Cooking: Bean Burrito
By: Deborah Gantos
I was pondering what camping recipe to include in this edition and decided on a Mexican dish because so many people like them. Keeping in mind the preferences of many who are vegetarians, you can make this without any meat. This is easy to make, so you can spend more time just chill by the fire. You can also make these at home for a quick “don’t want to fuss” meal after a long day at work. Just heat the burritos mixture on the stove. – Editor
2 – 12 oz. cans Hormel® or other brand of vegetarian chili for Meatless Burritos OR
2 – 12 oz. cans Hormel chili with meat.
2 – 6 oz. cans of refried beans (vegetarian style or regular)
1 – fresh onion, chopped (If you do not like raw, you may use dried onions and some dried garlic to taste).
½ cup pickled, fresh or canned jalapeno or chili peppers.(optional)
8 oz. cheddar cheese or a can of processed cheddar (This can be optional)
2 – 7 oz. cans of salsa
1 – pkg. large flour tortillas
2-3 T. cooking oil
Use a large iron skillet to heat tortillas, one by one, both sides, Watch carefully, so they do not burn. Wrap in foil to keep warm. You can skip this step if you do not mind untoasted tortillas. Meanwhile, add a bit of oil to cook onions until soft. Add refried beans, chili peppers and canned chili.
Season to taste: Chili powder, cumin or hot sauce as desired.
Pile bean mixture onto tortillas, top with cheese and salsa and enjoy!
2 – red or green peppers, chopped
2 – cans black beans or kidney beans, drained
1 – 4 oz. cream cheese kept cold in cooler (or omit)
Follow original recipe above except fry peppers with onion in oil to cook until soft. Instead of the fresh onion, you can use dried onions and garlic added to refried beans, canned chili and other beans. Lastly, add cream cheese. Heat mixture until warm.
Season as indicated in original version.