Beef and Bean Burrito

1. 1
   boil · ~20 min

   Cook the pinto beans.

   Place soaked and drained pinto beans in a pressure cooker with 3 cups of water. Cook for 4 whistles, then let the pressure release naturally. Drain and set aside.

2. 2
   prep · ~5 min

   Make the quick salsa.

   1.Combine chopped tomatoes, jalapeno, 2 tbsp cilantro, and lime juice in a bowl.

   2.Stir well and set aside to let the flavors meld.
3. 3
   saute · ~15 min

   Cook the beef filling.

   1.Heat oil in a large skillet over medium-high heat.

   2.Add chopped onion and cook until softened, about 3 minutes.

   3.Add minced garlic and sauté until fragrant, 30 seconds.

   4.Crumble in the ground beef and cook, breaking it up with a spoon, until browned.

   5.Stir in cumin powder, chili powder, smoked paprika, salt, and pepper.

   6.Fold in the cooked pinto beans, reduce heat to low, and simmer for 5 minutes.

   TIPDon't drain all the fat — a little keeps the filling moist and flavorful.
4. 4
   prep · ~2 min

   Warm the tortillas.

   Heat a dry skillet over medium heat and warm each tortilla for 15 seconds per side until pliable and lightly charred in spots.

   TIPWarming the tortilla is non-negotiable. It prevents cracking when you roll.
5. 5
   assemble · ~5 min

   Assemble the burritos.

   1.Place a warm tortilla on a flat surface.

   2.Spoon a generous portion of the beef and bean mixture into the center.

   3.Top with shredded lettuce, cheddar cheese, sour cream, and a spoonful of fresh salsa.

   4.Fold the sides in, then roll tightly from the bottom up into a snug cylinder.
6. 6
   serve

   Serve immediately.

   Slice each burrito in half diagonally and serve with any remaining salsa on the side.

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