• STEP 1

    Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

  • STEP 2

    Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.


Burritos are great for preparing ahead of

time and reheating to serve.

Make a double quantity of the beans,

divide between 4 tortillas and roll up. Sit

the rolls in a baking dish and scatter over

the cheese and salsa.

Bake at 200C/180C fan/gas 6 for

15-20 mins until piping hot. Scatter with

coriander leaves just before serving.

Recipe from Good Food magazine, September 2010

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.83 ratings