Chef Dave Martin–Inspired Bean and Cheese Burrito
Bean and cheese burritos served on a wooden board with salsa green sauce beans lime and tortilla chips (1) (1)

About this Recipe

This recipe is inspired by Chef Dave Martin’s deep love for a truly great bean and cheese burrito—the kind that sounds simple, but absolutely isn’t. In his conversation with Dr. Jenn Seasly, he talks about how the best version starts with a thin, properly warmed flour tortilla, scratch-made beans, just enough cheese, and a little homemade heat. It’s nostalgic, comforting, and proof that humble food can hold powerful memories.

Listen to the full episode: What Makes a Dish Unforgettable? Chef Dave Martin on Food, Travel, and Memory

Ingredients

For the beans

  • 1 pound dried canary beans or pinto beans

  • 1 small sweet onion, roughly chopped

  • 1 dried guajillo chile

  • 1 teaspoon salt, plus more to taste

  • 1/2 teaspoon black pepper

  • 1 teaspoon fresh oregano, chopped

  • 6 cups water or light stock

  • 1 to 2 tablespoons bacon fat, lard, or neutral oil

For the burritos

  • 4 large thin flour tortillas

  • 1 to 1 1/2 cups shredded mild cheese such as Monterey Jack or Oaxaca

  • Warm homemade hot sauce or your favorite salsa

Optional

  • Extra cheese for topping

  • A spoonful of crema

  • Pickled jalapeños on the side

Instructions

1. Cook the beans

Rinse the beans and place them in a pot or pressure cooker with the onion, guajillo chile, salt, pepper, oregano, and water or stock.

If using a pressure cooker, cook until tender according to your machine’s timing. If using the stovetop, simmer until the beans are soft and creamy.

2. Remove and blend

Once the beans are fully cooked, remove the guajillo if you want a milder flavor. Add the bacon fat or lard and blend the beans until creamy with an immersion blender, mashing tool, or food processor. Adjust salt as needed.

The texture should be thick and spreadable, not watery.

3. Warm the tortillas

Heat each tortilla on a dry skillet or comal just until warm and flexible. This matters. A burrito like this works best with a soft, thin tortilla that bends easily without cracking.

4. Assemble

Spread a generous layer of warm beans onto each tortilla. Add a modest amount of shredded cheese. Don’t overload it. Chef Dave’s point was that balance matters.

Add a little hot sauce if desired.

5. Roll and toast

Fold in the sides and roll tightly into a burrito. You can eat it as is, or place it seam-side down on a skillet for a minute or two to lightly toast the outside.

6. Serve hot

Serve immediately while the beans are warm and the cheese is just melted.

Recipe Notes

The magic of this burrito is not in piling on ingredients. It’s in getting the basics right: thin tortilla, creamy beans, restrained cheese, and real flavor. If you want to get even closer to the spirit of the episode, make the beans ahead of time and let the flavors deepen overnight.