Makes 4
Good flour tortillas are made locally by Maria and Ricardo's tortilla company; they're at Harvest Co-op Markets and Whole Foods Markets. Or use the flour tortillas from Trader Joe's. For the hot sauce, Cholula is commonly available and a nice addition here.
| 4 | large (10-inch) flour tortillas |
| 1 | can (15 ounces) black or pinto beans |
| Salt and pepper, to taste | |
| 2 | cups yellow rice (see recipe at right) |
| 1 | cup pico de gallo (see recipe at right) |
| 1 | cup grated Monterey Jack or cheddar cheese |
| 2 | ripe avocados, peeled and chopped |
| 1/2 | cup sour cream |
| Hot sauce, to taste (for sprinkling) |
1. Set the oven at 300 degrees. Wrap the tortillas in foil and slide them into the oven. Warm them for 5 minutes.
2. Turn the oven down to 200 degrees.
3. In a saucepan, heat the beans and their liquid with salt and pepper. Stir until hot. Drain the beans of excess liquid.
4. To assemble: On the counter, lay 1 tortilla. Spoon 1/4 of the rice into the tortilla's center. Spoon 1/4 of the beans over the rice, then 1/4 of the pico de gallo, 1/4 of the cheese, 1/4 of the avocado, and 1/4 of the sour cream. Sprinkle with hot sauce.
5. Fold the closest edge of the tortilla over the filling. Fold in the sides, and then roll the tortilla away from you to form a package. Repeat the filling and rolling process with the remaining tortillas. Wrap burritos in foil and warm in the oven for 5 minutes. - Jonathan Levitt
