(from kylerhea’s recipe box)

July 6 2016 Delicious – love the pickled onions. Can think of lots of ways to incorporate them in other dishes.
SERVE with a simple salad and ranch dressing.

Source: Bk - Dinner: A Love Story --- Jenny Rosenstrach

Serves 3 people

Categories: ***, Beans, Faves, JR, July2016, Meatless, Tex-Mex


  • 3 Tbs red wine vinegar
  • 2 Tbs sugar
  • 1 tsp salt
  • 1/2 small red onion, thinly sliced
  • 3 Tbs vegetable oil, plus more for frying
  • 1 garlic clove, minced
  • 3 scallions, (white and light green parts) chopped
  • 1 tsp ground cumin
  • 1/2 jalopeno pepper, minced
  • Salt and pepper, to taste
  • 2 15-oz cans, black beans, rinsed and drained or 1 can beans and 1 can refried beans
  • Kernels from 1 ear of corn (or 1/2 cup frozen)
  • 6 8" whole wheat tortillas
  • 2 large handfuls grated cheddar cheese
  • Handful cilantro, chopped
  • Toppings:
  • Sour cream, salsa, lime wedges


  1. Quick pickle your onions: Bring vinegar, sugar, 2 cups of water, and salt to a boil in a small saucepan. Add the onion and simmer, uncovered, for 3 minutes. Drain.

  2. Heat the oil in a skillet over medium heat until hot but not smoking. Add the garlic, scallions, jalopeno pepper, and salt and pepper and cook, stirring about 1 minute. Stir in the beans mashing them with a fork. Add another 1/3 cup of water and cook, stirring until most of the liquid is absorbed, about 5 minutes. Toss in corn and remove from heat.

  3. Spread the bean filling across the middle of each tortilla, leaving some room at both ends.

  4. Sprinkle each tortilla with cheese, your own quick-pickled onions. and a little cilantro. Fold the ends of the tortilla over the filling as shown at right, enclosing filling tightly. Heat more oil in a skillet over medium high heat. Add 2 burritos at a time, seam side down, and fry until lightly browned on the underside, about 2 minutes. Turn over and fry until golden, another 2 minutes. Repeat with remaining burritos and serve with desired toppings.

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