Bean and Cheese Burritos
2 Tsp vegetable or olive oil
1 Medium onion, finely diced
1-2 Tbsp pickled jalapenos, chopped
1 Tbsp chili powder
1 Tsp cumin
Salt and pepper, to taste
2 (15oz) cans pinto beans, undrained
1-2 Tbsp jalapeno pickling liquid (depending on heat tolerance)
1 (4oz) can diced green chiles, drained
1/2 Cup salsa
1/2 Cup fresh cilantro, chopped
1 Cup shredded cheddar cheese
1 Cup shredded pepperjack cheese
12 (6inch) flour tortillas
1 Cup tomatoes, seeded and diced
2-3 Scallions, minced
Preheat oven to 375. Lightly spray a 9x13 pan with non-stick cooking spray and set aside.
Place both cheeses in a bowl and toss to combine. Set aside.
Place a large skillet over medium heat, add oil and allow oil to get hot. Add onion to the heated oil, allow to cook stirring frequently. Once onions are translucent, about 5-6 minutes, add the jalapenos, chili powder, cumin and salt and pepper and stir to combine. Cook an additional 1-2 minutes.
Add the undrained beans, along with the diced chiles to the onion mixture and bring to a boil. Once mixture has come to a boil reduce to a simmer and add pickling liquid and salsa and allow to cook until thickened. Once the mixture has thickened, remove from heat and use a potato masher (or the back of a wide spoon) to mash the beans until desired consistency is achieved. Taste the mixture and adjust seasonings accordingly. Add the cilantro and stir to combine. Add half of the cheese mixture to the beans and stir until melted.
Place a scant 1/3 cup of the bean mixture into each tortilla and roll up. Place the filled burrito in the prepared baking dish. Repeat the process with remaining ingredients. Once all burritos are filled, sprinkle with remaining cheese. Cover the pan with foil and bake for 15 minutes. Remove foil and continue cooking for 5-10 minutes, until the cheese has melted. Remove from oven and allow to cool for 10 minutes. Sprinkle desired toppings over the burritos and serve.
Recipe source: Pink-Parsley