Bean and Cheese Burritos

• servings: Yield: 6 burritos

Ingredients

4 tablespoons safflower or canola oil

½ cup finely chopped yellow onion (from ½ medium onion)

½ cup finely chopped green bell pepper (from ½ pepper)

Salt and black pepper

2 garlic cloves, minced

2 (15-ounce) cans pinto beans, ½ cup of bean liquid reserved and the rest drained

½ cup store-bought or homemade pico de gallo or salsa

¼ teaspoon smoked paprika

6 (9- to 10-inch) flour tortillas

2 cups shredded sharp Cheddar (8 ounces)

Sour cream and hot sauce, for serving

Directions

In a large nonstick 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. 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 refried beans to a bowl, and wipe out skillet.

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.

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. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

Notes

https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?q=BEAN BURRITO