Sunday, August 29, 2010

Burritos: Assembly-Only for the College Cook

Oh, how we love burritos. I learned to make them back in graduate school in the 70s, when I cooked them to please my California-raised beloved. It may be hard to believe, but in those days, people who lived anywhere besides California, Texas, or Arizona, may never have eaten Mexican food. In fact, in those days, you could not even buy salsa in the average grocery store. No kidding.

We love burritos in and of themselves. Not even counting the fact that they are cheap and easy. I asked Miss Em the other day if she had begun to use any of our recipes from College Cooking Crash Course.

"No," she said. "I'm still eating burritos." Yes, along with sheets, towels, shoes, and the like, we brought 30 frozen burritos to the college freezer. We make them assembly-line. If you didn't carry your burritos to college, you will have to make your own.

Here is a recipe from our cookbook, also available at the right in a pdf version. It uses 6 ingredients (plus a few condiments) and requires only a little heating in the microwave.

Bean and cheese burritos

1 can of beans, drained
6-8 tortillas
1½ cup cheddar cheese
Rotel tomatoes
Frozen chopped bell peppers
Frozen chopped onions
Cajun seasoning mix or chili powder

One can of beans, drained of liquid, will provide you with about 1½ cups. Mash the beans in a bowl using a fork. Depending on your fore-arm strength and preference of consistency you can mash them into a smooth paste or leave it rather chunky; either tastes equally delicious. Add a bit of Cajun seasoning mix if you want to add some spice to your beans, but be wary of over-salting. For variety, you can also add about a tablespoon of onions and / or bell peppers to the beans. Split your bean mixture evenly among the tortillas and top with cheddar cheese. Then, roll up your burritos, heat them in the microwave for about 30 seconds, and garnish with the Rotel.

What have you been cooking?

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