- Taco Filling (from my recipe or your
own)
- 15 oz can of refried beans or 2 cups
of cooked mashed pinto beans (thick)
- 10 large flour tortillas
- Shredded cheese
First prepare the recipe for Taco
Filling, in a large skillet. When it has
simmered a few minutes, open up the can of
refried beans, or mash enough cooked pinto
beans with a fork or in a food processor to
equal 2 cups. Add the beans to the skillet.
Stir it up to combine all of the
ingredients. It will have a very familiar
texture, perfect for filling the tortillas.
To heat the tortillas, you can wrap the
stack of them in tin foil and bake them in
the oven at 400° for about 15 minutes, or
you can use my method. Heat a clean dry
skillet over medium-high heat. Then take a
tortilla and lay it on the skillet for a few
moments, until it is warm to the touch. Flip
the tortilla and warm the other side the
same way. Stack them on a plate and continue
until all of them are done. It doesn't take
very long, and they seem to be easier to
handle this way.
Spoon some burrito filling into the
center of each warm tortilla. Top with
cheese and any other things you like, salsa,
sour cream or yogurt, lettuce, etc. Roll the
tortilla around the filling, tucking in the
ends like an envelope. Serve warm with a
tossed salad, tangy dressing and cornmeal
muffins. Add a nice fruit cobbler for
dessert. This recipe serves 5 or 6 people.
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