Bean and Cheese Burritos

🥘 Ingredients

• safflower or canola oil 2 tbsp
• yellow onion, finely chopped ¾ cup
• green bell pepper, finely chopped ½ cup
• salt
• black pepper
• garlic cloves, minced 2
• pinto beans 2 15-oz cans
• pico de gallo or salsa ⅓ cup
• smoked paprika ¼ tsp
• water ½ cup
• flour tortillas 6 9-to-10-inch
• sharp Cheddar, shredded 2 cups
• safflower or canola oil 1 tbsp
• safflower or canola oil 1 tbsp
• sour cream
• hot sauce

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   >> author: Kay Chun
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   >> source: https://cooking.nytimes.com/recipes/1023873-bean-and-cheese-burritos
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   >> serves: 6 burritos
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   In a large nonstick skillet, heat safflower or canola oil over medium. Add yellow onion, finely chopped and green bell pepper, finely chopped , season with salt and black pepper , and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic cloves, minced until fragrant, 1 minute.
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   Add pinto beans (½ cup of liquid reserved, rest drained), pico de gallo or salsa , smoked paprika , reserved bean liquid, and water . 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.
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   Spread ⅓ cup of the refried beans in the center of each flour tortillas and top each with ⅓ cup of sharp Cheddar, shredded . Fold the short sides of the tortilla over the filling; fold the bottom up and over the filling and tightly roll.
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   In the skillet, heat safflower or canola oil 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 and 3 burritos. Serve warm with sour cream and hot sauce on the side.