Emulsifier Free Bean and Cheese Burrito
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Learn more →Ingredients
4 servings
- 4 large flour tortillas (10-inch)
- 1 can (16 oz) refried beans
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ cup water
- salt and pepper, to taste
- 2 cups shredded cheddar cheese
For serving
- salsa, for serving
- sour cream, for serving
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Stir in the cumin, chili powder, and smoked paprika and cook for 30 seconds, until the spices are fragrant and evenly coat the onion. Add the refried beans and water, stirring to combine. Cook over medium-low heat, stirring frequently, until the beans are heated through and smooth, about 4–5 minutes. Season with salt and pepper. Remove from heat.
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