Crispy Southwest Three-Bean Burritos

🥘 Ingredients

• Southwest Spice Blend
  1 tbsp
• black pepper
  1 tsp
• cheddar cheese
  1 c
• cilantro
  ½ oz, ½ oz
• cooking oil
  1 tsp
• flour tortillas
  4 unit
• honey
  2 tsp
• lime
  6 unit
• mixed greens
  8 oz
• olive oil
  1 tsp
• onion
  6 unit
• salt
  8 tsp
• three-bean blend
  4 unit
• tomato
  4 unit
• water
  ¼ cup
• yogurt
  1/2 c

🍳 Cookware

• small bowl
• medium pot
• large bowl
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Finely dice tomato . Halve, peel, and finely dice onion . Roughly chop cilantro . Zest and quarter lime . Drain and rinse three-bean blend .

   tomato: 2 unit, onion: 2 unit, cilantro: ½ oz, lime: 2 unit, three-bean blend: 2 unit
2. 

   2

   In a small bowl , combine tomato (diced), cilantro (chopped), 2 TBSP of the onion (diced), and a squeeze of lime juice from lime . Season with salt and black pepper . Place yogurt in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   tomato: 2 unit, cilantro: ½ oz, onion: 2 unit, lime: 2 unit, salt: 4 tsp, black pepper: 1 tsp, yogurt: 1/2 c, water
3. 

   3

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add remaining onion (diced) and a pinch of salt . Cook, stirring occasionally, until onion is browned and softened, ⏱️ 2 minutes . Add three-bean blend (drained and rinsed), half the Southwest Spice Blend , water , salt (we used ½ tsp; 1 tsp for 4 servings), and pepper (use all the Southwest Spice Blend and ½ cup water for 4). Bring to a simmer and cook until liquid has mostly evaporated, ⏱️ 5 minutes . Remove from heat. Using a potato masher or fork, mash beans until mostly smooth.

   cooking oil: 1 tsp, onion: 2 unit, salt: 4 tsp, three-bean blend: 2 unit, Southwest Spice Blend: 1 tbsp, water: ¼ cup
4. 

   4

   In a large bowl , whisk together honey , lime zest, juice from two lime wedges (from lime ), a drizzle of olive oil , salt and pepper.

   honey: 2 tsp, lime: 2 unit, olive oil: 1 tsp
5. 

   5

   Lay flour tortillas on a clean work surface. Using a slotted spoon, place ½ cup bean filling (from the mashed beans) on bottom third of each tortilla (you'll have some filling left over—save for serving); sprinkle with cheddar cheese . Top with 2 TBSP pico de gallo (the tomato-cilantro-onion mixture). Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos. Heat a large pan over medium heat. Place burritos, seam sides down, in pan. Press down with a spatula until golden brown, ⏱️ 2 minutes . Repeat until golden brown and crisp on all sides. TIP: Lower heat if tortillas are browning too quickly!

   flour tortillas: 4 unit, cheddar cheese: 1 c
6. 

   6

   Add mixed greens and any remaining pico de gallo to the large bowl with the lime vinaigrette; toss to coat. Halve the burritos. Divide the burritos and any remaining bean filling between plates. Serve with the yogurt drizzle (from step 2) and any remaining lime wedges on the side.

   mixed greens: 8 oz