Bean and Cheese Burritos

• 4 tablespoons safflower or canola oil
• 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
• 1/2 cup finely chopped green bell pepper (from 1/2 pepper)

Salt and black pepper

• 2 garlic cloves, minced
• 2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
• 1/2 cup store-bought or homemade pico de gallo or salsa
• 1/4 teaspoon smoked paprika
• 6 (9- to 10-inch) flour tortillas
• 2 cups shredded sharp Cheddar (8 ounces)

Sour cream and hot sauce, for serving

1. In a large nonstick skillet, heat 2 tablespoons of the oil over medium. 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. 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. Transfer refried beans to a bowl, and wipe out skillet.
2. 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.
3. In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.