Bean Burritos
Ingredients
- 8 small or 4 large flour tortillas (8- or 12-inch diameter)
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 tablespoon ground cumin, or more to taste
- 1/4 teaspoon cayenne, or more to taste
- Salt and freshly ground black pepper
- 3 cups drained cooked or canned pinto beans
- 1 cup grated cheddar, Jack, or other cheese
- 1/4 cup sour cream
- 1 cup roughly chopped iceberg or romaine lettuce
- 1 cup salsa
Directions
- Heat the oven to 300 F.
- Stack the tortillas on a sheet of foil and roll them up with the foil into a log.
- Warm them in the oven while making the filling.
- Put the oil in a skillet over medium heat.
- When hot, add the onion and cook, stirring frequently, until it softens and begins to turn translucent, 3 to 5 minutes.
- Add the cumin, cayenne, and a sprinkle of salt and pepper and stir until the spices become fragrant, no more than 1 minute.
- Add the beans and mash them until they are mostly broken up but not completely smooth.
- Cook, mashing and stirring, until the onion is soft and the beans are hot and creamy, 5 to 10 minutes; add water, a tablespoon at a time, if the mixture looks dry.
- Taste and adjust the seasoning, adding more spices.
- Remove the tortillas from the oven.
- Lay a tortilla on a flat surface and put 1/4 cup of the beans on the third closest to you.
- Sprinkle with an eighth of the cheese, sour cream, lettuce, and salsa.
- For small tortillas, fold the 2 sides of the tortilla in to cover the fillings partway, then roll up the tortilla to fully enclose them; put the burrito seam side down on a plate.
- Repeat with the remaining tortillas and fillings.
- For large tortillas, first fold the tortilla over the fillings to enclose them, then fold in the sides and roll.
- Serve right away.