A Taste of Affordability: Bean and Cheese Burritos

Published in New York City’s The Indypendent on Nov. 26, 2025.

As the city celebrates a successful election and hopefully begins an era of badly-needed reform and progress, it’s important to remember that life doesn’t stop for celebrations and exultations. Life requires us to pack lunches and cook dinners even when all we have the energy to do is microwave something.

These make-ahead bean and cheese burritos are perfect for the work week and are just as good warmed up in the microwave as they are reheated in a pan. That is, if you can resist eating them as soon as you make them. All you need for this one is 45 minutes, a can opener, and a pan. I made this recipe with a camp stove on the ledge of the Grand Canyon using ingredients I found in a store called “The Shack” so I have no doubt you’ll be able to make this at home. I have faith in you, dear reader.

Ingredients

• Two cans Refried Beans ~$5.00

• One bunch Scallions ~$1.49

• One can Hatch Green Chilis ~$2.59

• One can Rotel Diced Tomatoes ~$1.29

• One packet Taco Seasoning ~$1.00 (You could also just go ahead and buy Cumin, Paprika, Garlic Powder, and Chili Powder and make your own but I figured I’d provide an easier alternative. A good spice cabinet is worth the investment, however.)

• One packet 10-inch Tortillas ~$3.00

• One packet shredded Monterey-Jack Cheese ~$4.00 (You can really use whatever kind of cheese you’d like for this. So long as it melts)

• Canola Oil, about 3oz ~$.11

Directions

1. Dice your scallions and add them to a pan over medium heat with a little bit of oil. Once they start to sizzle and soften, add chilis, tomatoes, and seasoning, along with a good pinch of salt.

2. Sauté this mixture until it is well-combined and somewhat reduced, about 5 minutes. Add beans and cook for an additional 2 minutes, or until everything is hot. Taste and season to your liking. Remove from the pan and keep warm.

3. In a clean pan, warm your tortillas for a couple of seconds to soften them.

4. Add a handful of your shredded cheese to each tortilla and top with a spoonful of your bean mixture. Start with a small spoonful and add more once every tortilla has seen some love. You don’t wanna run out of beans and cheese before your tortillas do.

5. Roll those tortillas into little burritos and fry the folded side fi st until golden brown. Flip, repeat, and remove from the heat.

Like a good deli sandwich, these should be individually wrapped in parchment paper and then aluminum foil before being placed in the freezer. I would also recommend placing them in a bag to prevent freezer-burn, but if you’re strapped for cash, all you need is the foil. These burritos will last a couple months in the freezer or a few days in the fridge.