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Bean Burritos

Source of Recipe

From "The Essential Pantry Cookbook" by Jen Chapin


Recipe Introduction

"These meatless burritos are super quick to put together and are perfect for busy weeknights. Homemade refried beans are a cinch to make with canned pinto beans and taste so fresh. Feel free to customize this recipe with your favorite burrito fixings, like guacamole, salsa, chopped cilantro, or sliced jalapeños."

List of Ingredients

â—¦ 2 tablespoons olive oil
â—¦ 2 cloves garlic, minced
â—¦ 2 (15-ounce) cans pinto beans, drained with liquid reserved
â—¦ Juice of 1 lime
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon ground cumin
â—¦ 4 (10- to 12-inch) flour tortillas
â—¦ 2 cups shredded Cheddar cheese
â—¦ Sour cream, salsa, and cilantro, for serving (optional)


Recipe

In a large skillet, heat the oil over medium heat. Add the garlic and sauté for a minute or two, until fragrant.

Add the drained beans to the pan and use a potato masher to mash most of the beans. Stir in ¼ cup of the bean liquid (or more if desired, to thin), the lime juice, salt, and cumin. Cook, stirring often, over medium heat until heated through. Remove from the heat and adjust the seasoning to taste.

Divide the beans evenly among the tortillas. Sprinkle with the cheese. If desired, top with sour cream, salsa, or cilantro. Roll up the burritos with the ends tucked in.

In a dry skillet, place the burritos seam-side down and cook over medium heat until lightly browned, about 2 to 3 minutes. Flip to crisp up the other side before serving, another 2 to 3 minutes.

Serves 4


• Prep: 10 minutes
• Cook: 15 minutes