---
name: Bean and Cheese Burritos
source: https://cooking.nytimes.com/recipes/1023873-bean-and-cheese-burritos
author: Kay Chun
image: bean-and-cheese-burritos.jpg
---

>> author: Kay Chun
>> source: https://cooking.nytimes.com/recipes/1023873-bean-and-cheese-burritos
>> serves: 6 burritos

In a large nonstick skillet, heat @safflower or canola oil{2%tbsp} over medium. Add @yellow onion, finely chopped{¾%cup} and @green bell pepper, finely chopped{½%cup}, season with @salt{} and @black pepper{}, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in @garlic cloves, minced{2} until fragrant, 1 minute.

Add @pinto beans{2%15-oz cans} (½ cup of liquid reserved, rest drained), @pico de gallo or salsa{⅓%cup}, @smoked paprika{¼%tsp}, reserved bean liquid, and @water{½%cup}. Bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl and wipe out skillet.

Spread ⅓ cup of the refried beans in the center of each @flour tortillas{6%9-to-10-inch} and top each with ⅓ cup of @sharp Cheddar, shredded{2%cups}. Fold the short sides of the tortilla over the filling; fold the bottom up and over the filling and tightly roll.

In the skillet, heat @safflower or canola oil{1%tbsp} over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with remaining @safflower or canola oil{1%tbsp} and 3 burritos. Serve warm with @sour cream{} and @hot sauce{} on the side.