Total Time
16mins
Prep 15 mins
Cook 1 min

Funny story behind this one. Years ago, as a new bride, we spent about a week at my new in-laws' home. MIL and FIL were on a "juice" diet. MIL made wonderful meals for DH and I, but my poor FIL would watch us eat--I felt so sorry for him!--while he was stuck with a glass of some horrible-looking (to me) veggie juice concoction. Finally I told DH I couldn't take it anymore! So we went out to eat that night. One of the entrees on the menu was this very interesting selection. We loved it, and started making our own at home, too. Whenever we make these, we fondly remember DH's dad as we go tripping down Memory Lane, remembering those first months of our marriage. See my Perfectly Seasoned Taco Meat for the meat called for below. This is written for ONE SERVING.

Ingredients Nutrition

Directions

  1. Warm the burrito skin (optional); lay it on a microwave-safe serving plate.
  2. Spread beans down the center third of the burrito; top with taco meat, cheese, olives, sour cream, onions and tomato.
  3. Pop this into the microwave and cook until cheese begins to melt and bubble up (1 minute on High)--watch carefully.
  4. Sprinkle with lettuce and dash of taco sauce; roll up and place seam-side down on the plate.
Most Helpful

5 5

We make burritos this way, using black beans instead of refried, and adding some rice as well. To wrap it, I make sure all the filling is spread in a rectangular shape, then I fold in the short ends of the tortilla. Fold over one side, then roll the entire tortilla on top of the last side. This process keeps any from squishing out, and you end up with a pretty burrito.

5 5

This is how I make mine as well but I use ranch style beans. So good and so easy.

5 5

This is just the way I make our burritos except I add avocado slices. Yummm