Beef Burritos

Recipe Ingredients

2 cups	125g / 4.4oz	Beef; cooked - shredded
1 cup	160g / 5.6oz	Refried beans - below
8		Flour tortillas - *
2 cups	474ml	Lettuce - shredded
2 cups	125g / 4.4oz	Tomatoes; chopped - 2 medium
1 cup	146g / 5.1oz	Cheddar cheese - shredded
		Refried Beans
1/2 cup	118ml	Lard or vegetable oil
2 cups	320g / 11oz	Pinto beans - cooked
2 tablespoons	30ml	Chile powder
1 tablespoon	15ml	Cumin - ground
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

* Tortillas should be 10-inches in Diameter and warmed.

Heat beef and refried beans separately. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 tbs of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 tbs each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve.

REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired.

Source:
The Chan-Ese Way KPBS TV 1973

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