Tuesday, November 04, 2014


serves two 

2-3 strips bacon, diced
2-3 Swiss chard leaves, chopped
16 oz can pinto beans, drained
a few dashes dried epazote
a few dashes Hawaiian pink sea salt, or to taste
a few dashes crushed Aleppo pepper, or to taste
2-3 tablespoons sour cream
2 large tortillas
1/3 cup crumbled cotija cheese
optional add-ins: avocado, salsa, hot sauce, etc.

Add the diced bacon to a large, heavy pan, and cook over medium heat until it just begins to brown. Add the chopped Swiss chard and sauté with the bacon until soft and wilted. Stir in pinto beans, salt, epazote and Aleppo pepper. Cook and stir until the beans are hot and everything is mixed together. Spread 1-2 tablespoons sour cream onto each tortilla, cover each one with half the pinto and chard mix, and sprinkle each one with half of the crumbled cotija. Roll it all up!

bacon recipe source: dramatic pancake (@dramaticpancake), May 6, 2013

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