Bean Burritos with Homemade Tortillas

Mexican Burritos are always a hit, fun to eat and so easy to put together.  Depending on how far you want to take it, you can even make your own tortillas and soak and cook your own beans. The flavours are pure comfort!


This is a filling and spicy meal – good for throwing together in super-quick time.  Keep plenty of serviettes handy!

  • 1 red onion sliced
  • 1 red or yellow bell pepper, seeded and sliced
  • 1 tsp sunflower or olive oil
  • 2 large mushrooms sliced
  • 1 clove garlic, crushed
  • 3 tsp Cajun spice mix or Tex-mex mix
  • 2 tsp ground Cumin
  • 2 tomatoes, chopped
  • 3/4 cup pinto beans, drained and rinsed, or any bean of your choice
  • 1/2 of a lime, juiced
  • 4 soft tortillas, your choice white or whole-wheat
  • 4 tbsp sour cream
  • 1 cup shredded iceberg lettuce
  • 1 cup chopped cilantro
  • grated cheese of your choice
  • Salt and Pepper

Fry onion and bell peppers in the oil for 3 minutes in a non-stick skillet.  Add the mushrooms, garlic, 3/4 of the spice mix and cumin, and cook for 1 minute.  Mix in the tomatoes, cover and cook for 2 minutes.

Meanwhile, roughly mash the beans together with the remaining spices, the lime juice and salt and pepper to taste.

Spread each tortilla with 1 Tablespoon of sour cream.  Spoon on a quarter of the mashed beans and a quarter of the vegetable mixture.  Top with shredded lettuce, cilantro and grated cheese, fold and roll up to serve. Grill in a Panini press for a few minutes before serving or brown tortillas in a hot skillet before constructing if you like that savory-charred flavour on the outside.


This recipe is so easy and fast to prepare.  Use this as a guideline.

1 heaping cup spelt flour per person, or wheat flour
1 tablespoon of olive oil per cup of flour
pinch of salt per cup of flour

Measure 1 cup of flour per person into a large bowl. Add 1 tablespoon of olive oil for every cup of flour. Add enough water to make a dough, beginning with 1/2 cup and adding additional water by the tablespoon until the dough is moistened and pliable and does not stick to your fingers.

When the dough comes together, knead for 1 minute and allow the dough to rest for 10 minutes.

Pinch off 1 1/2″ round balls of the dough and roll with a rolling pin, into a flat 8″ round on a well floured surface. Repeat until all of the dough is used. Stack the raw tortillas on top of each other with plenty of flour on the surface of each tortilla to prevent the dough from sticking.

Heat a cast iron or stainless steel skillet or griddle on high (do not use non-stick) and place 1 tortilla in the dry pan. Cook until the tortilla begins to rise slightly, about 40 seconds, and flip to cook the other side. Cook for another 30 – 40 seconds. Repeat until all of the tortillas have been cooked and have nice dark brown spots throughout.

Stack cooked tortillas on a plate and cover with a damp towel to prevent them from drying out before serving. To reheat, place the tortillas in a hot skillet for 20 seconds each side.

Store in an air tight container for up to 7 days, or wrap and keep in the freezer for 1 month.


recipe for Tortillas courtesy of

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