A Simple Spicy Lenten Friday

Once upon a time, a very long time ago I made meatless burritos using tortillas and refried beans. That was it. Simple. Of course, these were after school study burritos when I was a teenager.

I grew up, and so did my simple meatless burritos. Eventually Mexican Rice was added for a more satisfying, filling burritos. It seems the older I get, the more complicated my tastes and desires. More spice, more textures, just more. This is one of those rare moments when we’ll be having a Lenten-Catholic Friday Supper as a family. When it’s sea food, Kiddo tends to bow out. As much as we’d like to, we can’t force our religious traditions and disciplines on a grown man. All we can do is encourage him, and lead by example. Which really is a topic for another day.

Just because it’s Lent doesn’t mean we won’t be serving up Margaritas with these amazingly spicy wet burritos. Enjoy!

Ro-Tel Rice and Bean Tex-Mex Wet Burrito
1 box Farmhouse Mexican Rice
1 can Ro-Tel Tomatoes
Pinch Salt
2 cups Water
2 Roma Tomatoes
Handful Nacho-Style Jalapeño Peppers
1 (16 oz) can Refried Beans
1 can Hatch Tex-Mex Enchilada Sauce
6 Burrito Size Flour Tortillas
Cooking Spray
1-1/2 cups Mexican Cheese Blend
3/4 cup Sour Cream

Note: Hatch Tex-Mex Red Enchilada Sauce has a deep brownish red color with a smooth consistency. In my humble opinion, it is the best canned enchilada sauce. Unfortunately, it is also difficult to find. If unavailable use your favorite recipe or a top quality canned sauce.

In a large pan empty rice, seasoning pack, Ro-Tel Tomatoes and a pinch of salt. Add water, stir to blend. Bring to a boil. Cover pan with a tight-fitting lid, lower heat to a steady simmer and cook for about 20 to 25 minutes, until the rice is tender and the water has evaporated.

While the rice cooks, heat the oven to 400-degrees. Spray a casserole dish with cooking spray, set aside. Seed and dice tomatoes. Drain Jalapeño Peppers on paper towels, set aside.

When the rice is ready, stir in Refried Beans and a few tablespoons of Enchilada Sauce. Let mixture warm on low heat.

Working with one tortilla at a time, place some of the rice and bean mixture down the center of the tortilla. Top filling with a scattering of cheese. Tuck in the ends, then roll tortilla tightly around the filling. Place seam-side down in the casserole dish. Repeat until all the tortillas have been filled.

Spray burritos with cooking spray to help brown. Place casserole dish in the heated oven, bake until burritos are warmed through, about 8 minutes. Switch to broil, continue to brown until tops of tortillas are beginning to crisp, about 2 or 3 minutes longer.

To serve, lade a little enchilada sauce down the center of individual plates. Top the sauce with a burrito or two. Garnish with diced tomatoes, Jalapeño Peppers and a dollop of sour cream.

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The Lord is close to the brokenhearted.