Ingredients

• ½ cup safflower or canola oil
• 1 cup finely chopped yellow onion (from 1 medium onion)
• 1 cup finely chopped green bell pepper (from 2 pepper)
• Salt and black pepper
• 4 garlic cloves, minced
• 4 (15-ounce) cans pinto beans, 1 cup of bean liquid reserved and the rest drained
• 1 cup store-bought or homemade pico de gallo or salsa
• ½ teaspoon smoked paprika, cumin, cayenne, chili powder, etc
• 12 (9- to 10-inch) flour tortillas
• 4 cups shredded sharp cheddar (16 ounces)
• Sour cream and hot sauce, for serving

Directions

1. In a large nonstick skillet, heat 4 Tbsp of the oil over medium. Add onion and poblano pepper, season with salt, pepper. Cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute.
2. Add pinto beans, pico de gallo, reserved bean liquid, 1 cup of water, and spices: cumin, smoked paprika, and/or cayenne. 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.
3. Spread ½ cup of the refried beans in the center of each tortilla and top each with ⅓ cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
4. In the skillet, heat 1 tablespoon of the 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 the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

Tips and tricks

1. Doubled the as written recipe to make 12 burritos instead of 6.
2. To freeze: wrap in parchment and/or foil, then put in ziplocs.
3. Add ins: sauteed kale and/or scrambled eggs