Beans
- Pinto Beans, or black400 g1 14 oz can
- Cumina sprinkle
- Achiote paste, optionala spoonful
- Bay Leaves, optional1
- Saltto taste
Other components
- Large 12" flour tortillas4
- Romaine lettuce, thinly sliced
- Monterey Jack, grated
- Salsa, or hot sauce of choice
Step 3: Prep the beans & toppings
For the beans, it's as simple as tossing a can of beans into a pot, adding a bay leaf, a sprinkle of ground cumin, and some salt to taste. Let it for 10 minutes. For extra flavor, you can add a bit of achiote paste as well.
While those are going, prep any final toppings you want for your burrito. Get out your favorite salsa or hot sauce, thinly slice some lettuce, grate some cheese, and lastly warm a tortilla until soft and pliable.
Step 3: Prep the beans & toppings
Beans
- Pinto Beans, or black400 g1 14 oz can
- Cumina sprinkle
- Achiote paste, optionala spoonful
- Bay Leaves, optional1
- Saltto taste
Other components
- Large 12" flour tortillas4
- Romaine lettuce, thinly sliced
- Monterey Jack, grated
- Salsa, or hot sauce of choice
For the beans, it's as simple as tossing a can of beans into a pot, adding a bay leaf, a sprinkle of ground cumin, and some salt to taste. Let it for 10 minutes. For extra flavor, you can add a bit of achiote paste as well.
While those are going, prep any final toppings you want for your burrito. Get out your favorite salsa or hot sauce, thinly slice some lettuce, grate some cheese, and lastly warm a tortilla until soft and pliable.