Molly makes these all the time in large batches and then freezes them to have on hand as easy heat-and-eat meals/snacks; she did this right before Ira was born and it was so helpful when she was too busy to cook! She says the diced green chiles and fresh lime are what makes these really exciting: they’re tart, bright and just so good, plus most of the ingredients are pantry and fridge staples she always has on hand.
| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 8 burritos, about 1 1/2 cups salsa |
Ingredients
- 2 beefsteak tomatoes (570 grams), finely diced
- 1/4 red onion (60 grams), finely diced
- 1/2 lime, zested and juiced
- 2 tablespoons finely chopped cilantro
- 1 tablespoon (16 grams) extra-virgin olive oil
- Kosher salt, to taste
- 1 tablespoon extra-virgin olive oil
- 1 small white onion (100 grams), finely chopped
- One 4-ounce can mild green chiles
- Kosher salt, to taste
- 2 garlic cloves, finely chopped
- 1/2 teaspoon paprika
- One 15.5-ounce (425-gram) can pinto beans, rinsed and drained
- Freshly ground black pepper
- 1 lime, juiced
- Eight 8-inch flour tortillas
- 1 cup (112 grams) shredded Monterey Jack
- Extra-virgin olive oil
Instructions
- 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.
- 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.
- 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.
- Fold the bottom of the tortillas over, fold in the sides and roll up.
- 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.
- Serve the burritos with the salsa on the side.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 351 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 12 mg |
| Sodium | 640 mg |
Reviews
Delicious!
I have made these twice now and they turn out so delicious every time. Love this recipe.
These were terrific! Made half with regular tortillas and half with gluten free tortillas. Wonderful flavor… loved them!
Love these little burritos! They freeze great as well!