One of our favorite meals! Bean burritos with cast iron seared vegetables smothered in New Mexico red chile. If you already have beans made and choose to used canned beans, this is a 30 minute meal.
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Oil – If you use a well seasoned cast iron skillet, you shouldn’t need any oil. However, if you are afraid of the vegetables sticking, especially the onion, then coat the skillet with a touch of oil.
Pinto Beans – Sometimes we’ll switch up the pinto beans with black beans or bolita beans. You could also use a mix of beans. My sister-in-law served these with canned tri-beans – a mix of pinto, black, and kidney.
Cumin and oregano – Added cumin and oregano is for when you use canned beans. If you cook the beans from scratch, then add cumin and oregano when you initially cooked them. You won’t need to add anymore when you reheat the beans for the burritos.
Red Chile Sauce – If you don’t have any red chile, you can make a quick batch of red chile using red chile powder or substitute your favorite enchilada sauce or salsa. If you prefer green chile, you could also smother this in green chile sauce. That makes a nice tasting burrito as well.
Warming the tortilla – There are many ways to warm flour tortillas. When I only need 2 to 4 tortillas, I’ll either warm them on a hot griddle or turn a gas burner down low to where the flame is well below the grate and warm them directly over the flame by laying them on the grate and turning often. This method you need to be careful of, because they can burn pretty quickly.
Recipe author: MJ of MJ's Kitchen