Rye Free Bean and Cheese Burrito

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

4 large flour tortillas (10-inch)
Mission Burrito Flour Tortillas - 8 count, 20 oz Mission Carb Balance Super Soft Flour, 8 Tortilla Wraps, 12 oz La Banderita Tortillas Flour Family Pack Bag 20 Count - 22.5 Oz La Banderita Soft Taco Flour Tortillas 16 oz, 10 ct Guerrero Tortillas Flour Soft Taco De Harina Caseras Bag 10 Count - 20.83 Oz
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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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