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Bean and Cheese Burritos Recipe
Ash Tyrrell

Bean and Cheese Burritos Recipe

I still remember the first time I pan-fried a bean and cheese burrito instead of just microwaving one, and honestly, I haven't gone back since. The beans turned silky, the cheese oozed out the sides a little, and the tortilla got this golden, crackly shell that made the whole thing feel special
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 15-ounce cans pinto beans, ½ cup of the liquid reserved and the rest drained — buttery pinto beans break down into a creamy base, but black beans work too
  • ½ cup pico de gallo or your favorite salsa — adds tang that cuts through the richness of the beans
  • ½ cup finely chopped yellow onion — cook it low and slow so it caramelizes instead of burning
  • ½ cup finely chopped green bell pepper — gives a little sweetness and body to the filling
  • 2 cloves garlic minced — always use fresh garlic, jarred garlic loses a lot of its punch
  • ¼ teaspoon smoked paprika — this is the flavor that makes these taste homemade not canned
  • ¼ teaspoon ground cumin — rounds out the smokiness with warm earthy notes
  • 1 cup water plus more as needed — helps mash the beans into that classic refried texture
  • Salt and black pepper to taste — season in layers, not all at once
  • 6 9 to 10-inch flour tortillas — fresh, soft tortillas roll much easier than cold ones
  • 2 cups shredded Mexican cheese blend or cheddar — grate your own block cheese it melts far better than the bagged kind
  • 2 tablespoons vegetable oil divided — used for cooking the filling and crisping the burritos
  • Sour cream and hot sauce for serving — completely optional but highly recommended

Method
 

  1. Heat one tablespoon of oil in your skillet over medium heat, then add the chopped onion and bell pepper. Cook for about five minutes, stirring now and then, until they soften and turn slightly golden at the edges. Stir in the minced garlic and cook for another minute until it smells fragrant. This base is what gives the beans their depth of flavor.
  2. Add the pinto beans, reserved bean liquid, pico de gallo, smoked paprika, and cumin to the skillet. Pour in the cup of water and bring everything to a gentle simmer. Let it bubble away, stirring and mashing occasionally with a potato masher, so the beans break down into a thick, spreadable mixture.
  3. Keep cooking the beans for about eight to ten minutes, until most of the liquid has absorbed and the texture looks creamy rather than soupy. If it looks too dry, splash in a bit more water. Taste and adjust with salt and pepper before pulling it off the heat.
  4. Briefly warm each tortilla in a dry skillet or over a gas flame for a few seconds per side. This makes them soft and pliable, so they fold without cracking. Stack the warmed tortillas under a clean towel to keep them from drying out while you work.
  5. Lay a tortilla flat and spread about a third of a cup of the bean mixture across the center. Sprinkle a generous handful of shredded cheese on top. Fold the two sides inward, then fold the bottom edge up and over the filling, rolling it tightly away from you into a snug burrito.
  6. Heat the remaining oil in the skillet over medium heat. Place the burritos seam side down and cook for three to five minutes per side, turning occasionally, until every side is golden and crisp. This step gives you that irresistible crunchy shell with a molten center.
  7. Let the burritos sit for a minute or two off the heat, since the cheese inside is extremely hot. Slice them in half on a diagonal to show off that gooey, melty middle, then serve right away with sour cream and hot sauce on the side.

Notes

  • I always grate my own cheese from a block because pre-shredded cheese has anti-caking starch that keeps it from melting smoothly.
  • I like mashing the beans to a slightly chunky texture instead of totally smooth, since it gives the filling more body.
  • I never overfill the tortilla, even when I'm tempted to, because it always ends up tearing or leaking.
  • I let the bean mixture cool for a couple of minutes before filling the tortillas so the cheese doesn't melt too early and turn greasy.
  • I keep my skillet at medium heat rather than high, since high heat burns the tortilla before the inside gets properly warm.