Pinto Bean & Cheese Burritos

Ingredients

• 2 cans (15 oz each) pinto beans, drained
• 1/2 cup water or vegetable broth
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper to taste
• 4 large flour tortillas (burrito size)
• 2 cups shredded cheese blend (Monterey Jack and Cheddar)
• Optional: mild salsa fresca or guacamole for serving

Method

1. 01

   Prepare the Beans: In a medium saucepan, combine the drained pinto beans, water (or broth), garlic powder, chili powder, cumin, salt, and pepper. Bring to a gentle simmer over medium heat.

2. 02

   Mash to “No-Fried” Consistency: Using a potato masher, mash the beans until they reach a thick, rustic, “no-fried” consistency. Let them simmer on low for about 5 to 7 minutes until the flavors meld and the mixture is thoroughly hot.

3. 03

   Warm the Tortillas: Place a skillet over medium-high heat. Warm each flour tortilla for about 10 to 15 seconds per side until soft and pliable.

4. 04

   Assemble: Lay a warmed tortilla flat on a clean surface and spread about 1/2 cup of the warm bean mixture down the center. Top generously with 1/2 cup of the shredded cheese blend so it can melt directly into the hot beans.

5. 05

   Roll: Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom up, tucking the filling in as you go.

6. 06

   Toast the Burrito: Place the rolled burrito seam-side down in the hot skillet for 1 to 2 minutes to toast the exterior slightly and ensure the cheese is fully melted and gooey. Serve warm with optional salsa fresca or guacamole.