Burritos

Bean Burritos

flour tortillas (see miscellaneous recipes)

refried beans (instructions below)

salsa or taco sauce according to taste (optional)

finely chopped onion (optional)

grated cheese, 3 T. for each burrito

Assemble  burritos:  using the back of a spoon, spread tortilla with 1/4th of the refried beans (about 1/4 cup),  sprinkle on 3 T. cheese.  Heat in microwave for about 20 seconds or so. Add salsa or taco sauce, and onions. Fold sides in about 1 inch, then roll up burrito style.  Makes 4 burritos, two per serving.

Making  Refried  Beans:   mix in small pan:  1 c. cooked, drained  pinto  beans saved out  when  making Potlicker Pintos,  1 T. water (use a bit more water if needed), 1/4 tsp. garlic salt.  Simmer on  low  heat,  covered,  stirring  often,  until beans are extra tender.  Turn off heat, mash with potato masher, adding a bit more water if needed.  Can make ahead,  chill,  then freeze.  Enough to make 4 burritos.

Mexican Rice

2 c. very hot water                       1 T. minced onion

2 cubes chicken bouillon                 1 c. dry white long grain rice

1 T. oil                                       2 to 4 T. tomato sauce

First of all, mix the hot water and bouillon; let sit to dissolve.

In pan on medium high: put in oil, allow to get hot; add onion and rice, stir and cook until lightly brown (burns quickly, watch/stir carefully). Add water/bouillon mixture and tomato sauce, stir.  Bring to a boil, cover, turn heat to low.  Cook 14 minutes.  Turn off heat,  let pan sit covered 10 minutes,  then tip lid slightly and cool 5 minutes.  Makes 4 to 6 servings.