Bean and Cheese Burritos

Serves 1
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Directions

  1. 1Clean 1 pound of beans.
  2. 2Clean 1 pound of beans.
  3. 3Clean 1 pound of beans.
  4. 4Place the cleaned beans into a pressure cooker.
  5. 5Place the cleaned beans into a pressure cooker.
  6. 6Place the cleaned beans into a pressure cooker.
  7. 7Add some salt and 8 cups of water to the pressure cooker.
  8. 8Add some salt and 8 cups of water to the pressure cooker.
  9. 9Add some salt and 8 cups of water to the pressure cooker.
  10. 10Close the pressure cooker and cook on high for 45 minutes.
  11. 11Close the pressure cooker and cook on high for 45 minutes.
  12. 12Close the pressure cooker and cook on high for 45 minutes.
  13. 13To 5 cups of all-purpose flour, add a little bit of salt.
  14. 14To 5 cups of all-purpose flour, add a little bit of salt.
  15. 15To 5 cups of all-purpose flour, add a little bit of salt.
  16. 16Mix the flour and salt with your clean hand.
  17. 17Mix the flour and salt with your clean hand.
  18. 18Mix the flour and salt with your clean hand.
  19. 19Add one stick of unsalted butter (at room temperature) to the flour and crumble it.
  20. 20Add one stick of unsalted butter (at room temperature) to the flour and crumble it.
  21. 21Add one stick of unsalted butter (at room temperature) to the flour and crumble it.
  22. 22Slowly add enough hot water (about 2 cups) to hydrate the flour until the masa is sticky.
  23. 23Slowly add enough hot water (about 2 cups) to hydrate the flour until the masa is sticky.
  24. 24Slowly add enough hot water (about 2 cups) to hydrate the flour until the masa is sticky.
  25. 25Knead the masa for 5 minutes until it is smooth and no longer sticks to your hands.
  26. 26Knead the masa for 5 minutes until it is smooth and no longer sticks to your hands.
  27. 27Knead the masa for 5 minutes until it is smooth and no longer sticks to your hands.
  28. 28Divide the dough into balls (around 74g each for 16-18 tortillas).
  29. 29Divide the dough into balls (around 74g each for 16-18 tortillas).
  30. 30Divide the dough into balls (around 74g each for 16-18 tortillas).
  31. 31Allow the divided dough to rest before rolling it out.
  32. 32Allow the divided dough to rest before rolling it out.
  33. 33Allow the divided dough to rest before rolling it out.
  34. 34Once the beans are done, allow them to rest for 20 minutes.
  35. 35Once the beans are done, allow them to rest for 20 minutes.
  36. 36Once the beans are done, allow them to rest for 20 minutes.
  37. 37Preheat your comal.
  38. 38Preheat your comal.
  39. 39Preheat your comal.
  40. 40Grab a ball of dough, dust with a little flour, and roll it out about eight times to make a tortilla, not too big.
  41. 41Grab a ball of dough, dust with a little flour, and roll it out about eight times to make a tortilla, not too big.
  42. 42Grab a ball of dough, dust with a little flour, and roll it out about eight times to make a tortilla, not too big.
  43. 43Place the rolled tortilla on the preheated comal and allow it to blister.
  44. 44Place the rolled tortilla on the preheated comal and allow it to blister.
  45. 45Place the rolled tortilla on the preheated comal and allow it to blister.
  46. 46Once the tortilla blisters, flip it over to the other side and allow it to puff.
  47. 47Once the tortilla blisters, flip it over to the other side and allow it to puff.
  48. 48Once the tortilla blisters, flip it over to the other side and allow it to puff.
  49. 49Remove the cooked tortilla from the heat, place it in a kitchen towel, cover, and repeat the process for the remaining dough.
  50. 50Remove the cooked tortilla from the heat, place it in a kitchen towel, cover, and repeat the process for the remaining dough.
  51. 51Remove the cooked tortilla from the heat, place it in a kitchen towel, cover, and repeat the process for the remaining dough.
  52. 52Once all tortillas are cooked, return to the beans.
  53. 53Once all tortillas are cooked, return to the beans.
  54. 54Once all tortillas are cooked, return to the beans.
  55. 55Open the pressure cooker.
  56. 56Open the pressure cooker.
  57. 57Open the pressure cooker.
  58. 58Add three clean New Mexico or Guajillo chili pods to the beans.
  59. 59Add three clean New Mexico or Guajillo chili pods to the beans.
  60. 60Add three clean New Mexico or Guajillo chili pods to the beans.
  61. 61After a couple of minutes, transfer the chili pods, 1 cup of beans, and 2 cups of the broth to a blender cup.
  62. 62After a couple of minutes, transfer the chili pods, 1 cup of beans, and 2 cups of the broth to a blender cup.
  63. 63After a couple of minutes, transfer the chili pods, 1 cup of beans, and 2 cups of the broth to a blender cup.
  64. 64Add one garlic clove, 1/4 teaspoon of oregano, 1/4 teaspoon of ground cumin, and a little salt (to taste) to the blender cup.
  65. 65Add one garlic clove, 1/4 teaspoon of oregano, 1/4 teaspoon of ground cumin, and a little salt (to taste) to the blender cup.
  66. 66Add one garlic clove, 1/4 teaspoon of oregano, 1/4 teaspoon of ground cumin, and a little salt (to taste) to the blender cup.
  67. 67Blend the mixture until smooth.
  68. 68Blend the mixture until smooth.
  69. 69Blend the mixture until smooth.
  70. 70In a pan over medium-high heat, add a little bacon grease.
  71. 71In a pan over medium-high heat, add a little bacon grease.
  72. 72In a pan over medium-high heat, add a little bacon grease.
  73. 73Once the bacon grease is hot, add the remaining cooked beans to the pan.
  74. 74Once the bacon grease is hot, add the remaining cooked beans to the pan.
  75. 75Once the bacon grease is hot, add the remaining cooked beans to the pan.
  76. 76Smash the hot beans down in the pan.
  77. 77Smash the hot beans down in the pan.
  78. 78Smash the hot beans down in the pan.
  79. 79Add the blended bean mixture to the pan.
  80. 80Add the blended bean mixture to the pan.
  81. 81Add the blended bean mixture to the pan.
  82. 82Add one additional cup of bean water to the pan.
  83. 83Add one additional cup of bean water to the pan.
  84. 84Add one additional cup of bean water to the pan.
  85. 85Mix and bring the beans to a simmer.
  86. 86Mix and bring the beans to a simmer.
  87. 87Mix and bring the beans to a simmer.
  88. 88Once the beans have come to a full simmer, taste for salt and adjust if needed.
  89. 89Once the beans have come to a full simmer, taste for salt and adjust if needed.
  90. 90Once the beans have come to a full simmer, taste for salt and adjust if needed.
  91. 91Allow the beans to continue simmering for 5 minutes.
  92. 92Allow the beans to continue simmering for 5 minutes.
  93. 93Allow the beans to continue simmering for 5 minutes.
  94. 94Add the cheese (1 lb, medium cheddar and Oaxaca) to the beans, depending on preference.
  95. 95Add the cheese (1 lb, medium cheddar and Oaxaca) to the beans, depending on preference.
  96. 96Add the cheese (1 lb, medium cheddar and Oaxaca) to the beans, depending on preference.
  97. 97Once the cheese has melted, the beans are ready to serve.
  98. 98Once the cheese has melted, the beans are ready to serve.
  99. 99Once the cheese has melted, the beans are ready to serve.

