Prep 20 mins
Cook 30 mins
We make these giant burritos with Soyrizo - a meatless alternative to Chorizo. You can substitute the real thing if you like, just be sure to drain it well.
- 8 burrito-size flour tortillas
- 1 (15 ounce) can refried beans
- 1 (12 ounce) package soy chorizo
- 2 (10 ounce) cans green enchilada sauce
- 8 ounces cheddar cheese, shredded
- tomatoes, chopped (optional)
- green onion, chopped (optional)
- sour cream (optional)
- black olives, sliced (optional)
- Preheat oven to 350 degrees. Lightly grease a 9" x 13" baking pan.
- In a large, deep skillet, heat Soyrizo, refried beans and one can of enchilada sauce over medium-high heat until thoroughly blended and heated through.
- To assemble, divide mixture evenly among 8 tortillas. Sprinkle 1-2 tablespoons shredded cheese on top of each, and roll up, tucking in the ends if you wish. Place rolled burritos seam-side down in the baking dish.
- Pour remaining can of enchilada sauce over burritos (you may want to spread it around with the back of a spoon for more even coverage). Top with remaining shredded cheese.
- Cover with foil and bake for 30 minutes or until sauce is hot and bubbly. Serve with optional toppings. If desired, you can also bake them a bit longer uncovered to let the cheese brown, but we can never wait that long!
- These can be refrigerated or frozen before baking to serve at a later date.
These were super good and easy. I couldn't get soy chorizo, so used the real stuff. Also subbed fat-free refried beans and used salsa inside the burritos (I only bought one can of enchilada sauce). The tortillas I used were the low carb; high fiber variety. My DH said they were "better than a Mexican restaurant". Thanks for posting! Made for PAC spring 2010
Loved these! Made as directed with fat free refrieds and reduced fat cheddar cheese. This was the first time I tried soy chorizo and boy it's good stuff. Used all of the optional toppings and served with Rice Cooker Mexican Rice. What a great quick, super easy vegetarian meal. Will definitely make these again. Thanks for sharing the recipe! Made for PAC Fall 2008.