I grew up in a fiber-rich household. We ate bran muffins, not blueberry; Sorbees, not Skittles; macaroni and baked beans more than macaroni and cheese. At school, I sat across the lunch table from white bread with mayo and American cheese or solid white tuna with Ritz crackers while I ate my supper leftovers. Once, a boy turned his nose up at my refried beans and tortilla chips, saying, “That looks like poop.” The non-confrontational child that I was, I refrained from slapping him. Anyways, my refried beans probably tasted better than his peanut butter and jelly sandwich.
I remember my father soaking and boiling pinto beans, pureeing them in a blender, then adding them to a cast-iron skillet waiting with sauteed onions and spices. I don’t have time for so many steps, so I simplified the process. My refried beans didn’t come out tasting like my father’s, but they’re very tasty with much less work. My kids said they tasted like Cheetos. Coming from a four-year-old, that’s a big compliment!
These burritos make a great weeknight supper or Purim side dish. Since they are wrapped up, tortilla concealing the contents, they fit well with the tradition of eating foods with hidden centers, like hamentashen and kreplach, to remember the hidden miracle of the Jewish people’s salvation on Purim.
For 2 burritos
1/2 cup refried beans (recipe below)
1 tomato, chopped
1 small avocado, chopped or 1/2 cup Sunny Avocado Salad
2 tablespoons corn
1 tablespoon chopped green onions
1/4 cup salsa (optional)
- Spread 1/4 cup refried beans down the middle of each tortilla.
- Layer on chopped tomato, avocado, green onion, and corn, leaving about 2-3 centimeters (an inch) of clean tortilla at the ends. Add salsa if using.
- Fold two sides in and hold down while placing in sandwich-maker/electric grill. Grilling warms the fillings and seals the tortilla closed so it is easier to hold and eat. Let it sit for two minutes. Do not press closed, lest you squeeze the stuffing out.
Refried Beans Recipe
yield: about 4 cups
500 grams (about 2 cups) dried red kidney beans
2 teaspoons salt
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
- Put beans in pot and fill with water at least 2 cm (about an inch) above the level of the beans. Cover and leave at least 6 hours.
- Pour out soaking water and replace with water to the same height. Add salt and stir.
- Boil for about 2 hours until bean skins are cracked open and beans are soft.
- Season with cumin, onion, and garlic.
- Mash with a potato masher or puree with an immersion blender. I like the smoother consistency achieved with the hand blender,. If you prefer chunky, use a potato masher (or if you’re really stuck, even a fork).
- Adjust seasonings if necessary.