Crispy on the outside, cheesy and loaded on the inside. These veggie bean burritos are the kind of recipe I come back to every week — they’re easy to make, use simple pantry ingredients, and they freeze beautifully. The secret weapon? A little Taco Bell hot sauce in the filling.

What You’ll Need

Makes about 10 burritos

• 1 cup frozen corn, thawed
• 1 can unsalted pinto beans
• 1 red bell pepper, finely chopped
• 1 onion, finely chopped
• 1 jalapeño, finely chopped
• 1 cup shredded colby jack cheese
• 10 flour tortillas
• 1 tablespoon taco seasoning
• ½ tsp cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• ¼ cup hot Taco Bell sauce
• Vegetable oil (about 3 tsp)

The How To

1. Cook the veggies

Heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Add the bell pepper, onion, and jalapeño and cook for 3–4 minutes until softened.

2. Build the filling

Add the corn and beans, then stir in the taco seasoning, cumin, Taco Bell sauce, pepper, and salt. Stir well and remove from heat. Transfer to another bowl to cool.

3. Assemble

Once the mixture has cooled down, add the colby jack cheese and mix well. Place a generous spoonful of filling into a warmed tortilla and roll it up like a wrap, tucking in the ends.

4. Pan-fry until golden

Heat a skillet to medium. When the pan is hot, place the wrap seam-side down. You can fit 2–3 burritos at once. Add a tiny bit of oil to the edge of the burrito. Cook until golden brown on all sides. Let them drain on a paper towel-lined plate for a minute before serving.

Tips

These freeze beautifully — wrap individually in foil before freezing and reheat in the oven at 375°F for about 20 minutes. You can swap colby jack for pepper jack if you want extra heat.

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