Vegan Burritos with Easy Refried Beans

I grew up in a fiber-rich household. We ate bran muffins, not blueberry; Sorbees, not Skittles; macaroni and baked beans more than macaroni and cheese. At school, I sat across the lunch table from white bread with mayo and American cheese or solid white tuna with Ritz crackers while I ate my supper leftovers. Once, a boy turned his nose up at my refried beans and tortilla chips, saying, “That looks like poop.” The non-confrontational child that I was, I refrained from slapping him. Anyways, my refried beans probably tasted better than his peanut butter and jelly sandwich.

I remember my father soaking and boiling pinto beans, pureeing them in a blender, then adding them to a cast-iron skillet waiting with sauteed onions and spices. I don’t have time for so many steps, so I simplified the process. My refried beans didn’t come out tasting like my father’s, but they’re very tasty with much less work. My kids said they tasted like Cheetos. Coming from a four-year-old, that’s a big compliment!

These burritos make a great weeknight supper or Purim side dish. Since they are wrapped up, tortilla concealing the contents, they fit well with the tradition of eating foods with hidden centers, like hamentashen and kreplach, to remember the hidden miracle of the Jewish people’s salvation on Purim.


Burrito Recipe
For 2 burritos

2 tortillas
1/2 cup refried beans (recipe below)
1 tomato, chopped
1 small avocado, chopped or 1/2 cup Sunny Avocado Salad
2 tablespoons corn
1 tablespoon chopped green onions
1/4 cup salsa (optional)


  1. Spread 1/4 cup refried beans down the middle of each tortilla.
  2. Layer on chopped tomato, avocado, green onion, and corn, leaving about 2-3 centimeters (an inch) of clean tortilla at the ends. Add salsa if using.
  3. Fold two sides in and hold down while placing in sandwich-maker/electric grill. Grilling warms the fillings and seals the tortilla closed so it is easier to hold and eat. Let it sit for two minutes. Do not press closed, lest you squeeze the stuffing out.
  4. Enjoy!

Refried Beans Recipe
yield: about 4 cups

500 grams (about 2 cups) dried red kidney beans
2 teaspoons salt
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder


  1. Put beans in pot and fill with water at least 2 cm (about an inch) above the level of the beans. Cover and leave at least 6 hours.
  2. Pour out soaking water and replace with water to the same height. Add salt and stir.
  3. Boil for about 2 hours until bean skins are cracked open and beans are soft.
  4. Season with cumin, onion, and garlic.
  5. Mash with a potato masher or puree with an immersion blender. I like the smoother consistency achieved with the hand blender,. If you prefer chunky, use a potato masher (or if you’re really stuck, even a fork).
  6. Adjust seasonings if necessary.


About israelisalad

I'm an American-Israeli mother who loves to make healthy food from fresh ingredients, on a budget and with limited time. My site is full of easy, healthy recipes and insights into life in Israel.
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10 Responses to Vegan Burritos with Easy Refried Beans

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  2. My children grew up with a similar diet to yours, plenty of whole foods cooked from scratch. I cook my beans much as you do, except I omit the soaking. Don’t you live the aroma of beans cooking? Almost as comforting as baking bread, at least to us here at Chez Grace.

    Liked by 1 person

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  5. bethanyk says:

    I failed on this miserably last week and my daughter said it tasted like cat food. I am not sure why this was but I think the beans I chose she just didn’t like. I am going to try black beans this week. I am always trying something new! She has so many limitations after her gallbladder was removed. This looks wonderful so I will try it.
    Do you make gluten free wraps?


    • israelisalad says:

      Bethany, I am sorry this recipe didn’t work out for you. Black beans are a little sweet, so I hope your daughter likes it better. I don’t make gluten free wraps, but some all-corn tortillas are gluten free. They may have them in your local health food store. Good luck.


      • bethanyk says:

        Oh no no. I mis spoke. I tried my OWN recipe that was similar and it failed. I have not tried yours yet. That’s why I was excited to see it so that I could try it the right way!!! We got corn tortillas yesterday. I think the black beans are what made it not good. We got the ingredients to make your recipe this week. I am sure it will be fantastic!


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