Ingredients

  • 1 lb pino or Peruvian beans
  • 1 lb pino or Peruvian beans
  • 1 lb pino or Peruvian beans
  • 2 tsp coarse salt
  • 2 tsp coarse salt
  • 2 tsp coarse salt
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • 3 New Mexico or guajillo chili pods
  • 3 New Mexico or guajillo chili pods
  • 3 New Mexico or guajillo chili pods
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 0.25 tsp ground cumin
  • 0.25 tsp ground cumin
  • 0.25 tsp ground cumin
  • 0.25 tsp oregano
  • 0.25 tsp oregano
  • 0.25 tsp oregano
  • 0.5 tsp salt (optional)
  • 0.5 tsp salt (optional)
  • 0.5 tsp salt (optional)
  • 1 lb cheese (medium cheddar and Oaxaca)
  • 1 lb cheese (medium cheddar and Oaxaca)
  • 1 lb cheese (medium cheddar and Oaxaca)
  • 5 cups all-purpose flour
  • 5 cups all-purpose flour
  • 5 cups all-purpose flour
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 8 tbsp unsalted butter
  • 8 tbsp unsalted butter
  • 8 tbsp unsalted butter
  • 2 cups hot water
  • 2 cups hot water
  • 2 cups hot water
  • bacon grease
  • bacon grease
  • bacon grease

Equipment

pressure cookerblender cuppancomalkitchen towel

Tips

  • The beans will thicken up as they cool.
  • You can always add onion, chorizo, and jalapeños before frying.
  • Make sure the butter is at room temperature for the tortilla masa.
  • Add hot water slowly to the flour for the tortillas.
  • Preheat your comal for cooking tortillas.