Wednesday, June 21, 2006

Bean Burritos

Still inspired by Taco Bell, I made some burritos tonight. Makes 8

2 15-oz cans refried pinto beans (LARD-free!!!)
1 can (small, 3-7 oz) of either chilis or jalepenos
1 small onion, diced
8 medium flour tortillas

1) Lightly oil large skillet and heat.
2) Add beans, onion, and chilis/jalepenos
3) Heat until hot. STIR, dont let it blow up!!! :)
4) Put mixture into tortillas and roll
5) In another pan, heat a small amount of oil until hot.
6) Place burrito seam-side down and cook until seam is fused (or as fused as it will get)
7) OPTIONAL: fry the remainder of burrito to get that yummy crispy texture and taste!

Serve with salsa, Toffutti BETTER THAN SOUR CREAM, guacamole, etc.

DONT overstuff the burritos or else they will fall apart.
A good way to fold burritos is to add the filling in the bottom 1/3 of the tortilla, leaving a 1-1/2 inch margin on either side, rolling over the filling, tucking side in (until parallel to each other) and to continue rolling until you have a cylinder.


t. said...

And thanks for the explanations on how to properly stuff a tortilla!
They definitely are NOT part of my traditional cooking heritage and I always (out of gluttony!) overstuff them to disaster!

By the way, so many good posts since last time I checked!

Anonymous said...

I love this. thanks!!

muebles said...

The guy is absolutely fair, and there is no suspicion.

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