Spicy Bean & Cheese Burritos

This weeks yummy recipe! The only bummer is the wasted beer since both Paul and I dislike beer....so when you make this bad boy invite over a beer lover to drink the remaining beer. :D

Spicy Bean & Cheese Burritos
Servings: 4

Ingredients

1 tablespoon extra-virgin olive oil

1 clove garlic, finely chopped

One 15.5-ounce can black beans, rinsed

1/3 cup pickled jalapeño chiles, drained and chopped

1/2 cup Mexican beer, such as Corona

One 15.25-ounce can corn kernels, rinsed

One 14.5-ounce can diced tomatoes, rinsed

Juice of 1/2 lime

4 large flour tortillas

1-1/2 cups shredded monterey jack cheese

Directions:

1. In a small saucepan, heat the olive oil over medium-high heat. Add the garlic and cook until golden, about 1 minute. Stir in the black beans and jalapeños and cook, lightly mashing the mixture against the side of the pan, for 2 minutes.
2. Stir the beer into the black bean mixture and bring to a boil. Cook, continuing to mash, until thickened, about 10 minutes. Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes. Stir in the lime juice; set aside.
3. Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup bean mixture on top. Fold the tortilla burrito-style.
4. Heat a large skillet over medium-high heat. Place the burritos folded side down in the skillet and cook until browned, about 1 minute on each side.