Ingredients with Measurements:
- 1 can of pinto beans (15 oz)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 1/4 cup salsa
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, sauté the chopped onion and minced garlic until the onion is translucent.
2. Add the can of pinto beans (undrained), cumin, chili powder, salt, and black pepper to the skillet. Stir to combine.
3. Add 1/4 cup of water to the skillet and bring the mixture to a simmer. Let it cook for 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the beans are heated through.
4. Warm the flour tortillas in the microwave or on a skillet.
5. Divide the pinto bean mixture evenly among the four tortillas, placing it in the center of each.
6. Sprinkle shredded cheddar cheese over the pinto bean mixture.
7. Add chopped fresh cilantro, sour cream, and salsa on top of the cheese.
8. Fold the sides of the tortilla in towards the center, then roll it up tightly from the bottom.
9. Serve the burritos immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Stovetop: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 18g
- Carbohydrates: 46g
- Protein: 18g
- Fiber: 9g
- Sodium: 1020mg
Substitutions for ingredients:
- Pinto beans can be substituted with black beans or kidney beans.
- Cheddar cheese can be substituted with Monterey Jack cheese or pepper jack cheese.
- Sour cream can be substituted with Greek yogurt or avocado.
Variations:
- Add diced tomatoes or bell peppers to the pinto bean mixture for extra flavor and nutrition.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add cooked rice to the burritos for a heartier meal.
Tips and tricks:
- To prevent the burritos from falling apart, make sure to roll them up tightly and tuck in the sides.
- If the pinto bean mixture is too dry, add more water to the skillet.
- Customize the toppings to your liking, such as adding sliced jalapeños or hot sauce for extra spice.
Storage instructions:
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the burritos, wrap them in foil and place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the burritos on a colorful plate with a side of guacamole or chips and salsa.
Garnishes:
- Garnish the burritos with additional chopped cilantro or sliced avocado.
Pairings:
- Serve the burritos with a side of Mexican rice or a green salad.
Suggested side dishes:
- Mexican rice
- Green salad
- Chips and salsa
Troubleshooting advice:
- If the tortillas are tearing when you roll them up, try warming them up in the microwave or on a skillet for a few seconds to make them more pliable.
Food safety advice:
- Make sure to cook the pinto bean mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pinto beans have been a staple in Mexican cuisine for centuries, and are commonly used in dishes such as refried beans and burritos.
Flavor profiles:
- The pinto bean mixture is savory and slightly spicy, while the toppings add a creamy and tangy flavor.
Serving suggestions:
- Serve the burritos with a side of salsa or guacamole for dipping.
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Region: Mexican