen at all. Read More
(84)
Rating: 4 stars
04/25/2007
I made these and immediately froze them (wrapped in wax paper and then put in freezer bag). I pulled them out left them in the fridge overnight to defrost and then heated them in the over at 250 for about 35 minutes. They were great. Didn't taste like they had been frozen at all. Read More
(84)
Rating: 5 stars
03/19/2003
This is a great recipe. I fixed it for dinner instead of lunches. I used sundried tomato & basil tortillas. They turned out delicious! And it's very fast too. This is a keeper for me. Thanks!:) Read More
(45)
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Rating: 4 stars
07/12/2004
We made these and thought they were wonderful! I used a can of diced tomatoes & green chilis (drained) instead of salsa and added a small can of corn and some sour cream. They were so delicious and super easy to make. My husband wanted to eat the mixture right out of the pan! Definately a good break from meat now and then. Read More
(37)
Rating: 5 stars
07/25/2008
I've been making these basic burritos for a long time (except w/rice too) and they are always good! Also good w/cheddar and sometimes I add 1/2 can of corn OR 1/2 can or white beans. Read More
(23)
Rating: 5 stars
03/19/2003
Very quick and tasty. My kids added a dab of sour cream. Read More
(22)
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Rating: 4 stars
08/17/2006
This is a good bag lunch recipe... easy healthy tasty filling... just what I am always looking for. And it can be easily adjusted to your taste. I filled my tortillas full so it only made 3 for me (!) and I also added fresh spinach leaves and cut back on the cheese eating these cold for lunch. The quality of these would depend largely on the quality of your salsa and you could also perk them up with your faves (extra veggies lettuce tomato cilantro... I'll be trying some variations). Read More
(17)
Rating: 5 stars
11/11/2003
These were good! I made them exactly as directed but I found I only had enough for about 5 burritos. I think I used tortillas a little larger than called for. definitely good stuff and just spicy enough (i used medium chunky salsa). i added finely chopped onions both to the bean mix as it cooked and to the final product. I recommend adding whatever veggies you have around too; I made them again last night and added some black-eyed peas and corn that I had leftover and they were even better! Read More
(14)
Rating: 5 stars
06/22/2005
People don't believe me when I tell them how easy it is to make these. Pace Medium Picante Sauce is my favorite salsa to use for this. If you have any leftover chicken it's also really good shredded on top of this. Read More
(12)
Rating: 5 stars
09/30/2003
Awesome! We made these tonight for the first time and it took hardly any time at all before dinner was ready. I made mine with spinach herb tortillas and my husband used regular ones. Instead of making several small burritos we each made a large one and they were fantastic! We used organic fat free black beans and El Paso Garden Peppers salsa (although that gives the mixture a bit of a sweet taste). We also added low fat sour cream to the mixture to make it creamier and used plenty of cheese. The result was a wonderful mixture of flavors that we have officially deemed better than our favorite local hip burrito cafe that we're always raving about. Thanks for such a great time-saving and healthy recipe! Read More
(10)
Rating: 3 stars
11/03/2009
I thought this was average. I made it for lunch today and it was good but nothing special. It was a very fast/easy recipe though. Read More
(4)