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Ingredients
- 1 1/4 cup dry pinto beans
- 1 medium onion, chopped
- 2 cloves, garlic, minced
- 1 tbsp cooking oil
- 1/2 tsp salt
- 12 7 or 8-inch flour tortillas
- 1 cup Monterey Jack or chedded cheese, shredded
- 3/4 tomato, chopped
- 1 ripe avocado, seeded, peeled,and chopped (optional)
- Chopped tomato (optional)
- Salsa (optional)
Details
Preparation
Step 1
1. Rinse beans. In a large saucepan, combine beans and 4 cups of water. Bring to boil. Reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
2. Return beans to saucepan. Add 4 cups fresh water. Bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours or until beans are very tender. Drain beans, reserving cooking liquid.
3. For filling, in a large, heavy skillet cook onion and garlic in hot oil until tender. Remove from heat. Stir in drained beans and salt. Mash bean mixture, reserved cooking liquid (about 1/3 cup) to obtain desired consistency.
4. Meanwhile, wrap tortillas tightly in foil. Heat in 350 degree F oven about 10 minutes or until heated through.
5. To assemble each burrito, spoon a 1/2 cup of the filling onto each tortilla just below center. Top with cheese and chopped tomato. Fold edge nearest filling up and over just until filling is covered. Fold in 2 adjacent sides just until they meet; roll up.
6. arrange burritos, seam side down, on a baking sheet. Bake, covered, in 350 degree F oven for 10 minutes. Uncover and bake for 5 minutes more.
7. If desired, serve burritos with chopped avocado, additional chopped tomato, and salsa.
Yields: 6 main-dish servings
MAKE AHEAD TIP: Prepare burritos as direste through Step 5, except do not add chopped tomato to the filling. Wrap each burrito in foil and place in a freezer container. Freeze for up to 3 months. To reheat, place frozen burrito, loosely wrapped in foil, on a baking sheet and heat in a 350 degree F oven for about 30 minutes. Open foil and bake for 10 to 15 minutes more or until heated through.
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