Wednesday, March 05, 2008

Fried Eggs and Refried Beans Burritos

This is another recipe I've had for a long time. It's from Sara Moulton, editor (or former editor?) for Gourmet magazine. She has a show on the Food Network called Sara's Secrets that no one watches, but she used to host a popular show called Cooking Live. I believe this recipe was from Cooking Live.

It's pretty simple and is really good. As with many egg-based meals we have, this would probably be perfect for someone who has a hangover. It just has that certain quality to it. We used storebought tomatillo salsa but you could make your own if you wanted.

Oh, on a side note, we have a new oven (our other one broke) and this one actually cooks at the proper temperature, so let's see how things go. I'll have to adjust my whole baking method!!

No more recipes until Sunday because tomorrow night I have class, Friday we're going to the gma's house, and Saturday we're going to eat at Citronelle (!!!!!) for his birthday. I will probably still post on Friday and/or Saturday, especially about Citronelle because I am crazy excited to eat at such a legendary restaurant. I love Michel Richard!!

OK back to the burritos. Here's a picture of one before we rolled it up:

Fried Eggs and Refried Beans Burritos
from Sara Moulton

Eggs and beans are a happy match and substantial enough for dinner. These beans are quote-unquote "refried" because I've come up with a much lighter version of the classic recipe, which involves a fair amount of lard. Originally, I'd planned to serve the eggs and beans on top of crisped corn tortillas, but they were too hard to cut through. So I wrapped the whole concoction in warm flour tortillas, adding crushed tortilla chips, cheese, and salsa to the filling--and turned the dish into a breakfast-for-dinner burrito. Serve with a sliced tomato and avocado salad.

4 (7-inch) flour tortillas
1/4 cup oil
1 small onion, finely chopped (about 1/2 cup)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15-ounce) can pinto beans, drained and rinsed
Kosher salt and freshly milled black pepper
8 large eggs
4 ounces Cheddar, grated (about 1 cup)
1 recipe Mexican Tomatillo Salsa or 1 cup bought salsa
1 cup crumbled tortilla chips

Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and set aside.
Heat 2 tablespoons of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Place the wrapped tortillas in the oven to warm.

Add the cumin and chili powder to the onion and cook 1 minute. Add the pinto beans and 1/2 cup water and cook for 5 minutes or until most of the water has evaporated. Remove from the heat and mash with a potato masher or fork until smooth with some lumps. Add salt and pepper, to taste, and keep warm while you cook the eggs.

Heat the remaining 2 tablespoons oil in a large skillet over high heat until hot. Reduce the heat to medium-low, break the eggs into the pan and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper. To serve, spread some of the pinto bean mixture on each tortilla, top with 2 eggs, some of the cheese, salsa, and crumbled tortilla chips. Roll up and serve.

Yield: 4 servings

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