Bean and Cheese Burrito
A wrapped flour tortilla filled with refried or whole beans and melted cheese. Served warm, optionally topped with salsa or sour cream.
Ingredients
Method
Dice the onion and mince the garlic.
Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened, about 2 minutes.
Add beans, cumin, salt, and black pepper. Stir and warm through for 3–4 minutes. Mash some beans if a thicker consistency is preferred.
Warm each tortilla in a dry skillet for 10–15 seconds per side to make it pliable.
Lay each tortilla flat. Spoon half the bean mixture down the center of each, leaving a 2-inch border on top and bottom.
Top each with half the shredded cheese.
Fold the left and right sides of the tortilla inward, then fold the bottom edge over the filling and roll tightly toward the top.
Place seam-side down in the skillet and cook over medium heat for 1–2 minutes per side until the tortilla is lightly crispy and cheese begins to melt. Serve warm with salsa and sour cream if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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