These burritos are all about smoky, well-seasoned beans and melty cheese wrapped up in a warm, golden-toasted tortilla. The onion and garlic get cooked down until soft and fragrant, then mingle with cumin, chili powder, and smoked paprika before the refried beans join in for a rich, creamy filling. A generous layer of shredded cheddar melts into every bite once the burrito hits the skillet seam-side down, giving the exterior those irresistible golden-brown spots. Each one rolls up into a tight, sturdy cylinder that holds together through every dunk in salsa or swipe of sour cream. It's a satisfying, comforting dinner that comes together in one skillet with minimal fuss. This is a solid, crowd-pleasing pick for a vegetarian table, no meat required to make it feel hearty and complete.
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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.
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