From Angie M. García comes another of her specialties—the beloved
burrito.
4 cups cooked pinto beans
2 teaspoons bacon fat or vegetable shortening
Garlic salt to taste
12 flour tortillas ⅛ to ¼ inch thick
1 cup grated jack or longhorn cheese
½ cup minced onion
Red chile sauce (see page 17)
Mash beans and season with garlic salt to taste. Fry in bacon fat. Heat
tortillas on ungreased griddle and cover with towel to keep warm. Spoon
hot bean mixture down the center of each tortilla, roll, and place 2 on
each serving plate. Pour heated red chile sauce over burritos and top
with cheese and onions. Serves 6.