Saturday, November 17, 2012

Mexican Burrito Pie

A surefire crowd pleaser, it's not rare for two or three of these to be served at once to a full house.  I've fed entire house parties with them, and have been asked for the recipe more than once.  Be sure to keep extra sour cream handy for a tasty topper!

Be sure, first, to have a case of Modelo Especial and some fresh-cut limes.  This will get you in a festive mood to create such a dish.  Without it, you will feel like a bland American phony.  Sombrero optional.


1 large, very ripe avocado 
1 garlic clove, minced
2-3 green onions, finely chopped 
1 tablespoon sour cream
1 tablespoon lemon juice
1 [19-oz] can beans (pinto, black, kidney, mixed... your choice!
1 cup salsa of your choice
2 tablespoon pickled jalepenos, minced (or chopped green chiles for a milder    heat
1 teaspoon chili powder
1/2 teaspoon ground cumin
5 flour tortillas, burrito-size
1 and 1/2 cups shredded cheese (Mexican blend)... more is recommended for a full coverage when layer. Who doesn't love cheese?  It's appreciated even if you aren't from Wisconsin.

1.   Preheat oven to 350F.

2.   In a small bowl, mash together the avocado, garlic, green onions, sour cream, and lemon juice until smooth. Set aside.

3.   In a medium bowl, mash together the beans, salsa, jalapenos, chili powder, and cumin. Set aside.

4.   Lightly oil a deep dish 8-inch pie plate (a spritz of cooking spray also works) and start to layer. Lay down a tortilla, then half the bean mixture. Follow with another tortilla, half the avocado mixture, and 1/2 cup of cheese. Continue with an additional tortilla, the remaining bean mixture, another tortilla, the remaining avocado mixture, 12 cup of cheese, and a final tortilla.       

5.   Cover with tinfoil and bake for 25 minutes. Remove cover, top with remaining cheese, and bake for an additional 5 minutes or until cheese has melted. Cut into wedges and serve.

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