Crisp Bean Burritos with Mexican Vegetable Saute

I could make these Crisp Bean Burritos with my eyes closed.
Crisp Bean Burritos with Mexican Vegetable Saute

It is the perfect meal for 30 Minute Monday. And at a whooping $0.81 a serving it is a great budget saver. I like to serve it with this Mexican Vegetable Saute for a balanced, vegetarian dinner.

I do have a kid or two who aren’t big fans of these while the other two inhale them as fast as I make them. For the picky eaters I make a little quesadilla. I figure I’ve already got the cheese and tortillas out so it doesn’t make me feel like a short order chef. Either way, this meal will be on the table in no time at all!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 burritos


  • 10 – 6″ flour tortillas;
  • 1 – 16 oz can refried beans;
  • 1/2 cup shredded cheddar cheese;
  • Canola oil to fry;
  • Mexican Vegetable Saute;
  • 1/2 tablespoon canola oil;
  • 1 green bell pepper, diced;
  • 1/4 cup diced onion;
  • 2 cups frozen yellow corn;
  • 3 roma tomatoes, diced.


  1. Heat 1/4″ canola oil in a pan or skillet on medium-high heat.
  2. In the middle of a tortilla spread 3 tblsp beans. Sprinkle with shredded cheese. Roll tightly and repeat until each tortilla is filled.
  3. Fry until each side of the tortilla is golden brown and crisp. Serve immediately.
  4. Mexican Vegetable Saute
  5. In a large skillet preheat oil over medium heat. Add the bell pepper and onion. Saute 3 minutes.
  6. Add the corn and turn heat up to high. Cook over high heat until the corn is done, stirring frequently.
  7. Turn off heat and toss in the tomatoes. Mix until incorporated. Season with salt and pepper. Serve with bean burritos.


For a healthier version preheat the oven to 450° and spray a baking sheet with nonstick cooking spray. Place the burritos, seam side down, on the baking sheet and bake for 10 minutes, flipping half way through.

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