Wednesday, November 10, 2010


Made with homemade beans and corn tortillas, these really hit the spot!

To start off, you need to get some beans going in the crockpot in the morning.  I use this recipe .  The only thing that I do differently is to cut the amount of salt in half.  It calls for 5 teaspoons and I cut it back to 2-1/2, and even that seems a bit salty.  Also, you want to add the salt in at the end of the day, AFTER the beans have cooked.  If you put it in with the rest of the ingredients in the morning, the salt is going to prevent the beans from softening and it will take a lot longer for them to cook.

Later in the day when the beans are done, toss some corn tortillas onto a flat grill...

See the steam coming off of the one on the right?

Carefully spin the tortillas as they heat, flipping them frequently, until at desired temperature and texture. Transfer to a plate, and spread with beans:

Add grated cheese:

Then, if desired, salsa (I leave it off the kids' burritos, but I love it on!):

Roll up tightly:

And enjoy!  The ends will be open as corn tortillas don't close up well on the ends.

Happy eating!!

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