Ingredients

• 2 tablespoons vegetable oil, plus more for frying
• 2 tablespoons flour
• 4 tablespoons red chile powder
• 2 cups chicken stock
• 1 garlic clove, minced
• 2 12-inch flour tortillas, warmed on a griddle
• 1 cup cooked rice
• 1 cup pinto beans, cooked
• Salt
• Grated Monterey Jack
• Sour cream

Directions

1. Pour 2 tablespoons of the oil into a pot set over medium heat. Whisk in the flour, and cook for a minute until darkened slightly. Add the red chile powder and the garlic. Stir well, and cook for a minute.

2. Slowly add the chicken stock, stirring well to avoid lumps. Season with salt, turn the heat to a simmer and cook for 15 minutes.

3. While that’s going on, fill a large pot with enough oil to come about 4 inches up the sides. Bring the temperature to 375°F.

4. Divide the rice and beans amongst the tortillas. Add a handful of grated Monterey cheese to each. Fold up like a burrito. Secure the ends with a few toothpicks.

5. Fry the burritos until golden brown, about 3 minutes total. Drain them on a paper towel. Serve with a ladle full of the sauce and more cheese.

Email to a friend | Print this recipe | Back