Cheesy Pinto Bean Burritos

1. Cook Onion and Bell Pepper

Begin by heating 2 tablespoons of safflower or canola oil in a large nonstick skillet over medium heat. Once the oil is shimmering, add the finely chopped yellow onion and green bell pepper. Season with salt and black pepper. Cook for about 8 minutes until the onions are translucent and the peppers are soft and light golden.

2. Add Garlic and Pinto Beans

Next, add the minced garlic to the skillet and cook for about 1 minute until fragrant. Then, add the pinto beans along with the reserved 0.5 cup of bean liquid, pico de gallo or salsa, smoked paprika, and 0.5 cup of water. Bring the mixture to a simmer and cook for about 8 minutes, occasionally mashing the beans with a potato masher or spoon until the mixture is thick and pasty. Season with salt and pepper to taste.

3. Assemble Burritos

Transfer the refried bean mixture to a bowl and wipe out the skillet. To assemble the burritos, lay out the tortillas and evenly spread about 0.5 cup of the bean mixture onto each one. Top each with 0.33 cup of shredded sharp Cheddar. Fold in the sides of the tortilla and roll it up tightly.

4. Cook Burritos

In the same skillet, heat 1 tablespoon of oil over medium heat for each batch of burritos. Place the burritos seam side down in the skillet. Cooking them seam side down first helps to seal them and ensures an even, golden crust. Cook for 3-5 minutes per batch, turning occasionally, until they are golden brown and crispy on all sides.

5. Serve Burritos

Serve the burritos warm with a dollop of sour cream and a splash of hot sauce on the side. Enjoy your delicious, cheesy pinto bean burritos!