Bean & Cheese Burritos W/ Tex-Mex Chili Sauce

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READY IN: 40mins
Recipe by Mims Squims

I'm addicted to Tex Mex, and it's slowly but surely clogging my arteries. I'm told these are called "wet burritos," although I have yet to find a Tex Mex restaurant that calls them that. Anyhow, here's my lower in fat version of a dish I simply can't live without. You can use pre-prepared beans and rice or give it your own flair by making them from scratch. Add or omit ingredients as you like to create your own perfect burrito!

Ingredients Nutrition


  1. Preheat oven to 350F.
  2. Prepare sauce: Heat canola oil in saucepan; stir in flour and chili powder to form thick paste; cook 30-60 seconds.
  3. Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
  4. Assemble burritos: Lay out one tortilla. Spoon 3/4 c refried beans, 3/4 c spanish rice, and 1/2 c cheese down center of tortilla.
  5. To roll , fold one side over filling, parallel to filling. Fold up bottom & top then fold over other side to make a wide burrito.
  6. Place seam side down in large baking dish. Repeat steps 3 & 4 for second burrito.
  7. Pour sauce over burritos and top with 1/4 c cheese.
  8. Bake 25-30 minutes.
  9. Remove from oven and pile on the desired toppings.
  10. Burritos can be cut in half and serve 4 people, or can be served whole to two *really* hungry people.
  11. And don't forget the forks!

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