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.