Mini Bean and Cheese Burritos
Today, mientras preparaba unos Mini Bean and Cheese Burritos para la comida, I just can’t help but think about how much food matters. Maybe it was because I was a health inspector - and I loved learning how Chef’s made food into art, I loved learning how to balance safety and culinary adventures. I’m not a world class chef myself, just a mom that’s trying her best. It’s not just about feeding the belly (aunque eso también es super important, especialmente con toddlers and young kids who are always hungry for snacks!). It’s about those little pieces of culture, amor, and tradition that sneak into every bite. I guess these mini burritos are more than just a quick snack or lunch — they’re a little taste of home, wrapped in a tortilla.
Let’s be real, una cocina llena del olor de tortillas calentitas, frijoles refritos, y melting cheese? That’s the smell of happiness right there. As I was driving to the new tortilleria in town (because fresh tortillas are the secret to the universe), it took me back to my abuelita’s house. She always had a pot of beans simmering on the stove. "Siempre frijoles," she used to say, and she wasn’t kidding. Refried beans were a constant presence, always ready to be scooped onto tortillas or into a warm, flaky bolillo. They are delicious! Side note - my hubby and I began Financial Peace University about ten years ago, and I could not understand why Dave Ramsey kept saying, “beans and rice, rice and beans” like it was a bad thing. I told my hubby - that’s what my grandma had for us everyday. It was delicious!
Now, here I am, making the same kind of food for my own family. Pero claro, in my version, los burritos are smaller, so they’re easier for little hands to grab. It’s like taking a tradition and adjusting it just a bit, so that my Baby Goddess can enjoy this recipe with a modern twist.
There’s something so satisfying about making these. Maybe it’s the simplicity — it’s just tortillas, beans, and cheese, after all. Pero también, there’s something deeper. It’s about folding that tortilla, tucking in all the goodness, and thinking about how it’s going to nourish someone you love.
When I make these mini burritos, I’m not just feeding my family; I’m passing down a piece of our cultura. My kids may not realize it now, but someday they’ll remember the smell of the kitchen, the feel of a warm tortilla in their hands, and the comfort of knowing that mom made these just for them. I do have a memory of my grandmothers and relatives at the comal, making the tortillas from scratch. Occasionally, they would give me a tortilla with a little bit of salt or with a slice of avocado. That was the best part. I enjoyed making tortillas by hand although, safety first - they always handled the hot comal part. Anyway, back to the topic at hand…
Let’s talk practicality for a sec. Because aunque me encanta la idea de cooking for hours like my foremothers did, life is different now. I’ve got work, school pickups, errands, and about a million other things on my plate. That’s why these mini burritos are such a lifesaver. They’re quick to make, easy to customize, and you can even batch them for the week. (Pro tip: Wrap them individually in foil or plastic wrap and stick them in the fridge for grab-and-go snacks or lunches.)
Pero even though they’re convenient, they don’t lose that homemade touch. There’s still that little extra magic that comes from making something yourself. And trust me, toddlers can tell. Mi Baby Goddess says, "Mami, ¡estos son mis favoritos!" every time I serve them. My hubby makes these as well, so they are easy that you can memorize the recipe.
Of course, no meal with toddlers is ever picture-perfect. There’s always going to be some bean smears on the table, queso stuck in their hair, and little bites left behind because “I’m full now, Mommy!”. But that’s part of the charm, isn’t it?
Watching my family try new foods or enjoy something I’ve made feels like a little victory. Every bite they take is a step toward building their own memories, connecting to their roots, and hopefully learning to appreciate the flavors and traditions that come with them. Y si se ensucian un poquito, pues ni modo. That’s what napkins (and baths) are for!
One thing I love about these mini burritos is how flexible they are. Si tienes leftovers, like chicken, carne asada, or even rice, you can toss them in. My husband always says, “Waste not, want not,” and I’ve taken that to heart. Sometimes I’ll sneak in a little spinach or finely chopped veggies for extra nutrition. My kids don’t even notice — the cheese does a great job of hiding everything!
And let’s not forget the dips. My kids love a little sour cream or guacamole on the side, and I’ll often sneak a bite with some salsa roja for myself. (Because let’s face it, the best part of cooking for your family is stealing a few bites for yourself, right?)
Making these mini burritos today reminded me that food can be so much more than just a meal. It’s a bridge between generations. I absolutely love inviting my BG to cook with me. As a Montessori family, we have tried to include BG in household tasks as appropriate. When we cook, we are connecting with each other and it’s great for family time even though we’ve all been busy with our day. At the same time, I’m building something new for my BG, creating traditions that they’ll hopefully pass down to their own families someday.
It’s funny how a simple recipe can hold so much meaning. But that’s the beauty of food. It doesn’t have to be fancy to be special. Sometimes, all it takes is a warm tortilla, a scoop of beans, and a sprinkle of cheese to create something that’s not just nourishing, but also deeply comforting.
I’ll admit, hay días cuando no tengo ganas de cocinar. Days when I feel like tossing a box of something frozen into the microwave and calling it a night (or just ordering out!). But then I’ll remember how much these little moments mean. How the act of cooking can be grounding, even on the busiest of days. There’s something meditative about standing at the stove, flipping tortillas, and listening to the gentle sizzle of cheese melting. It’s a reminder to slow down, even for just a few minutes, and focus on the things that really matter. More than anything, learning to incorporate a meal plan to plan for our monthly budget is critical to the family’s overall health and success. The journey to debt freedom has taught me so much.
Mini Bean and Cheese Burritos
Ingredients
Instructions
- Lay out the tortillas and spread a thin layer of refried beans down the center.
- Sprinkle shredded cheese on top of the beans.
- Roll up the tortilla tightly into a mini burrito shape.
- Heat in a non-stick skillet over medium heat for 1-2 minutes on each side to melt the cheese.
- Let cool slightly, then slice into toddler-sized pieces.
So, as I sit here writing this, with the smell of beans and tortillas still lingering in the air, I feel a sense of gratitude. The Budget Mom, Miko Love, said that things started changing in her journey when she began to practice daily gratitude. Something that I’ve been thinking about lately too. I am grateful for the ability to have worked so hard to become debt free. I am grateful to have food in my house. I am grateful for Inspector Mama (trademarked, now!). I’m grateful for the people reading this and helping to fuel my dream.
These Mini Bean and Cheese Burritos might seem simple, but they’re a reminder that even the smallest things can hold the most love. Whether you’re making them for your kids, your partner, or just for yourself, know that you’re creating something special. Because at the end of the day, it’s not just about the food. It’s about the love, the connection, and the memories that come with it.
¡Buen provecho, mi gente!
