Bean and Cheese Burritos
Published March 19, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons safflower or canola oil
- ½cup finely chopped yellow onion (from ½ medium onion)
- ½cup finely chopped green bell pepper (from ½ pepper)
- Salt and black pepper
- 2garlic cloves, minced
- 2(15-ounce) cans pinto beans, ½ cup of bean liquid reserved and the rest drained
- ½cup store-bought or homemade pico de gallo or salsa
- ¼teaspoon smoked paprika
- 6(9- to 10-inch) flour tortillas
- 2cups shredded sharp Cheddar (8 ounces)
- Sour cream and hot sauce, for serving
Nutritional analysis per serving (6 servings)
563 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 23 grams protein; 1074 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Instead of green bell pepper, use a poblano or seeded jalapeno peppers. If those are not available, try canned diced green chiles.
One of the greatest pleasures of this wonderful site is reading people's suggestions/substitutions. That doesn't prevent others from following the recipes as is.
Stirring in a tablespoon of ghee at the end of cooking makes the beans rich and savory, like taqueria beans cooked with lard. Cumin, added at sauté, a bay leaf and oregano are good seasoning options too.
absolutely delicious! This recipe has become a family favorite!
Love these burritos! I used the pico recipe from the NYT hot dogs with pico de gallo, and added a red bell pepper too. Super tasty!
I adapted the recipe (I know, I know) based on the ingredients I had, but I was still very pleasantly surprised by the refried beans. I used a white onion and black beans, and omitted the bell pepper and salsa. I also skipped the added salt because my canned beans were not low sodium. Served as a side with Eric Kim's sheet pan quesadillas instead of rolling them into burritos to pan fry, and my 1yo and I both devoured it. Looking forward to making this again -- next time as written!
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