Ingredients:
1 (14 ounce) cans refried beans ( I use fat free)
1 teaspoon chili powder or 1 teaspoon ground dried chile
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 -5 dashes garlic powder
hot sauce
1 cup hot cooked rice ( I usually omit) (optional)
8 ounces cheddar cheese or 8 ounces monterey jack pepper cheese, shredded or thinly sliced ( I use low fat)
your favorite salsa
1 package flour tortillas ( 10-in. The recipe usually uses 5 tortillas the way I make it)
chopped tomatoes
shredded lettuce
sliced black olives
sliced scallions
sliced jalapenos
sour cream
guacamole
Directions:
Place beans in microwave safe dish.
Stir in next 5 ingredients.
Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
Alternatively, heat over low heat on stovetop until warmed through.
If mixture becomes too thick, add water.
Mix in rice, if using.
Meanwhile, heat the tortillas.
Use the method you like best.
I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
I like to skip this step.
That’s it!
These refrigerate well for a few days.
I can’t speak for the freezer.
I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
Since I usually reheat one or two at a time, I add sour cream after reheating.
No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.
Servings: 5
Time preparation: 10 min.
Time total: 20 min.