400g can pinto or kidney beans, rinsed and drained
2 tsp smoked paprika
8 flour tortillas
100g cheddar or Gruyère, coarsely grated
handful coriander leaves
200g tub fresh tomato salsa, plus extra to serve
soured cream, to serve
Baked cheesy bean burritos
Burritos are great for preparing ahead of
time and reheating to serve.
Make a double quantity of the beans,
divide between 4 tortillas and roll up. Sit
the rolls in a baking dish and scatter over
the cheese and salsa.
Bake at 200C/180C fan/gas 6 for
15-20 mins until piping hot. Scatter with
coriander leaves just before serving.
Heat the oil in a large frying pan and
cook the onion and garlic for 2 mins. Add
the cumin and cook for 1 min more. Tip
in the beans, paprika and a splash of
water. Using a potato masher, break the
beans down as they warm through to
make a rough purée. Season generously.
Spread the refried beans onto 4 of the
tortillas and scatter over the cheese and
coriander. Spoon over the salsa, then
top with the remaining tortillas to make
4 sandwiches. Wipe the frying pan with
kitchen paper and return to the heat or
heat a griddle pan. Cook each sandwich
for 1-2 mins on each side until the
tortillas are crisp and golden and the
cheese is melting. Serve warm, cut into
wedges, with extra salsa and soured
cream for dipping.