Bean Burrito
Serves 3
1/4 cup canola oil
1/2 medium onion, chopped
1/2 green pepper, finely chopped
kosher salt and black pepper
2 garlic cloves
2 15oz cans pinto beans and 1/2 cup of the bean liquid, reserved
1/2 cup pico de gallo (store bought or homemade)
1/4 tsp paprika
1 package of burrito seasoning (old el paso works well)
6, 9-10 inch flour tortillas
2 cups shredded sharp cheddar cheese
sour cream and hot sauce for servining
In large non-stick skillet, heat 2 tbsp of oil over medium heat. Add onion and bell pepper, season with salt and pepper. Cook, stirring occassionally until golden and tender, about 8 minutes. Stir in garlic, 1 minute. Add pinto beans, pico de gallo, smoked paprika, burrito seasoning, reserve bean liquid and 1/2 cup water. Bring to a simmer. Cook, stirring and mashing beans with a potato masher until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer beans to a bowl, wipe out skillet.
Spread 1/2 cup of beans in centre of each tortilla and top with 1/3 cup of cheese. Fold the short sides of tortilla over filling, fold bottom up and over filling and tightly roll.
In same skillet, heat 1 tbsp of oil over medium. Add as many burritos as possible, seam side down and cook until golden, turning occassionally, 3-5 minutes. Transfer to plate when down, repeat with remaining burritos.
Serve warm with sour cream and hot sauce.