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Little Bean Burritos with Pico De Gallo
Ingredients
  • subheading: Pico de Gallo:
  • 2 beefsteak tomatoes (570 grams), finely diced
  • ¼ red onion (60 grams), finely diced
  • ½ lime, zested and juiced
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon (16 grams) extra-virgin olive oil
  • Kosher salt, to taste
  • subheading: Beans:
  • 1 tablespoon extra-virgin olive oil
  • 1 small white onion (100 grams), finely chopped
  • One 4-ounce can mild green chiles
  • Kosher salt, to taste
  • 2 garlic cloves, finely chopped
  • ½ teaspoon paprika
  • One 15.5-ounce (425-gram) can pinto beans, rinsed and drained
  • Freshly ground black pepper
  • 1 lime, juiced
  • Eight 8-inch flour tortillas
  • 1 cup (112 grams) shredded Monterey Jack
  • Extra-virgin olive oil
Steps
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