Vegetarian Bean and Cheese Burrito with Roasted Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A warm flour tortilla filled with seasoned pinto beans, melted cheese, and roasted tomato salsa for a hearty vegetarian burrito. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes blends ground cumin, chili powder, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups cooked or canned, drained and rinsed pinto beans
• 1 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp salt
• 1 tbsp olive oil
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 3 medium roma tomatoes
• 1 small jalapeño
• 1/4 cup, chopped red onion
• 3 tbsp, chopped fresh cilantro
• 1 tbsp fresh lime juice
• 2, peeled garlic cloves

Instructions

1. Step 1: Preheat oven to 425°F. Place 3 medium roma tomatoes, 1 small jalapeño, 1/4 cup chopped red onion, and 2 peeled garlic cloves on a baking sheet. Drizzle with 1 tbsp olive oil and roast for 15 minutes until vegetables are softened and slightly charred.
2. Step 2: While vegetables roast, heat a skillet over medium heat. Add 1 1/2 cups cooked pinto beans, 1 tsp ground cumin, 1 tsp chili powder, and 3/4 tsp salt. Cook for 5 minutes, stirring occasionally, until beans are heated through and fragrant.
3. Step 3: Remove roasted vegetables from oven and transfer to a blender or food processor. Add 3 tbsp chopped fresh cilantro and 1 tbsp fresh lime juice. Blend until smooth to create the roasted salsa.
4. Step 4: Warm 4 large flour tortillas in a dry pan for 20 seconds each side until pliable. Evenly divide the seasoned beans and 1 cup shredded cheddar cheese among the tortillas, placing the filling in the center.
5. Step 5: Spoon 2-3 tbsp of roasted salsa onto each filling, then fold the sides of the tortilla over the filling and roll into burritos.
6. Step 6: Optionally, place burritos seam-side down in a hot skillet over medium heat for 2 minutes to seal and slightly crisp the exterior before serving.