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  Added: Apr 11, 2006  •  Visited (318)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Rolled Wheat Tortillas With Bean-And-Potato Filling
(Burritos and Chimichangos)
What You Need:
  • 2 medium-sized boiling potatoes, peeled and quartered
  • 2 cups freshly cooked or drained canned pinto, pink or kidney beans, rinsed in a sieve under cold running water if canned
  • ˝ cup water
  • 2 canned green chilies (not the jalapeno variety), drained, halved, seeded and finely chopped
  • 8 seven-inch wheat tortillas

  • Vegetable oil for deep frying

  • How To Cook:
    1. Drop the potatoes into enough boiling water to cover them completely and cook briskly, uncovered, until a potato quarter can be mashed against the side of the pan with the back of a fork.

    2. Drain the potatoes, then force them through a ricer or food mill set over a bowl.In a small skillet, bring the beans and water to a boil over moderate heat.Drain off the liquid and set it aside.

    3. With a fork, mash the beans to a coarse puree, beating in the reserved liquid by the spoonful if the beans seem dry. Add the beans to the potatoes, stir 1n the chilies, and taste for seasoning. Cover the bowl with foil to keep the filling mixture warm while you prepare the tortillas.

    4. Place one tortilla in a heavy 10-inch skillet set over moderate heat, and turn it frequently with tongs for 30 seconds, or until it is soft.

    5. Spread 1/3 cup of the filling in a band 4 inches long and 1 inch wide acrossthe center of the tortilla; then turn up the ends, fold one long side over thefilling, and roll the tortilla into a cylinder.

    6. Repeat until all the tortillas are softened, filled and rolled. At this stage thetortillas are called burritos. Serve warm, accompanied if you like with red tomato taco sauce.

    1. Pour vegetable oil into a heavy 12-inch skillet to a depth of 1 inch, and heat the oil until it is very hot but not smoking.

    2. Fry the rolled tortillas two or three at a time, turning them with a slotted spoon, for about 2 minutes, until they are crisp and golden brown on all sides.

    3. As they brown, transfer the chimichangos to paper towels to drain. Arrange the chimichangos on a heated platter and serve them hot,accompanied if you like by red tomato taco or ancho sauce.
    Serving Size: 8 rolled tortillas
     This recipe is also available in:
    Cuisine » Americas » Mexican
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Vegetables » Potatoes
    Dish » Main Course


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