A while back, while Hubby was out-of-town on business, leaving me to enjoy a good old-fashion sleep-over with a good friend of mine from work. We talked all night, went for coffee and pastries in the mornings and just had a great time. For dinner, we picked up some Mexican food (tacos and refried beans) from a little strip-mall taco shop. It was one of those really out-of-the-way joints tucked under an elevated section of freeway. One of the best things about their refried beans is that it contained chorizo – adding both texture and flavor to the beans. Since then, I’ve made it a point whenever possible to throw a little chorizo into my refried pinto beans. Yum!
I’ve made Grilled Beef and Chorizo Spicy Burritos and on meatless Fridays, just plain bean burritos. Then it occurred to me – combine the Chorizo and Refried Beans to make a spicy Chorizo-Bean Burrito. They were quick, easy and very tasty. My guys gobbled ’em up. Served with Mexican Rice with Chunky Salsa for a complete, satisfying supper that will take no time to prepare, perfect for busy week nights. Maybe a simple salad of green-leaf lettuce and tomato wedges just to round things out.
For a little extra “kick”, refried beans containing jalapeno peppers will do the trick.
Grilled Spicy Chorizo-Bean Burrito Supreme
1 lb Chorizo, bulk
1 Can Refried Beans
1/2 Cup Sour Cream
1/2 Cup Sharp Cheddar Cheese
1 or 2 tomatoes, diced
6 Flour Tortillas, Burrito Size
In a cast iron skillet over medium-high heat, cook chorizo meat, breaking it into small pieces as it browns (like ground beef). Once the chorizo is cooked through, lower heat and add 1 can spicy refried beans. Stir well to blend and heat through.
Spray cooking spray on a flat griddle pan over medium heat. Place a tortilla on griddle and spray side up with additional cooking spray. Heat through until tortilla is warm and pliable, about 30 seconds per side. As tortillas warm, stack on a plate for assembly. Repeat until all the tortillas are warm.
Spread about 1 tablespoon sour cream over one side of the tortilla. Sprinkle a line of cheese down the tortillas, about 1 inch from the edge. Spoon some chorizo-bean mixture over cheese. Top chorizo mixture with some diced tomatoes. Fold tortilla over filling, tuck under and fold in ends. (Creating an envelope to hold filling). Roll/fold into a burrito. Place on the griddle to grill. Repeat with next tortilla. When ready to place on griddle, turn first burrito over to grill other side. Repeat with third burrito. Remove first, turn second and place third. This is a nice, steady rhythm of fill, grill, roll, remove.
If desired, serve with Mexican or Spanish Rice and enjoy.
Buy good quality chorizo from your local Latino Market or make your own. I have two recipes we use, one the reaches flavor maturity Over-Night, the other in Three-Days.