Burritos (I)

Ingredients

• Four 10-inch flour tortillas
• 2 cups any of the Fillings for Tacos and Burritos
• 1 ½ cups shredded Monterey Jack, Oaxaca cheese, or queso fresco (6 ounces)
• (½ cup finely chopped onion)
• (¼ cup chopped seeded jalapeño peppers or drained canned sliced jalapeños)
• Shredded romaine or iceberg lettuce
• Sour cream
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  • 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced
  • ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped
  • ¼ to ½ cup chopped cilantro leaves and tender stems, to taste
  • 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced
  • (6 radishes, finely chopped)
  • 2 tablespoons lime juice
  • (1 garlic clove, minced)
  • Salt

  Sub-recipe steps

  1. Combine in a medium bowl: 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced; ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped; ¼ to ½ cup chopped cilantro leaves and tender stems, to taste; 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced; (6 radishes, finely chopped); 2 tablespoons lime juice; (1 garlic clove, minced)
  2. Stir together. Season to taste with: Salt
  3. Serve immediately.