Brek-wet Burrito Recipe
Verde, enchilada sauce, queso, served over pinto beans.
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Ingredients
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For the Burrito
Method
Preparation of Pinto Beans
Cook the Pinto Beans
In a pot, add the pinto beans and cover them with water. Bring to a boil, then reduce heat and simmer for about 1 hour or until tender. Drain and set aside.
Cooking the Chicken
Prepare the Chicken
In a skillet, heat olive oil over medium heat. Add the shredded chicken, salt, black pepper, and ground cumin. Cook for about 5-7 minutes until the chicken is heated through and well combined with the spices. Remove from heat.
Assembling the Burritos
Assemble the Burritos
On each flour tortilla, place a quarter of the cooked pinto beans, followed by the spiced shredded chicken, a sprinkle of chopped cilantro, and a generous amount of shredded queso cheese.
Roll the Burritos
Carefully roll the tortillas, folding in the sides to secure the filling. Place the rolled burritos seam-side down on a baking dish.
Adding Sauces
Top with Sauces
Pour the verde sauce and enchilada sauce evenly over the top of the burritos. Make sure they are well covered.
Baking the Burritos
Bake
Preheat the oven to 350°F (175°C). Bake the burritos for 20-25 minutes until heated through and the cheese is melted and bubbly.