Pan Fried Bean And Chilli Burritos With Tomato Salsa

These are wonderful any time of the day – Yummy & Easy 
 

Ingredients:

4 DIEGO'S Flour Tortilla Wraps

2 medium tomatoes
1 large white or brown Onion, cut crosswise into 4 thick slices
1 red Capsicum, trimmed, seeded then quartered lengthwise
2 Garlic cloves, peeled, left whole
1 tablespoon fresh lime juice
1 teaspoon minced fresh mild Mexican chilli (Jalapeno, if you like some heat)
¾ teaspoon salt
½ teaspoon dried oregano, crumbled
1/8 teaspoon black Pepper
1 can (about 500gms) Mexican refried beans
1 ¼ cups coarsely grated mild Tasty cheese
½ cup Vegetable Oil
Sour cream

 
Preparation: for salsa

1.  A Comal or cast-iron skillet is ideal for this recipe, if one is not available use a heavy fry pan.

2.  Preheat oven to 100c, put an ovenproof platter in oven to warm.

3.  For the salsa, heat dry skillet over moderate heat until hot but not smoking.

4.  Cook tomatoes, onion, capsicum and garlic, turning with tongs until all are blackened in spots, about 10 minutes.

5.  Remove from heat, and transfer tomatoes and 2 onion slices to a blender.

6.  Add garlic to the blender along with lime juice, chilli and ½ teaspoon of salt.

7.  Blend until coarsely pureed, then transfer salsa to a bowl.

Preparation: for burritos

1.  For the Burritos, cut capsicum into 1cm wide strips.

2.  Halve remaining 2 onion slices and separate layers.

3.  Toss capsicum and onion with oregano, pepper and remaining ¼ teaspoon of salt in a bowl.

4. Heat beans in a sauce pan or fry pan until just warm.  This will make them easier to spread and assure that they will be warm when burrito is completed.

5.  Spread ¼ of the refried beans on a tortilla leaving a 2cm border all around. 

6.  Sprinkle with ¼ of the cheese.

7.  Arrange ¼ of the onion and pepper mixture in a horizontal strip across the center.

8.  Fold the side nearest you over this and roll up the tortilla.

9.  Make 3 more burritos in the same manner.

10.  Heat oil in the skillet/fry pan, over moderately high heat until hot but not smoking.

11.  Fry 2 burritos, seam side down, until golden brown on undersides, 1 to 2 minutes.

12.  Turn over with tongs and repeat.

13.  Transfer to paper towels to drain briefly, then place on the platter in the oven to keep warm.

14.  Fry the remaining 2 burritos in the same manner.

15.  Serve topped with salsa and sour cream.
 

Other Notes:

Make extra salsa for use another day. Keep in covered container, refrigerated. It is perfect to add to a yummy cheese Quesedilla.
 
Makes 4 Burritos