Panfried Bean Burritos
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 200°F
2
Put an ovenproof platter in oven to warm
3
Heat dry comal over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes
4
3Remove from heat, then transfer tomatoes and 2 onion slices to a blender
5
Peel garlic and add to blender along with lime juice, chile, and 1/2 teaspoon salt
6
Blend until coarsely puréed, then transfer salsa to a bowl
7
Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers
8
Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl
9
Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese
10
Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla
11
Make 3 more burritos in same manner
12
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes
13
Turn over with tongs and fry until golden, 1 to 2 minutes more
14
Transfer to paper towels to drain briefly, then keep warm on platter in oven
15
Fry remaining 2 burritos in same manner
16
Serve with salsa
17
Preheat oven to 200°F
18
Put an ovenproof platter in oven to warm
19
Heat dry comal over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes
20
3Remove from heat, then transfer tomatoes and 2 onion slices to a blender
21
Peel garlic and add to blender along with lime juice, chile, and 1/2 teaspoon salt
22
Blend until coarsely puréed, then transfer salsa to a bowl
23
Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers
24
Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl
25
Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese
26
Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla
27
Make 3 more burritos in same manner
28
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes
29
Turn over with tongs and fry until golden, 1 to 2 minutes more
30
Transfer to paper towels to drain briefly, then keep warm on platter in oven
31
Fry remaining 2 burritos in same manner
32
Serve with salsa