Back in a 2013 post I mentioned there were two dishes that Bobby brought into our kitchen from his college days that have remained dinner staples for over 40 years. One was a green bean and potato dish and the other was the pinto bean burrito. Of course both have been enhanced over the years, but they still remain two of our favorite comfort foods. Bean burritos during our college days were canned pinto beans rolled in a flour tortilla with cheese, sour cream and Rotel green chile tomatoes. Once we moved to New Mexico, the salsa was replaced with a smothering of red chile, the canned beans with pressure cooked dried beans, and the toppings…well that changes on and off because of all of the possibilities. However, one topping that we repeatedly choose is quick seared onion and sweet peppers. We call these burritos our Fajita Style Bean Burritos.