The Crispy Cheese Burrito Hack That Changed My Life

Follow Noah on Instagram:   / galuten   Pre-Order a Personalized Copy of The Don't Panic Pantry Cookbook: https://nowservingla.com/products/pre... This is a VERY loose recipe this time around. But here are the basics: Big Flour Tortilla Canned or home cooked pinto beans, heated on the stove 50/50 blend of freshly grated (not pre-shredded!) medium cheddar and monterey jack cheese maybe some hot sauce maybe a lot more cheese if you want to get nuts To make a standard bean and cheese burrito, warm the tortilla slightly in a pan, then drain some beans and fill the center of the tortilla with less beans than you think are supposed to be in there. Top the beans with grated cheese. Then roll the burrito, and for extra credit, place it in a non stick skillet over high heat, adding a splash of water to the pan to help refresh and crisp up the tortilla. Flip the tortilla and then repeat with the other side. Eat carefully as it is quite hot. For EXTRA CHEESE CRUNCH, when you are flipping the burrito to grill the second side, instead place a small handful of grated cheese down on the pan, then place the on-toasted side of the burrito on top. When it is a deep golden color, remove the burrito, and place it cheese-side-up on a plate. Let it cool until the cheese crisp is fully set and crispy. Enjoy