How to prepare Bean and Cheese Burritos

Bean and Cheese Burritos

Yield : 6 burritos

Time : 40 minutes 

Mexican refried beans are a snap to make at home on a weeknight on account of a few staple storage space things and a couple of essential new fixings. 

Rich canned pinto beans are wonderful in this dish, separating into a velvety, satiny blend. 

(Dark beans would likewise work incredible.) While the beans are frequently singed in fat or bacon drippings, this veggie lover adaptation assembles flavor with caramelized onion, chime pepper, garlic and smoked paprika all things considered. Pico de gallo adds a bit of tang to counter the rich beans. 

Searing the wrapped burritos ensures a brilliant, compellingly fresh outside and an inside that slimes with liquefied cheddar.

INGREDIENTS :

• ¼ cup safflower or canola oil
• ½ cup finely chopped yellow onion (from 1/2 medium onion)
• ½ cup finely chopped green bell pepper (from 1/2 pepper)
•  Kosher salt and black pepper
• 2 garlic cloves, minced
• 2 (15-ounce) cans pinto beans, 1/2 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 (8 ounces) shredded sharp Cheddar
•  Sour cream and hot sauce, for serving

PREPARATION :

STEP 1

1. 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 1/2 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.
2. STEP 2
3. Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 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.
4. STEP 3
5. 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.