Ingredients:

  • 1 can (15 oz) Pinto beans, rinsed and drained
  • 1 tbsp unsalted butter
  • 0.5 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 2 tbsp vegetable broth
  • 4 large (10-inch) flour tortillas
  • 1.5 cups shredded Monterey Jack and Sharp Cheddar cheese blend
  • 2 tbsp pickled jalapeños, chopped
  • 1 tsp vegetable oil
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt 1 tbsp unsalted butter in the skillet over medium heat and stir in 0.5 tsp cumin, 0.5 tsp smoked paprika, and 0.25 tsp garlic powder.
  2. Toss the 15 oz of rinsed pinto beans into the butter and spices. Cook 2 mins until the beans start to pop slightly.
  3. Pour in 2 tbsp vegetable broth. Use a fork to mash about two thirds of the beans directly in the pan.
  4. Add salt and black pepper to taste. Remove the bean mixture from the heat and set aside in a small bowl.
  5. Briefly heat each tortilla in the empty skillet for 15 seconds per side. Do this until they feel soft and pliable.
  6. Place a quarter of the bean mixture in the center of a tortilla. Top with 0.375 cups of the cheese blend and a sprinkle of chopped jalapeños.
  7. Tuck the sides in first, then roll tightly from the bottom.
  8. Wipe the skillet clean and add 1 tsp vegetable oil over medium heat. Place the burritos seam side down. Cook 2 mins per side until the shell is golden and crackling.
  9. Let them sit for 60 seconds before slicing. This allows the cheese to set so it doesn't just flow out like lava.