Bean and Cheese Burritos

Ingredients

• 1 tbsp vegetable oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) pinto beans, drained, liquid reserved
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt, to taste
• 4 large flour tortillas
• 1 1/2 cups shredded cheddar or Monterey Jack cheese
• 1 cup cooked white rice (optional)
• 1/2 cup salsa, plus more for serving
• 1/4 cup sour cream, for serving

Instructions

1. 1Heat the oil in a saucepan over medium heat and cook the onion for 3 to 4 minutes until soft.
2. 2Add the garlic and cook for 30 seconds, then stir in the pinto beans, cumin, and chili powder along with a few tablespoons of the reserved bean liquid.
3. 3Mash the beans partially with a fork or potato masher and simmer for 5 minutes, stirring often, until thick and spreadable; season with salt.
4. 4Warm the tortillas briefly in a dry skillet or microwave so they fold without cracking.
5. 5Spoon the bean mixture down the center of each tortilla, then top with rice, if using, cheese, and a spoonful of salsa.
6. 6Fold in the sides and roll the tortilla tightly into a burrito.
7. 7Return the burritos seam-side down to a hot dry skillet and cook for 1 to 2 minutes per side until golden and the cheese has melted inside.
8. 8Serve warm with extra salsa and sour cream.

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