Summer’s Burritos

My mom has made burritos in this way since I was a kid. They are technically chimichangas, since we fry them, but you can skip that part if you want. They were, and will always remain a favorite in my family, and generally win raves to whomever you share them with.

-grated cheese; cheddar, pepper jack, monterey jack all work well, choose your favorite
-beans; they can be made by you, your neighbor or come from a can, be pinto, black or chili. I generally use organic black beans from a can
-tortillas; buy your favorite ones, in the largest size.
-extras; chopped onions, roasted chilies, ground meat, whatever you feel like. My current favorite is roasted chilies, and they are especially good if they are fresh from the farmer’s market!

Heat up your beans in which ever method you prefer (just please don’t heat them up in a plastic container in your microwave… or metal for that matter!) Spread grated cheese on your tortillas, about a 1/3 or 1/4 cup (I never measure, I just eyeball it.) Spoon heated beans onto cheese, and sprinkle and extras, then wrap up the tortilla. (Fold in right and left sides, then fold up the bottom, then fold down the top. Please tell me you know how to fold a burrito!) Heat up about 2-3 tablespoons oil in a large skillet, over medium heat, and fry burritos on both sides till golden brown. Watch carefully, they will burn quickly if you don’t pay attention! Serve with your favorite condiments; salsa, sour cream, guacamole, green chili, mexican rice, etc… Enjoy!

One thought on “Summer’s Burritos

  1. Pingback: Sermon on the Mount of Laundry » Menu for November

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