First, I just want to say, I respect everyone’s food choices, but a burrito without beans is a “burrito,” not a burrito.
The art of bean burritos seems simple, and it can be, but if you put time and care into your beans and craft, the bean burrito tastes much better. So, without further ado, let’s talk about the perfect bean burrito.
Ingredients:
Rice (white or brown)
Beans
Tortillas
Cheese
Sour cream
Salsa
Cilantro
Optional: Avocado
Directions:
There is an art when it comes to the order in which you put ingredients on your tortilla. But first, remember to concentrate the ingredients to the middle, because you’re going to — attempt — to roll it.
Step 1: Heat the stove and cook the tortilla on each side for about 15 seconds. This makes it easier to roll.
Step 2: Put a few spoonfuls of rice in the center. Then add the beans. The beans are the ingredient I add most liberally because they’re my favorite part.
Step 3: Spread the sour cream and salsa on top of the beans and rice. Then add the cheese and some chopped cilantro. That’s it.
Step 4: Fold the burrito. I honestly have no idea how to properly fold a burrito, so I just watch the guys at Chipotle and then I try to do the same thing. Usually I just do the best I can and end up eating it with a fork and a knife. I watched this video for help once, and it didn’t really help me, but it seemed to really help the people in the comments.
Additional Notes:
Leah is the staff bean czar. Write to them with tortilla suggestions and bean commentary at LEM140@pitt.edu
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