Little Bean Burritos with Pico de Gallo

www.foodnetwork.com
Your recipes

Cook Time: 55 minutes

Total: 55 minutes

Servings: 4.5

Little Bean Burritos with Pico de Gallo

Ingredients

Remove All · Remove Spices · Remove Staples

Export 15 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

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.

Top similar recipes

Black Bean Pico De Gallo-image
trending156 views

Black Bean Pico De Gallo

cleanfoodcrush.com

Pico de Gallo-image
trending218 views

Pico de Gallo

cooking.nytimes.com

4.0

(135)

Pico de Gallo-image
trending237 views

Pico de Gallo

cooking.nytimes.com

Pico de Gallo-image
trending353 views

Pico de Gallo

balancedbites.com

Pico De Gallo-image
trending401 views

Pico De Gallo

foodnetwork.com

4.7

(60)

Pico de Gallo-image
trending330 views

Pico de Gallo

allrecipes.com

4.7

(574)

Pico De Gallo-image
trending539 views

Pico De Gallo

loveandlemons.com

5.0

(4)

Pico De Gallo-image
trending368 views

Pico De Gallo

texasrealfood.com

5.0

(1)

Pico de Gallo-image
trending117 views

Pico de Gallo

preppykitchen.com

5.0

(2)

Pico de Gallo-image
trending137 views

Pico de Gallo

twopeasandtheirpod.com

Pico de Gallo-image
trending127 views

Pico de Gallo

diversivore.com

5.0

(3)

Pico de Gallo-image
trending30 views

Pico de Gallo

diversivore.com

Pico de Gallo-image
trending114 views

Pico de Gallo

thekitchn.com

5.0

(1)

Pico de Gallo-image
trending90 views

Pico de Gallo

shugarysweets.com

Pico de Gallo-image
trending413 views

Pico de Gallo

budgetbytes.com

5.0

(2)

Pico de Gallo-image
trending354 views

Pico de Gallo

mamalovesfood.com

5.0

(2)

Pico de Gallo-image
trending342 views

Pico de Gallo

tastesbetterfromscratch.com

4.9

(28)

Pico De Gallo-image
trending266 views

Pico De Gallo

cooking.nytimes.com

5.0

(287)

Pico De Gallo-image
trending396 views

Pico De Gallo

asweetpeachef.com

5.0

(1)

30 minutes