Smothered Burritos

Posted by chuckwagon

February 5, 2008

Smothered Burritos are another favorite in the southwest. The enchilada sauce seems to enhance the flavor of the tortilla wrapped beans and green chili. I hope you’re hungry…

Cook up a pot of Pinto Beans & Green Chili
Flour tortillas - at least one per person
1 large can green chili enchilada sauce: ½-1 cup for each burrito - depending on the size
shredded lettuce
chopped tomatoes
grated cheese
sour cream and sliced black olives for garnish

Keep the beans and enchilada sauce hot while preparing the tortillas. Make at least one per person. (I’ve been know to down two of these at one setting) Use store bought tortillas if you don’t want to make your own, but they’re not as flavorful if you ask me.

TO ASSEMBLE:

Place a tortilla on a warmed plate. Using a slotted spoon put the beans across center of tortilla. (I like to drizzle a couple of tablespoons of the enchilada sauce over the beans before folding) Fold both ends of the tortilla over the beans.

Fold the side closest to you over - covering the beans - then roll your burrito completely.

Place seam side down. Pour the enchilada sauce down the length of the burrito. (Really smother it) Sprinkle cheese, lettuce and tomato over the top. Garnish with the sour cream and olives. Enjoy!

If you prefer Red Chili, just leave out the green chili when making the beans and substitute Red Chili Enchilada sauce.

Make sure you have some time after dinner when you make these. You’re going to need a siesta!

If you ain’t sweatin, it ain’t chili

Chuckwagon 505

Subscribe to chuckwagon505 by Email

Green Chili