Bean and Cheese Burritos¶
 Serves |
 Total Time |
|---|---|
| 6 burritos | 40 minutes |
Ingredients¶
4 tbsp safflower or canola oil, divided
¾ cup yellow onion, finely chopped
½ cup green bell pepper, finely chopped- salt and black pepper, to taste
2 garlic cloves, minced
2 (15-oz) cans pinto beans, ½ cup liquid reserved, rest drained
⅓ cup pico de gallo or salsa- :chili_pepper: ¼ tsp smoked paprika
½ cup water
6 (9-to-10-inch) flour tortillas
2 cups (8 oz) sharp Cheddar, shredded
sour cream and hot sauce, for serving
Cookware¶
- 1 large nonstick skillet
- 1 potato masher or large spoon
Instructions¶
Step 1¶
In a large nonstick skillet, heat 2 tbsp of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute.
Step 2¶
Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid, and water. Bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl and wipe out skillet.
Step 3¶
Spread ⅓ cup of the refried beans in the center of each tortilla and top each with ⅓ cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom up and over the filling and tightly roll.
Step 4¶
In the skillet, heat 1 tbsp of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with remaining 1 tbsp oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.
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