Monday, June 22, 2009

Crisp Bean Burritos

This is kind of lame that I am actually posting this as a "recipe"... but here's why: If you are tired of the same old, same old quesadillas for lunch, this is your perfect solution. It's cheap, cheap. (we are talking $1.75 total, for all 5 of us) It's quick. It's filling. And it's vegetarian... if you swing that way. Plus my kids ABSOLUTELY LOVE THESE, and my husband can make them all on his lonesome.

Here's the run down:

Refried beans (one can will do 5-6 burritos - perfect for mommy and kids) - We prefer the taco bell variety just because it is usually the cheapest and it doesn't taste like dog food (the way some inexpensive refried beans can)
Shredded Cheese
Flour Tortillas (we use soft taco size)

That's it.

Now for the cooking: A fryer works best for this (yes they are fried, that is why they are crisp and OH SO DELICIOUS.) But you can use just oil in a pan. Heat it up (your oil) to 375*.
Spread a layer of beans in a strip down the center of the tortilla. Be sure to keep the beans at least 1 inch from the edges. Sprinkle about a tablespoon of cheese on top. Now roll it up burrito style. (Roll up half way, tuck in edges, roll up the remainder) and stick a toothpick in it to secure.
Fry it in your hot oil until nice and crispy. Be careful when serving these because they do have a tendency to get a little hot. My kids like these dipped in ranch. (but, of course, I have yet to find anything my kids don't like dipped in ranch)
These also freeze well. After you have rolled them up, skip the toothpick step and roll them tightly in saran wrap and then again in foil. Stick in the freezer until you are ready for them. They don't need to thaw before they are popped into the oil. Just make sure you remove the plastic wrap.
* Add taco meat for a non-vegetarian version. However, they definitely don't need the meat, they can stand on their own two feet in the scrumptious department.

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