Life-changing bean and cheese burrito✨

1. Make the beans: In a large skillet over medium heat, melt 2 Tbsp butter then add the 1/2 yellow onion (diced small). Cook until softened, 3-5 mins, then stir in the 2 garlic cloves, 1 tsp chili powder, 1/2 tsp ground cumin, and 1/2 tsp kosher salt. Cook for 1 min.
2. Add the 2 cans pinto beans, 1/2 cup mild green salsa, and 1/4 cup water. Bring to a boil, then reduce the heat to medium and simmer uncovered for 10-15 mins, stirring often and lightly mashing the beans with your spatula, until the liquid reduces and the mixture thickens. You’ll know it’s ready when swiping your spatula across the bottom of the pan leaves a clear streak. Remove from the heat.
3. Spread 1/2 cup of the bean mixture across the center of a large tortilla, leaving about 2 inches of space on each side. Sprinkle with 1 Tbsp chopped onions, 1 Tbsp green salsa, and about 1/3 cup shredded cheese. Fold up the bottom edge over the filling, then fold the sides of the tortilla in toward the center, and roll tightly into a burrito, keeping the seam side down. Tuck a little extra cheese under the seam so it melts and helps seal the burrito as it cooks.
4. Heat a nonstick skillet over medium heat. Add a small pat of butter (from the 1 Tbsp for burritos) and swirl to coat. Place the burrito seam side down and cook without moving for 2–3 mins, until golden brown. Turn and cook the other side for another 2–3 mins, pressing gently with a spatula for even browning.
5. Repeat with the remaining burritos, slice in half, and enjoy!