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Black Bean and Cheese Burrito (NY Times Food Section)

These crisp, golden burritos are filled with homemade refried black beans, sautéed onion and bell pepper, salsa and plenty of melted Monterey Jack cheese. Serve them simply with sour cream and hot sauce, or turn them into enchilada-style burritos with sauce and additional cheese.



Servings: 6 burritos
Prep Time: About 20 minutes
Cook Time: About 25 minutes

Ingredients:

  • ¼ cup safflower or canola oil, divided
  • ½ cup finely chopped yellow onion (about ½ medium onion)
  • ½ cup finely chopped green bell pepper (about ½ pepper)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans black beans, drained, with ½ cup bean liquid reserved
  • ½ cup store-bought pico de gallo or salsa
  • ¼ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ cup water
  • 6 flour tortillas, 9–10 inches in diameter
  • 2 cups shredded Monterey Jack cheese
  • Sour cream, for serving
  • Hot sauce, for serving

Instructions:

  1. In a large nonstick skillet, heat 2 tablespoons oil over medium heat.
  2. Add the onion and bell pepper and season with salt and black pepper. Cook, stirring occasionally, until tender and lightly golden, about 8 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Add the black beans, pico de gallo or salsa, smoked paprika, cumin, reserved ½ cup bean liquid and ½ cup water. Bring to a simmer.
  5. Cook, stirring and occasionally mashing the beans with a potato masher or the back of a spoon, until the liquid has been absorbed and the bean mixture is thick, about 8 minutes. Season with additional salt and pepper as needed.
  6. Transfer the refried black beans to a bowl and wipe out the skillet.
  7. Place ½ cup of the bean mixture in the center of each tortilla and top with ⅓ cup shredded Monterey Jack.
  8. Fold the short sides of each tortilla over the filling. Fold the bottom of the tortilla up and over the filling, then roll tightly to form a burrito.
  9. Heat 1 tablespoon oil in the skillet or on a griddle over medium heat.
  10. Place the burritos seam-side down and cook, turning occasionally, until crisp and golden on all sides, about 3–5 minutes. Transfer to a serving platter and repeat with the remaining burritos, adding the remaining oil as needed.
  11. Serve warm with sour cream and hot sauce on the side.

Enchilada-Style Variation: After browning the burritos, transfer them to an oven-safe baking dish or tray. Spoon enchilada sauce over the top and sprinkle with additional cheese. Place under the broiler until the sauce is hot and the cheese is melted and bubbling.

Tip: Don't skip browning the assembled burritos. It crisps the tortillas, melts the cheese and helps seal the folded burritos so they hold together when served.

Source: The New York Times