Smoky, well-seasoned beans are the heart of this burrito, simmered with sautéed onion, garlic, cumin, chili powder, and smoked paprika until rich and spoon-smooth. Warm flour tortillas get lightly toasted in a dry skillet, then packed with that spiced bean filling and rolled into a tight, sealed cylinder. A final turn in the skillet crisps the outside and warms everything through, so every bite has that toasty, golden-edged shell around a soft, savory center. Pile on fresh salsa for brightness and a cooling scoop of your favorite creamy topping, and you've got a satisfying, handheld dinner that comes together fast. It's a reliable, craveable option to add to your vegan meal lineup, whether you're feeding a crowd or just meal-prepping lunches for the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Stir in the cumin, chili powder, and smoked paprika and cook for 30 seconds, until the spices are fragrant and evenly coat the onion. Add the refried beans and water, stirring to combine. Cook over medium-low heat, stirring frequently, until the beans are heated through and smooth, about 4–5 minutes. Season with salt and pepper. Remove from heat.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
