Breakfast Burritos

Enjoy a customizable and budget-friendly breakfast with these easy-to-make tortillas! Perfect for a variety of fillings such as beans, cheese, eggs, and meats, they can be prepared ahead of time and stored for later use.

Ingredients for Burritos:

• 8 flour tortillas (9 to 10 inches in diameter)
• 3 cups (12 ounces) shredded sharp cheddar cheese
• ½ cup of salsa (homemade or store-bought, optional)
• 2 cups of refried beans (recipe below) or rinsed canned black beans

Instructions:

1. Lay out a tortilla and spread ½ cup of refried beans or ¼ cup of canned black beans in the center.
2. Sprinkle a generous amount of shredded cheese on top of the beans.
3. Roll the tortilla tightly to enclose the filling.
4. Heat 1 tablespoon of oil in a skillet over medium heat.
5. Place the rolled tortillas seam side down in the skillet and cook until the bottom is browned.
6. Rotate the tortillas to brown all sides evenly.
7. Serve hot with a side of salsa if desired.

To Store:

Wrap the rolled tortillas individually in plastic wrap and store them in the refrigerator or freezer. Simply reheat when ready to serve.

Homemade Refried Beans:

If time allows, homemade beans are recommended for the best flavor.

Ingredients for Beans:

• 1 pound dried pinto beans, soaked overnight
• 2 cloves of garlic
• 1 teaspoon dried oregano
• Water to cover (around 2 cups)

Instructions for Beans:

1. Combine the soaked pinto beans, garlic, and oregano in a saucepan.
2. Pour in enough water to cover the beans by about 2 inches.
3. Bring to a boil, then reduce the heat to a simmer.
4. Cook for 90 minutes to 2 hours, or until the beans are tender.

Ingredients for Refried Beans:

• ½ cup lard (or oil as a substitute)
• 1 small onion, diced
• 2 teaspoons salt
• 1 Serrano pepper (optional)
• 1 teaspoon cumin

Instructions for Refried Beans:

1. Heat a skillet (cast iron preferred) over medium heat and add lard or oil.
2. Sauté the diced onion until it begins to brown.
3. If using, add the Serrano pepper and cumin.
4. With a slotted spoon, transfer the cooked beans to the skillet, reserving the cooking liquid.
5. Mash the beans using a spoon or potato masher, gradually adding the reserved cooking liquid until you achieve a spreadable consistency.
6. Stir in the salt, adjust to taste, and your refried beans are ready to use in your tortillas.

Note for Preparing Beans:

For the dried beans, soak them overnight in water with 1 teaspoon of salt and ½ teaspoon of baking soda. This helps soften the beans by breaking down the pectin.

Enjoy your homemade breakfast tortillas filled with delicious and hearty refried beans!