Bean and Cheese Burritos
Creamy refried pinto beans and gooey cheddar rolled tight and toasted golden, the comfort classic of Tex-Mex.
Ingredients (serves 4)
- 2 cans pinto beans
- 1 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 4 tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup sour cream
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Save this recipeInstructions
- 1
Drain the pinto beans, reserving 1/2 cup of the liquid.
- 2
Heat oil in a skillet over medium heat, add the beans with cumin, garlic powder, and chili powder, and mash with a potato masher, adding reserved liquid until creamy, about 5 minutes.
- 3
Warm the tortillas so they roll without cracking.
- 4
Spread beans down the center of each tortilla, top with cheddar and a spoonful of salsa, fold in the sides, and roll tightly.
- 5
Toast the burritos seam side down in a dry skillet over medium heat, 2 to 3 minutes per side, until golden and the cheese melts.
- 6
Serve with sour cream and extra salsa for dipping.
