Ingredients:

  • 1 can (15 oz / 425g) black beans or pinto beans, drained and rinsed
  • 2 tbsp (30g) butter or neutral oil
  • ½ tsp (2.5g) garlic powder
  • ½ tsp (2.5g) ground cumin
  • ¼ tsp (1.25g) salt
  • 2 tbsp (30ml) water or vegetable broth
  • 1 cup (113g) shredded Monterey Jack or sharp cheddar cheese
  • 4 (10-inch / 25cm) flour tortillas

Instructions:

  1. Heat the butter or oil in a medium non-stick skillet over medium heat. Add the drained beans, garlic powder, cumin, and salt. Stir constantly for 3-5 minutes.
  2. Stir in the water or broth and mash approximately one-quarter of the beans with a spatula to create a creamy texture.
  3. Warm the tortillas in the microwave for 10 seconds to make them pliable.
  4. Place a handful of shredded cheese in the center of each tortilla, then spoon the thickened bean mixture on top of the cheese.
  5. Fold in the sides of the tortilla and roll tightly from the bottom up into a cylinder.
  6. Wipe the skillet clean and return to medium heat. Place burritos seam-side down and press lightly with a spatula for 2 minutes per side until mahogany-colored and crispy.