Directions
- 1Rinse 230g of pinto beans under water.
- 2Add the beans to a pot with 800g of water and 5g of salt. Stir and place on the stovetop on high heat.
- 3After less than 10 minutes, turn down heat to low, cover, and simmer for about three hours, or until beans are easily squashable with a pinch of your fingers.
- 4Chop 100g of onion.
- 5Add 6g of olive oil to a pan on medium-high heat.
- 6Add the chopped onion to the pan and cook until translucent.
- 7In a small bowl, mix together a pinch each of Mexican oregano, chili powder, cumin, and smoked paprika.
- 8Press 5g of garlic and add to the onions in the pan.
- 9Add the seasoning mix to the onions and garlic and cook for 20 seconds.
- 10Add the cooked beans to the pan with the onions, garlic and seasoning mix.
- 11Use an immersion blender to mix the beans to your desired chunkiness.
- 12Simmer for an additional 6-8 minutes while stirring constantly.
- 13Remove the beans from heat, let cool for an hour or two.
- 14Mix 150g of fat-free cheddar cheese and 150g of fresh sharp cheddar cheese together.
- 15Place 160g of refried beans and 60g of the mixed cheese on each tortilla.
- 16Fold the sides of the tortillas inwards, then wrap the bottom over the filling.
- 17Lightly spray a frying pan with oil and brown the burritos for 15-20 seconds per side.
- 18Store the burritos in the refrigerator for up to a week or freeze them for longer storage.
Ingredients
- 230 g pinto beans
- 800 g water
- 5 g salt
- 100 g onion
- 150 g fat free cheddar cheese
- 150 g fresh sharp cheddar cheese
- 6 g olive oil
- 1 pinch mexican oregano
- 1 pinch chili powder
- 1 pinch cumin
- 1 pinch smoked paprika
- 5 g garlic
- 5 9-inch tortillas
Equipment
potstove topstrainergarlic pressimmersion blenderspatulaknifecutting boardscaleplastic bagfrying pan
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