Bean and Cheese Burritos
Simple and easy. This vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead
Servings: 4
Equipment
- 1 12" skillet
- 1 Medium bowl
- 1 Potato masher
Ingredients
- 4 Tbsp Olive oil
- 1/2 cup Onion, finely chopped
- 1/2 cup Green pepper, finely chopped
- 2 cloves Garlic, minced
- 30 oz Black beans, drained – save 1/2 cup bean liquid or pinto beans
- 1/2 cup Pico del gallo
- 1/4 tsp Smoked paprika
- 2 cups Sharp cheddar cheese, shredded
- 6 ea 9" to 10" tortillas
- 6 Tbsp Sour cream
- 1 tsp Hot sauce
Instructions
- In the skillet, heat 2 tablespoons 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.4 Tbsp Olive oil, 1/2 cup Onion, finely chopped, 1/2 cup Green pepper, finely chopped, 2 cloves Garlic, minced
- Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and ½ cup of water, and 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 the refried beans to a bowl, and wipe out skillet.30 oz Black beans, drained – save 1/2 cup bean liquid, 1/4 tsp Smoked paprika, 1/2 cup Pico del gallo
- Spread ½ 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 of the tortilla up and over the filling and tightly roll.6 ea 9" to 10" tortillas, 2 cups Sharp cheddar cheese, shredded
- In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes.
- Serve warm with sour cream and hot sauce on the side.6 Tbsp Sour cream, 1 tsp Hot sauce