Black Bean and Cheese Burrito (NY Times Food Section)

 Ingredients:

1/4 cup safflower or canola oil

1/2 cup finely chopped yellow onion (1/2 of a medium onion)

1/2 cup of finely chopped green bell pepper (1/2 pepper)

Kosher Salt and Black Pepper

2 garlic cloves, minced

2 (15 oz) cans of black beans. 1/2 cup of bean liquid reserved and the rest drained)

1/2 cup of store-bought pico de gallo or salsa

1/4 teaspoon of smoked paprika

1/2 teaspoon of cumin

6 flour tortillas (9-10 inch diameter)

2 cups shredded montery jack cheese

Directions:

In a large nontick skillet, heat 2 tablespoons of the oil over medium heat. Add onion and bell pepper, season with salt and pepper and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir iin garlic until fragrant, 1 minute. add the black beans, pico de gallo, smoked paprika, cumin, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and the mixture is thick, about 8 minutes. Season with salt and pepper as needed. Transfer refried beans to a bowl and wipe out skillet. 

Spread 1/2 cup of refried beans in the center of each tortilla and top each with 1/3 cup of cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.

In the skillet, or on a griddle, heat 1 tablespoon of the oil over medium. Add burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to a serving plater and repeat with remaining burritos.

Serve warm with sour cream and hot sauce on the side.

For an "enchilada" style, after browning the burritos transfer to an oven safe tray and top with enchilda sauce and additional cheese. Place under broiler until cheese is melted.