Protein-packed back to school lunches 💪 episode 1! Bean & Cheese Burritos 🌯 1 to 2 tbsp cooking oil 1 medium white onion, chopped 1-½ tsp ground cumin ½ tsp paprika or chili powder ½ tsp dried oregano 1 pinch salt 15 oz can pinto beans 1 large tomato, diced 2 teaspoons lime juice 6 10-inch flour tortillas 2 cups shredded Mexican blend cheese Saute the onions in oil in a large pan over medium heat until softened. Sprinkle with cumin, paprika, oregano, and salt and stir to combine, cooking until the spices are fragrant. Add the beans (including the liquid) and tomato and simmer until thickened, about 10 minutes. Stir in the lime juice and remove from heat. Sprinkle half of the cheese across the center of the tortillas, leaving a one inch border. Top each with a few spoonfuls of bean filling, then sprinkle with the remaining cheese. Fold each tortilla into a burrito. Toast the burritos on a nonstick griddle over medium heat, turning over until it’s golden on both sides. Slice in ha...