Quick Refried Beans
1 (15-ounce) can any beans, drained and rinsed
Water, as needed
1 teaspoon garlic powder
1 to 2 teaspoons cayenne pepper or hot sauce of choice
2 slices bacon (for vegetarian beans replace with 1 tablespoon butter or oil)
1 to 2 ounces cheese (cheddar, Monterey Jack, Gouda, etc.), grated
Salt and freshly ground pepper, to taste
Turn any beans into refried beans! Soft beans such as pinto, black, white, navy, and cannellini work best.
Process the beans, garlic powder, and hot sauce in a food processor until very smooth, adding a little water, if needed, to process.
Heat a large skillet to medium-high heat. Add bacon and cook, turning frequently, until most of fat is rendered and bacon is browned. Remove bacon and reserve for another use. (If making vegetarian beans, add butter to skillet instead of bacon and melt butter.) Add puréed bean mixture. Let sit for about 2 minutes, until beans begin to lightly brown on bottom. Stir, folding browned bottom crust into the beans.
Add cheese and stir until melted. Add salt and pepper. Add in water, a little at a time, to reach desired creamy texture, similar to cooked oatmeal.
Makes 1-1/2 cups
Rotisserie Chicken
Throughout this book, cooked chicken is sometimes used as an ingredient. One good shortcut is to use purchased rotisserie chicken and then remove the meat from the chicken in large chunks, discarding skin and bones. One 2-1/2-pound chicken will result in about 4 cups cooked, shredded chicken meat.
Rice
Rice is frequently used in burrito recipes, and is more than just a filler. Rice adds texture to burritos and absorbs juices and sauces that would otherwise escape from the burritos, making them less messy and more flavorful. Liquids in burritos may also cause the tortilla to be soggy, falling apart as the burrito is eaten. So, don’t skip the rice!
You could always use plain cooked rice in these recipes, but we suggest trying either version of rice—red or green—for added flavor.
Tortilla Preparation
All recipes call for thin, large flour tortillas with 12-inch diameters. Any variety or flavor can be used—such as tortillas with spinach or other flavorings.
It is essential to warm the tortillas before rolling burritos, because this will soften the tortillas and prevent them from splitting during rolling. There are several ways to heat tortillas—they can be grilled, heated over a stovetop flame, or wrapped in aluminum foil and then baked in a hot oven.
The quickest and easiest method is heating tortillas in a microwave oven on a large plate covered with a kitchen towel. The time needed varies according to microwave ovens and according to the size and thickness of the tortillas. A general rule is about 30 seconds on high for one tortilla. The goal is to have the tortillas softened only, and not crisped, so watch them closely and check frequently while cooking.
Homemade Flour Tortillas
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup lard, melted (for vegetarian tortillas, use vegetable oil)
1 cup hot water
If you’re feeling a little more ambitious and have the time, homemade flour tortillas can’t be beat. Here’s our easy recipe.
Stir together all ingredients in a large bowl. Turn onto a lightly floured surface and knead for 1 minute. Place in an oiled bowl. Cover bowl with a large kitchen towel and let sit in a warm place for about 1 hour.
Make 12 balls of dough. Roll each ball out with a rolling pin on a lightly floured surface to 10–12 inches. Cook on a large griddle or skillet over medium-high heat until lightly browned on both sides.
Makes 12 large tortillas
Mexican Green Rice
2 cups low-sodium chicken or vegetable broth
1 cup uncooked long-grain rice
Flesh of 1/2 large ripe avocado
1/2 cup chopped fresh cilantro
1/4 cup green salsa or green hot sauce
Salt and freshly ground pepper, to taste
Bring broth to a boil in a medium saucepan over high heat. Add rice, cover, reduce heat to medium-low, and cook until rice is tender and liquid is absorbed, about 20 minutes. Fluff rice with a fork and let cool to warm. Blend in a blender the avocado, cilantro, and salsa, adding a little water as needed to blend smoothly, to the consistency of sour cream. Stir into rice. Season with salt and pepper.
Makes 3 cups
Mexican Red Rice
3 tablespoons butter or vegetable oil
1/2 medium onion, minced
3 cloves garlic, pressed
1 cup uncooked long-grain white rice
1-3/4 cups low-sodium chicken or vegetable broth
1/2 cup Red Enchilada Sauce
Salt and freshly ground pepper, to taste
Add oil to a medium saucepan over medium-high heat. Add onion and cook until translucent, 3–5 minutes. Add garlic and cook another minute. Add rice, stirring to coat each grain with oil. Whisk together the broth and enchilada sauce. Stir into rice. Cover and simmer over low heat until liquid is absorbed, 15–18 minutes. Remove from heat and let sit 10 minutes. Fluff with fork and add salt and pepper.
Makes 3 cups