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Title: Bean & Cheese Burritos
Categories: Vegetables, Cheese, Beans, Salsa
Yield: 6 servings

1/4 c Oil
1/2 c Fine chopped yellow onion
1/2 c Fine chopped bell pepper
Salt & black pepper
2 cl Garlic; minced
30 oz (2 cans) pinto beans; 1/2
- cup bean liquid reserved
1/2 c Pico de gallo or salsa
1/4 ts Smoked paprika
6 (10") flour tortillas
8 oz Shredded sharp Cheddar
Sour cream & hot sauce; to
- serve

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.

Spread 1/2 cup of the refried beans in the center of
each tortilla and top each with ? 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.

By: Kay Chun

Yield: 6 burritos

RECIPE FROM: https://cooking.nytimes.com

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