Step 1

For the pico de gallo: Combine the tomatoes, onion, lime zest and juice, cilantro, olive oil and salt in a medium mixing bowl. Refrigerate until ready to serve.

Step 2

For the beans: Heat the olive oil in a large cast-iron high-sided pan over medium heat. Add the onion and green chiles. Season with a pinch of salt and cook until softened, about 5 minutes. Add the garlic and paprika and cook for 1 minute until fragrant. Add the beans, salt and several grinds of black pepper. Add 3/4 cup water and bring to a boil. Reduce to a simmer and cook until the beans begin to fall apart, 8 to 10 minutes. Use a potato masher to mash the beans to your liking (from chunky to smooth, based on your preference), adding a few tablespoons of water if they seem dry, or continue to cook for a few minutes more if they seem too wet. Add the lime juice and stir to combine. Adjust seasoning, to taste.

Step 3

To assemble: Lay the tortillas out on your work surface. Divide the beans among the tortillas, centering them on the lower half of the tortillas. Top each with 2 tablespoons of the cheese.

Step 4

Fold the bottom of the tortillas over, fold in the sides and roll up.

Step 5

Heat a large cast-iron skillet or griddle over medium heat. Add enough oil to lightly coat the bottom. Add as many burritos as will fit, seam side down, and cook, turning as needed, until very golden and crisp and heated through, just a couple of minutes. Season the toasty burritos with a pinch of salt.

Step 6

Serve the burritos with the salsa on the side.

Step 7

The salsa will keep, refrigerated in an airtight container, for 4 to 5 days. Leftover burritos will keep, wrapped in plastic, in the fridge for 2 to 3 days or in the freezer for 2 to 3 months. Reheat in the microwave and then heat in a pan to crisp up.