Ingredients
Equipment
Method
- Preheat the oven to 350°F. Spray a baking dish with nonstick spray.
- In a medium saucepan, heat the olive oil over medium heat. Add 3 cloves garlic, 1/2 teaspoon salt, and 3/4 teaspoon chili powder. Cook for 1 minute, or until fragrant.
- Pour in the beans (leave 1 can with juice and drain the other) and water. Cover and cook for 5 minutes.
- Mash beans. Remove the lid and reduce the heat to low. Use a potato masher or fork to mash the beans until you reach your desired consistency. Bring to a light simmer for 2 minutes. Add a splash more water if they become too thick or simmer longer to allow more moisture to evaporate if needed. Remove from heat and stir in optional add-ins, if using. Season to taste.
- Spread about 1/3 cup of the beans down the center of a tortilla. Add 1 to 2 Tablespoons of cheese over the top. Fold the bottom edge over the filling and then fold in the sides and roll up.
- Place in baking dish and bake for 10 minutes. Serve while warm. Add desired toppings.
Notes
You can add 1/2 chopped onion before cooking the garlic. Cook until translucent before proceeding. If you like them spicier, add extra chili powder and ground cumin. You can swap pinto beans for black beans; drain and rinse them, and add close to 1/2 cup water. If you do not want to use the oven, butter a skillet and pan fry the rolled burritos over medium heat (seam side down first) until golden brown and crispy. Store burritos in a covered container for up to 5 days or freeze for up to 3 months.