Baby Bean Burritos
Submitted by shanibug
Baby Bean Burritos are bite-sized appetizer rolls stuffed with spicy refried beans, Monterey Jack, jalapeño, and cumin, wrapped in warm flour tortilla halves. Serve with sour cream and salsa for easy party snacking.
YIELD
24 servingsPREP
7 minCOOK
20 minREADY
27 minThese little guys disappear from the appetizer table faster than you can roll them.
Flour tortillas get halved, warmed in the oven, then loaded with a quick filling of sautéed onion, garlic, and jalapeño mixed with beans, melty Monterey Jack, and a hit of ground cumin.
Roll them up like tiny jelly rolls, scatter fresh cilantro on top, and set out a bowl of sour cream and salsa for dipping.
They’re messy, spicy, and completely addictive. Keep the napkins close.
Pro Tips
- Warm the tortillas wrapped tightly in foil so they steam and stay pliable. Cold tortillas crack when you try to roll them.
- Seed the jalapeños for mild heat, or leave a few seeds in if you want them to bite back.
- Use one and a half tablespoons of filling per half tortilla, no more. Overstuffing makes them burst open.
- These can be assembled an hour ahead and kept covered at room temperature, then served warm or at room temp.
Ingredients
Directions
Preheat oven to 325℉ (160℃). Stack tortillas and cut in half.
Wraptortilla stack in foil and heat until warmed through, 10 to 15 minutes.
Meanwhile, in a large frying pan, cook onion in oil over medium-high heat until softened but not browned, 2 to 3 minutes.
Add garlic and jalapeno peppers and cook until garlic is just fragrant, about 30 seconds.
Spread about 1½ tablespoons bean mixture on each tortilla half and roll up jelly-roll fashion.
Arrange on a serving plate and sprinkle with cilantro.
Serve warm with sour cream and salsa.
COMMENTS: If you love spicy foods, you’ll find these irresistible.
They’re also a bit messy to eat, so be sure to provide lots of napkins.
Source: 365 Snacks, Hors D’oeuvres and Appetizers From: Dorothy Cross, Prodigy Food & Wine Board
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