Bean and Cheese Burritos

Ingredients

• 4 count large flour tortillas (10-inch)
• 2 cans (15 oz each) canned refried beans, low-sodium
• 2 cups shredded Oaxaca or mozzarella cheese
• 1 count medium yellow onion
• 2 count poblano peppers
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• 1 tablespoon fresh lime juice
• ¼ cup fresh cilantro, roughly chopped

Instructions

1. 1

   Slice one medium yellow onion in half from root to tip, then peel away the papery skin. Place the flat side down on your cutting board and slice into 1/4-inch-thick half-moons. Cut these crosswise once or twice to create smaller pieces, aiming for roughly 1/4-inch pieces throughout.

2. 2

   Hold each poblano pepper over a gas flame or under your oven's broiler, rotating with tongs until the skin is completely charred and blistered all over, about 3-4 minutes per pepper. This chars the waxy skin and makes it easier to remove. Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them steam for 5 minutes — the trapped heat will loosen the skin.

3. 3

   Rub each cooled poblano gently under cool running water, using your fingers or a small paring knife to peel away the charred skin — it should slip off easily. Be gentle so the flesh stays intact. Remove the stem and seed pod from the top, and gently scrape out any remaining seeds with a spoon. Slice each pepper lengthwise into 1/2-inch-wide strips.

4. 4

   Set a 12-inch skillet over medium-high heat. Add 2 tablespoons of extra-virgin olive oil and let it heat for 1 minute until it shimmers. Add the diced onion and sauté, stirring occasionally, until the edges turn golden and it becomes translucent, about 5-6 minutes. You should smell the onion sweetening as it caramelizes slightly — if it's browning too fast, lower the heat to medium.

5. 5

   Add the sliced poblano strips to the skillet along with 1 teaspoon of ground cumin, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of kosher salt. Stir constantly, coating everything with the spices, and cook for 3-4 minutes until the poblanos are warm and softened. The mixture should smell fragrant and warm. Finish by pouring in 1 tablespoon of fresh lime juice and stirring to combine, then remove from heat.

6. 6

   Pour the 2 cans of refried beans into a small saucepan and set over medium-low heat. Stir occasionally to break up any large clumps, heating until the beans are warm and spreadable, about 3-4 minutes. If the beans seem thick and stiff, add 2-3 tablespoons of water, 1 tablespoon at a time, stirring until you reach a spreadable consistency — like peanut butter, not pancake batter.

7. 7

   Warm the 4 flour tortillas by wrapping them in a clean, damp kitchen towel and microwaving them for 30-45 seconds, or by laying them directly over a gas flame for about 10 seconds per side until they're pliable and warm. Warming makes them less likely to tear when you roll them.

8. 8

   Lay one warm tortilla on a clean, flat work surface. Spread 3-4 tablespoons of the warm refried beans across the lower third of the tortilla, leaving about 1 inch of space from the bottom edge. Sprinkle 0.5 cup of the shredded Oaxaca or mozzarella cheese on top of the beans, then layer about 3-4 strips of the roasted poblano and a quarter of the sautéed onion mixture.

9. 9

   Fold the bottom edge of the tortilla up and over the filling, pressing gently to seal it against the filling. Then fold in both the left and right sides about 2 inches toward the center, creating a barrier so the filling doesn't escape. Now roll the burrito away from you, pulling toward your body with steady, gentle pressure — aim for a tight but not strangling roll. The burrito should be snug but still intact when you're done. Repeat with the remaining 3 tortillas.

10. 10

    Place the 4 rolled burritos seam-side down on a serving platter or plates. Sprinkle the remaining 0.25 cup of fresh cilantro over the top, and serve immediately while still warm. The cheese should be melted inside, and the burrito should be soft and easy to eat — if it's cooled too much and feels stiff, wrap it in a damp paper towel and microwave for 15-20 seconds to rewarm.

Tools you’ll need

• cutting board
• chef's knife or paring knife
• 12-inch skillet
• small saucepan
• wooden spoon or spatula
• tongs
• instant-read thermometer (optional)
• microwave or gas stovetop
• clean kitchen towel
• serving platter

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