One Dollar Bean and Cheese Burritos
Directions
- 1Rinse 230g of pinto beans under water.
- 2Rinse 230g of pinto beans under water.
- 3Rinse 230g of pinto beans under water.
- 4Add the beans to a pot with 800g of water and 5g of salt. Stir and place on the stovetop on high heat.
- 5Add the beans to a pot with 800g of water and 5g of salt. Stir and place on the stovetop on high heat.
- 6Add the beans to a pot with 800g of water and 5g of salt. Stir and place on the stovetop on high heat.
- 7After 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.
- 8After 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.
- 9After 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.
- 10Chop 100g of onion.
- 11Chop 100g of onion.
- 12Chop 100g of onion.
- 13Add 6g of olive oil to a pan on medium-high heat.
- 14Add 6g of olive oil to a pan on medium-high heat.
- 15Add 6g of olive oil to a pan on medium-high heat.
- 16Add the chopped onion to the pan and cook until translucent.
- 17Add the chopped onion to the pan and cook until translucent.
- 18Add the chopped onion to the pan and cook until translucent.
- 19In a small bowl, mix together a pinch each of Mexican oregano, chili powder, cumin, and smoked paprika.
- 20In a small bowl, mix together a pinch each of Mexican oregano, chili powder, cumin, and smoked paprika.
- 21In a small bowl, mix together a pinch each of Mexican oregano, chili powder, cumin, and smoked paprika.
- 22Press 5g of garlic and add to the onions in the pan.
- 23Press 5g of garlic and add to the onions in the pan.
- 24Press 5g of garlic and add to the onions in the pan.
- 25Add the seasoning mix to the onions and garlic and cook for 20 seconds.
- 26Add the seasoning mix to the onions and garlic and cook for 20 seconds.
- 27Add the seasoning mix to the onions and garlic and cook for 20 seconds.
- 28Add the cooked beans to the pan with the onions, garlic and seasoning mix.
- 29Add the cooked beans to the pan with the onions, garlic and seasoning mix.
- 30Add the cooked beans to the pan with the onions, garlic and seasoning mix.
- 31Use an immersion blender to mix the beans to your desired chunkiness.
- 32Use an immersion blender to mix the beans to your desired chunkiness.
- 33Use an immersion blender to mix the beans to your desired chunkiness.
- 34Simmer for an additional 6-8 minutes while stirring constantly.
- 35Simmer for an additional 6-8 minutes while stirring constantly.
- 36Simmer for an additional 6-8 minutes while stirring constantly.
- 37Remove the beans from heat, let cool for an hour or two.
- 38Remove the beans from heat, let cool for an hour or two.
- 39Remove the beans from heat, let cool for an hour or two.
- 40Mix 150g of fat-free cheddar cheese and 150g of fresh sharp cheddar cheese together.
- 41Mix 150g of fat-free cheddar cheese and 150g of fresh sharp cheddar cheese together.
- 42Mix 150g of fat-free cheddar cheese and 150g of fresh sharp cheddar cheese together.
- 43Place 160g of refried beans and 60g of the mixed cheese on each tortilla.
- 44Place 160g of refried beans and 60g of the mixed cheese on each tortilla.
- 45Place 160g of refried beans and 60g of the mixed cheese on each tortilla.
- 46Fold the sides of the tortillas inwards, then wrap the bottom over the filling.
- 47Fold the sides of the tortillas inwards, then wrap the bottom over the filling.
- 48Fold the sides of the tortillas inwards, then wrap the bottom over the filling.
- 49Lightly spray a frying pan with oil and brown the burritos for 15-20 seconds per side.
- 50Lightly spray a frying pan with oil and brown the burritos for 15-20 seconds per side.
- 51Lightly spray a frying pan with oil and brown the burritos for 15-20 seconds per side.
- 52Store the burritos in the refrigerator for up to a week or freeze them for longer storage.
- 53Store the burritos in the refrigerator for up to a week or freeze them for longer storage.
- 54Store the burritos in the refrigerator for up to a week or freeze them for longer storage.
Ingredients
- 230 g pinto beans
- 230 g pinto beans
- 230 g pinto beans
- 800 g water
- 800 g water
- 800 g water
- 5 g salt
- 5 g salt
- 5 g salt
- 100 g onion
- 100 g onion
- 100 g onion
- 150 g fat free cheddar cheese
- 150 g fat free cheddar cheese
- 150 g fat free cheddar cheese
- 150 g fresh sharp cheddar cheese
- 150 g fresh sharp cheddar cheese
- 150 g fresh sharp cheddar cheese
- 6 g olive oil
- 6 g olive oil
- 6 g olive oil
- 1 pinch mexican oregano
- 1 pinch mexican oregano
- 1 pinch mexican oregano
- 1 pinch chili powder
- 1 pinch chili powder
- 1 pinch chili powder
- 1 pinch cumin
- 1 pinch cumin
- 1 pinch cumin
- 1 pinch smoked paprika
- 1 pinch smoked paprika
- 1 pinch smoked paprika
- 5 g garlic
- 5 g garlic
- 5 g garlic
- 5 9-inch tortillas
- 5 9-inch tortillas
- 5 9-inch tortillas
Equipment
potstove topstrainergarlic pressimmersion blenderspatulaknifecutting boardscaleplastic bagfrying pan