Burritos For Two.
A traditional meal with many variations fast cheap and simple, burritos are more than fast food standbys and can be served for every meal.
First thing you have a choice to make. The last step in the recipe is to melt the cheese and warm the tortilla. You must choose how you are going to do this. The choices are: use the microwave like I do, or use the oven to finish them. If you choose the oven it should be heated to 350° before you start.
For two servings
2 large Tortillas or they may be called wraps in some stores
3 ozs bulk fresh sausage
1/2 cup cooked beans
2 Tblsp solid fat. I like to use 1 Tblsp lard and 1 Tblsp salted butter
1 large clove garlic or 1/4 Tsp dry garlic.
1/3 cup diced onions or 2 Tblsp dry onion powder
Red Chile to taste 1 Tblsp of New Mexico red much less if you have to settle for cayenne.
1 tsp oregano Mexican if you can get it.
1/2 cup shredded cheese Colby jack, cheddar Monterey jack or similar cheese.
Melt the fat in a small skillet add the sausage and break it up as you brown it.
Lightly mash the beans and add them to the meat in the skillet and mix well letting it crisp a bit.
Add the spices and mix well. Remove from heat and let cool slightly. While you wait put one tortilla on each of two plates that can be heated. Sprinkle 1/4 of the cheese down the middle of each of the tortillas. Split the filling between the two tortillas and cover with the rest of the cheese evenly divided.
If you chose the oven slide both plates in and keep an eye on them until the cheese just melts if you leave them too long the tortillas will crisp and break when you try to fold them.
If you microwave them the idea is to melt the cheese without overheating the tortilla. With my microwave 1:10 at 70% power is perfect. If you can’t adjust power start at 40 seconds and check to see if the cheese is melted and the tortilla hot to the touch.
The last step is rolling the burrito. If you are using a microwave pull the heated one out and start the next one. Position the tortilla with the filling forming a line straight up and down in front of you. Fold the bottom edge of the tortilla up over the filling about 2 inches. Then fold one side in over the filling. Starting from that edge roll the tortilla over the filling into a tight cylinder leaving it seam side down on the plate to help the seam seal.