Bean burrito question
I cooked up a batch of pinto beans (I know I post about beans way too much)
they are nice and soft-I would like to mash them and make burritos with them, adding onions and cheese.
should I add anything to the mash except salt? I kind of like how they taste now - I just answered my own question it seems
any advice is very welcome tho-improvements are always good
looks like a reasonable bean burrito recipe. The beans are seasoned with some cooked onion, garlic, chile, and cumin. I don't think they need to be mashed, at least not smooth.
The burrito is filled with these beans, rice, corn, and garnished with cilantro, cheese and scallions. The rice and corn give a nice texture contrast to the beans. In a sense it is a mission-style burrito with the corn standing in for the meat.
A burrito like this is more tex-mex than straight Mexican. Isn't tex-mex, by definition, covered in a blanket of melted cheddar? :)
Monterey Jack belongs in Cali-mex dish.
Queso fresco doesn't have enough taste to work in a burrito. If it is the squeaky kind it needs to be in large enough pieces to offer a texture contrast. If crumbly it needs to be scatter on top to provide a visual contrast. In a burrito itself, creama, provides a better taste contrast.
In these parts burritos are usually made with whole beans rather than refried, but I'm not gonna call the food police :)
I like refried beans made with chorizo drippings or bacon fat, a fair amount of cumin, and onion. Otherwise, when cooking the beans I sometimes add onion/chiles to the cooking water, but if the beans are good on their own, go for it! You can always add some salsa or tomatoes/chiles to the burrito itself if you want more flavor.
oh my I was just going to plop the mashed beans in a burrito wrap and throw on raw onions and cheese-just was thinking I should add chili powder or something to the bean paste
after reading your replies I guess I am a rube :/
maybe I should throw in that digiorno (sp?) pizza instead
thanks again, I love this site!
Depends what kind of cheese you're using and whether you're caramelizing the onions or just sweating them.
If you're using a more "bright" flavored cheese like feta or something like Queso Fresco, I'd add some combination of smoked salt, chipotle, and bacon.
If you're using a 'richer' cheese like cheddar or jack I'd add some lime juice and zest.
In either case some pico di gallo might be nice.
What did you put in the pinto beans to begin with?
Also, do you want to stick with mexican, or would you be willing to use other influences?
You could fry them in lard -- make true refried beans out of them. And really put the spurs to them to develop a deep roasty flavor. Cook until you have a thick paste, stirring only occasionally. Refried beans can take a lot of abuse from heat, and the little perverts like it. Then add in broth or water to get back to the consistency you want.
That's what I'd do.
re: Soul Vole
+1 on the cook with lard and make them really rich and creamy.
To assemble the burrito I'd add some cheddar, diced white onion and a spoon or two of salsa verde. The cheese gets all melty, the onion provide some crunch and sharpness and the salsa the astringency needed to cut through the fat in the beans and cheese.