Refried Bean and Cheese Burritos with Pico de Gallo and Avocado Crema

• 1 cup Chopped Cherry Tomatoes
• 1/2 Large Onion, Diced
• 1 whole Lime, Zest And Juice
• 1 teaspoon Diced Jalapeno
• Salt And Pepper
• 2 teaspoons Chopped Cilantro
• 1 cup Diced Onion
• 3 Tablespoons Healthy Fat For Sauteing (Coconut Oil, Butter)
• 5 cloves Minced Garlic
• 4 cups Cooked Pinto Beans
• 2- 1/2 teaspoons Ground Cumin
• 2 teaspoons Paprika
• 2 teaspoons Kosher Salt
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Ground Black Pepper
• 2 Tablespoons Water Or Milk (optional)
• 1 whole Avocado, Peeled And Pitted
• 1/2 Lemon, Juiced
• 2 Tablespoons Plain Greek Yogurt
• Cayenne Pepper, Garlic Salt, And Ground Black Pepper, To Taste
• Vitamin C Produce Protector, To Prevent Browning (optional)
• 1 pound Ground Beef
• 1 Tablespoon Taco Seasoning, Or To Taste (optional)
• 6 whole Tortillas
• 1 cup Shredded Cheese
• Salsa And Sour Cream, To Serve

1. For the pico de gallo: Combine tomatoes red onion, lime zest, lime juice, jalapeno, salt, pepper, and cilantro in a large bowl.
2. Refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld together.
3. For the refried beans: In a large pot over medium-high heat, saute onion in oil.
4. Once browned, 23 minutes, add minced garlic, and saute for another minute.
5. Add beans.
6. If beans are without liquid, add a little extra water.
7. Stir in cumin, paprika, salt, chili powder, and ground black pepper.
8. Bring to a low simmer, and cook over low heat for 1020 minutes, stirring occasionally.
9. If mixture is dry after cooking, stir in milk.
10. Once the beans have cooked down and the flavors have incorporated, mash beans using a fork or potato masher.
11. For the avocado crema: Blend avocado, lemon juice, Greek yogurt, cayenne pepper, garlic salt, and ground black pepper in the bowl of a food processor.
12. If you have any Vitamin C Produce Protector, then you may want to sprinkle some of that in to prevent it from turning brown.
13. For the burritos: In a separate skillet, cook ground beef until it is brown and cooked all the way through.
14. Stir cooked beef into refried bean mixture.
15. If necessary, add in a tablespoon or so of taco seasoning.
16. To assemble the burritos, place a tortilla on a flat surface, and spoon a little bit of the bean and meat mixture onto the tortilla.
17. You may use however much youd like but dont over-fill them that you cant fold them up.
18. Sprinkle a little bit of cheese on top.
19. You may also add whatever else you like, such as bell peppers, spinach, turkey meat, avocado, tomato slices hummus, or pesto.
20. Fold the burrito up.
21. If you prefer a melted cheese burrito, then you can brown it in a skillet over medium heat with olive oil.
22. You could also just microwave it for a few seconds.
23. Serve your burritos with pico de gallo, salsa, sour cream, and/or avocado crema.

tomatoes, onion, lime, jalapeno, salt, cilantro, onion, coconut oil, garlic, ground cumin, paprika, kosher salt, chili powder, ground black pepper, water, avocado, lemon, greek yogurt, cayenne pepper, protector, ground beef, whole tortillas, shredded cheese, salsa

Taken from tastykitchen.com/recipes/main-courses/refried-bean-and-cheese-burritos-with-pico-de-gallo-and-avocado-crema/ (may not work)