Classic Bean and Cheese Burrito

Steps

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Classic Bean and Cheese Burrito

1. Finely dice the yellow onion, mince the 3 garlic cloves, and seed and finely dice the jalapeño (optional). 6 min
2. Measure out 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper into a small bowl. 2 min
3. Drain and rinse the 30 oz of canned pinto beans and set aside. 2 min
4. Timing-sensitive step. Heat 1 tablespoon vegetable oil in a large skillet over medium heat, then add the diced onion and cook, stirring occasionally, for 4 minutes until softened. 5 min
5. Timing-sensitive step. Add the minced garlic and jalapeño (if using) and cook for 1 minute, stirring constantly, until fragrant.
6. Stir in the spice blend (scratch-made or taco seasoning packet), then add the drained pinto beans and ½ cup low-sodium vegetable broth; simmer for 6–8 minutes, stirring occasionally, until the liquid is mostly absorbed and the beans are tender. 8 min
7. Lightly mash about half the pinto beans in the skillet with the back of a spoon to create a creamy, cohesive filling. 2 min
8. Timing-sensitive step. Warm the 4 large flour tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side until pliable. 4 min
9. Divide the bean filling evenly among the 4 tortillas, top each with ½ cup shredded sharp cheddar, and add a dollop of sour cream, a sprinkle of fresh cilantro, and a dash of hot sauce if using. 4 min
10. Fold in the sides of each tortilla, then roll tightly from the bottom up to form a burrito; serve seam-side down. 2 min

Mexican Tomato Riceside

1. Finely dice the ½ yellow onion and mince the 2 garlic cloves. 4 min
2. Timing-sensitive step. Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat, add the diced onion, and cook for 3 minutes until softened. 3 min
3. Timing-sensitive step. Add the minced garlic, ½ teaspoon ground cumin, and ¼ teaspoon chili powder; stir for 1 minute until fragrant.
4. Timing-sensitive step. Add 1½ cups long-grain white rice and stir to coat in the oil and spices, toasting for 2 minutes until the grains turn slightly golden. 2 min
5. Pour in 2½ cups low-sodium vegetable broth and ½ cup crushed tomatoes, add ¾ teaspoon kosher salt, stir once, and bring to a boil. 3 min
6. Reduce heat to low, cover tightly, and cook for 18 minutes until the liquid is absorbed and the rice is tender. 18 min
7. Remove from heat and let the rice rest, covered, for 5 minutes. 5 min
8. Fluff the rice with a fork, squeeze the juice of 1 lime over the top, and fold in ¼ cup roughly chopped fresh cilantro if using. 2 min

Simple Pico de Gallosauce

1. Core and finely dice the 4 roma tomatoes, finely dice the ½ white onion, seed and mince the jalapeño, and finely chop ⅓ cup fresh cilantro. 10 min
2. Combine the tomatoes, onion, jalapeño, and cilantro in a medium bowl. 2 min
3. Squeeze the juice of 1 lime over the mixture, add ½ teaspoon kosher salt, and toss to combine; taste and adjust salt if needed. 2 min
4. Let the pico de gallo rest for at least 5 minutes at room temperature before serving so the flavors meld. 5 min