Subj : NYT E-Z Dinner - 83
To   : All
From : Dave Drum
Date : Sat Feb 03 2024 16:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bean & Cheese Burritos
 Categories: Vegetables, Cheese, Beans, Salsa
      Yield: 6 servings
 
    1/4 c  Oil
    1/2 c  Fine chopped yellow onion
    1/2 c  Fine chopped bell pepper
           Salt & black pepper
      2 cl Garlic; minced
     30 oz (2 cans) pinto beans; 1/2
           - cup bean liquid reserved
    1/2 c  Pico de gallo or salsa
    1/4 ts Smoked paprika
      6    (10") flour tortillas
      8 oz Shredded sharp Cheddar
           Sour cream & hot sauce; to
           - serve
 
  In a large nonstick skillet, heat 2 tablespoons of the
  oil over medium. Add onion and bell pepper, season with
  salt and pepper, and cook, stirring occasionally, until
  light golden and tender, about 8 minutes. Stir in garlic
  until fragrant, 1 minute. Add pinto beans, pico de
  gallo, smoked paprika, reserved bean liquid and 1/2 cup
  of water, and bring to a simmer. Cook, stirring and
  mashing occasionally with a potato masher or the back of
  a spoon, until liquid is absorbed and mixture is thick,
  about 8 minutes. Season with salt and pepper. Transfer
  refried beans to a bowl, and wipe out skillet.
  
  Spread 1/2 cup of the refried beans in the center of
  each tortilla and top each with ? cup of the cheese.
  Fold the short sides of the tortilla over the filling;
  fold the bottom of the tortilla up and over the filling
  and tightly roll.
  
  In the skillet, heat 1 tablespoon of the oil over
  medium. Add 3 burritos seam side down and cook until
  golden, turning occasionally, 3 to 5 minutes. Transfer
  to serving plates and repeat with the remaining 1
  tablespoon oil and 3 burritos. Serve warm with sour
  cream and hot sauce on the side.
  
  By: Kay Chun
  
  Yield: 6 burritos
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Never feed a cat anything that clashes with the carpet.
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