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

For the pico de gallo:
Combine tomatoes red onion, lime zest, lime juice, jalapeño, salt, pepper, and cilantro in a large bowl. Refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld together.

For the refried beans:
In a large pot over medium-high heat, sauté onion in oil. Once browned, 2–3 minutes, add minced garlic, and sauté for another minute.

Add beans. If beans are without liquid, add a little extra water. Stir in cumin, paprika, salt, chili powder, and ground black pepper. Bring to a low simmer, and cook over low heat for 10–20 minutes, stirring occasionally. If mixture is dry after cooking, stir in milk.

Once the beans have cooked down and the flavors have incorporated, mash beans using a fork or potato masher.

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. If you have any Vitamin C Produce Protector, then you may want to sprinkle some of that in to prevent it from turning brown.

For the burritos:
In a separate skillet, cook ground beef until it is brown and cooked all the way through. Stir cooked beef into refried bean mixture. If necessary, add in a tablespoon or so of taco seasoning.

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. You may use however much you’d like but don’t over-fill them that you can’t fold them up.

Sprinkle a little bit of cheese on top. You may also add whatever else you like, such as bell peppers, spinach, turkey meat, avocado, tomato slices hummus, or pesto. Fold the burrito up. If you prefer a melted cheese burrito, then you can brown it in a skillet over medium heat with olive oil. You could also just microwave it for a few seconds.

Serve your burritos with pico de gallo, salsa, sour cream, and/or avocado crema.