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"These wraps are crisped flour tortilla bundles filled with refried beans and cheese, chorizo or plant-based meat and crispy corn tortilla chips," says Rach. "Salsa, sour cream and guac can also get piled into the mix." The "sandwiches" are legendary in St. Louis and are super tasty, so give them a try!
For more flour tortilla-wrapped deliciousness, check out Rach's Tomatillo Tostados and Carnitas.
Ingredients
For the Charred Scallion-Chipotle Salsa:
- Non-aerosol cooking spray
- 1 bunch scallions, trimmed and coarsely chopped
- Salt and pepper
- 1 jalapeno, seeded and coarsely chopped
- 3 cloves garlic, crushed
- 1 small can diced fire-roasted tomatoes
- 1 tablespoon chipotle paste
- 1 teaspoon agave or sugar
For the Refried Beans:
- 1 tablespoon olive oil
- 1 small onion, chopped
- Salt
- 1 jalapeno, chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked cinnamon
- Juice of 1 lime
- 2 teaspoons hot sauce (Rach likes Frank's RedHot)
- One 14-ounce can black beans or pinto beans
To Serve:
- 1 lime
- 1 ripe avocado
- ½ cup sour cream
- Salt
- 1 pound fresh chorizo or plant-based chorizo
- Non-aerosol cooking spray
- 6 large flour tortillas
- 1 bag corn tortilla chips
- 1 ½ cups (8 ounces each) pepper Jack and sharp yellow cheddar cheeses
- Chopped lettuce, tomato and white onion
- Pickled mild or hot jalapeno rings
Yield
Serves: 6
Preparation
For the salsa, heat large cast-iron skillet over high heat, spray with oil and add scallions. Season with salt and pepper, add jalapeno and garlic and char and blister. Transfer to food processor with fire-roasted tomatoes, chipotle and agave or sugar and process.
For the refried beans, heat oil in medium nonstick skillet with onions and season with salt. Add jalapeno, garlic, cumin, smoked cinnamon, lime juice, hot sauce and half a cup of water. Let it absorb, then add beans and heat through. Add to food processor and process. Add back to the pan and crisp beans at edges.
To serve, whizz up in food processor the juice of a lime, avocado, sour cream and salt and place in squeeze bottle.
Preheat oven to 350°F. Top chips with cheese and heat.
Heat 2 skillets: 1 medium nonstick or cast-iron skillet over high heat and one large 14-inch nonstick skillet over medium heat.
Brown and crumble the chorizo or plant-based chorizo in the medium skillet.
Spray flour tortilla and soften on 1 side in the large skillet. Remove and top with salsa, chips and cheese, chorizo, lettuce, tomato, onion, pickled jalapeno, avocado cream and beans and wrap the tortilla into a bundle like a round burrito. Griddle the top crisp on both sides, cut and serve.