• NYT E-Z Dinner - 83

    From Dave Drum@1:2320/105 to All on Sat Feb 3 16:15:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bean & Cheese Burritos
    Categories: Vegetables, Cheese, Beans, Salsa
    Yield: 6 servings

    1/4 c Oil
    1/2 c Fine chopped yellow onion
    1/2 c Fine chopped bell pepper
    Salt & black pepper
    2 cl Garlic; minced
    30 oz (2 cans) pinto beans; 1/2
    - cup bean liquid reserved
    1/2 c Pico de gallo or salsa
    1/4 ts Smoked paprika
    6 (10") flour tortillas
    8 oz Shredded sharp Cheddar
    Sour cream & hot sauce; to
    - serve

    In a large nonstick skillet, heat 2 tablespoons of the
    oil over medium. Add onion and bell pepper, season with
    salt and pepper, and cook, stirring occasionally, until
    light golden and tender, about 8 minutes. Stir in garlic
    until fragrant, 1 minute. Add pinto beans, pico de
    gallo, smoked paprika, reserved bean liquid and 1/2 cup
    of water, and 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.

    Spread 1/2 cup of the refried beans in the center of
    each tortilla and top each with ? 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.

    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.

    By: Kay Chun

    Yield: 6 burritos

    RECIPE FROM: https://cooking.nytimes.com

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