Title: Baby Bean Burritos
Categories: Mexican
Yield: 24 Servings
| 12 | | (6-inch) flour tortillas |
| 1 | | Medium onion; chopped |
| 1 | tb | Vegetable oil |
| 2 | | Garlic cloves; minced |
| 1 | | Fresh jalapeno peppers (or 2 seeded and minced |
| 1 | cn | (16-ounce) can plain or Mexican-style refried beans |
| 1 | c | Shredded Monterey Jack cheese (about 4 ounces) |
| 1/2 | ts | Ground cumin |
| 1/3 | c | Chopped cilantro (optional) |
| | | Sour cream and salsa |
1. Preheat oven to 325 degrees. Stack tortillas and cut in half. Wrap
tortilla stack in foil and heat until warmed through, 10 to 15 minutes.
2. Meanwhile, in a large frying pan, cook onion in oil over medium-high
heat until softened but not browned, 2 to 3 minutes. Add garlic and
jalapeno peppers and cook until garlic is just fragrant, about 30 seconds.
3. Spread about 1-1/2 tablespoons bean mixture on each tortilla half and
roll up jelly-roll fashion. Arrange on a serving plate and sprinkle with
cilantro. Serve warm with sour cream and salsa.
COMMENTS: If you love spicy foods, you'll find these irresistible. They're
also a bit messy to eat, so be sure to provide lots of napkins.
Source: 365 Snacks, Hors D'oeuvres and Appetizers From: Dorothy Cross,
Prodigy Food & Wine Board