Friday, September 25, 2009

Emily's Wet Burrito Meal

My sister Emily loved mexican food. She was a server at a mexican restaurant for several years and was always very picky about her mexican food; she considered herself an expert (we loved to tease her about that!). This is the recipe for her famous wet burrito meal. Don't make the mistake of calling these enchiladas, Emily would have corrected you! And you MUST make this as a meal, the burritos are only good in COMBINATION with the beans and corn. This is a great vegetarian dish also, and I just love it with homemade guacamole and chips on the side!

Wet Burritos
16oz. sour cream
1/4 c. chopped green onion
8 + oz. Monterrey Pepper Jack cheese, shredded
12 + oz. Colby, shredded
2 t. cumin
1 pkg. Enchilada powder
8 oz. tomato sauce
1 c. water
1 pkg. burrito size tortillas

Mix 1st five ingredients (set aside additional cheese for topping). Spoon in tortilla, roll up, place seam side down in greased pan. Set aside. For sauce, bring last three ingredients to boil, let simmer for 10 min. Taste, and add Tobasco, more tomato sauce, salt, etc. Pour over burritos. Bake 20 min @ 350. Top with more cheese and bake an additional 5 min, till cheese melts. Let stand 10 minutes before serving. Serve with sour cream if desired.

Black Beans

2 cans black beans
1/2 large red onion
1 green bell pepper
1 T minced garlic
1 T red wine vinegar
1 T Tobasco
1 T cumin
(topping: chopped sweet Vidalia onions)

Blend all but the beans in a blender until very smooth, add to beans and cook 8 hours on low in crockpot. Top with chopped sweet Vidalia onions.

Fiesta Corn

Fresh corn
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
salt, pepper, butter, and Tobasco to taste

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