Bean Burrito Filling

Prep Time- 15 minutes | Cook Time- 20 minutes | Makes 6 Servings

Ingredients:

• x2 15 oz cans of Pinto Beans, drained and rinsed
• 2 Tbsp Oil (I use Olive Oil)
• 1 Cup Onion, Chopped + extra for topping
• 4 Cloves Garlic, Chopped
• 1 1/2 tsp Paprika
• 1 tsp Salt
• 1 tsp Cumin
• 1/2 tsp Chili Powder
• 1/2 Cup Stock (I use Veggie)

* See notes at the bottom for ingredient alternatives and other ideas!

Instructions:

1- Gather all ingredients, and an Immersion blender (or a food processor. If you don’t have either of these, chop everything EXTRA small and use a hand masher- this will make a more textured bean burrito filling). Chop your onion and garlic.

2- Add the oil and onion to a medium sauce pan set to medium heat, cook until soft.

3- Add the garlic and cook for a minute or two. Add ALL remaining ingredients, mix well, and cover with a lid. Let this simmer on medium low for 10-15 minutes.

4- When the onion and pinto beans are totally soft and cooked through, remove the pan from the heat. Use your immersion blender to blend everything nice and smooth. If using a food processor, be sure not to over- fill it, you can blend this in batches. If using a hand masher, mash away until you have your desired consistency, but note this way may not result in a smooth bean burrito filling.

NOTES:

WAYS TO ENJOY– I love having these with one of my hand made Tortillas, you can use this on top of chips for nachos, or for tostadas. I like to top this with fresh chopped onions, plain greek yogurt (which I use instead of sour cream), and hot sauce.

OTHER ADD INS– You can use any flavor stock you wish (though, I would avoid fish stock), you can change the spices to suit your flavor preference, you can try using use other kinds of beans. You can also use an equivalent amount of dried beans instead of cans- you will need a total of about 3 1/2 Cups of beans and make sure they are properly hydrated before using in this recipe.