Back in the day, I didn't do much cooking. My ex-husband is a talented cook, so I generally stayed out of the kitchen, unless there was baking to be done. I did have a few ace-in-the-hole recipes, though, and tonight I made one of them: bean burritos. Blogless Sara taught me how to make this some time in the 90s, and I suspect it has changed quite a bit since then. It's almost too easy to bother writing about, but I've had many happy times over this meal (does that make it a happy meal?), so I thought I'd share how I do things in case you feel like trying it for yourself.
Shredded cheese (I was lazy and bought the pre-shredded. Not economical. I don't recommend it.)
Salsa (homemade is better.)
Green chilis (Ah, how I miss Albuquerque)
Tortilla (Mona has me convinced I should perfect homemade. Just not tonight.)
Onion (I don't really have anything to say about the onion, but I felt I should add a parenthetical.)
Olive oil (see above)
Spices (I have my faves...cumin, cocoa, cinnamon, nutmeg, red chili powder...take your pick)
Chop and sautee onion in olive oil. Add green chili. When onion starts to soften (a dash of salt helps the onion along), add the two cans of beans. I don't add all of the liquid, but I do add some. Go easy on the liquid; you can always add more if you need to. After everything simmers together for a bit(precise, no?) mash the beans. I use a potato masher.
Add your spices of choice and simmer, simmer, simmer. The goal is to let the flavors meld a little bit and to get the bean mixture hot. Use your judgement. If you put in too much liquid, the simmering can help get rid of some of it. Simmering is cool that way.
Build the Burrito:
Sprinkle on some shredded cheese, add a layer of bean mixture, and roll. Lay the burritos gently in a 13x9 pan (I spray with olive oil). Top all burritos with a little more cheese and some salsa.
Since the beans are already hot, you only have to bake until the cheese melts. You can also make these early in the day and pop them in the fridge until you're ready to cook them. Just cook them for about 10-15 minutes so the filling heats up.
I hope you enjoy these if you make them. They are easily adapted to all tastes. When I make them at my sister's house, my niece likes just cheese and my nephew likes no cheese. And I think someone likes no onion. Super easy to accommodate everyone's taste.