Crispy Burritos With Beans Recipe
Ingredients
| Salad oil | 3 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Garlic | 3 Clove (5gm), pressed | |
| Jalapeno | 1 Medium, finely chopped | |
| Ground cumin | 1 Teaspoon | |
| 3 cups cooked pinto or black beans or 2 cans pinto beans | ||
| Red wine vinegar | 1 Tablespoon | |
| Salt | To Taste | |
| 16 nine inch Whole Wheat Tortillas or Flour Tortillas with Sesame Seeds, or purchased flour tortillas | ||
| 4 to 5 cups shredded romaine or iceberg lettuce | ||
| 1 cup each shredded mild Cheddar and jack cheeses | ||
| Guacamole | ||
| Mexican Cream or sour cream | ||
| Radishes | ||
| Ripe Olives | ||
Directions
Heat the 3 tablespoons oil in a wide frying pan over medium heat.
Add onion, garlic, chile, and cumin; cook, stirring, until onion is soft and lightly browned.
Drain beans well, reserving liquid; add beans to onion mixture.
As beans heat, mash them with a potato or bean masher, mixing all ingredients to make a fairly smooth paste.
Add bean liquid as needed Add vinegar and season to taste with salt.
Soften tortillas by sprinkling each with a few drops of water and turning over several times in a nonstick frying pan over low heat.
Spoon a scant 1/4 cup bean mixture into center of each tortilla, wrap envelope fashion, and fasten with a wooden pick.
Pour oil into a wide, deep frying pan to a depth of 1/2 inch and heat to 350° on a deep frying thermometer.
Cook filled tortillas, 3 or 4 at a time, turning, until lightly browned and crisp on both sides.
With a slotted spoon, remove burritos and drain on paper towels.
Keep warm in a 250° oven while frying remaining filled tortillas.
If made ahead, let cool, wrap airtight, and refrigerate until next day.
Freeze for longer storage.
To reheat, cover lightly with foil and heat in a 350° oven for 12 to 15 minutes if refrigerated .
Place hot burritos on a bed of shredded lettuce, sprinkle with cheeses, and top with Guacamole and Mexican Cream.
Garnish with radishes and olives.
Add onion, garlic, chile, and cumin; cook, stirring, until onion is soft and lightly browned.
Drain beans well, reserving liquid; add beans to onion mixture.
As beans heat, mash them with a potato or bean masher, mixing all ingredients to make a fairly smooth paste.
Add bean liquid as needed Add vinegar and season to taste with salt.
Soften tortillas by sprinkling each with a few drops of water and turning over several times in a nonstick frying pan over low heat.
Spoon a scant 1/4 cup bean mixture into center of each tortilla, wrap envelope fashion, and fasten with a wooden pick.
Pour oil into a wide, deep frying pan to a depth of 1/2 inch and heat to 350° on a deep frying thermometer.
Cook filled tortillas, 3 or 4 at a time, turning, until lightly browned and crisp on both sides.
With a slotted spoon, remove burritos and drain on paper towels.
Keep warm in a 250° oven while frying remaining filled tortillas.
If made ahead, let cool, wrap airtight, and refrigerate until next day.
Freeze for longer storage.
To reheat, cover lightly with foil and heat in a 350° oven for 12 to 15 minutes if refrigerated .
Place hot burritos on a bed of shredded lettuce, sprinkle with cheeses, and top with Guacamole and Mexican Cream.
Garnish with radishes and olives.
Chef
