Flexible Burritos In A Flash
Copyright 1994 The Chicago Tribune
From Knight-Ridder Newspapers/Tribune Information Services
Selected and Prepared by Tribune Media Services
By Janet Franz
These bean burritos are by no means gourmet, but they're a big step up from the
cardboard torpedoes found in many freezer cases.
I always keep a couple of cans of refried beans on hand, and discovered recently that the
no-fat variety are just as good as the lard-laden kind. Also in my fridge are salsa (I try a
different brand every time in what seems like a vain attempt to hit on the perfect one),
cheese and tortillas (though the ``authentic'' ones taste best the day you buy them).
The tomato, green pepper, avocado and cilantro are not staples in my house and may
require a trip to the store on the way home. But if I'm really desperate, I make
pared-down burritos without them.
Preparation time: 15 minutes
Cooking time: 5 minutes
Yield: 2 servings
1 tomato, seeded, chopped
1 small green pepper, seeded, chopped
1 ripe avocado, peeled, pitted, diced
1 can (15 ounces) refried beans, such as vegetarian-style, or the new no-fat version
4 large flour tortillas (get fresh, locally made ones if possible)
Grated Cheddar or Monterey jack cheese, about 6 ounces
Hot salsa, chopped fresh cilantro
1. Chop vegetables. Heat beans in a covered microwave-safe dish on high (100 percent)
power until hot, about 3 minutes. Or, heat in a small saucepan on top of the stove.
2. Lightly toast tortillas, 1 at a time in a dry, non-stick skillet or directly over the gas
burner until a little brown and crispy.
3. Spoon hot beans down the middle of each tortilla, followed by cheese, veggies, salsa
and cilantro. Fold up as much as you can and eat.