Bean and Cheese Burrito Recipe | PBS Food

These delicious bean and cheese burritos featured in La Frontera with Pati Jinich are a delicious way to celebrate traditional Mexican culture. This recipe is courtesy of La Colonial, El Paso, TX.


Yield: Serves 8 to 10



  • Refried Beans:
  • 1/2 cup lard
  • 3 cups cooked pinto beans
  • Salt to taste

  • Chile con Queso:
  • 1½ cups water, divided
  • 8 ounces cream cheese, cubed

  • To assemble the burritos:
  • 10 to 12 flour tortillas
  • 1 tablespoon vegetable oil
  • 3 to 4 long green chiles, roasted, sweated, peeled, and chopped into 1½-inch pieces
  • 16 ounces Velveeta or processed cheese, cubed
  • 1 teaspoon finely chopped fresh habanero, or to taste


  1. To make the refried beans:
    In a medium pot or pan over medium heat, add the lard and heat until hot but not smoking. Carefully, and slowly, add the pinto beans to the pot. Once all beans are added, use a masher to mash beans to desired consistency. Cook for a few minutes and add small amounts of water if the beans become dry. Add salt to taste.
  2. To make the chile con queso:
    Add a small portion of the water to the blender and begin to blend the cream cheese, adding the cubed cream cheese slowly. Keep adding water so that the cream cheese does not thicken too much while blending. Continue this process until all cream cheese and water are blended.
  3. In another large pot, add the oil and sauté the chopped long green chile on medium heat until softened. Decrease heat to low. Then, add the blended cream cheese to the pot and mix with the sauteed green chile. Stir in the habanero and begin to add the cubed cheese. Constantly stir to avoid the cheese burning and sticking to the bottom of your pot. Once all the cheese is completely incorporated and melted, your chile con queso is ready!
  4. To assemble the burritos:
    Warm your flour tortillas on a preheated skillet or comal and top with refried beans and a generous spoonful, or two, of chile con queso. Roll and enjoy!
Presented by: