Mexican · Lunch
Crispy Bean and Cheese Roll
A folded flour tortilla filled with mashed refried pinto beans and melted Monterey Jack, pan-fried in oil until the exterior turns golden and shatters slightly at the fold. Cumin, garlic and a squeeze of lime season the beans, and the wrap is served hot with salsa and a spoon of sour cream.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
517Calories
19.4gProtein
22.8gFat
58.7gCarbs
4.5gSugar
10.6gFiber
1466mgSodium
36mgChol
8.7gSat Fat
680mgPotassium
320mgCalcium
3.4mgIron
0.4mcgVitamin B12
6mgVitamin C
vegetarian
low-cholesterol
high-fiber
herb-salt
hidden-gems
quick-lunch
vegetarian
Instructions
1
Prep
Mash the pinto beans with a fork, leaving some texture. Stir in minced garlic, ground cumin, lime juice and salt until combined.
2
Build
Lay the tortilla flat, spread bean mixture down the center, scatter shredded Monterey Jack and cilantro over the beans, then fold and roll tightly.
3
Fry
Heat vegetable oil in a nonstick skillet over medium heat until shimmering. Place roll seam-side down and cook 3 to 4 minutes until golden brown and crisp.
4
Plate
Turn roll and cook the other three sides 1 to 2 minutes each over medium heat until uniformly golden and cheese melts, then serve with salsa and sour cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g, cooked pinto beans
- 22 flour tortilla, 10-inch (burrito-size)
- 2.2 oz60g Monterey Jack cheese
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 2 tsp2 tsp lime juice
- 2 tbsp30ml vegetable oil, for frying
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 4 tbsp60g salsa, for serving
- 2 tbsp30g sour cream, for serving
