Alfalfa Restaurant Sour Cream Bean Burritos
July 10, 2022
"Recipe Source: Alfalfa Restaurant, Lexington, Kentucky."
- Serving Size: 1 (588.6 g)
- Calories 1154.6
- Total Fat - 30.5 g
- Saturated Fat - 15.8 g
- Cholesterol - 67.5 mg
- Sodium - 1141.9 mg
- Total Carbohydrate - 148.4 g
- Dietary Fiber - 58.8 g
- Sugars - 12.1 g
- Protein - 80.6 g
- Calcium - 1223.4 mg
- Iron - 20.3 mg
- Vitamin C - 39.6 mg
- Thiamin - 1.3 mg
Drain beans, reserving liquid, and set aside.
In a medium saucepan
Cook onion in oil over medium-high heat until onions are transparent, with slightly browned edges, about 5 minutes.
Add chili powder, cumin, oregano, garlic and salt and pepper.
Saute for 1 minute, stirring constantly to prevent the spices from burning.
Add drained beans to the pot and cook on medium-low heat for about 1/2 hour.
If the beans seem too dry, add a little of the reserved bean juice, 1 or 2 tablespoons at a time.
Remove from heat and mash mixture with a potato masher or large fork.
Taste for seasoning, and adjust if it needs more flavor.
For the sauce:
Stir all ingredients together. If mixture seems too thick, add a few tablespoons of water, until it is as thin as you like it.
Heat mixture slowly on low heat, as this sauce has a tendency to spatter.
Cover and cook until heated through, about 15 minutes.
Spread each tortilla with a good spoonful of sour cream and a few tablespoons grated white Cheddar cheese.
Meanwhile, heat a large skillet over low heat.
Place the topped tortillas on the skillet one at a time; cover and warm each about 2 minutes, or until the cheese begins to melt.
Or heat each tortilla about 30 seconds in a microwave set on HIGH.
Roll a few spoonfuls of beans inside each warmed tortilla; place on a plate; top with rancheros sauce and more grated cheddar cheese.
You may add chopped lettuce and tomatoes to the plate as well.
Tips & Variations
No special items needed.