Bean and Cheese Burrito Recipe

Ingredients

• 1 can (15 oz) Pinto beans, rinsed and drained
• 1 tbsp unsalted butter
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.25 tsp garlic powder
• 2 tbsp vegetable broth
• 4 large (10-inch) flour tortillas
• 1.5 cups shredded Monterey Jack and Sharp Cheddar cheese blend
• 2 tbsp pickled jalapeños, chopped
• 1 tsp vegetable oil
• salt to taste
• black pepper to taste

Instructions

1. 1

   Melt 1 tbsp unsalted butter in the skillet over medium heat and stir in 0.5 tsp cumin, 0.5 tsp smoked paprika, and 0.25 tsp garlic powder.

2. 2

   Toss the 15 oz of rinsed pinto beans into the butter and spices. Cook 2 mins until the beans start to pop slightly.

3. 3

   Pour in 2 tbsp vegetable broth. Use a fork to mash about two thirds of the beans directly in the pan.

4. 4

   Add salt and black pepper to taste. Remove the bean mixture from the heat and set aside in a small bowl.

5. 5

   Briefly heat each tortilla in the empty skillet for 15 seconds per side. Do this until they feel soft and pliable.

6. 6

   Place a quarter of the bean mixture in the center of a tortilla. Top with 0.375 cups of the cheese blend and a sprinkle of chopped jalapeños.

7. 7

   Tuck the sides in first, then roll tightly from the bottom.

8. 8

   Wipe the skillet clean and add 1 tsp vegetable oil over medium heat. Place the burritos seam side down. Cook 2 mins per side until the shell is golden and crackling.

9. 9

   Let them sit for 60 seconds before slicing. This allows the cheese to set so it doesn't just flow out like lava.