ReceptnaptárRed Chili Bean Burrito
This burrito is a cross between an enchilada and the classic northern Mexican bean tortilla: the rolled tortillas are covered with sauce and cheese, so you eat them with a knife and fork. The pinto beans are mashed with a fork for a creamy, slightly chunky filling. Made with vegetable fat it is vegetarian, and it is an inexpensive solution for a big family dinner too.
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Ingredients
Method
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- Mash the beans with a fork, season with garlic salt, and heat and fry them in the fat.
- Warm the tortillas in a hot, ungreased skillet and keep them warm under a kitchen towel.
- Spoon the bean mixture into the center of each tortilla, roll it up, and put 2 on each plate.
- Pour the heated red chili sauce over the burritos and sprinkle with cheese and onion.
Source: Project Gutenberg – Red Chile Burritos – A Taste of New Mexico Kitchens (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Warm the tortillas in a hot, dry frying pan and keep them warm wrapped in a tea towel so they do not split when rolled.
- If needed, loosen the beans with a little of their cooking liquid as you fry them, because they thicken as they cool.
- You can brown the cheese in the oven in 10 minutes at 180 °C (160 °C with a fan); always heat the sauce before pouring it over.
Frequently asked questions
How can I make a vegan version?
Use vegetable fat and no cheese. Check that the tortillas and chilli sauce contain no animal fat or dairy.
Can I freeze it?
Yes, the filled tortillas keep for 2 months without the sauce, each wrapped individually in foil. Reheat them in the oven and pour over fresh sauce.
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- Stuffed Peppers, Mexican Style (Chiles Rellenos)
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