2 cups cooked shredded beef
8 10-inch flour tortillas, warmed
2 cups shredded lettuce
2 cups chopped tomatoes, 2 medium
1 cup shredded cheddar cheese
REFRIED BEANS:
1/2 cup lard or vegetable oil
2 cups cooked pinto beans
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper
Servings: 8
1. Heat beef and refried beans separately.
2. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired.
3. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 tablespoons of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 tablespoons each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve.
8 10-inch flour tortillas, warmed
2 cups shredded lettuce
2 cups chopped tomatoes, 2 medium
1 cup shredded cheddar cheese
REFRIED BEANS:
1/2 cup lard or vegetable oil
2 cups cooked pinto beans
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper
Servings: 8
1. Heat beef and refried beans separately.
2. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired.
3. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 tablespoons of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 tablespoons each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve.
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