Bean & Cheese Burritos

Dice the sweet onion. Heat 1 tablespoon oil in a large skillet over medium heat, add the onion, and cook for 6-8 minutes, stirring occasionally, until softened and deeply golden.

Tip: Low, slow cooking pulls out the onion's natural sugars for a caramelized flavour.

Add cumin, chili powder, smoked paprika, garlic powder, and a pinch of salt to the onions. Toast for 30 seconds until fragrant.

Add the drained can of beans plus the second can with its liquid. Simmer for 5-7 minutes, mashing about two-thirds of the beans with a potato masher or fork until creamy but still with some whole beans for texture. Season with salt and pepper.

Tip: If the mixture looks dry, add a splash of water. You want a spreadable but not runny consistency.

Warm each tortilla for 15 seconds in a dry skillet or microwave so they become pliable and won't crack when rolled.

Spread one-quarter of the bean mixture onto the lower third of each tortilla. Top with a generous handful of shredded cheese. Fold in the sides, then roll tightly from the bottom.

Wipe the skillet clean, add the remaining tablespoon of oil, and place the burritos seam-side down over medium heat. Toast for 2 minutes per side until golden and the cheese inside is fully melted. Serve with lime wedges.