Cheese and Bean Burritos Recipe
Ingredients
| Pinto beans | 1 1/4 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Onion | 1 Small | |
| 1/4 cup chili salsa | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 3/4 Teaspoon | |
| Flour tortillas | 6 10 inch | |
| Tomato | 1 Small, chopped | |
| Shredded monterey jack cheese | 1 1/2 Cup (16 tbs) | |
| Cooking oil | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Avocados | 2 Medium, sliced | |
Directions
Rinse the pinto beans.
In a 3-quart sauce-pan combine the pinto beans and water.
Bring the beans to boiling.
Reduce heat; simmer, covered, for 2 1/2 to 3 hours or till the beans are very tender.
Mash beans completely.
Add the onion, chili salsa, garlic, and salt.
Cook the bean mixture, uncovered, over medium heat about 5 minutes or till thick, stirring often.
Wrap tortillas tightly in foil; heat in a 350° oven for 10 minutes or till the tortillas are warm.
Lightly salt the chopped tomato.
Spoon 1/3 cup of the bean mixture on each warm tortilla near one edge.
Top with shredded cheese and chopped tomato.
Fold the edge nearest the filling up and over the filling just till the mixture is covered.
Fold in two sides as for an envelope, then roll up.
In a skillet containing 1/2 inch hot cooking oil, fry each filled tortilla about 1 minute on each side or till golden brown.
Keep warm in a 300° oven while frying the remaining filled tortillas.
Top fried filled tortillas with a dollop of sour cream and several avocado slices, if desired.
In a 3-quart sauce-pan combine the pinto beans and water.
Bring the beans to boiling.
Reduce heat; simmer, covered, for 2 1/2 to 3 hours or till the beans are very tender.
Mash beans completely.
Add the onion, chili salsa, garlic, and salt.
Cook the bean mixture, uncovered, over medium heat about 5 minutes or till thick, stirring often.
Wrap tortillas tightly in foil; heat in a 350° oven for 10 minutes or till the tortillas are warm.
Lightly salt the chopped tomato.
Spoon 1/3 cup of the bean mixture on each warm tortilla near one edge.
Top with shredded cheese and chopped tomato.
Fold the edge nearest the filling up and over the filling just till the mixture is covered.
Fold in two sides as for an envelope, then roll up.
In a skillet containing 1/2 inch hot cooking oil, fry each filled tortilla about 1 minute on each side or till golden brown.
Keep warm in a 300° oven while frying the remaining filled tortillas.
Top fried filled tortillas with a dollop of sour cream and several avocado slices, if desired.
Chef
