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.
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.