Instant Pot Refried Bean and Cheese Burritos

Name: Instant Pot Refried Bean and Cheese Burritos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ cups (300 g) dried pinto beans, rinsed and picked over; 4 cups (950 ml) water; 1½ tsp (9 g) kosher salt; 1½ tsp (3 g) ground cumin; ½ tsp (1½ g) garlic powder; 2 tbsp (30 g) unsalted butter; ½ whole (110 g) yellow onion, medium, finely diced; 2 whole (40 g) fresh jalapeño, halved lengthwise, seeds removed; 1½ cups (170 g) sharp cheddar cheese, shredded; 4 whole (200 g) large flour tortillas (8-inch / 20 cm); ¼ cup (10 g) fresh cilantro, chopped, loosely packed (optional); ½ whole (50 g) lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

Homemade refried beans made quickly in the Instant Pot, combined with melted cheddar cheese and roasted jalapeños, then wrapped in warm flour tortillas. These burritos are hearty, customizable, and ready in under an hour from dried beans to table.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 burritos

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Steps

Before you start

Rinse dried pinto beans and check for stones
Have all ingredients measured and prepped before starting the Instant Pot
Warm the flour tortillas just before assembling so they stay pliable

1
Pressure cook beans
- Add rinsed pinto beans and 4 cups (950 ml) water to the Instant Pot.
- Lock the lid and set to high pressure for 22 minutes.
- Allow the pot to naturally release pressure for 10 minutes, then carefully release any remaining steam.
- Stir in salt, cumin, and garlic powder.
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Ready when: Beans are tender and break easily when pressed with a fork
Tip: Don't skip the natural pressure release; it helps prevent beans from breaking apart.
2
Sauté jalapeños and onion
- While the beans cook, set a small skillet over medium-high heat.
- Add 2 tablespoons (30 g) butter and melt it.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.
- Add the jalapeño halves and cook for 2 minutes more until the skin is slightly charred.
- Set aside on a cutting board.
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Ready when: Onion is soft and pale golden; jalapeños show light char marks on the cut sides
Tip: Don't overcook the jalapeños or they'll become mushy; just char the skin lightly.
3
Mash beans into refritos
- Drain most of the cooking liquid from the Instant Pot, leaving about ½ cup (120 ml) of liquid with the beans.
- Using a wooden spoon or potato masher, mash the beans directly in the pot until you reach your desired consistency—leave some texture or mash until nearly smooth, as you prefer.
- The beans should hold together but still be creamy.
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Ready when: Beans are creamy and cohesive; most are broken down but some pieces remain visible
Tip: If the beans are too dry, splash in a bit more water; too wet, cook uncovered for 2–3 minutes over medium heat.
4
Fold in cheese and jalapeños
- Chop the cooked jalapeño halves into small pieces.
- Stir the chopped jalapeños and 1½ cups (170 g) shredded cheddar cheese into the mashed beans.
- Fold gently until the cheese is melted and the mixture is smooth.
- Taste and adjust seasoning with salt if needed.
- Keep warm on low heat or set aside.
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Ready when: Cheese is fully melted and no visible streaks remain; mixture is creamy and warm
Tip: Stir gently to avoid breaking up the bean texture more than you'd like.
5
Warm tortillas
- Wrap the 4 flour tortillas in a damp paper towel and microwave for 45–60 seconds, or warm them one at a time in a dry skillet over medium heat for 20–30 seconds per side, until pliable and warm.
- Keep them wrapped in a clean kitchen towel to retain heat.
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Ready when: Tortillas are warm, soft, and pliable without any hard or brittle spots
Tip: Warm tortillas are much less likely to crack or tear when you fold them.
6
Assemble burritos
- Place one warm tortilla on a flat surface.
- Spoon about ¾ cup (180 ml) of the bean and cheese mixture into the center.
- Leave a 2-inch (5 cm) border on all sides.
- If using, add a small pinch of cilantro and a squeeze of fresh lime juice.
- Fold the bottom edge of the tortilla up over the filling, then fold in the left and right sides, and finally roll tightly away from you.
- Repeat with the remaining tortillas and filling.
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Ready when: Burritos are tightly rolled with no gaps and the seam is on the bottom
Tip: Don't overfill or the burrito will tear; it's better to have a slightly less full burrito that holds together.
7
Serve immediately
- Transfer the burritos to serving plates, seam-side down.
- Serve hot with your choice of toppings: sour cream, salsa, guacamole, pico de gallo, or hot sauce.
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Tip: Serve immediately while the burritos are warm and the cheese is still soft.

Good to know

Tips

For extra richness, add 2–3 tablespoons of sour cream or Mexican crema to the bean mixture before mashing.
Make a batch of the refried bean mixture on a weekend and use it throughout the week for quick burritos, nachos, or quesadillas.
If your Instant Pot is smaller (3-quart), reduce the dried beans to 1 cup (200 g) and water to 3 cups (710 ml), and cook for 20 minutes instead of 22.
Customize each burrito with your favorite toppings: sour cream, salsa verde, pico de gallo, guacamole, shredded lettuce, diced tomatoes, or hot sauce.

Make ahead

You can prepare the refried bean and cheese mixture up to 2 days ahead. Store it in an airtight container in the refrigerator, then warm gently over low heat or in the microwave before assembling burritos.

Storage & reheating

Assembled burritos can be refrigerated in an airtight container for up to 3 days; reheat wrapped in foil in a 350°F (175°C) oven for 15 minutes. The bean mixture alone keeps for up to 4 days in the fridge in a sealed container. The bean mixture can be frozen for up to 3 months; thaw and reheat gently before use.

Substitutions

sharp cheddar cheese, shredded → Monterey Jack, Oaxaca, or pepper jack cheese. Use any mild to sharp cheese you prefer. Pepper jack adds heat; Oaxaca is creamier and melts beautifully.
fresh jalapeño → Poblano or serrano pepper, or omit entirely for a milder burrito. Poblanos are earthier and less spicy; serranos are hotter than jalapeños. You can skip peppers if you prefer no heat.
dried pinto beans → Dried black beans, kidney beans, or 3 cups (710 ml) canned pinto beans, drained. Cooking time for fresh beans is the same. If using canned, skip the pressure cooking and begin at the mashing step.
large flour tortillas (8-inch / 20 cm) → Large corn tortillas or whole wheat flour tortillas. Corn tortillas are traditional but more fragile; whole wheat adds nutrition and a nuttier flavor.