Restaurant Recipes
Alfalfa Restaurant Sour Cream Bean Burritos
Yield: 4 servings; you may have leftover sauce
Ingredients
Refried Beans
- 2 (15 ounce) cans kidney beans
- 1/2 medium white onion, diced
- 1 tablespoon vegetable oil
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 clove garlic, chopped
- Salt and pepper to taste
Rancheros Sauce
- 1 (28 ounce) can crushed tomatoes, undrained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
Toppings
- 8 ounces sour cream
- 12 ounces or so white Cheddar cheese, grated
- 8 (8-inch) flour tortillas
Instructions
Refried Beans
- Drain beans, reserving liquid, and set aside.
- In a medium saucepan, cook onion in oil over medium-high heat until onions are transparent, with slightly browned edges, about 5 minutes.
- Add chili powder, cumin, oregano, garlic and salt and pepper. Sauté for 1 minute, stirring constantly to prevent the spices from burning.
- Add drained beans to the pot and cook over medium-low heat for about 1/2 hour. If the beans seem too dry, add a little of the reserved bean juice, 1 or 2 tablespoons at a time.
- Remove from heat and mash mixture with a potato masher or large fork. Taste for seasoning, and adjust if it needs more flavor.
Rancheros Sauce
- Stir all ingredients together. If mixture seems too thick, add a few tablespoons of water, until it is as thin as you like it. Heat mixture slowly over low heat, as this sauce has a tendency to spatter. Cover and cook until heated through, about 15 minutes.
Toppings
- Spread each tortilla with a good spoonful of sour cream and a few tablespoons grated white Cheddar cheese.
- Meanwhile, heat a large skillet over low heat. Place the topped tortillas on the skillet one at a time; cover and warm each about 2 minutes, or until the cheese begins to melt. Or heat each tortilla about 30 seconds in a microwave
set on HIGH.
- Roll a few spoonsful of beans inside each warmed tortilla; place on a plate; top with rancheros sauce and more grated Cheddar cheese.
Attribution
Alfalfa Restaurant, Lexington, Kentucky