Bean Burritos

10 burritos
Preparation Time
15 minutes
Cooking Time
Common Allergens
milk, wheat
Equipment List
Can opener
Measuring spoons
Sharp knife
Cutting board
Mixing bowl
Cheese grater
Whole grain flour tortillas
1 can 19 oz. (540 mL)
Kidney, black, pinto, or garbanzo beans (or a mixture)
1 cup (250 mL)
1 tsp. (5 mL)
Cumin (can be omitted or replaced with low salt (sodium) taco seasoning)
1/2 tsp. (2 mL)
Chilli powder (optional)
1 tbsp. (15 mL) per burrito
Green onions, chopped (this can be omitted or replaced with 1/2 purple onion chopped into small pieces)
15 oz. (450 g)
Cheddar cheese
Plain yogurt (optional)
  1. Preheat oven to 350°F (180°C).
  2. Drain beans and rinse very well with lots of running water.
  3. Put beans in bowl and mash together.
  4. Add half the salsa (½ cup), chilli powder, and cumin. Mix well. 
  5. Chop green onions and grate cheese.
  6. Place bean mixture on edge of tortilla and sprinkle cheese and green onion on top.
  7. Roll up filled tortilla and place seam side down on baking sheet.
  8. Bake at 350°F for 10 minutes.
  9. Top with remaining salsa & yogurt, if desired.

Recipe adapted from Kids in the Kitchen

Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food

bean burrito
Bean Burritos