National Burrito Day is one of those moving holidays, much like American’s Thanksgiving. The celebration of all things Burrito is observed annually on the first Thursday of April. The word burritos was a term used in the Guanajuato reason, and it means Little Donkey in Spanish. Some believe that burritos got their name because they look like the bedrolls and packs that were carried on the backs of small donkeys. In other regions of Mexico, a similar rolled tortilla is known as a Flauta. Chimichangas are a type of burrito that has been deep-fried rather than grilled. While no one knows for sure, it’s believed that the Burrito was first introduced in the United States in the 1930’s at the El Cholo Spanish Café in Los Angeles. El Cholo has been in operation since the 1920’s and continues to serve up authentic family recipes.
When I was in high school, a young man on our school’s football and track team taught me to make simple bean burritos. Warm tortilla filled with refried beans that had been seasoned with onion powder. That was it. He was crazy about them, and would cook them up as an after-school snack. Since those days that were longer ago than I care to admit, my recipe for a simple bean burrito has expanded to include Spanish Rice, fire roasted tomatoes and some honest to goodness onions rather than the powdery kind. This evolved burrito is one of Kiddo’s favorite quick snack meals. It’s been a long time since I whipped up some of these super easy burritos. Now I’m hungry! I’m heading to the kitchen. Want to come along?
Super Easy Beans and Rice Burritos
1 Pouch Uncle Ben’s Spanish Ready Rice
¼ cup finely chopped onion
1 tablespoon bacon drippings
1 can Refried Beans
1 can Ro-Tel Fire Roasted Tomatoes
Taco Seasoning Blend to taste
6 Flour Tortillas, 8 or 10 inch round
Sour Cream as needed
Shredded Mexican Blend Cheese as needed
Vent Uncle Ben’s Ready Rice. Mix rice inside the pouch to break up an lumps. Microwave for 90 seconds. Set aside.
Finely dice onions and set aside. Heat bacon drippings in a pan. Sauté onions in the bacon drippings until tender. Add refried beans, canned tomatoes and taco seasoning mix. Cook until everything is warmed through. Add rice to the bean mixture and stir to blend. Keep warm.
Spray flat fry pan or griddle with cooking spray. Warm flour tortillas in pan until pliable, set aside.
To Assemble: Place warm tortilla on a plate. Spread bean and rice mixture on one-half of tortilla. Top with sour cream and sprinkle with cheese. Roll tortilla, tucking in ends to form an envelope. Repeat with remaining tortillas and bean-rice mixture.
Place burritos on a medium-hot griddle and grill until golden brown on both sides and the cheese inside has melted.
Serve with some avocado slices or tomato wedges if desired and enjoy.