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Bean Burritos are a meal that is very healthy, inexpensive, and yet tasty.
We don't care for the "frozen" burritos one can purchase at the grocery store (they are very dry). When I made these, we expected they'd be "alright", but didn't think they'd be good enough to share the recipe with others. My husband, in particular, was very surprised.
I've made these before, for my family. But without the baking. We thought they were better this way.
I offer the recipe here, in the hopes it helps some of you who are trying to reduce your grocery costs.
Just a warning. I did not use a recipe book. So the measurements I have here are "guesstimates". (I guess I cook like my grandmother used to!) Also, as a reminder, we are a family of ten. So if you have fewer (or more) in your household, you might want to adjust things accordingly.
Lastly, I am a wordy person. This meal is much simpler to prepare than the length of this "recipe" makes it appear! I literally spent less than 20 minutes preparing it. :-)
BEAN BURRITOS Ingredients: 16 oz dried pinto beans 1 1/2-2 tsp cumin 1 Tblsp salt 1/4 tsp basil 1 tsp oregano 1 1/2 tsp garlic 2 packages (or, 20 9-10") flour tortillas mozerella cheese (an odd cheese to choose, I'll admit. But it tasted wonderful) Optional: 1/2 head lettuce 2-3 chopped tomatoes 1 small onion, minced sour cream salsa
Directions: PRESSURE COOKER METHOD: (This is the method I used this afternoon, as I hadn't started my beans last night in the crock as I often do. My pressure cooker is for much more than canning! Yours should be too! It's an excellent household tool I use every week whether or not I'm putting food up!) Add together first 6 ingredients, and 8-10 cups water. Bring your pressure cooker to a heavy steam, seal and cook for 1 hour at 15# pressure. When the timer goes off, do not release steam. Simply turn off burner and let set to cool on own. When pressure is at zero, you may proceed.
CROCK POT METHOD: (This is a no-fuss method if you know you'll be busy the next day, and don't wish to do anything but last-minute prep) Add together first six ingredients in your crock pot, in 1 1/2-2 quarts water. Set your dial on "low" at night (I have a couple crock pots here that I use regularly. One cooks faster/hotter than the other. If you have a crock that is very efficient, put your beans in by 10-11pm at night if you wish to have them done by about noon. In the morning, when you check them, you can decide if they need more water, or need a higher heat setting or a lower one) then go to bed. Sleep well!
TO PROCEED: Drain beans, reserving about 2 1/2 - 3 cups cooking liquid. Mash with potato masher. Stir so the beans are relatively smooth. Place about 3-4 Tblsp in the center of a flour tortilla along with sliced or grated cheese. Fold in the edges then fold the top over the bottom and place seam-side-down on greased 9x11 baking pan.
When pan(s) are full (we used 2 1/2), bake at 375-400 F. for 15-20 minutes, or until hot. Watch them so they do not brown, unless you want them "crispy". Your oven time may vary.
Serve on a pretty platter, with an attractive bowl filled with chopped, mixed salad sides (under "optional", above), and two condiment dishes filled with sour cream, and some salsa if desired.
The best part of being a homemaker, is the chance to exercise creativity. No matter what you serve your family, be careful to dress up the table and make it welcoming. Something humble can be made to look truly special and even fancy!
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