Allergy season can be a real downer when there is such beautiful spring weather outside, and unfortunately Joey and I were both hit hard this year. Joey seemed to be a little worse off than me (or maybe I just handle it better ;-) so one night I wanted to make a comforting meal for our sore throats and runny noses. I made these pretty spicy, which definitely helped clear our sinuses, but it wasn't overpowering what with the addition of gobs of cheese and sour cream.
I kind of just threw them together based on what I had on hand and what sounded good, and we were both pleasantly surprised by how much we enjoyed them. Even though they are vegetarian, that doesn't mean their healthy (see: gobs of cheese and sour cream), but I topped them with freshly sliced scallion and tomatoes for a fresh finish.
While allergy season is now behind us, that's no reason why we have to stop eating these burritos - spicy, cheesy food is good all year round :-)
Bean and Cheese Burritos
Pink Parsley Original
- 2 tsp oil
- 1 medium onion, diced
- 1-2 Tbs minced pickled jalapenos (depending on spice tolerance)
- 1 Tbs chili powder
- 1 tsp cumin
- salt and pepper
- 2 (15-oz) cans pinto beans - undrained
- 1-2 Tbs pickling liquid from jalapenos
- 4 oz can diced green chiles, drained
- 1/2 cup salsa
- 1/2 cup chopped fresh cilantro
- 2 cups shredded cheese (preferably a mixture of cheddar and pepperjack)
- 12 6-inch flour tortillas
- 1 cup diced fresh tomato
- 2-3 scallions, minced
- sour cream
In a large skillet, heat the oil over medium heat, and add the onion. Cook, stirring often, until softened and translucent, 5-6 minutes. Add the jalapenos, chili powder,cumin, and salt and pepper, and cook an additional 1-2 minutes.
Pour the undrained beans into the skillet with the diced green chiles, and bring to a boil. Reduce heat to a simmer and add the pickling liquid and salsa, and cook until thickened. Using a potato masher or wide spoon, mash the beans to acheive a consistency similar to refried beans. Stir in the cilantro, taste, and adjust seasonings. Add half the cheese and stir to melt.
Carefully add a scant 1/3 cup of filling to each tortilla, and roll up (you may lose some of the filling, but that's okay. Just work carefully and do the best you can). Line the rolled burritos in a single layer in the prepared dish, and top with the remaining cheese.
Cover with foil and bake 15 minutes, then remove foil and continue to cook 5-10 minutes longer, until the cheese is melted. Remove from oven and cool 10 minutes, and top with scallions and tomatoes before serving.