Alfalfa Restaurant Sour Cream Bean Burritos

To make refried beans:

Drain beans, reserving liquid, and set aside.

In a medium saucepan, cook onion in oil over medium-high heat until onions are transparent, with slightly browned edges, about 5 minutes.

Add chili powder, cumin, oregano, garlic and salt and pepper. Saute for 1 minute, stirring constantly to prevent the spices from burning.

Add drained beans to the pot and cook on medium-low heat for about 1/2 hour. If the beans seem too dry, add a little of the reserved bean juice, 1 or 2 tablespoons at a time.

Remove from heat and mash mixture with a potato masher or large fork.

Taste for seasoning, and adjust if it needs more flavor.

For the sauce:

Stir all ingredients together. If mixture seems too thick, add a few tablespoons of water, until it is as thin as you like it. Heat mixture slowly on low heat, as this sauce has a tendency to spatter. Cover and cook until heated through, about 15 minutes.

To assemble:

Spread each tortilla with a good spoonful of sour cream and a few tablespoons grated white Cheddar cheese.

Meanwhile, heat a large skillet over low heat. Place the topped tortillas on the skillet one at a time; cover and warm each about 2 minutes, or until the cheese begins to melt. Or heat each tortilla about 30 seconds in a microwave set on HIGH.

Roll a few spoonfuls of beans inside each warmed tortilla; place on a plate; top with rancheros sauce and more grated cheddar cheese.

You may add chopped lettuce and tomatoes to the plate as well.

Recipe Source: Alfalfa Restaurant, Lexington, Kentucky.