Crispy Bean And Cheese Burritos

Crispy Bean And Cheese Burritos bring the flavors of Mexico to your plate! These mouthwatering treats are packed with tender pinto beans, sautéed onions, garlic, and bell peppers, wrapped in a crispy tortilla and melted cheese.

A delight for vegetarians and foodies alike, get ready to indulge in a delicious, satisfying meal.

Ready Time

2 hrs

Yields

6 servings

Ingredients

One cup dried pinto beans, soaked overnight and drained
One onion, diced
Two cloves garlic, minced
One red bell pepper, diced
One can diced tomatoes, drained
One teaspoon cumin
One teaspoon chili powder
One-half teaspoon paprika
Salt and pepper, to taste
Six large tortillas
One cup shredded Monterey Jack cheese, divided
One-fourth cup chopped fresh cilantro
Vegetable oil, for brushing

Instructions

Rinse the soaked pinto beans and place them in a large pot.

Add enough water to cover the beans and bring to a boil.

Reduce the heat and simmer for 45-50 minutes, or until the beans are tender.

Drain and set aside.

In a large skillet, heat a couple of tablespoons of oil over medium-high heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the diced red bell pepper to the skillet and cook for a few minutes, until tender.

Stir in the cumin, chili powder, and paprika.

Cook for 1-2 minutes, until the spices are fragrant.

Add the diced tomatoes to the skillet and stir to combine.

Bring the mixture to a simmer and let cook for a few minutes, until the flavors have melded together.

Season with salt and pepper to taste.

In a large bowl, combine the cooked pinto beans, the skillet mixture, and chopped cilantro.

Mix well to combine.

To assemble the burritos, lay a tortilla flat on a work surface.

Spoon about 1/2 cup of the bean mixture down the center of the tortilla, leaving a small border around the edges.

Sprinkle about 1/4 cup of the shredded cheese on top of the bean mixture.

Brush the edges of the tortilla with a little vegetable oil.

Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the burrito up tightly.

Repeat with the remaining ingredients.

Heat a couple of tablespoons of oil in a large skillet over medium-high heat.

When hot, add a few of the burritos to the skillet (do not overcrowd) and cook until crispy and golden, about 2-3 minutes per side.

Serve hot and enjoy!

Notes

Make sure to soak the pinto beans overnight, and don’t skip draining and rinsing them before cooking. Use a large pot to cook the beans, as they’ll expand during cooking.

Use any leftover oil from cooking the onion, garlic, and bell pepper mixture to brush the tortillas before assembling the burritos – it adds extra flavor! Don’t overfill the tortillas, as they can be delicate.

Leave a small border around the edges to ensure they fold and roll properly. If the cheese starts to ooze out during cooking, don’t worry! Just pat it back in with a spatula and continue cooking until crispy.

Cook the burritos in batches to prevent overcrowding the skillet, ensuring they cook evenly and crisp up nicely.

These burritos freeze well, so consider assembling and cooking only what you need, and freezing the rest for later. Simply thaw and reheat in a skillet when you’re ready.