Panfried Bean Burritos

Panfried Bean Burritos
Photo by Romulo Yanes

Ingredients

  • 1 well-seasoned 10- to 11-inch cast-iron comal or skillet
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh serrano chile including seeds
  • 5 ounces Monterey Jack cheese, coarsely grated
  • 1 red bell pepper
  • 2 medium tomatoes
  • ½ teaspoon dried oregano
  • + 8 more ingredients
    • 2 garlic cloves
    • ¾ teaspoon salt
    • 1/8 teaspoon black pepper
    • 4 10-inch flour tortillas
    • 1 large white onion
    • ½ cup vegetable oil
    • 1 16-oz can refried beans
    • sour cream

Preheat oven to 200°F. Put an ovenproof platter in oven to warm. 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. 3Remove from heat, then transfer tomatoes and 2...

View full recipe at Epicurious

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