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