Amores Perros Recipe

Prep beans and aromatics

Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. When shimmering, add the finely chopped onion and sauté for 4–5 minutes until translucent and starting to brown at the edges. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the cooked black beans (2 cups) to the skillet. Stir to combine with onions and garlic.

Season the bean mixture with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook 3–4 minutes, allowing spices to toast lightly and flavors to meld.

Use the back of a spoon or a potato masher to slightly mash about half of the beans in the pan to create a creamy texture while leaving some whole beans for bite. Cook 1–2 more minutes.

Remove from heat and stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Taste and adjust seasoning if needed. Keep warm while assembling tortillas.

Warm tortillas: Wrap 4 large flour tortillas in a damp clean kitchen towel and microwave for 20–30 seconds, or warm individually in a dry skillet for 20–30 seconds per side until pliable.

Portion the filling: Spoon about 1/2 cup of the warm black bean mixture onto the center lower-third of each warmed tortilla.

Add cheese and toppings: Sprinkle about 3/8 cup (roughly 6 tablespoons) shredded sharp cheddar over the beans on each tortilla. Top with approximately 3 tablespoons sour cream per burrito (or to taste), 1/2 cup shredded lettuce (lightly packed) per burrito, and about 2 tablespoons prepared salsa per burrito. Add pickled jalapeños if using.

Fold the burrito: Fold the sides of the tortilla in over the filling, then roll firmly from the bottom up to enclose the filling. Ensure seams are tucked under to hold together.

Optional crisping: For a lightly crisp exterior, heat a clean skillet over medium heat with no oil. Place seam-side down for 1–2 minutes until golden and sealed, then rotate and brown the other side 1 minute.

Slice and plate: Let burritos rest 1 minute, slice in half if desired, and place on a plate next to chips. Garnish with extra cilantro and lime wedges.

Arrange 6 oz tortilla chips in a bowl or on a platter and pour 1 cup extra salsa into a small serving bowl alongside for dipping.

Serve lime wedges on the side for squeezing over the burritos and chips. Offer extra cilantro for sprinkling.