Bean and Cheese Burritos

Directions

1. 1
   In a large nonstick skillet, heat 2 tablespoons of the oil over medium.
2. 2
   Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute.
3. 3
   Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper.
4. 4
   Transfer refried beans to a bowl, and wipe out skillet.
5. 5
   Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
6. 6
   In the skillet, heat 1 tablespoon of the oil over medium.
7. 7
   Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes.
8. 8
   Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos.
9. 9
   Serve warm with sour cream and hot sauce on the side.