Garlic Cumin Black Bean Burritos with Melted Cheese
Pan-seared flour tortillas filled with sautéed fresh vegetables, black beans, and melted hot pepper American cheese. Corn, red bell pepper, zucchini, and onion are cooked until soft, then wrapped with cumin-seasoned beans and cheese, pan-fried until crispy on both sides.
Ingredients
- 2 tablespoon butter
- 1 teaspoon garlic, finely chopped fresh
- 1 cup fresh sweet corn
- 1 cup red bell pepper, chopped
- 1 cup zucchini, chopped
- ½ cup onion, chopped
- 1 15-ounce can black beans, rinsed, drained
- ½ teaspoon ground cumin
- 8 3/4-ounce slices hot pepper American cheese, cut in halfMonterey Jack cheese1:1traditional substitutemilder flavor
4
- 4 10-inch flour tortillas
Instructions
- 1
Melt butter in a 12-inch skillet over medium-low heat until sizzling.
- 2
Add garlic and sauté until lightly toasted.
- 3
Add corn, red bell pepper, zucchini, onion, black beans, and cumin. Cook, stirring occasionally, until vegetables are softened, then drain. Wipe out skillet with paper towel.
- 4
Arrange cheese down the center of each tortilla. Top with vegetable mixture and remaining cheese.
- 5
Roll up tortillas burrito-style, tucking in sides as you roll.
- 6
Heat skillet to medium.
- 7
Place burritos seam-side down in skillet. Cook, turning once, until golden brown and crisp on both sides.
- 8
Remove from skillet and let stand briefly.
- 9
Cut each burrito diagonally in half before serving.
Tips
Drain vegetables thoroughly to prevent soggy burritos.
Arrange cheese in two stages—strips down the center and additional pieces on top—for even melting.
Tuck in sides firmly while rolling to keep filling contained during cooking.
Cook seam-side down first to seal the roll before flipping.
Good to Know
Refrigerate leftover burritos in an airtight container for up to 3 days. Reheat in a skillet over medium heat or microwave until warm.
Prepare vegetable filling and assemble burritos up to 4 hours ahead. Cover and refrigerate. Pan-fry just before serving for best crispness.
Cut diagonally in half as directed. Serve warm with salsa, sour cream, or guacamole on the side.
Common Mistakes
Do not skip draining the vegetable mixture to avoid soggy burritos.
Do not roll tortillas too loosely to avoid them unraveling during cooking.
Do not skip wiping the skillet after cooking vegetables to avoid excess moisture when pan-frying.